Ingredients
For the pistachio base
- 40g unsalted pistachios
- 25g rolled oats
- 1 tsp extra virgin olive oil
- 1 tsp pure maple syrup
- Pinch of salt
For the pumpkin cheesecake
- 200g homemade pumpkin purée (blended roasted pumpkin)
- 150g full-fat Greek yoghurt
- 150g full-fat cream cheese, at room temperature
- 2 medium eggs
- 2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- Finely grated zest of 1 orange
- Pinch of salt
To finish
- 4 tbsp Greek yoghurt
- 20g pistachios, roughly chopped
- Finely grated orange zest
Method
- Heat the oven to 160°C/140°C fan. Pulse the 40g pistachios and oats in a food processor until roughly ground. Mix with the olive oil, maple syrup and salt, then divide between four small ovenproof ramekins and gently press into the bases. Bake for 5 minutes, then remove from the oven.
- Place the pumpkin purée, Greek yoghurt and cream cheese in a bowl and whisk until completely smooth. Add the eggs, maple syrup, vanilla, cinnamon, ginger, nutmeg, orange zest and salt and whisk gently until just combined (avoid incorporating too much air).
- Divide the mixture between the ramekins and place them on a baking tray. Bake for 25–30 minutes, until the edges are set but the centres retain a slight wobble. They will continue to firm as they cool, so resist the temptation to overbake them.
- Leave to cool completely at room temperature, then transfer to the fridge for at least 2 hours, or preferably overnight. This resting time gives them their dense, silky cheesecake texture and allows the pumpkin and spices to develop.
- Serve chilled or allow to sit at room temperature for 10 minutes first. Top each pot with a spoonful of Greek yoghurt, chopped pistachios and fresh orange zest.
