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Double-layer pumpkin cheesecake

Thanksgiving dinner is an important tradition in our home because of our years living in the US. This cheesecake is the highlight of the meal — talked about with eager anticipation from one year to the next.


  • 200g digestive (Granita) biscuits
  • 75g unsalted butter, melted
  • 2 x 250g packages cream cheese, softened
  • ½ cup castor sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • ½ cup pumpkin puree
  • ½ tsp ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
  • Whipped cream, to serve


Preheat the oven to 165 degrees. Grease a 23-centimetre springform pan. Place two layers of aluminum foil around the outside of the pan to prevent seepage. Crush biscuits in a food processor. Add butter through funnel and pulse to distribute evenly. Press into the base of prepared pan. In a large bowl, combine cream cheese, sugar and vanilla. Beat by hand or mixer until smooth. Blend in eggs one at a time. Remove one cup of the mixture and spread over biscuit crust. Set aside. Add pumpkin, cinnamon, cloves and nutmeg to the remaining mix and stir gently until well blended. Spread the pumpkin mix over the mixture on the crust. Bake for 35-40 minutes or until centre is almost set. Allow to cool, then refrigerate for three hours or overnight. Decorate with cream before serving.

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