Pumpkin Pie Cheesecake

Need

• Crust

• 130 Grams butter BUY
• 1 lemon, zest, finely grated
• 50 Grams dark brown sugar
• 1 Teaspoon vanilla bean paste BUY
• 2 Teaspoons ground cinnamon
• 2 Teaspoons ground ginger
• 160 Grams plain flour
• Pinches pink salt flakes BUY
• 75 Grams almonds
• 75 Grams pecans

• Filling

• 340 Grams pumpkin, roasted
• 1 Teaspoon ground ginger
• 1 Teaspoon ground cinnamon
• 1/2 Teaspoon ground nutmeg
• 1/2 Teaspoon ground allspice
• 1 Teaspoon vanilla bean paste BUY
• 140 Grams vanilla sugar (See below)
• 500 Grams cream cheese
• 3 eggs
• Whipped cream to serve

Do

1  

Crust;

2  

Preheat oven to 180ºC on a fan forced setting.

3  

Place butter, zest and sugar into Thermomix bowl and melt 3-4 min/37ºC/speed 2.

4  

Add remaining crust ingredients and blend 15 sec/speed 6.

5  

Press into springform cake tin with paper lined base. Reserve about 1 cup of the crust for the topping.

6  

Bake for 18 minutes or until golden and fragrant. Cool.

7  

Filling;

8  

Place all ingredients into Thermomix bowl and blend 20 sec/speed 7. Scrape down if necessary and pour into base. Top with crumble mixture and steam in steam oven for 1 hour….OR, if you are being a Thermo mixer of extraordinary talent, place 1L water into Thermomix bowl, place cheesecake on top of a pair of chopsticks (for easier steam circulation) and steam for 60 min/Varoma/speed 3.

9  

Meanwhile, preheat oven to 180°C on a fan forced setting. Place steamed cheesecake into oven for 20 minutes until golden and a little crispy on top.

10  

Vanilla Sugar;

11  

Roast a vanilla bean until crispy, about 10-15 minutes in 200ºC oven and then place in Thermomix bowl with 140g good quality sugar of choice. Mill 10 sec/speed 10. Store in airtight jar until use.

More

Cool completely. Serve with dollops of whipped cream or mounds of the best vanilla bean ice cream available to you, which of course if you live in WA would be Azzura Gelati's award winning version and available at your local IGA store.