For the crust
- 80 g digestive cookies
- 50 g walnuts
- 50 g brown sugar
- 50 g granulated sugar
- 65 g butter, at room temperature
For the filling
- 750 g cream cheese
- 90 g brown sugar
- 100 g granulated sugar
- 400 g pumpkin puree
- 3 eggs, medium
- 2 tablespoon(s) heavy cream 35%
- 1 teaspoon(s) vanilla extract
- 1 tablespoon(s) brandy
- 1 tablespoon(s) corn starch
- 1 1/2 teaspoon(s) cinnamon
- 1 1/2 teaspoon(s) ginger
- 1 1/2 teaspoon(s) nutmeg
For the topping
- 500 g heavy cream 35%, into whipped cream
- 1 tablespoon(s) brandy
- cinnamon, to serve