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Clover Classic Pumpkin cheesecake

Clover Classic Pumpkin cheesecake

Clover Classic Pumpkin Cheesecake

Recipe by Carla Kleinsmit

Ingredients
For the crust
Ginger biscuits dippers 150g
¼ fine salt
6T unsalted butter, melted
For the pumpkin seed brittle
½ t fine salt
1 cup pumpkin seeds, toasted
3T maple flavoured syrup
For the pumpkin cheesecake layer
500g pumpkin puree
4 large eggs, room temperature
3 large egg yolks, room temperature
1¼ cups light brown sugar
½ t ground cinnamon
½ t ground cloves
½ t ground ginger
½ t ground nutmeg
½ t ground all spice
½ t salt
1 t vanilla paste/ vanilla essence
500g cream cheese, room temperature, cubed
1 cup Clover Classic plain
3T Cake flour
Method:
For the crust
Preheat the oven to 180˚C – place the oven rack in the middle of the oven.
Prepare a 20cm spring form tin with non-stick cooking spray.
In a food processor, pulse the ginger biscuits and salt until it forms a fine crumb.
Add the butter and pulse until the mixture’s consistency reach a wet sand texture.
Add the biscuit mixture to the spring form tin and press the crumb firmly to the bottom.
Bake for 8 – 10 min/ until the crust’s edges colour golden brown.
After baking, let it cool down for a few minutes in the tin.  

For the pumpkin seed brittle
In a bowl, place the pumpkin seeds, maple-flavoured syrup and salt – mix until the seeds are well coated
Place the mixture in a single layer on a baking tray lined with baking paper/a Silpat mat
Bake the brittle until the seeds are golden brown and the syrup is bubbly – this will take about 15 – 20 minutes.
Cool down until the brittle hardens – break up into small pieces

For the pumpkin cheesecake layer
Prepare the spring form tin with the crust in – place it on a large sheet of heavy-duty foil and wrap around the sides of the tin to make it waterproof – use a few layers if needed, no one likes a water-soaked crust!! Place the tin into a large baking dish lined with a cloth.
In a food processor, beat the cream cheese and clover classic until smooth. Add the pumpkin puree, eggs, yolks, all the spices, vanilla and salt – pulse until smooth and all the ingredients are evenly distributed. Be careful not to overmix.
Pour the mixed filling into the tin on top of the cooked crust.
Place the baking dish with the tin in the oven and very carefully add hot water to the baking dish to cover up to half of the tin’s sides.
Bake the cheesecake just until the edges are set / 1h30min – the middle of the cheesecake should still be slightly wobbly (it will firm up once it is cooled down)
Once it’s baked, switch off the oven, and let the cheesecake sit another 45 min in the off oven. Then remove it from the oven and let it cool down on a wired rack. (it need to cool down slowly and come to room temperature to prevent the top from cracking.  
Once cooled, cover lightly with plastic wrap and place the cheesecake in the fridge, let it cool and firm up for another 3 – 4hours
Sprinkle over the pumpkin seed brittle and serve.

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