Pumpkin Pie Cheesecake

A variation on the traditional pumpkin pie. It can be made up to two days in advance. For a gluten-free version, use gluten free-biscuits in place of the digestives.

Crust

2 Tbsp	Brown sugar
250 g	Digestive biscuits (Main)
1	Orange, finely grated rind
125 g	Butter, mellted

Ingredients

850 g	Pumpkin, peeled, seeded and chopped (Main)
500 g	Cream cheese
250 g	Ricotta cheese
¼ cup	Orange juice
3	Large eggs
¾ cup	Sugar
1 tsp	Ground cinnamon
½ tsp	Ground cloves
½ tsp	Ground nutmeg
1 tsp	Vanilla paste, or pure vanilla essence
2 Tbsp	Plain flour, or rice flour

Directions

1. Lightly grease a 23cm springform cake pan and line the base with baking paper.
2. Crush the biscuits finely. Place in a bowl with the sugar, orange rind and melted butter.
3. Stir well and press on to the base of the cake pan.
4. Refrigerate for at least 30 minutes.
5. Meanwhile, steam or microwave the pumpkin until tender. The pumpkin should be dry, not moist. Mash well. Cool.
6. Preheat the oven to 175 degC.
7. Beat the cream cheese and ricotta, until smooth.
8. Beat in the cold pumpkin, eggs, orange juice, sugar, spices, vanilla and flour.
9. Pour into the prepared cake pan.
10. Bake for about 1 to 1 1/4 hours until just set.
11. Cool then refrigerate until well chilled.
12. Excellent served with whipped cream and fresh berries.