For Biscuit Base:
220g digestive biscuits
100g unsalted butter (melted)
½ tsp ground nutmeg
½ tsp ground cinnamon
For the Cheesecake Topping:
700g full fat cream cheese
120g caster sugar
1tsp ground cinnamon
3 large eggs
150g tinned pumpkin puree
60g plain chocolate
1. Preheat the oven to 160C
2. Line the base of the cake tin with baking parchment, then crush the digestive biscuits to fine crumbs using either a food processor or in a sealed bag using a rolling pin.
3. In a bowl mix the biscuit crumbs with the melted butter before stirring in the ground cinnamon and nutmeg. Pour this mixture into the lined cake tin and press it into the base of the tin.
4. Leave in the fridge to cool and set for 20-30 minutes.
5. Using an electric whisk or paddle attachment, cream together the cream cheese, sugar and cinnamon until smooth.
6. Add the eggs one at a time, mixing each one in thoroughly until it is no longer ‘slick’ and scraping down the sides of the bowl before adding the next egg.
7. Stir in the pumpkin and then pour the cheesecake mixture onto the set biscuit base.
8. Place the filled tin on a large sheet of tin foil and fold it up around the sides of the tin (to prevent water leaking in the sides) Then place the cake tin in a roasting dish and fill with water so that it comes to about 5mm from the top of the cake tin, creating a water bath or bain marie to keep the cheesecake moist whilst it bakes.
9. Carefully place this in the oven and bake for 35-45 minutes or until the cheesecake is a light golden colour all over and a little bit darker at the edges. It should feel firm to the touch but with a slight wobble in the middle.
10. Break the chocolate into a glass bowl and melt over a pan of simmering water, then remove from the heat and allow to cool slighty. Pour the chocolate into a piping bag fitted with a fine writing nozzle or simply snip a small hole at the end of the bag. Pipe onto the cheesecake in evenly spaced concentric circles and then, using a toothpick, draw a fine line from the centre circle to the outer circle to create the spiderweb effect (clean toothpick after every line).
11. Leave the cheesecake to cool down at room temperature and then place in the fridge to set for a few hours or preferably overnight.
12. Carefully release the cake from the tin before serving.
About the Author
Educate’s own Verity O’Gorman is an Educate Private tutor as well as co-founder of the delicious new baking and preserve company, Unhampered. With expertise ranging from cupcakes of all flavours, shapes and sizes to jams, jellies, chutneys and cordials, Verity is a true culinary prodigy.