Preheat your oven to 220°C (200°C fan/gas 7) and prepare a 22cm loose-bottomed cake tin by greasing with unsalted butter and lining with baking parchment.

Crush the digestive or ginger biscuits until fine and mix with melted butter. Press this mixture into the base of the prepared tin and bake for 10 minutes.

Brush the baked crust with egg white and return it to the oven for another 3 minutes until set.

Beat the full-fat soft cheese until smooth, then gradually add pumpkin purée, light brown sugar, and plain flour until well combined. Add eggs one at a time.

Pour the pumpkin filling over the baked crust and place the tin inside a roasting tray filled halfway with hot water. Bake for 10 minutes, then reduce the temperature to 110°C and bake for 1 hour and 30 minutes.

Turn off the oven and leave the cheesecake inside for 2 hours to cool.

Chill the cheesecake in the refrigerator overnight before removing from the tin.

Whip the cream until soft peaks form and dollop on top of the cheesecake, then dust with cinnamon or pumpkin spice, add pecans, and drizzle caramel sauce before serving.