Ingredients

• CRUST

• Biscoff biscuits x 250g

• Unsalted butter x 65g

• FILLING

• Philadelphia cream cheese x 3 165g

• Brown sugar x 125g

• Pureed Pumpkin x 1 Cup

• Cornstarch x 2 Teaspoons

• Eggs x 3

• Egg yolk x 1

• Ground nutmeg x 1 dessert spoon

• Allspice x 2 teaspoons

• Vanilla essence x 1 teaspoon

• TOPPING

• Biscoff spread sprinkled with biscuit crumbs

Method

• Step 1

  • Bring the filling ingredients to room temperature to ensure it mixes easily.

• Step 2

  • Roast the pumpkin at 180c for approx 1 hour or until softened. Skin should peel off easily. Blend and strain off excess water.

• Step 3

  • Line a 7" springform pan with baking parchment. Then prepare the biscuit crumb in a food processor, adding the softened butter and mix well. Press the crumb layer into the base and slightly up the sides of the pan.

• Step 4

  • In a large bowl combine the filling ingredients (apart from the eggs). Mix until smooth. Then add one egg at a time, mixing between each gently. Finally mix in the extra yolk.

• Step 5

  • Pour the filling mixture into the prepared springform pan. Wrap foil or clingfilm around the pan and over the top to prevent water getting into the cheesecake.

• Step 6

  • (Skip to step 7 if you don't have a pressure cooker) If you have a pressure cooker, place the springform pan on a trivet with 2 x cups of water added to the cooker. Cook on high pressure for approx 50- 60 mins. Let the steam release naturally before opening. Check to see if set, it should have a slight wobble.

• Step 7

  • Alternatively,bake in the oven in a water bath. Wrap foil or clingfilm around the pan and over the top to prevent water getting into the cheesecake. Pre- heat the oven 220c/200c fan/gas 7/180c/160c fan/gas 4. Bake for 10 mins. Reduce the heat to 100c/90c fan/gas 1/4 and bake for 45 mins more. Check to see, it should have a slight wobble.

• Step 8

  • When cooked leave to cool in pan and refrigerate for at least 4 hrs, preferably 24 hrs. Lastly, remove from pan and spread the top with biscoff spread, decorate with whipped cream if desired and garnish with biscoff biscuit crumbs and enjoy.