Pumpkin Spiced Cheesecake with Ginger and Chocolate

Delicious dessert perfect for thanksgiving....

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  1. 1. For the base - mix the crushed biscuits with the melted butter add a pinch of sea salt and press into a loose bottomed cake tin (remember to reserve some of the crushed biscuits to use as garnish) pop into the fridge for 30 minutes to set.

  2. 2. For the cheesecake mix - put the cream cheese and sugar Into a large mixing bowl and mix well. Once fully combined slowly pour in the cream using an electric whisk to combine. Remove 1/3rd of the mixture and set aside. Mix the pumpkin puree into the remaining cream cheese mixture and stir well until fully combined.

  3. 3. Layer the 2 cream cheese mixtures into the cake mould, use a pallet knife to flatten the top off and place in the fridge for 1-2 hours. Remove from the cake mould and slice into 6, serve with some crushed ginger biscuits and chocolate sauce!