NewsBite

Advertisement
Good Food logo

Slow cooker recipe: Pumpkin pie cheesecake

Adam Liaw
Adam Liaw

Advertisement
Adam Liaw's slow-cooker winner: Pumpkin pie cheesecake.
Adam Liaw's slow-cooker winner: Pumpkin pie cheesecake.William Meppem

There's more to slow-cookers than just heavy stews. This cheesecake is a perfect example of just how much you can do.

Advertisement

Ingredients

  • 300g peeled kent pumpkin, cut into 4cm cubes

  • 150g plain flour
    1/2 teaspoon baking powder
    1/2 cup brown sugar
    100g unsalted butter, melted
    4 eggs, 1 lightly beaten
    250g cream cheese, softened
    1 cup icing sugar, sifted
    2 tsp vanilla extract
    2 tsp ground cinnamon
    1/2 cup pecans
    2 tbsp pepitas
    ¼ cup maple syrup
    dollop of cream, to serve

Method

  1. Step 1

    Cook the pumpkin in a saucepan of boiling water for 10 minutes or until tender. Drain in a colander and leave to air-dry.

  2. Step 2

    Grease and line the slow-cooker with baking paper. Wrap the lid with a clean tea towel and tighten with a rubber band or piece of string. This prevents any condensation from dripping into the cake.

  3. Step 3

    Meanwhile, sift the flour and baking powder into a bowl. Add the brown sugar, half of the melted butter and the beaten egg and mix until a dough forms. Evenly press the dough into the base of the slow-cooker and up the sides to a height of 2cm.

  4. Step 4

    Purée the pumpkin in a food processor. Add the cream cheese, icing sugar, vanilla extract and cinnamon and process until smooth. Add the remaining eggs, one at a time, pulsing until combined. Add the remaining butter and pulse to combine.

  5. Step 5

    Pour the mixture into the slow-cooker and cook on a low heat for about 4 hours, until the outside is set but the centre is still slightly wobbly (the time will vary slightly from one slow-cooker to the next). Turn off the slow-cooker and leave to rest for 30 minutes before removing, then set aside to cool completely.

  6. Step 6

    Heat your oven to 180°C. On a tray, roast the pecans for 3 minutes, then add the pepitas and roast for a further 5 minutes, until golden.

  7. Step 7

    Heat the maple syrup in a saucepan over medium heat. Add the roasted pecans and pepitas to the pan and cook for about 3 minutes, until sticky and coated. Serve the cheesecake with a generous dollop of cream and the maple pecans and pepitas scattered on top.

The best recipes from Australia's leading chefs straight to your inbox.

Sign up
Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

From our partners

Advertisement
Advertisement

Similar Recipes

More by Adam Liaw

Original URL: https://www.smh.com.au/goodfood/recipes/pumpkin-pie-cheesecake-20160913-grezur.html