Pumpkin cheesecake recipe | Audley Restaurants

Ingredients

• 170g digestive biscuits ground to crumbs
• 3 tbsp sugar
• ½ tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp ground clove
• 6 tbsp melted butter
• 230g white sugar
• 1 tsp ground cinnamon
• ½ tsp each of ground ginger, nutmeg, clove, allspice and salt
• 260g mashed pumpkin, see chef's tip below
• 680g cream cheese at room temp
• 1 tbsp vanilla extract
• 1 tbsp lemon juice
• 5 large eggs at room temp
• 120g heavy cream