Pumpkin maple cheesecake

This is a perfect dessert when pumpkins are plentiful. With a deliciously crunchy biscuit base and silky smooth filling, it's a wonderful example of just how well pumpkin can transcend the boundary between sweet and savoury.
10 - 12
1H 40M
3H 40M

For more versatile ways to use pumpkin in your cooking, check out this collection of 12 delicious recipes.




1.Heat oven to 180°C. Roast the pumpkin for about 45 minutes or until well cooked. When cool enough to handle, remove the skin and push the pulp through a sieve until you have a lovely purée. It should yield about 1½ cups of pulp.
2.Line a 23cm springform tin with baking paper and grease the sides.
3.For the crust, blitz the biscuits and nuts in a food processor until they resemble fine bread-crumbs. Stir in the melted butter and stir until well combined. Press these crumbs into the prepared tin to form a base. Chill until needed.
4.Reduce oven to 160°C.
5.Using an electric beater, beat the cream cheese, sugar, maple syrup and vanilla until really smooth. Add in the pumpkin pulp and spices, beating until combined. Add the eggs, one at a time, beating until the mixture is creamy.
6.Gently pour the filling into the chilled crust and bake for about 1½-2 hours or until just set. Crack the door open and cool in the oven for 30 minutes.
7.Remove from the oven, cool completely and chill overnight.
8.Serve with whipped cream and drizzled with maple syrup.

Use any leftover purée for these pumpkin and Parmesan scones, or season well and serve with a decent steak or lamb chop. Yum!


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