Savoury Blue Cheese and Pumpkin Cheesecake | Kenwood IT

Ingredients

• 100g pecans, toasted
• 100g pumpkin seeds, toasted
• 100g rough oatcakes, broken up
• 50g butter, softened
• ½ tsp salt
• 600g full fat cream cheese, softened
• 3 tbsp cornflour
• 2 whole eggs
• 2 egg yolks
• 250ml double cream
• 400g pumpkin puree
• 150g blue cheese, softened
• A small handful of fresh thyme sprigs