Halloween isn't all trick or treat and ghoulishness, it can be a great time to celebrate and showcase your favourite autumnal flavours. This Pumpkin Praline cheesecake is an amalgamation and adaptation of a couple of recipes from around the internet and is something a little special with the pecan praline delivering a rich crunch to the subtle silky flavour of the cheesecake filling.
Makes 12 servings
25 minutes (plus a minimum 3 hours chilling time)
- 15 ginger nut biscuits
- 15 digestive biscuits
- 3 tbsp vegan margarine
- 1 1/2 cups chopped pecans
- 1/2 cup packed brown sugar
- 2 tbsp water
- 2x 225g vegan cream cheese
- 2x349g silken tofu
- 150g sugar
- 2 tsp flour (heaped)
- 1 can pumpkin puree
Preheat your oven to 150°C and place a circular disk of waxed paper in the base of your 9" sprung cake tin. Grease the sides lightly with either marg or veg oil. In a food processor whizz up the biscuits for your base until they are quite fine crumbs and melt the margarine in a pan. Once melted take off the heat and pour the blended biscuits into the pot and mix thoroughly. Then press this mixture firmly into the base of your cake tin.
Mix the nuts, brown sugar and water together in a bowl and set aside 3/4 cup praline mixture for cake's topping. Sprinkle remaining praline mixture over the crumb base in the cake tin.
Bake for 8 minutes or until lightly browned and then allow to cool on wire rack for 10 minutes while you mix up your filling.
Clean out your blender and add all of the filling ingredients and blend until silky smooth. Pour the mixture into the cake tin over the crumb base and praline mixture and then bake for an hour. Remove from oven and sprinkle the top with the praline mixture. Return to the oven and bake for a further 15 minutes.
Once cooked leave to cool in the fridge for a minimum of 3 hours or overnight.