Pumpkin and Leek Cheesecake

Pumpkin and Leek Cheesecake
35 Mins
Prep time
90 Mins
Cooking time
Serves 10

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

  1. PLACE the pumpkin and thyme on a baking tray, drizzle with oil and season. Bake in a moderate oven 180oC for 40 minutes or until pumpkin is just tender. Discard thyme stems.
  2. 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.
  3. HEAT oil in a frypan and cook bacon and leek for 5-10 minutes until softened. Cool slightly.
  4. 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.
  5. 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.