Happy Monday guys! I feel I’m a little behind with my pumpkin recipes this year but that needs to be changed. To start with, I made this amazing Pumpkin Cheesecake but, take a note of this, with a real pumpkin. Not that the ones in tins are not real What I mean is, instead of buying tinned pumpkin puree (which to be honest I haven’t seen here in the UK) I used my own pumpkin. Well, the only thing I had to do is to cook it and puree it. And I think the cheesecake actually tastes lighter this way and you can actually tell there’s a pumpkin mixed in there.
This Pumpkin Cheesecake does not require any baking. I decided against using eggs and baking the cheesecake to make my life easier. Plus, to be honest, it was already late at night and I really wanted to et to bed and Netflix:-)
However, you need to leave it to rest in the fridge for a few hours, overnight is perfect. And be careful, mine started melting quickly, so don’t take it out of the fridge unless you’re gonna eat it.
I also added some chocolate on top, kind of attempted marbling it too. Dark chocolate is the best with pumpkin, but milk chocolate tastes good too(because all chocolate is just divine) I used the second one, simply because that’s what I had in my kitchen cupboard and was in the middle of making the cheesecake. That reminds me, I need to restock my kitchen cupboard.
To sum up, this Pumpkin Cheesecake is like most of the cheesecakes recipes I’ve made, the only difference, there’s a pumpkin whipped in and of course, it tastes like pumpkin, autumn, cinnamon, Halloween and everything orange and pumpkin you can think of:-)
Here’s what you need for this amazingly simple and delicious cheesecake.
Ingredients:
- 300g digestive biscuits, crushed
- 150g butter, melted
- 300g pumpkin, cooked
- 400g cream cheese
- 200ml double cream
- 150g brown sugar
- 1tbsp cinnamon
- 1tsp nutmeg
- 1tsp cloves
- 200g milk chocolate, melted
Preparation:
- Combine the biscuits with butter and layer them on a springform cake tin covering the bottom with baking paper in advance.
- Whip the cream, cream cheese, pumpkin and seasoning together. Make sure to mix well.
- Pour over the biscuit layer and even the surface. Add the melted chocolate on top and refrigerate for at least 3-4 hours.
Enjoy!
Tip: Why not try some of these pumpkin recipes next time:
Pumpkin & Spinach Terrine Bread
Wow! Now that I look above, it seems I’ve got quite a few pumpkin recipes! And all of them are quick and easy and taste divine. However, there are still so many other pumpkin recipes I’d like to make so stay tuned for these! Meanwhile. get your own pumpkin, carve it and keep the meat to make one of the above recipes:-)
