How to make the No-Bake Caramel Pumpkin Cheesecake
1. Prepare the pan. Line the base of a 23cm (9-inch) springform pan with parchment paper. (No need to line the sides.)
2. Blitz the biscuits. Add the biscuits, brown sugar, ginger, and cinnamon to the bowl of a food processor and pulse until the biscuits are crumbled finely.
3. Pour in the melted butter and pulse again until the crumbs resemble wet sand.
(Alternatively, crush the biscuits by hand. Add the biscuits to a zip lock bag, remove as much air out as possible and close. Use a rolling pin to crush the biscuits. Add them to a bowl along with the sugar, spices and melted butter and stir thoroughly.)
4. Pour into prepared pan and refrigerate. Pour the biscuit crumbs into the prepared springform tin and pack the crumbs into the base and up the sides. They need to be as compacted as possible so that they don’t crumble when cutting the cheesecake later. I recommend using a ⅓ measuring cup for this.
5. Refrigerate the base for 30 minutes minimum or freeze for 15 minutes whilst you make the filling.
1. Whip the cream. In a medium sized bowl, add the cold cream and using hand-held electric beaters fitted with the whisk attachment, whip on medium-high speed until stiff peaks form. Set aside.
2. Beat the cream cheese. (See note below on cream cheese) In a separate bowl, add the cream cheese and using hand-held electric beaters fitted with the paddle/beater attachment, beat on medium speed until smooth and creamy. Scrape down the base and sides of the bowl with a rubber spatula.
3. Add the remaining ingredients. (See note below on pumpkin puree) Into the cream cheese mixture add the pumpkin puree, powdered icing sugar, light brown sugar, Lyle’s Golden Syrup, spices and salt and beat on medium speed until smooth, creamy, and combined.
4. Fold in the whipped cream. Add the whipped cream to the pumpkin cream cheese mixture and fold through with a rubber spatula until fully combined. Take care not to deflate all the air in the whipped cream by over mixing.
5. Fill the biscuit base and refrigerate. Remove the biscuit crust from the refrigerator, or freezer, and pour the pumpkin cream cheese filling into it. Smooth the filling throughout the base and use an offset spatula to smooth off the top.
6. Cover tightly in plastic wrap and refrigerate the cheesecake for a minimum of 8 hours but I recommend leaving it overnight. This gives it the best chance to firm up.
1. Add the butter, brown sugar and golden syrup and heat. 1 to 1½ hours before serving the cheesecake, make the caramel. Add the butter, brown sugar and Lyle’s Golden Syrup to a large high-sided saucepan, and over medium heat stir until the butter has melted, sugar dissolved, and ingredients combined.
2. Add in the cream. Once the mixture is simmering, remove from the heat and slowly pour in the cream and continue whisking as it may bubble vigorously. Return to low heat and allow the mixture bubble whilst continuously stirring for five minutes until the caramel has thickened.
Remove from the heat and pour in a bowl and set aside to come to room temperature.
1. Remove from the fridge and de-mould. Remove the cheesecake from the fridge, then using a knife, run the blade around the edge to loosen it, then release the springform pan rim and remove it carefully.
Slide the cheesecake onto a serving plate.
2. Pour caramel sauce over and decorate. Pour the room temperature caramel sauce liberally over the top of the cheesecake. (Any caramel sauce leftovers can be stored in the fridge.)
Use a clean, sharp knife to cut into slices. If the caramel sauce has sat on the cold cheesecake for a while, it can firm up. If this happens then heat the blade of your knife under warm water, wipe dry and slice slowly through the caramel and cheesecake. Clean, warm and wipe the blade before each cut for the neatest slices.
Alternatively, slice undecorated cheesecake and pour caramel sauce over individual slices.
Serve cheesecake with optional toppings of chopped toasted pecans and whipped cream.