for the base , 200g digestive biscuits(finely crashed or chopped)
20g brawn sugar
the filling, 600g cream cheese
1 tsp ground nutmeg
3 eggs (beaten)
250ml UHT whipping cream
550g pumpkin flush(steam and mashed)
topping some nutmeg powder for dusting
Mix melted butter with chopped biscuits and the brown sugar until well-combined. Press onto a 9" loose-base cake tin. Refrigerate until set. About an hour.
Preheat oven at 150 degree Celsius. Beat the cheese and honey until creamy. Add in cornflour and ground nutmeg. Add in whipping cream and eggs. Finally, add in mashed pumpkin. Pour into the prepared cake tin. Steam bake for one hour and a half or until firm to touch. Leave the cake in the oven for thirty minutes with door closed but temperature turned off. Remove cake from oven and dust with some nutmeg powder. Cool well and refrigerate for six hours before serving.
Steam bake means put the cake tin on the baking tray fill with some water.
Baked pumpkin cheese cake
I tasted a small slice of the cake, not very sweet but taste good.