Pumpkin Cheesecake with a Pumpkin Seed Brittle

The idea for this recipe comes from Alfred Protale's Gothaim Bar and Grill Cook Book. The pistachio brittle not only taste good it also looks very impressive. You will need to start making the cheesecake at least 6 hours in advance.

Pumpkin Cheese Cake

Portions: 8 Individual Portions

Preparation: 30 minutes (4-24 hours chilling)

Cooking: 40 minutes -1 hour 30minutes 

Ingredients

Shortbread Base

  • 250g butter
  • 250g plain flour
  • 125g corn flour
  • 125g caster sugar
  • drop vanilla essence
  • pinch maldon salt

Pumpkin Filling

  • 200g cream cheese
  • 100g caster sugar
  • 100g brown sugar
  • 125ml double cream
  • 2 egg yolks
  • 1 egg
  • 300g canned pureed pumpkin
  • 1 teaspoon lemon juice
  • 1 tsp. mixed spice
  • 1/2 tsp. of ground ginger

Pumkin Brittle

  • 50g pumpkin seeds (peeled)
  • 300g caster sugar
  • 50ml water

To Serve

  • 120ml cream
  • 25g Icing sugar, to dust

Method

  1. Shortbread: Bring the butter to room temperature (you don't want it to cold or to warm) and break it up in to pieces in a bowl.. Seive in the remaining ingredients and rub the dry ingredients with the butter so that you incorporate it thouroughly and have a sandy type of dough or use a mixer and beat it together until you have a sandy breadcrumb consistency. Make 8 rough balls with the short bread or one large one. Press the dough out into a single pastry tin or in 8 round egg holders on a non stick baking tray, so that it covers the whole base (if it is to thick remove some). Heat an oven to 180°C and partial cook the shortbread for 8-10 minutes. Remove from the oven and allow to cool.
  2. Pumpkin Filling:Place the cream cheese brown sugar and caster sugar in a bowl and whisk until well combined and creamy. Add the double cream and whisk briefly. Beat in the egg yolks and egg, 1 at a time. Add the pumpkin, lemon juice and spices and mix together until well combined. Pour the filling onto the shortbread bases.
  3. To Cook:Preheat an oven to 160°C. Place the pie or pies in the oven and cook indiviaul portions for 30-40 minutes or single pie for 50-60 minutes. They are ready when puffed and just set in the centre. Remove the pie or pies from the oven and allow to cool. When cool cover and refigerate for at least 4 hours or up to 24 hours.
  4. Pumpkin Brittle: Place the water and sugar in a saucepan over a high heat. Stir it with a wooden spoon until the sugar ahs dissolved. Then leave the sugar until it become a dark caramel, around 5-8 minutes (keep an eye on it or you will end up with burnt toffee). Remove it from the heat and stir in the pumpkin seeds. Working quickly pour it out onto a lightly oiled baking tray and let it harden.
  5. To Serve: Remove the cheesecake or cheesecakes from the refregerator. With a sharp knife dipped in hot water run around the edge of the individual pies and place an inverted cup at the base and gently push them out or carefully slice out 8 pieces. Place the cheesecake portions onto 8 plates. Break the pumpkin brittle into 8 shards and place it on the top of each piece. Dust the cheesecakes with icing sugar. Drizzle the cream around the plates and serve.