Pumpkin maple cheesecake

SERVES 10-12

This is a perfect dessert when pumpkins are plentiful. It is best made a day before serving, so it’s great for entertaining.

FILLING

1.3kg pumpkin, cut into

pieces with the skin on

650g cream cheese,

at room temperature

½ cup brown sugar

2 tbsp maple syrup, plus extra

to serve

1 tbsp vanilla extract

1 tsp each ground cinnamon

and ginger

½ tsp ground cloves

Pinch of nutmeg

3 large eggs

Whipped cream, to serve

CRUST

1 ½ cups sweet biscuit crumbs

(gingernuts are good)

½ cup nuts, hazelnuts or Brazil

55g butter, melted

1 Heat oven to 180oC. 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 breadcrumbs. 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 160oC.

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.