makes four 10cm cakes

for biscuit base
200g ginger nut biscuits, finely crushed
100g melted butter
¼ cup brown sugar

for cheesecake filling
9g gelatine powder
3 tbsp water
250ml thickened cream
500g cream cheese, room temperature
1 cup pumpkin puree*
¾ cup icing mixture
¼ cup brown sugar
1 tsp cinnamon
½ tsp ginger powder
½ tsp nutmeg
pinch of salt

for torched meringue
6 egg whites
250g caster sugar
¼ tsp cream of tartare
¼ tsp salt

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Line four 10cm springform cake pans with baking paper. Mix the ingredients for the biscuit bases in a medium bowl, distribute evenly between the cake pans and pack in tightly using the base of a glass. Place in the refrigerator to set.

For the filling, place the water in a small bowl, sprinkle over the gelatine, whisk to combine and set aside. Whisk the cream to stiff peaks in a stand mixer. Set aside. Using the paddle attachment, beat the cream cheese until smooth, add the pumpkin, icing mixture and brown sugar and beat until smooth. Melt the gelatine in the microwave, cool slightly and add to the mix with the spices and salt and beat until mixed through. Gently fold through the whipped cream. Divide the mix evenly between the cake pans and smooth the top with a palate knife. Refrigerate overnight to set.

For meringue, place ingredients into a medium stainless-steel bowl and set over a medium saucepan of simmering water (ensuring the base of the bowl isn’t in contact with the water). Whisk continuously until the mix reaches 80C. Transfer the mix to a stand mixer and whisk on high until thick and glossy. Heap the meringue onto the cheesecakes and torch with a blow torch until toasted.

Serve immediately.

* Here are Natalie Homan’s tips to the best-ever puree:

It is important the pumpkin puree is as dry as possible. This is best achieved by roasting in a 190C oven, lightly coated in oil, until tender. Blend until smooth then place the puree in a sieve lined with cheesecloth. Fold over excess cheesecloth to cover the puree, place a small plate and a weight on top (for example tinned tomatoes). Place in the refrigerator overnight. The amount of liquid extruded will vary (especially between varieties) but as a general rule 1kg of pumpkin will yield 2 cups of puree (I used Kent pumpkin for all the following recipes).

This recipe first appeared in the May 2025 issue of SALIFE magazine.