Method

1. Cook the pumpkin in a saucepan of boiling water for 10 minutes or until tender. Drain in a colander and leave to air-dry.

2. Grease and line the slow-cooker with baking paper. Wrap the lid with a clean tea towel and tighten with a rubber band or piece of string. This prevents any condensation from dripping into the cake.

3. Meanwhile, sift the flour and baking powder into a bowl. Add the brown sugar, half of the melted butter and the beaten egg and mix until a dough forms. Evenly press the dough into the base of the slow-cooker and up the sides to a height of 2cm.

4. Purée the pumpkin in a food processor. Add the cream cheese, icing sugar, vanilla extract and cinnamon and process until smooth. Add the remaining eggs, one at a time, pulsing until combined. Add the remaining butter and pulse to combine.

5. Pour the mixture into the slow-cooker and cook on a low heat for about 4 hours, until the outside is set but the centre is still slightly wobbly (the time will vary slightly from one slow-cooker to the next). Turn off the slow-cooker and leave to rest for 30 minutes before removing, then set aside to cool completely.

6. Heat your oven to 180°C. On a tray, roast the pecans for 3 minutes, then add the pepitas and roast for a further 5 minutes, until golden.

7. Heat the maple syrup in a saucepan over medium heat. Add the roasted pecans and pepitas to the pan and cook for about 3 minutes, until sticky and coated. Serve the cheesecake with a generous dollop of cream and the maple pecans and pepitas scattered on top.