creamy pumpkin cheescake with ginger crust


120 grs. plain flour
55 grs.light brown sugar
33 grs,  pecan or  waltnuts
40 grs.chopped cristallized ginger
223 g cold butter
1 tablespoon of water

Pumpkin cheesecake filling

240 ml  pumpkin puree
120 ml. double cream
2 tasp vanilla extract
1 tsp groun cinnamon
1/2 tsp ground ginger
1/4 tsp grated nutmeg
1/4 tsp salt
567 grs. cream cheese
granulated sugar
100grs. light brown sugar
1 tsbp constarch (corn flour)

Sugared pumpkin seeds

70 grs. hullew raw pumpkin seeds
1 large egg white
pinch salt
2 tablespoon granulated sugar
1/4 tsp ground cinnamon

Making the crust pastry

Preheat the oven at 180°c
grease the springfrom tin.

Place de flour,sugar, pecans and ginger in the bowl of your food processor
and blitz until you have coarse crumbs.
Add the water and process until  dough comes together .
Press the dough into an even layer in the prepared tin.
Bake the pastry for 25 to 30 minutes. until just combined
Remove from the oven and allow to cool on a wire rack  (still in the tin)
Reduce oven temperature to 170° c

Making the filling
Whisk the pumpkin pureé, double cream, vanilla extract, cinnamon, ginger, nutmeg
and salt together and leave to one side.
Using an electric mixer beat the cream cheese on medium until creamy.
Gradually add the sugars and beat until blended .
Blend in the pumpkin puree mixture.
Add the cornstarch and mix until just combined,
Add the eggs one at a time mixing well between each addition.
Scrape this batter onto the cooled pastry .
Place in a bain marie (a large dish with hot water up to the half .
Bake the cheesecake for 50 to 60 minutes until the edges look cooked but the center
is still slightly wobbly (it will firm up while cooling)
Allow to cool completely on a wire rack and then place in the fridge for at least 4 hours.

Making the pumpkin seeds

Keep the oven at 170°c.
Lightly grease a baking sheet.
Place the pumpkin seeds in a small bowl.
Whisk the egg white until frothy
Add just enough of the frothy egg white to coat the pumpkin seeds
Add the sugar, cinnamon and salt and toss well to coat the seeds.
Spread them onto the prepared bakingsheet.
Bake turning  regularly for 15-20 minutes until they beginto colour .
Place the baking sheet onto a wire rack and allow to cool.

To serve

Remove the side on the tin and