Pumpkin cheesecake - Good Food Middle East

Ingredients

• 80g butter, melted, plus extra for the tin
• 275g digestive or ginger biscuits
• 1 large egg white (use the egg yolk in the filling, below)
• 800g full-fat soft cheese
• 425g can pumpkin purée
• 200g light brown soft sugar
• 50g plain flour
• 5 large eggs, plus 1 large yolk
• 400ml whipping cream
• ground cinnamon or pumpkin spice, for dusting
• 25g pecans, chopped
• 3 tbsp caramel sauce