Caramel drizzleoptional (adds 10 calories per serve)
1/2cupUnsweetened coconut/almond milk
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Mix all base ingredients together. Add water if needed to bind it together properly. Press down firmly in a lined baking tray.
Bake at 180C for 15-20 mins until golden.
Boil pumpkin in a pot until soft. Purée with a stick mixer.
To the pumpkin mix add coffee, spices and rice malt syrup and mix with stick mixer.
Using a stand mixer or hand mixer or food processor add the pumpkin mix. With the blades or whisk is going, add the cold cream.
Add the cream cheese (cut into chunks) and process for about 30 seconds, scraping the sides if necessary, or until smoothly incorporated.
Add the eggs and process for about 5 seconds or just until incorporated (do not overmix!).
Set the cake pan in a large roasting pan. Pour the batter into the cooled base, and then pour enough boiling water into the large roasting pan to come about halfway up side of the cake pan.
Bake until the cake is just set, about 1-1/2 hours. If it jiggles, it's not done. CAREFULLY remove the roasting pan from the oven and set on a wire rack. Use a paring knife to loosen the cake from the sides of the pan.
Cool until the water is just warm, about 45 minutes. Remove the springform pan from the water bath, discard the foil and set on a wire rack.
Continue to cool at room temperature until barely warm, about 3 hours.
Cover with plastic wrap and refrigerate until chilled, at least 4 hours or overnight.
Should be made the day before you need it to allow to set properly.
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