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Pumpkin pie cheesecake with figs and salted caramel

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  • Seafood free
  • Shellfish free
  • Vegetarian

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

  • Serves16
  • Cook time1 hour 25 minutes
  • Prep time20 minutes, + Chilling & cooling time
Pumpkin pie cheesecake with figs, whipped cream and salted caramel


  • 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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Nutrition Information

Per Serve

Energy: 1830kJ/438 Cals (21%)

Protein: 7g (14%)

Fat: 35g (50%)

Sat fat: 22g (92%)

Carb: 25g (8%)

Sugar: 17g (19%)

Fibre: 2g (7%)

Sodium: 323mg (16%)