Pumpkin pie cheesecake with figs and salted caramel

Impress your guests this Easter with a creamy pumpkin pie cheesecake. Served with figs and salted caramel sauce, it’s a show-stopping dessert.

Pumpkin pie cheesecake with figs, whipped cream and salted caramel

Serves

16

Prep

20m

Note: + Chilling & cooling time

Cooking

1h 25m

Ingredients

  • 250g Arnott’s Butternut Snap Cookie biscuits
  • 100g Arnott’s Granita biscuits
  • 125g butter, melted
  • 500g Kent pumpkin, seeded, peeled, coarsely chopped
  • 750g cream cheese, softened
  • 300g sour cream
  • 2 Coles Australian Free Range Eggs
  • 1/4 cup (55g) brown sugar
  • 2 tbs Coles Finest Pure Canadian Maple Syrup
  • 1/2 tsp ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground cloves
  • 1/3 cup (75g) caster sugar
  • Whipped cream, to serve
  • Salted caramel sauce, to serve
  • Figs, quartered, to serve

Method

STEP 1

Preheat oven to 200°C. Grease a 20cm (base measurement) springform pan and line the base and side with baking paper. Place the combined biscuits in a food processor and process until finely crushed. Add the butter and process until combined. Spoon into the prepared pan. Use a straight-sided glass to spread and press the biscuit mixture evenly over the base and side of the pan. Place in the fridge for 30 mins to chill.

STEP 2

Meanwhile, line a baking tray with baking paper. Place the pumpkin on the lined tray and bake for 20-25 mins or until tender. Set aside to cool.

STEP 3

Transfer pumpkin to a clean food processor and process until smooth. Add half the cream cheese, half the sour cream, 1 egg, the brown sugar, maple syrup, cinnamon, nutmeg and cloves. Process until smooth. Push through a fine sieve into a bowl.

STEP 4

Place the remaining cream cheese, remaining sour cream, remaining egg and the caster sugar in a clean food processor and process until smooth.

STEP 5

Spoon the pumpkin mixture and cream cheese mixture, in alternating batches, into the prepared pan. Use a skewer to gently marble. Place on a baking tray. Bake for 1 hour or until just set. Turn oven off. Leave cheesecake in the oven, with the door ajar, for 2 hours to cool. Transfer to the fridge to chill.

STEP 6

Place the cheesecake on a serving plate. Top with whipped cream and drizzle with caramel sauce. Top with the fig. Serve immediately.

Ripple effect 

For an impressive swirl pattern, use a skewer rather than a knife to gently marble the cake batter in the pan.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.