It took me while to work this one out. I'm not the greatest when it comes to cooking sweet things! I think this works well though and the pumpkin has a slightly coconut taste when combined into the cream cheese and cream. You could make a less calorific version by using ricotta in place of the cream and cream cheese. It took me an absolute age to photograph - its surprisingly difficult to photograph cakes!
Photographed yesterday in natural light
Ingredients
250 g ginger biscuits crushed to form crumbs (use another sweet biscuit and some ground ginger if you can't get ginger biscuits)
60 g melted butter
300g cooked and mashed pumpkin (or winter squash) drained in kitchen paper and squeezed dry. You can use canned pumpkin puree.
1 x sachet of powdered gelatine (enough to set 1 pint). I used vegetarian gelatine.
140 ml whipped double cream
200g icing sugar
450 g cream cheese (I used marscarpone)
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
Dark chocolate for grating and decorating
Method
Photographed yesterday in natural light
Ingredients
250 g ginger biscuits crushed to form crumbs (use another sweet biscuit and some ground ginger if you can't get ginger biscuits)
60 g melted butter
300g cooked and mashed pumpkin (or winter squash) drained in kitchen paper and squeezed dry. You can use canned pumpkin puree.
1 x sachet of powdered gelatine (enough to set 1 pint). I used vegetarian gelatine.
140 ml whipped double cream
200g icing sugar
450 g cream cheese (I used marscarpone)
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
Dark chocolate for grating and decorating
Method
- Line the sides of a 20 x 20 x 5cm/ 8 x 8 x 2 inch square tin with a removable base or a similar-sized round tin with baking paper.
- Mix together the ginger biscuit crumbs and melted butter. Press the mixture into the base of the cake tin and chill in the fridge while you make the filling.
- Dissolve powdered gelatine in a little warm water.
- In a medium bowl, beat together the cream cheese, whipped double cream, mashed pumpkin, cinnamon, nutmeg and gelatine.
- Pour the mixture on top of the biscuit base in the baking tin. Chill in the fridge for 4 hours, until set.
- To serve, carefully remove the cheesecake from the tin. Grate chocolate over the top.
- Cut into slices and decorate each slice with chocolate curls.
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