There's more to slow-cookers than just heavy stews. This cheesecake is a perfect example of just how much you can do.
300g peeled kent pumpkin,cut into 4cm cubes
150g plain flour 1/2 teaspoon baking powder 1/2 cup brown sugar 100g unsalted butter,melted 4 eggs,1 lightly beaten 250g cream cheese,softened 1 cup icing sugar,sifted 2 tsp vanilla extract 2 tsp ground cinnamon 1/2 cup pecans 2 tbsp pepitas ¼ cup maple syrup dollop of cream,to serve
Cook the pumpkin in a saucepan of boiling water for 10 minutes or until tender. Drain in a colander and leave to air-dry.
Grease and line the slow-cooker with baking paper. Wrap the lid with a clean tea towel and tighten with a rubber band or piece of string. This prevents any condensation from dripping into the cake.
Meanwhile,sift the flour and baking powder into a bowl. Add the brown sugar,half of the melted butter and the beaten egg and mix until a dough forms. Evenly press the dough into the base of the slow-cooker and up the sides to a height of 2cm.
Purée the pumpkin in a food processor. Add the cream cheese,icing sugar,vanilla extract and cinnamon and process until smooth. Add the remaining eggs,one at a time,pulsing until combined. Add the remaining butter and pulse to combine.
Pour the mixture into the slow-cooker and cook on a low heat for about 4 hours,until the outside is set but the centre is still slightly wobbly (the time will vary slightly from one slow-cooker to the next). Turn off the slow-cooker and leave to rest for 30 minutes before removing,then set aside to cool completely.
Heat your oven to 180°C. On a tray,roast the pecans for 3 minutes,then add the pepitas and roast for a further 5 minutes,until golden.
Heat the maple syrup in a saucepan over medium heat. Add the roasted pecans and pepitas to the pan and cook for about 3 minutes,until sticky and coated. Serve the cheesecake with a generous dollop of cream and the maple pecans and pepitas scattered on top.
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