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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.
Pumpkin pie cheesecake with figs and salted caramel
Serves1616
Cook time1 hr 25 mins1 hour 25 minutes
Prep time20 mins20 minutes, + Chilling & cooling time
+ Chilling & cooling time
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
Description
Impress your guests this Easter with a creamy pumpkin pie cheesecake. Served with figs and salted caramel sauce, it’s a show-stopping dessert.
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.
