Spiced Pumpkin, Praline & Chocolate Cheesecake Tart
Ingredients
- 200g chocolate ripple biscuits
- 100g melted butter
- 250g cream cheese, softened
- 395g sweetened condensed milk
- 4 egg yolks
- 150ml pouring cream
- 1/2 cup pumpkin puree
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/2 tsp vanilla paste
- 1 macadamia and honey nut bar, roughly chopped
- 1 cup thickened cream
- 1 cup 70% dark chocolate, roughly chopped
Crust
Filling
Chocolate Ganache
Method
- Lightly grease and line a 20cm spring form cake tin with baking paper. Preheat steam oven to 90°C.
- Place biscuits in the bowl of a food processor and process to form a coarse crumb. Slowly add melted butter and process until combined.
- Press the biscuit crumb into the base of the prepared cake tin, coming up the sides approximately 2cm to form a pie crust. Refrigerate for 30 minutes or until firm.
- Place cream cheese, condensed milk and egg yolks in the bowl of a food processor and process until smooth. Add the cream, pumpkin puree and spices. Pulse to combine.
- Stir through chopped macadamia nut bar and pour mixture over the chilled base.
- Place in preheated oven and cook for approximately 20 minutes or until mostly set - you want the center to be slightly wobbly.
- Turn off oven and allow cheesecake to set in the oven while it cools down. Approximately 10 minutes.
- To make ganache, gently warm cream in a small saucepan, induction setting 5. Once warm, stir in chopped chocolate and mix until smooth.
- Pour chocolate ganache over cheesecake while still warm. Refrigerate for 2 hours or until set.
