Pumpkin Butterscotch Cheesecake
1 hour 50 min
A hybrid of cheesecake and pumpkin pie. A pecan crust lines the base, which is then topped with layers of cheesecake filling, butterscotch flavoured pumpkin cream and cream. Sprinkle with chopped pecans, if desired.
Sophina
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Ingredients
Serves: 12
- 250g plain flour
- 225g unsalted butter, softened
- 125g pecans, chopped
- 450g cream cheese, softened
- 600ml double cream, whipped
- 225g icing sugar
- 2 teaspoons vanilla extract
- 4 (47g) packets no-added sugar butterscotch angel delight
- 125ml milk
- 725g pumpkin puree
- 4 teaspoons pumpkin pie spice
- 60g pecans, chopped (optional)
Method
Prep:35min ›
Cook:15min ›
Extra time:1hr chilling ›
Ready in:1hr50min
- Preheat oven to 180 C / Gas 4.
- In a medium mixing bowl combine flour, butter and 125g chopped pecans. Beat until thoroughly combined. Press mixture into a 23x33cm or similar sized baking dish.
- Bake in preheated oven for 15 minutes. Set aside to cool.
- In a medium mixing bowl combine cream cheese, 1/3 of the whipped cream, icing sugar and vanilla extract. Beat until smooth. Spread evenly over cooled crust.
- In a large mixing bowl combine angel delight, milk, pumpkin puree, pumpkin pie spice and 1/2 of the remaining whipped cream. Stir until thoroughly combined. Spoon mixture over cream cheese layer. Top with remaining whipped cream. Sprinkle with 60g chopped pecans if desired. Chill at least 1 hour before serving
Pumpkin spice
To make 4 teaspoons of pumpkin spice, mix together 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice or cloves and 1/2 teaspoon ground nutmeg.
Pumpkin puree
Can be purchased online.
Cheesecake tips
For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.
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