Jungle Pumpkin Pie Cheesecake
If seeing baked Cheesecake on the menu makes your heart sing, then you’ll love this next recipe, because today, we are making a PUMPKIN pie flavoured cheese cake! And to give the base an extra tasty, crunchy flavour we are using a secret ingredient
Recipe by: Nicole Snelling
Base:
2 egg whites
2 Cups Jungle muesli cinnamon granola
2 Tbsp butter
1/3 tsp salt
Filling:
2 Cups cooked pumpkin, finely mashed
1 tub cream cheese, softened
1/3 Cup brown sugar or Xylitol
1 tsp ground cinnamon
2 tsp powder gelatin, bloomed
1/3 tsp salt
pinch of nutmeg
Method:
Preheat the oven to 180°C and line a loose bottomed tart tin with a non-stick cooking spray.
To make the base, combine all the ingredients and line the tart tin with the filling creating a shell for the filling. Place the base into the oven to cook for 10-15 minutes. Remove the base from the oven and allow to cool.
To make the filling add the cooked pumpkin, cream cheese, brown sugar, cinnamon, gelatin, salt and nutmeg to a sauce pot. Stir to combine all the ingredients. Pour the filling into the base and place into the fridge for 4-6 hours or overnight for the filling to set.
To serve, toast some extra Jungle muesli in the oven and sprinkle over the tart, slice and serve.
Chefs Tip:
Use your fingers, to firmly line the tart tin evenly with the base filling, making sure the sides of the tart also have filling.
You can used creamed cottage cheese instead of cream cheese.
Add the pumpkin to a food processor and puree until smooth to get a smoother texture in the tart.