April 8th, 2012
Food Styling by Ashley Denton
Prop Styling by Jane Hardin
Preheat oven to 350°F. Butter an 8-inch springform pan and line bottom and sides with parchment paper.
Combine all ingredients for crust in a bowl. Press mixture evenly on bottom of pan. Bake for 10 minutes. Set aside to cool and reduce oven temperature to 300°F.
Mix pumpkin purée, brown sugar, eggs, spices and salt together in a large bowl and set aside.
Using an electric mixer, beat remaining filling ingredients until smooth. Combine with pumpkin mixture and pour over pre-baked crust. Bake for 60-70 minutes or until centre shows little to no movement when pan is tapped. Remove from oven and allow to cool.
Return oven temperature to 350°F. Mix topping ingredients together in a small bowl. Spread over cooled cheesecake and return to the oven for 10 minutes. Remove and let stand at room temperature for 15 minutes before refrigerating for a minimum of 3 hours.
Remove from springform pan and peel away parchment paper before serving.
484 calories, 33 g fat, 8 g protein, 39 g carbohydrates, 2 g fibre, 334 mg sodium. Excellent source of vitamin A