Pumpkin Cheesecake

Ingredients

Serves: 16

• 450g cream cheese
• 3/4 cup (150g) white sugar
• 400g pumpkin puree, tinned or home made
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 1/4 teaspoon salt
• 2 prepared 20cm pastry shells

Preparation method

Prep: 20 minutes | Cook: 50 minutes

1.

Preheat oven to 180 degrees C.

2.

Beat together the cream cheese and the sugar, add the pumpkin and the spices. Beat in eggs one at a time. Add salt. Beat until creamy. Pour the batter evenly into the two pastry shells.

3.

Bake for 50 minutes or until the knife inserted in the centre comes out clean. Let cool then top with whipped cream, if desired.