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You are here: Home / Recipes / American / Chai Cheesecake with Pumpkin Butterscotch Sauce

Chai Cheesecake with Pumpkin Butterscotch Sauce

November 24, 2014 By Manu 13 Comments

Chai Cheesecake with Pumpkin Butterscotch Sauce

A few days ago, I reviewed the Toollio, an amazing multi-function kitchen appliance.  I love it and, as promised, I am going to share a few recipes that can give you a better idea of what you can do with it.  Even though you can make lots of savoury dishes with the Toollio, today’s recipe is a… cheesecake.  Yep, you read that right.  See how versatile this device is?  I love cheesecakes, especially the non-baked version, like this one.  I have some home-made Chai Masala mix in my pantry and I thought of using it for this recipe.  The cheesecake itself tastes delicious, but what really makes this dish special is the Pumpkin Butterscotch Sauce.  It is sweet, smooth and with a subtle pumpkin flavour.  It perfectly contrasts with the slight spiciness of the Chai Cheesecake.  The toasted almonds add some much needed crunch and recall the almond taste of the base, made with amaretti cookie crumbs.  I used the Toollio’s cheese grater attachment for the cookie crumbs and the Toollio’s vegetable cutter to thinly slice the pumpkin to make the butterscotch sauce.  This is both an autumn dessert and a warmer weather dessert as you do not require to put the oven on to make it.  Give it a go and stay tuned for more of my recipes made using the Toollio!

Chai Cheesecake with Pumpkin Butterscotch Sauce

Chai Cheesecake with Pumpkin Butterscotch Sauce
5 from 2 votes
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Chai Cheesecake with Pumpkin Butterscotch Sauce

Chai Cheesecake with Pumpkin Butterscotch Sauce - an amazing flavour combination!

Course Dessert
Cuisine International
Prep Time 2 hours
Total Time 2 hours
Author Manuela Zangara

Ingredients

Crust

  • 150 gms – 1 ¼ cup amaretti cookie crumbs
  • 80 gms – 1/3 cup butter melted

Chai Cream

  • 500 gms – 1.1 lbs. cream cheese softened
  • 170 gms – ¾ cup caster sugar
  • 3 tsp gelatine dissolved in 60 ml – ¼ cup boiling water
  • 240 ml – 1 cup cream whipped
  • 2.5 tsp chai masala spice mix

Pumpkin Butterscotch Sauce

  • 250 gms – 9 oz. pumpkin thinly sliced
  • 50 gms – ¼ cup sugar
  • 300 ml – 1 ¼ cup cream
  • 225 gms – 1 1/8 cup brown sugar
  • 80 gms – 1/3 cup butter
  • ¾ tsp vanilla extract
  • 1/3 cup almonds toasted

Instructions

Chai Cheesecake

  1. Use the Toollio’s cheese grater attachment to reduce the amaretti cookies into crumbs.
  2. Mix the cookie crumbs with the melted butter. Press this mixture into the base of a greased and lined 20 cm – 8 inch round spring-form pan. Chill in the fridge while you prepare the filling.
  3. Whip the cream and keep it aside.
  4. Beat the cream cheese with the caster sugar using an electric mixer until smooth.
  5. Add the chai masala spice mix (made per my recipe) and the gelatine dissolved in boiling water and mix well.
  6. Fold in the whipped cream.
  7. Pour the chai cheesecake mixture into the prepared base and chill overnight in the fridge.

Pumpkin Butterscotch Sauce

  1. Thinly slice the pumpkin using the Tollio’s vegetable cutter attachment.
  2. Put the sliced pumpkin in a bowl and add the 50 gms – ¼ cup of sugar.  Mix and keep to macerate for a couple of hours.
  3. Then cook the pumpkin and any accumulated juices for 10 minutes on a low fire and blend it. Keep aside.
  4. Put the cream, brown sugar and butter in a saucepan and bring to a boil.  Simmer for 10 minutes, then add the vanilla extract and sweetened pumpkin purée.  Mix well and put the fire off.
  5. Sieve the pumpkin butterscotch sauce and keep it aside to cook down.

Serving

  1. Serve the chai cheesecake with some pumpkin butterscotch sauce and the crushed toasted almonds on the top.

Toollio 10 (1 of 1)

Chai Cheesecake with Pumpkin Butterscotch Sauce

Chai Cheesecake with Pumpkin Butterscotch Sauce

 

This is a sponsored post, but the opinions and recipe in this post are my own.

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Related Posts:

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  • BAKED APPLES EN CROÛTE WITH BUTTERSCOTCH SAUCE
  • PUMPKIN DOUGHNUTS
  • HOME-MADE PUMPKIN PIE SPICE

Filed Under: American, Cakes, Cheese, Desserts, Sauces, Special Occasions, Spices, Sponsored Post, Tea Time Tagged With: autumn, butterscotch sauce, cakes, caramel, chai, cheesecake, cream cheese, dessert, fall, pumpkin, sweets, Toollio

« Croquetas de Jamón Serrano
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Comments

  1. James says

    November 24, 2014 at 8:03 pm

    What a brilliant idea! I like your use of this machine to prepare a dessert. I will have to give it a go myself. It looks so mouthwatering 🙂

    Reply
    • Manu says

      November 25, 2014 at 10:29 pm

      Please do! It is an amazing flavour combination! Let me know how you go!

      Reply
  2. Lizzy (Good Things) says

    November 25, 2014 at 9:12 am

    Wow Manuela, you are so clever… love love love this cheesecake!

    Reply
    • Manu says

      November 25, 2014 at 10:29 pm

      I love cheesecakes too… especially the non baked ones! This one was particularly good!

      Reply
  3. uhm... says

    November 29, 2014 at 5:17 pm

    I’m not sure that’s a pumpkin… I think its a butternut squash…

    Reply
    • Manu says

      November 29, 2014 at 9:27 pm

      Here in Australia a butternut squash is a butternut pumpkin. It’s just the type of pumpkin.

      Reply
  4. Joanne T Ferguson says

    December 2, 2014 at 1:49 pm

    G’day Looks gorgeous and yum!
    Viewed via Nancy’s YBR!
    Cheers! Joanne

    Reply

Trackbacks

  1. Chai Cheesecake with Pumpkin Butterscotch Sauce... says:
    November 24, 2014 at 7:07 pm

    […] A few days ago, I reviewed the Toollio, an amazing multi-function kitchen appliance. I love it and, as promised, I am going to share a few recipes that can give you a better idea of what you can do with it. Even though you can make lots of…  […]

    Reply
  2. Amaretti says:
    January 25, 2016 at 1:11 pm

    […]  I like to eat these with my espresso, but I also use them to make other desserts, like my Chai Cheesecake with Pumpkin Butterscotch Sauce or my White Chocolate and Amaretti Cheesecake Shooters.  They are also a fantastic way to use up […]

    Reply
  3. October Menu Plan October Menu Plan says:
    September 27, 2018 at 6:40 pm

    […] Chai Cheesecake with Pumpkin Butterscotch Sauce […]

    Reply
  4. Thanksgiving 2018 Round Up says:
    November 22, 2018 at 7:51 pm

    […] Chai Cheesecake with Pumpkin Butternut Sauce […]

    Reply
  5. You Know You Want It: Cheesecake 31 Ways - The 5 Towns Jewish Times says:
    June 4, 2019 at 5:10 am

    […] Chai cheesecake with pumpkin butterscotch sauce from Manu’s Menu […]

    Reply
  6. Thanksgiving 2019 Round Up says:
    November 25, 2019 at 5:44 pm

    […] Chai Cheesecake with Pumpkin Butternut Sauce […]

    Reply

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