225g digestive biscuits
100g ground almonds
75g butter
340g cooked pumpkin (steamed or roasted)
225g light brown sugar
450g cream cheese
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
4 eggs
90ml double cream
90ml natural yoghurt
2 tbsp amaretto or almond essence
Instructions
1.
Heat the oven to 170°C, gas mark 3.
Crush the digestive biscuits into crumbs. Melt the butter over a low heat
and mix in the biscuit crumbs and ground almonds. Lightly grease a 25cm
loose-bottomed cake tin and press the crumbs into the base and up the sides
slightly.
2.
Mix together the cream cheese, pumpkin, sugar, cinnamon and nutmeg
until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin
and bake in the oven for 90 minutes until the surface is set but the underneath
still slightly squidgy.
3.
Take the cheesecake out of the oven and let it cool in the tin.
When cool, turn it on to a serving plate, cover with clingfilm and chill
overnight.