Clover Classic Pumpkin Cheesecake

Method

For the crust

1. Preheat the oven to 180˚C – place the oven rack in the middle of the oven.
2. Prepare a 20cm springform tin with non-stick cooking spray.
3. In a food processor, pulse the ginger biscuits and salt until it forms a fine crumb.
4. Add the butter and pulse until the mixture’s consistency reaches a wet sand texture.
5. Add the biscuit mixture to the spring form tin and press the crumb firmly to the bottom.
6. Bake for 8 – 10 minutes or until the crust’s edges colour golden brown.
7. After baking, let it cool down for a few minutes in the tin.

For the pumpkin seed brittle

1. In a bowl, place the pumpkin seeds, maple-flavoured syrup and salt. Mix until the seeds are well coated.
2. Place the mixture in a single layer on a baking tray lined with baking paper or a non-stick mat.
3. Bake the brittle until the seeds are golden brown and the syrup is bubbly (about 15 – 20 minutes).
4. Cool down until the brittle hardens then break up into small pieces.

For the pumpkin cheesecake layer

1. Prepare the spring form tin with the crust in. Place it on a large sheet of heavy-duty foil and wrap around the sides of the tin to
2. make it waterproof. Use a few layers if needed, no one likes a water-soaked crust! Place the tin into a large baking dish lined with a cloth.
3. In a food processor, beat the cream cheese and Clover Classic until smooth.
4. Add the pumpkin puree, eggs, yolks, all the spices, vanilla and salt.
5. Pulse until smooth and all the ingredients are evenly distributed. Be careful not to over mix.
6. Pour the mixed filling into the tin on top of the cooked crust.
7. Place the baking dish with the tin in the oven and very carefully add hot water to the baking dish to cover up to half of the tin’s sides.
8. Bake the cheesecake just until the edges are set – bout 1 hour and 30 minutes.
9. The middle of the cheesecake should still be slightly wobbly (it will firm up once it is cooled down).
10. Once it’s baked, switch off the oven, and let the cheesecake sit another 45 minutes in the off oven.
11. Then remove it from the oven and let it cool down on a wire rack. It needs to cool down slowly and come to room temperature to prevent the top from cracking.
12. Once cooled, cover lightly with plastic wrap and place the cheesecake in the fridge, let it cool and firm up for another 3 – 4 hours.
13. Sprinkle over the pumpkin seed brittle and serve.