• 12servings
  • 15minutes

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Nutrition Info . . .

VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. Base

  2. 60 g butter,cup biscuit cup firmly packed brown cup pecan nuts, finely Filling

  3. 3 x 250 g packets cream cheese,cup firmly packed brown cup caster

  4. 1 teaspoon 3 2 tablespoons thickened

  5. 1 1/2 cups cooked mashed

  6. 1 tablespoon teaspoon teaspoon ground 1 1/2 teaspoons teaspoon Topping

  7. 2 cups sour

  8. 2 tablespoons caster

Instructions Jump to Ingredients ↑

  1. Base : Combine biscuit crumbs, pecans, brown sugar and butter.

  2. Press into a greased 24 cm springform pan. Chill.

  3. Filling : Beat the cream cheese, sugars and vanilla using an electric mixer, until smooth.

  4. Beat in the eggs and cream until well combined.

  5. Add the pumpkin, sifted cornflour, spices and salt and mix on a low speed until well mixed.

  6. Pour filling into crust and bake at 160C for 50 minutes until just set. Allow to cool for 5 minutes.

  7. Topping : Whisk together the sour cream and sugar then pour over the top. Bake for a further 10 minutes then allow to cool completely in the oven with door ajar.

  8. Refrigerate for 3-4 hours before serving.

  9. Serve garnished with pecan nuts and drizzle with maple syrup.


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