Magnificent Pumpkin Turtle Chezcak |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 10 |
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this is my own recipe. We had a thanksgiving dinner the other day and i served this for dessert. Everyone was VERY impressed. Jeremy's Nan wants the recipe. As with all my cheesecakes, i used yoghurt cheese (drained yoghurt) to lower the fat content, but you can use regular cream cheese and get the same result, with a few bonus calories. Ingredients:
base |
1 packet gingernut biscuits |
70 g butter, melted, cooled |
caramel |
1 tbsp cornflour |
1/3 cup milk |
200g packet columbines lollies (or other caramel chews) |
filling |
500 g yoghurt cheese or cream cheese |
1/2 cup sugar |
1 tsp vanilla |
1 tsp cinnamon |
1/2 tsp allspice |
2 tbsp cornflour (omit if using cream cheese) |
4 eggs (room temperature) |
1 cup mashed pumpkin (270g) |
chocolate |
1 tbsp milk |
1/8 cup dark cooking chocolate |
pecans and or maple syrup to serve |
Directions:
1. Line a 23cm square cake pan
2. Put broken-up biscuits in the food processor, whiz until finely crushed, then add butter and process until well combined. Press mixture into the bottom and a bit up the sides of your cake tin. Leave in the fridge while you make the caramel.
3. In a small saucepan, make a paste of the cornflour and a little milk, mix until smooth then add remaining milk. Heat, stirring until it thickens, then add the (unwrapped, duh) lollies. Cook, stirring until the lollies melt and mixture is smooth. Reserve 2 tablespoons of the caramel and set aside. Pour the rest over the biscuit base and place in the fridge while you make the filling.
4. Preheat oven to 170°C
5. In a large bowl, use electric beaters to combine the yoghurt cheese, sugar, vanilla spices and cornflour. Add eggs one at a time, beating well after each addition, then stir through the pumpkin with a spoon until *just* combined (a few chunks of pumpkin are good). Pour filling into base.
6. To make chocolate, heat milk in a metal dish over boiling water. Add chocolate and stir until melted and smooth. Remove from heat.
7. Drizzle alternating lines of chocolate and reserved caramel (may need to re-melt in microwave) on the top of the cheesecake. Drag the tip of a sharp knife through the lines to make the zig-zag pattern.
8. Bake for 50-60 minutes, until the centre id just set. Remove from the oven too cool completely, then cover and refrigerate overnight.
9. Serve with pecans, any remaining caramel sauce and/or a drizzle of maple syrup.
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