Ingredients

Crust:

• 1 1/2 cups digestive crumbs (ginger nut crumbs can be used or 50/50 mix)
• 1/3 cup butter, melted
• 1/4 cup sugar

Cheesecake:

• 3 x 8-ounce packages cream cheese, softened
• 1 cup caster sugar
• 1/4 cup light brown sugar
• 2  large eggs
• 15 ounces cooked pumpkin(steamed in micro wave with a little water & sugar, use 15 oz strained weight)
• 2/3 cup evaporated milk
• 2 tablespoons corn flour
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Topping:

• 2 cups sour cream, at room temperature
• 1/3 cup sugar
• 1 teaspoon vanilla

Method

For crust:

1. Combine crumbs, butter and sugar in medium bowl.
2. Press into bottom of 9-inch spring-form pan.
3. Bake in 350 degree oven for 6 to 8 minutes. (Do not allow to brown).
4. Cool on wire rack for 10 minutes.

For cheesecake:

1. Beat cream cheese, sugar and brown sugar in large mixer bowl until fluffy.
2. Beat in eggs, pumpkin and evaporated milk.
3. Add cornstarch, cinnamon and nutmeg, beating well.
4. Pour into crust. Bake at 350 degrees for 60 minutes or until edge is set but centre still moves slightly.

For topping:

1. Combine sour cream, sugar and vanilla in small bowl; mix well.
2. Spread over surface of warm cheesecake.
3. Bake at 350 degrees for 5 minutes.
4. Cool on wire rack. Chill for several hours or overnight.