https://www.philly.com.au/recipe/pumpkin-and-leek-cheesecake/

Back

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.

 

More recipes you will love
Classic Chicken Sandwiches
Classic Chicken Sandwiches
Caramilk Truffles
Caramilk Truffles
Caramilk Cheesecake
Caramilk Cheesecake
Mile End Bagels
Mile End Bagels