Chocolate Pumpkin Cheesecake


  • 7oz dark chocolate
  • 1 ¾ oz / 50g caster sugar
  • 6oz / 175g full-fat cream cheese
  • 6oz / 175g  pure pumpkin puree
  • Grated zest of one orange
  • 75ml sour cream
  •  1 teaspoon mixed spice
  •  1/2 teaspoon salt
  • 5 fl oz / 150 double cream
  • 12oz ginger biscuits, crushed
  • 5 oz  butter, melted


If you have been busy making lanterns for Halloween, this rich indulgent cheesecake is the perfect way to use up all the pumpkin flesh. A no-bake cheesecake that requires no gelatine, so not only is it easy to make it is ideal for vegetarians too! Plus it can be made ahead and frozen.
  1. Line a 20cm round spring-form tin with cling film.
  2. Melt the chocolate in a bowl set over a pan of hot water.
  3. Beat the cream cheese and sugar together until completely smooth. Add the pumpkin, sour cream, mixed spice and salt to the cream cheese. Mix until smooth, scraping the bowl occasionally.
  4. Add the melted chocolate and stir until fully incorporated.
  5. In a separate mixing bowl whip the cream to medium peaks and then fold into the chocolate mixture
  6. Spoon into the prepared tin and level the top. Transfer to the fridge for 1 hour or until just set.
  7. Mix the biscuits and butter together until combined. Carefully press on top of the cheesecake in an even layer. Return to the fridge for a min of 6 hours.
  8. To serve, fold the cheesecake upside-down onto a board or a plate and decorate with chocolate.

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