Roast pumpkin & cheese cups with chocolate-honey topping.

Roast pumpkin & cheese cups with chocolate-honey topping.

Here's a deliciously different use for pumpkin.This is my own experimentation and I was so confused to name the dish as a pie or a cheese cake....well its a merger of both.



  1. 1 Cup Flour
  2. 2 Tablespoons cheese shredded
  3. 1 Tablespoon Butter
  4. 1 Egg Yolk
  5. 1 Tablespoon water chilled
  6. 1 Teaspoon Sugar
  7. 1 Cup Cheese cream
  8. 1.5 cm Pumpkin , peeled , seeded , cut into - thick wedg 1 Cups
  9. 1 Tablespoon Honey
  10. 1 Tablespoon Chocolate Melted
  11. 1 Teaspoon Sesame Seed
  12. 1 Tablespoon Butter
  13. 1 Tablespoon Sugar
  14. 1 Teaspoon Vanilla Essence
  15. 1 Egg white


60 mins
  1. Add Photo

    Preheat oven to 200°C. To make the pastry, mix the flour, cheese and butter until the mixture resembles fine breadcrumbs.

  2. Add Photo

    Add the egg yolk, sugar and water. Process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth.

  3. Add Photo

    Roll out the pastry on a floured surface. Use a round cutter to cut 6 discs from the pastry. Line muffin cups with the discs. Place in the fridge for 30 minutes to rest. Bake for 10 minutes.

  4. Add Photo

    Brush the sliced pumpkin with oil and Place in a greased roasting pan. Bake for 10 minutes at 180 degree. Mix honey and sesame seeds, coat over pumpkin. Bake for another 15 minutes.

  5. Add Photo

    Mix together the cream cheese and butter until creamy. Mix in the vanilla, then add sugar. Add the beated egg white an fold well.

  6. Add Photo

    In the pastry cups, fill the cheese mixture till 3/4th and add roasted pumpkins. Bake for 10 minutes. Mix honey and melted chocolate, spread over and bake for 10 more minutes.

Add Step



Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords