Pumpkin Spice Chocolate Cheesecake
featured in How To Host A Friendsgiving Under $50
This decadent cheesecake is the perfect dessert for autumn. The pumpkin spice and chocolate combination creates a rich and flavorful dessert that is sure to impress.
Tasty Team
95% would make again
Ingredients
for 6 slices
Pumpkin Mix
- ¾ lb pumpkin (350 g), chopped
- ¼ cup butter (50 g)
- 1 tablespoon sugar
Cheesecake Mix
- 13 oz cream cheese (360 g)
- 1 cup sugar (200 g)
- ½ cup double cream (100 mL)
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon clove
- 2 eggs
Chocolate Biscuit Base
- 2 ½ cups chocolate biscuit (250 g)
- 2 tablespoons butter, melted
Cream Topping
- 1 cup double cream (200 mL), whipped
- 1 tablespoon cocoa powder
Preparation
- Preheat the oven to 200°C (400°F).
- Prepare the pumpkin by cutting into bite-size chunks and placing in a baking tin with the butter and sugar.
- Bake for 30 minutes, until soft. Turn down the oven to 180°C (350°F) and leave the pumpkin to cool.
- Blend the chocolate biscuits in a processor to form fine crumbs. Stir in the butter.
- Pour the biscuit base into a nonstick springform tin and set aside.
- Mix together the pumpkin, cream cheese, sugar, double cream, cinnamon, ginger, nutmeg, and cloves. Stir in the eggs.
- Pour over the biscuit base.
- Bake in the oven for 1 hour. Leave to cool.
- Spread over the whipped cream and sprinkle on the cocoa powder on top.
- Enjoy!
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