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Pumpkin Spice Chocolate Cheesecake

by Ellie Holland


for 6 slices

Pumpkin Mix

  • ¾ lb
    pumpkin, chopped (350 g)
  • ¼ cup
    butter (50 g)
  • 1 tablespoon

Cheesecake Mix

  • 13 oz
    cream cheese (360 g)
  • 1 cup
    sugar (200 g)
  • ½ cup
    double cream (100 mL)
  • 1 teaspoon
  • ½ teaspoon
  • ½ teaspoon
  • ½ teaspoon
  • 2 eggs

Chocolate Biscuit Base

  • 2 ½ cups
    chocolate biscuit (250 g)
  • 2 tablespoons
    butter, melted

Cream Topping

  • 1 cup
    double cream, whipped (200 mL)
  • 1 tablespoon
    cocoa powder
    Calories 580
    Fat 46g
    Carbs 35g
    Fiber 2g
    Sugar 18g
    Protein 9g

Estimated values based on one serving size.



  1. Preheat the oven to 200°C (400°F).
  2. Prepare the pumpkin by cutting into bite-size chunks and placing in a baking tin with the butter and sugar.
  3. Bake for 30 minutes, until soft. Turn down the oven to 180°C (350°F) and leave the pumpkin to cool.
  4. Blend the chocolate biscuits in a processor to form fine crumbs. Stir in the butter.
  5. Pour the biscuit base into a nonstick springform tin and set aside.
  6. Mix together the pumpkin, cream cheese, sugar, double cream, cinnamon, ginger, nutmeg, and cloves. Stir in the eggs.
  7. Pour over the biscuit base.
  8. Bake in the oven for 1 hour. Leave to cool.
  9. Spread over the whipped cream and sprinkle on the cocoa powder on top.
  10. Enjoy!




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