Friday 30 November 2012


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My friend recently ate this baked cheesecake dish in New York as part of his Thanksgiving meal and said it was delicious. An avid cheesecake lover, I had to make this Halloween dessert and it tastes yummy.  It is the perfect way of using up hollowed-out pumpkin purée.
Serves 6


12 oz / 340g cooked pumpkin or pumpkin puree
15 digestive biscuits
2oz / 60 g butter
8oz / 225 g caster sugar
3 large eggs
8 oz / 250 g mascarponi cheese
7 oz / 200 g cream cheese
90ml / 3fl oz double cream
1 tea spoon freshly grated nutmeg
1 tea spoon ground cinnamon


Heat the oven to 170C/325F/Gas 3.

Crush the digestive biscuits to form fine crumbs. Melt the butter and add to the biscuit crumbs.  Place the mixture into a cake tin and push down firmly with the back of a spoon.  Place in the fridge to chill for 30 minutes.

Place the mascarpone cheese, cream cheese, pumpkin puree, sugar, cinnamon and nutmeg into a bowl and mix thoroughly with a wooden spoon until smooth. Fold the beaten eggs into the cheesecake mixture.

Pour the cheesecake mix onto the base and bake in the oven for 90 minutes until the surface is  set, but the underneath is still wobbly.

Let the cheesecake cool in the tin and then place on a plate and chill overnight.

Serve with the whipped double cream.

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