As the pumpkin cheesecake was for just the two of us I scaled the recipe down. I halved the recipe and then baked the cheesecake in an 18cm (instead of 23cm) springform cake tin for 1 1/4 hours. I used Pepperkaka (ginger thins) from Ikea in the base rather than digestives, and omitted the cinnamon. I piped the spider web on top with dark chocolate. Homemade pumpkin lattes accompanied my pumpkin cheesecake, and were perfect to serve with it.
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