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Chai Cheesecake with Pumpkin Butterscotch Sauce

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.