They say good things comes in threes…
I can confirm this is true and mouth-watering-awesomeness certainly comes in threes with this Pumpkin Pie cheesecake; 3 layers of tastebud satisfying joy, that is ???
I may be getting a bit ahead of myself by saying this is my new favourite dessert – IN THE WORLD!!! – but, you know what, I like to live a little on the edge and this cheesecake is pushing me over.
So… here goes:
This is my new favourite dessert of all time
… or at least until another dessert comes along and takes its place ?
So what do we have here? you’re asking. Well brace yourselves because I’m about to describe it to you, just try to refrain from licking your computer/ laptop/ smart phone screen in uncontrolled food lust, ok?
We start with a homemade pecan-y, almond-y, orange-y, crumbly biscuit-like base (because crushing up biscuits with melted butter is just too old school. I mean, purr-leez!) on which sits a creamy Maple-Cream cheesecake layer, on which sits a spicy, ginger infused pumpkin pie-like layer.
Stop licking your screen! I get it, it sounds like heaven (it taste like it too) ?
I should also mention that this Pumpkin Pie Cheesecake is also Gluten and processed Sugar Free, how good is that!
Although I try to act otherwise, I’m not the most organised of people. In fact I am actually quite unorganised:
- My to do list is usually scribbled on a piece of scrap paper that, somehow, ends up in the trash without my knowledge;
- I remember to do things only after they were supposed to be done (which is why the act of paying bills is under the Paramedic’s jurisdiction and not mine ? )
- As far as this blog goes, I usually don’t know what recipes I’m making until the day of said food making. Such disorganisation means I sometimes have to make the same recipe up to four or five times in one week just to make sure it a) tastes right (so much taste testing, tough gig) b) looks photogenic (you should of seen the first attempt of this cheesecake…. it fell part as I was taking photos) and 3) I have the ingredient amounts correct and ready for you wonderful people to follow
I’m am also hopeless when keeping up with the latest fashions, trends and “cool things”. I’ve always been the person to own something “cool” about three years after it was “cool” and is now no longer considered “cool” but more like “meh, what else is new?”
So it would seem only appropriate that I would offer my own version of the “it’s Halloween, let’s make something with pumpkins and/ or pumpkin seeds” four days AFTER Halloween. Makes sense, right?
What can I say, I like to stand out from the crowd 🙂
I would have been more organised I promise but, in my defence, Halloween is not a big thing here in Australia. It’s not like in America, or even the UK, where Hallowen is a huge annual event in which many people take part. Here in Australia, Halloween can easily come and go without you even realising it. That’s my excuse and I’m sticking to it.
So, do you celebrate halloween? Dress up as anything awesome (photographic evidence would, of course, be needed for this situation!)
So, before you move on to Thanksgiving and christmas recipes, give this halloween/ pumpkin straggler a go and, who knows, it may become your new favourite dessert too.
- FOR THE BASE
- 150g ground pecans
- 50g Almond Meal
- 60g Butter, melted
- 2tbsp Mollases
- FOR THE FILLING
- 500g Cream Cheese, at room temperature
- 1 Cup Maple Syrup
- 4tsp Natural gelatine dissolved in 3tbsp boiling water
- 1 Cup of thickened cream or Natural Yogurt
- 2 Cups Pureed Pumpkin
- 1tsp ground cinnamon
- 1tsp ground ginger
- 1/2 tsp allspice (optional)
- 1/4 tsp ground cloves (optional)
- Pecans for decoration (optional)
- For the Base: Mix together the ground pecans, almond meal, butter and molasses until a sticky dough-like consistency is formed, adding a little extra melted butter or almond meal as needed. spread the mixture across the base of a inch spring form pan, making sure it is as evenly distributed as possible. Place in the fridge to cool for at least 20 minutes
- For the Filling: Beat together the maple syrup and cream cheese for a few minutes until combined and creamy. Add the gelatine and beat for a minute more before folding in the cream or yogurt.
- Pour two thirds of the cream cheese mixture over the cheesecake base and place back in the fridge. Add the pumpkin and spices to the remaining cream cheese mixture and stir well to combine. Keep out at room temperature until the first Maple cream layer has set. Then, pour the pumpkin layer over the top and place back in the fridge for at least 2 hours (overnight preferred) before serving. Decorate with pecans