Pumpkin pie is just my favorite! People get scared of it, ew pumpkin in sweet cake how does that work? but think about carrot cake, zucchini bread and beetroot cake.. it just works okay and its delicious! You would hardly guess its pumpkin and the addition of the spice; cinnamon, cloves, nutmeg mmm make it a warming dessert for winter! Have this hot or cold!
Pumpkin pie swirl cheesecake slice
2c biscuit crumbs
3/4c melted butter
1 1/2c puréed pumpkin
2-3tsp pumpkin pie spice mix
1x 250g block of cooking cream cheese softened
1c caster sugar
3 whole eggs
1tsp vanilla bean paste
Preheat over to 160degrees
Line a slice tin with baking paper
Combine your butter and biscuit crumb and press into the tin base.
Make your filling.
Use either canned puréed pumpkin or roast your pumpkin in the oven first with some honey and brown sugar over it (about 1/2 a small pumpkin) once cooked and cooled blend in a processor until smooth, with your pumpkin pie spice mix and maple.
Add your caster sugar and cream cheese to mix master and whisk till smooth. Add one egg at a time whisking until combined between each and add your vanilla.
Spoon a bit more than half this mix over your base.
To the remainder and your pumpkin mix and whisk till smooth.
Pour over the other layer and marble it around.
Place in the oven and cook for 50minutes until firm to touch.
Turn the oven off and cool in the oven for the next the with the door agar.
Keep in the fridge.
Toppings; whipped cream, maple and pecans
Note: pumpkin pie mix is a combination of Clove, cinnamon, nutmeg and allspice.
You could also add condensed milk for additional sweetness
You could add cocoa to the base for chocolate.