Ingredients
- PIE CRUST
- 220 g almonds
- 50 gcold butter cut into pieces
- 5 small dates
- ⅛ tsp baking soda
- ¼ tsp salt
- CHEESECAKE FILLING
- 500 gPhiladelphia cream cheese, roughly chopped
- 130 g honey
- 1 tsp. vanilla
- 4 eggs
- *380 g cooked pumpkin
- 1 tsp cinnamon
- ¼ tsp. each nutmeg, cloves and ginger
- Whipped cream – optional
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
PIE CRUST
Preheat oven to 150°C. Line a 20cm spring form tin.
Mill almonds on speed 7 for 10 seconds then set aside.
Add butter and dates process on speed 4 for 15 seconds.
Add almond meal, baking soda and salt. Mix on speed 4 for 20 seconds until well combined. Spread mixture to fit base of 20cm spring form tin. Place into oven and bake for 10 minutes.
CHEESECAKE FILLING
Turn oven to 180°C.
Mix together cream cheese, 100g honey and vanilla on speed 4 for 10 seconds.
Add eggs one at a time on speed 4 until mixture is smooth. Set aside 1 cup of this mixture.
Add cooled pumpkin, remaining honey and spices and blend at speed 5 for 20 seconds.
Spread pumpkin mix onto baked almond base. Drizzle the white batter in lines over the pumpkin mix and drag a knife through the mix to swirl into a marbled pattern.
Bake for 45 – 50 minutes until filling is set. Cool and then refrigerate for at least 4 hours.
Run a knife around the rim of the spring form tin before removing the sides.
Spread with whipped cream before serving if desired
Tip
*Chop pumpkin roughly and place into strainer with 500ml water in TM bowl. Cook at Varoma temperature for 15 – 18 minutes on speed 2. Set aside to cool.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This dessert is Awesome, it is not to sweet and perfect with a dollop of cream.
I used maple syrup instead of honey as I thought honey might of been to strong as well as adding some ginger pieces.
It is also extremely easy to do.
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