I made this for my love on his birthday since he loves pumpkin pie and cheesecake and so pumpkin cheesecake wins any day in his book.
I made another cheesecake a while back and to be honest I liked that one much better. This one was a little more creamy and less sticky-cheesecakey which is how I like it, but it had a good pumpkin flavour and my lover ate the whole thing almost by himself. It was his cake afterall! ;p
1 ½ cups digestive cookie crumbs
1/3 cup margarine, melted
1/4 cup sugar
Mix all 3 ingredients in a bowl, then press it into a medium sized spring form pan.
Bake at 175C for 8 minutes, dont let it brown. Cool while you make the filling.
673 g philadelphia
1 cup sugar
1/4 cup lightly packed light brown sugar
1 small can pumpkin puree(420g)
2/3 cup sweetened condensed milk
2 tbsp corn starch
1 1/4 tsp cinnamon
1/2 tsp nutmeg
Beat the cream cheese, sugar and brown sugar until fluffy. Beat in the eggs, pumpkin and condensed milk. Add corn starch, cinnamon and nutmeg and beat well until really mixed.
Poor filling into crust and bake for 50-60 minutes until the edges are set but the center still jiggles slightly.
Let the cake cool and stick in the fridge over night.
If you dont want the cheesecake to crack while you bake it, cover the bottom of the springform in tinfoil and put in a deeper oven tray. Fill the tray with water so that it comes about halfway up the sides on the springform.