Creamy pumpkin tart (like a Pumpkin Pie)

Creamy pumpkin tart (like a Pumpkin Pie)

Creamy pumpkin tart (like a Pumpkin Pie)

Having never visited the USA or Canada, I can't tell you a story about Thanksgiving. I've seen Planes, Trains and Automobiles and know how important it was for Steve Martin to get home to his family for this holiday but figured that probably wasn't enough material to write the Thanksgiving post!

So I did a bit of research and found conflicting stories about how and where the tradition began. Whether you believe in giving thanks to God, the end of the harvest, the formation of your country or the homecoming of an explorer, the modern celebration seems to centre round family, friends and food. While we may not fully understand the history, we can definitely relate to that in the Southern Hemisphere.

In addition to Steve Martin and John Candy (RIP), I also think of pumpkin pie when someone mentions Thanksgiving although having not had enough experience making or eating this dessert, I thought I had better not mess with a classic. I have however made and eaten a lot of baked cheesecake so I thought I would combine the two. What resulted was a rich and decadent dessert which although we demolished at work would be perfect to share with 12 of your loved ones.

Ingredients: (makes atart for an approximately 20cm tin although you can use a larger tin and double the recipe)

For the base

1 packet of digestive biscuits (250g)

120g butter, softened

For the topping

400 500g baked pumpkin (bake in the oven with a little oil until soft)

250g cream cheese, softened

1 large egg

cup light brown sugar

tsp cinnamon

tsp nutmeg

tsp ginger

tsp rock salt

Method

1. Line the base of a cake tin (preferably loose bottom but not necessary) with baking paper. Grease the sides of the tin with butter.

2. Process the biscuits and butter in a food processor and press into the cake tin. Refrigerate the base.

3. Preheat your oven to 160C on Bake.

4. Process the baked pumpkin, cream cheese, egg, sugar, cinnamon, nutmeg, ginger and rock salt in the food processor until smooth.

5. Pour the cream cheese mixture over the refrigerated base. Bake cheesecake in the oven for 30 minutes or until the cream cheese mixture is firm (tap the top lightly).

I covered the cheese cake in a peanut caramel sauce. To make this, add cup sugar and cup water in a sauce pan. Cook over a low heat until the sugar syrup colours a caramel brown and thickens. Add peanuts and pour the syrup over the cheesecake once both are cool.

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