Pumpkin and pecan cheesecake

100 g pack pecan nuts
150 g digestive biscuits, crushed
1 tbsp light soft brown sugar
60 g butter, melted
200 g pack Philadelphia cream cheese
200 g pack mascarpone cheese
150 g sugar
3 eggs, beaten
250 ml steamed and sieved pumpkin
Half tsp ground cinnamon
150 ml cream, whipped

Preheat the oven to 175ºC. Reserve a few nuts for decoration and grind the rest quite finely in a food processer, then mix them with the biscuit crumbs, sugar and the melted butter. Press the mixture over the bottom and sides of a 23-cm loose-based sandwich cake tin. Bake in the oven for 10 minutes and cool on a wire rack.

Beat the cream cheese in a large bowl until smooth, preferably using an electric whisk, then gradually beat in the mascarpone and sugar. Add the eggs one at a time, beating well between each addition, then stir in the pumpkin and cinnamon.

Pour the mixture into the cooled biscuit crust and bake for about 50 minutes until the cheesecake is set but still has a slight wobble in the middle. Cool, then cover with clingfilm and chill in the fridge for several hours or overnight.

Remove from the tin and transfer to a serving plate, pipe rosettes of cream round the edge of the cheesecake and decorate with the reserved nuts and a very light dusting of cinnamon. (Serves eight)