Roast Pumpkin and spiced rum soaked sultanas Cheesecake (Cooked in Morg’s Pots on a Charcoal BBQ)

Description:This rich and creamy roast pumpkin cheesecake is made with condensed milk and 700g of cream cheese, then baked to perfection in Morg’s Pot on a charcoal BBQ. No oven required!

🥄 A Cheesecake Worth the Charcoal

We made this dessert the slow, flavour-packed way — with roasted pumpkin, spiced rum soaked sultanas, condensed milk, and a whole 700g of cream cheese. But the real twist? We baked it in Morg’s Pot on a charcoal BBQ. The result is a smooth, spiced cheesecake with a subtle smoky edge, perfect for outdoor cooks or anyone who loves real flavour.

🔪 Ingredients

For the base:

• 250g plain sweet biscuits (we used Digestive Hobnobs)

• 100g melted butter

For the filling:

• 700g cream cheese (room temperature)

• 300g roasted pumpkin (mashed)

• 395g can sweetened condensed milk

• 1 tsp vanilla extract

• 1 tsp cinnamon

• ½ tsp nutmeg

• ¼ tsp ground cloves or allspice

• Pinch of salt

🥘 Equipment

• Morgs Fry Pan (baking paper optional, or use pot directly lined)

• Charcoal BBQ with lid

• Heatproof trivet or spacer for indirect cooking

🔥 Instructions

1. Roast the Pumpkin

• Cut ~400g of pumpkin into chunks, drizzle with oil, and roast in Morg’s Pot over charcoal until golden and soft (~30 mins).

• Cool and mash 300g for the filling.

2. Make the Base

• Smash biscuits into crumbs, mix in melted butter.

• Press into a springform tin or the bottom of a lined Morg’s Pot.

• Pre-bake in Morg’s Pot over indirect BBQ heat for 10 mins.

3. Mix the Filling

• Beat cream cheese until smooth.

• Add condensed milk and mix well.

• Add vanilla, mashed pumpkin, spices, and salt.

• Pour over base.

4. BBQ Bake in Morg’s Pot

• Set up charcoal BBQ for indirect heat (~160°C).

• Place pot on a trivet in the BBQ.

• Close lid and bake for 30–45 minutes, turning pot occasionally for even heat.

• Cake is done when the centre has a slight wobble.

5. Cool and Chill

• Let cheesecake cool in the pot with the lid off.

• Refrigerate for at least 4 hours or overnight before serving.

💡 Tips

• Use Kent or butternut pumpkin for sweetness.

• Line Morg’s Pot with baking paper for easy removal.

• Add a foil water tray under the pot for gentle heat and moisture.

🧁 Perfect For:

• Outdoor cooking enthusiasts

• BBQ dessert lovers

• Showcasing Morg’s Pots

• Recipes with no oven needed!

This cheesecake was an absolute winner - our 10 yo grandson said it was the best cake he has ever had "can you give me the recipe" golden.