Pumpkin cheesecake with salted caramel
Feeds -8 | Preparation time – 25 minutes | Cooking Time -1.15 hrs
Ginger crunch crust-
300g ginger crunch biscuits
110g salted butter – melted
3 medjool dates –stone removed
3 x cream cheese pots 280g- 840g
1 tin pumpkin puree 350g
150g caster sugar
½ tsp vanilla paste
zest of 1 orange plus juice of half the orange
½ tsp nutmeg
1heaped tsp cinnamon
6 large free range eggs
2 heaped tbsp plain flour
270g caster sugar
150ml double cream
Pre heat the oven to 170 degrees Celsius.
Begin by making your biscuit base | Simply melt your butter | Blitz together the dates and biscuits until you have a fine crumb then pour in the melted butter | Next grease the bottom of your cake tin then line with the biscuit- patting it down to form a solid base | Bake for 10 minutes then remove
Combine all cheesecake mixture apart from the eggs, whisk until thoroughly combined in food processor or with an electric whisk, one by one add in the eggs, whisking again until thoroughly combined.
Pour over your biscuit base | Place in the oven and bake for 45 minutes until it has a little wobble to it still. Turn the oven off, open the door slightly and allow to cool in the oven to avoid splitting.
Cool before removing from the tin.
Pour sugar into a saucepan, add in 5 tbsp of water and cook over a medium to heat until the sugar has dissolved fully- don’t be tempted to stir or interfere with the sugar at this point | Increase the heat, cooking until it turns a caramel colour. Remove from the heat and add in both the cream and butter