Pumpkin Cheesecake

Pumpkin Cheesecake


Pumpkin season is in full swing and it would be a shambles if we didn’t include some pumpkin goodness in our Halloween bakes. This delicious cheesecake has subtle spice and is guaranteed to impress.


For the base / bottom:
300 g Digestive Biscuits
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


  • 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.