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Preparation
in 20-30 minutes
- For the base, melt the butter and spices together before stirring in the crushed biscuits
- Press into a loose bottom 10-inch tin and set aside
- Meanwhile whip the cream cheese, vanilla extract and pumpkin puree together.
- Gently and gradually mix in the icing sugar.
- Once combined, whip in the double cream until the mixture becomes stiff. Be careful not to overbeat as this will curdle.
- Place the cream filling on top of the biscuit base before placing in the fridge overnight.
- When you come to decorate, melt 100g of dark chocolate and stir in 1 tbsp vegetable oil (this will stop it setting as quick whilst you work with it).
- Place chocolate into a piping bag with thin circular nozzle
- Draw a large circle following the edge of the cheesecake.
- Repeat this on the inside of your line until you have a small dot of chocolate in the centre of the cheesecake.
- With a toothpick like item, starting from the middle of the cheesecake, drag it outwards to create a spiders web.
Ingredients
For the base:
300
g
125
g
butter
1
tsp
nutmeg
1
tsp
cinnamon
For the filling:
560
g
full fat cream cheese
1
tbsp
vanilla extract
495
g
pumpkin puree
250
g
icing sugar
200
ml
double cream
For the topping:
100
g
dark chocolate
1
tbsp
vegetable oil
Nutritional & Dietary
Gluten free
No eggs added
No nuts added
No oat added
No rice added
No sesame added
No yeast added
Wheat free
Vegetarian
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