Pumpkin Cheesecake ( Double Layer )

:: Both layers are wonderfully spiced. There's a digestive biscuit base, a plain cheesecake layer, then a pumpkin cheesecake layer on top ::

   { Preparation & Cooking Time : 45 Min }
               Difficulty : Average
             Bake Type : Cheese Cake
                   Serves : 6-8

    Ingredients
 • 125grams caster sugar
 • 455g cream cheese, softened
 • 1/2 teaspoon vanilla extract
 • 3 eggs
 • 1 (23cm) prepared digestive biscuit base
 • 120g pumpkin puree
 • 1 pinch ground cloves
 • 1/2 teaspoon ground cinnamon
 • 1 pinch ground cloves
 • 1 pinch ground nutmeg

      Preparation Method
1. First Preheat oven to 170 C / Gas 3 In a large bowl, combine cream cheese, 
  sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 250ml of.
  the mixture and spread over the prepared biscuit base; set aside.

2. Now Add pumpkin, cinnamon, cloves and nutmeg to the remaining mixture and stir
  gently until well blended. Carefully spread over the first layer andf Bake in preheated
  oven for 35 to 40 minutes, or until centre is almost set. Allow to cool, then refrigerate
  for 3 hours or overnight. Cover with whipped cream before serving, if desired.

  TIPS:
:: Don't overbake:  a cheesecake is actually done when the centre is still wobbly.
  Residual heat 'carries over' and the centre continues to cook once out of the 
  oven.Remove the cheesecake from the oven to cool on a rack, or simply leave the 
  oven door closed, turn off the heat and let the cheesecake cool undisturbed for at
  least 1 hour. This helps prevent the cheesecake from sinking in the centre :: 

  Mixing TIPS: 
:: Make sure your cream cheese and eggs are at room temperature before mixing, 
  or ,you'll end up with lumps in your cheesecake.you do end up with lumps in the 
  batter, give it a quick spin in the food processor for silky smooth results ::


           ENJOY