Brulé Pumpkin Cheesecakes
For the Brulé Top
2 tbsp white sugar
2 mini pumpkins
The Cheesecake Mix
2 pots Nush almond spread
2 tbsp caster sugar (adjust more to taste if you like things a little sweeter)
2 tbsp pumpkin puree
1 tsp vanilla
1 tbsp arrowroot starch
Pinch of salt
1 tsp pumpkin spice
Splash of soy drink
Preheat the oven to 160°C.
Add your cream cheese to a mixing bowl, whisking until you’ve got rid of all the lumps.
Add the rest of your ingredients, whisking until you have a smooth cheesecake batter.
Set the mixture aside, then take the tops off your pumpkins, then take the seeds and the meat out of the middle with a spoon.
Spoon 2-3 tbsp of your pumpkin cheesecake into the centre of each pumpkin – smooth out and bake both for 15 minutes.
Once cooked, set both aside for a couple of minutes, then top each with an even tbsp of sugar.
Use a blowtorch to melt the sugar on the top, then leave the cheesecakes 5 minutes before serving.