• Heat oven to 180°C.
• Process gingersnaps, walnuts,
and icing sugar in a food
processor until finely ground.
• Add butter and pulse until
evenly combined.
• Transfer to a 22cm springform
pan set on a rimmed baking
sheet, and press crumbs into
the bottom and halfway up the
sides of the pan; set aside.
• Clean the food processor, and
then add cream cheese, sugar,
pumpkin, rum, cinnamon,
vanilla, salt, cloves, ginger,
mace, and eggs and puree,
stopping to scrape down bowl
with a rubber spatula at least
once, until smooth.
• Pour into crust, bake until
browned on top and the middle
jiggles slightly when the pan is
tapped (approx. 1½ hours).
• Let cool to room temperature;
chill until set, at least 4 hours
or overnight.
12
gozotoday | FRIDAY • 9 OCTOBER 2026
FOOD
• 350g gingersnap cookies
• ½ cup chopped pecans
• ½ cup icing sugar
• 8 tbsp unsalted butter,
melted
• 800g cream cheese,
softened (apple Cheese cake)
• 280g molasses sugar
• 200ml (¾ cup) pumpkin
puree
• 3 tbsp dark rum (or apple
juice)
• 1½ tsp ground cinnamon
• 1 tsp vanilla extract
• ½ tsp kosher salt
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• ¼ tsp ground mace
• 2 eggs
INGREDIENTS
Sweet pumpkin cheesecake
METHOD
Make a sweet pumpkin cheesecake on a
ginger biscuit base
