[WATCH] Sweet pumpkin cheesecake

Sean Gravina makes a sweet pumpkin cheesecake

Sweet pumpkin cheesecake

Ingredients

• 350g gingersnap cookies
• ½ cup chopped pecans
• ½ cup icing sugar
• 8 tbsp unsalted butter, melted
• 800g cream cheese, softened (apple Cheese cake)
• 280g molasses sugar
• 200ml (¾ cup) pumpkin puree
• 3 tbsp dark rum (or apple juice)
• 1½ tsp ground cinnamon
• 1 tsp vanilla extract
• ½ tsp kosher salt
• ¼ tsp ground cloves
• ¼ tsp ground ginger
• ¼ tsp ground mace
• 2 eggs

Method

1. Heat oven to 180°C.
2. Process gingersnaps, walnuts, and icing sugar in a food processor until finely ground.
3. Add butter and pulse until evenly combined.
4. Transfer to a 22cm springform pan set on a rimmed baking sheet, and press crumbs into the bottom and halfway up the sides of the pan; set aside.
5. Clean the food processor, and then add cream cheese, sugar, pumpkin, rum, cinnamon, vanilla, salt, cloves, ginger, mace, and eggs and puree, stopping to scrape down bowl with a rubber spatula at least once, until smooth.
6. Pour into crust, bake until browned on top and the middle jiggles slightly when the pan is tapped (approx.  1½ hours).
7. Let cool to room temperature; chill until set, at least 4 hours or overnight.

This recipe first appeared on Gourmet Today TV, aired on TVM on 31 October 2014.