Prep 30minute(s)
Ready In 90minute(s)
Serves 12
Ingredients
- maple syrup, to serve
- pecan nuts, to garnish
- 1 1/2 cup smashed cooked pumpkin
- 1 1/2 teaspoons cinnamon
- 1 tablespoon cornflour
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/2 cup pecans, finely chopped
- 1/2 tablespoons caster sugar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/4 cup firmly packed brown sugar
- 1/4 teaspoon salt
- 2 cups sour cream
- 2 tablespoons caster sugar
- 2 tablespoons thickened cream
- 3 eggs
- 3/4 cupdigestive biscuit crumbs
- 60g butter, melted
- 750g block PHILADELPHIA Cream Cheese, cubed and softened
Instructions
- Combine biscuit crumbs, pecans, brown sugar and butter. Press into a greased 24cm (9”) springform pan. Chill.
- Beat the PHILADELPHIA, sugars and vanilla using an electric mixer, until smooth. Beat in the eggs and cream until well combined. Add the pumpkin, sifted cornflour, spices and salt and mix on a low speed until well mixed.
- Pour filling into crust and bake at 160°C for 50 minutes until just set. Allow to cool 5 minutes. Whisk together the sour cream and sugar then pour over the top. Bake for a further 10 minutes then allow to cool completely in oven with door ajar. Refrigerate 3-4 hours before serving. Serve garnished with pecan nuts and drizzled with maple syrup.
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