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!

5 from 2 votes Print Chai Cheesecake with Pumpkin Butterscotch Sauce Chai Cheesecake with Pumpkin Butterscotch Sauce - an amazing flavour combination! 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 Use the Toollio’s cheese grater attachment to reduce the amaretti cookies into crumbs. 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. Whip the cream and keep it aside. Beat the cream cheese with the caster sugar using an electric mixer until smooth. Add the chai masala spice mix (made per my recipe ) and the gelatine dissolved in boiling water and mix well. Fold in the whipped cream. Pour the chai cheesecake mixture into the prepared base and chill overnight in the fridge. Pumpkin Butterscotch Sauce Thinly slice the pumpkin using the Tollio ’s vegetable cutter attachment. 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. Then cook the pumpkin and any accumulated juices for 10 minutes on a low fire and blend it. Keep aside. 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. Sieve the pumpkin butterscotch sauce and keep it aside to cook down. Serving Serve the chai cheesecake with some pumpkin butterscotch sauce and the crushed toasted almonds on the top.

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

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