Halloween pumpkin cheesecake without cinnamon
A pumpkin-purée cheesecake on a biscuit base, decorated with a chocolate spiderweb and made without added cinnamon.
Active time40 min
Cooking1 h
Total7 hResting : 5 h
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Ingredients
- 300 g well-drained cooked pumpkin purée
- 70 g butter
- 500 g spreadable cream cheese
- 3 eggs
- 180 g shortbread biscuits
- 80 g dark chocolate
- 140 g sugar
Preparation
Melt the butter and let it cool until lukewarm. Preheat the oven to 160 degrees Celsius. Crumble the biscuits, mix with the melted butter and press firmly into a lined 22-centimetre springform cake tin.
70 g butter180 g shortbread biscuits- oven
- cake tin
- mixing bowl
- small saucepan
Use store-bought plain cooked pumpkin purée. Drain it if it releases water, then weigh the listed amount. Mix the cream cheese, sugar and well-drained pumpkin purée. Add the eggs one at a time without overwhisking. Pour onto the base and bake for 60 minutes, until the centre is set but still slightly wobbly.
300 g well-drained cooked pumpkin purée500 g spreadable cream cheese3 eggs140 g sugar- mixing bowl
- oven
- fine sieve
Leave to cool in the tin for about 1 hour, then refrigerate for at least 4 hours.
- refrigerator
Melt the chocolate and draw spokes, then concentric circles to form a web on the orange surface. Refrigerate for about another 15 minutes to set the decoration.
80 g dark chocolate- refrigerator
- saucepan
- piping bag
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration