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https://www.philly.com.au/recipe/pumpkin-and-leek-cheesecake/
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Pumpkin and Leek Cheesecake
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Pumpkin and Leek Cheesecake
35 Mins
Prep time
90 Mins
Cooking time
Serves
10
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What you need
600-700g skinned and seeded pumpkin, chopped into 2 cm pieces
½ bunch thyme
Olive oil, for drizzling
Salt and freshly ground black pepper, to taste
1¼ cups crushed savoury biscuits
80g butter, melted
1 tablespoon oil
100g bacon, finely chopped
1 large leek, washed well and thinly sliced
250g PHILADELPHIA Block Cream Cheese, softened
1¼ cups sour cream
5 eggs
1 cup grated tasty cheese
How to make it
PLACE the pumpkin and thyme on a baking tray, drizzle with oil and season. Bake in a moderate oven 180
o
C for 40 minutes or until pumpkin is just tender. Discard thyme stems.
COMBINE biscuit crumbs and butter and press the mixture into the base of a greased and fully paper lined (ensure the paper extends 3-4cm above the top of the pan) 24cm round springform pan. Chill.
HEAT oil in a frypan and cook bacon and leek for 5-10 minutes until softened. Cool slightly.
BEAT PHILLY using an electric mixer until smooth. Beat in the sour cream then the eggs, one at a time, until well combined. Stir in the leek mixture, the pumpkin and ¾ of the cheese.
POUR mixture into prepared base, sprinkle with remaining cheese and bake in a moderate oven 180°C for 40 minutes or until just set. Cool slightly in oven with door ajar before removing from pan. Serve warm or cold.
Recipe or Meal Type
Cheesecakes |
Desserts |
Entertaining
Cuisines
Baking
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