ClockPlayEmailInstagramLinkSMSTwitterYouTubeXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwap
Skip to Content
94% would make again

Pumpkin Spice Chocolate Cheesecake

Tasty Team

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

Nutrition Info

  • Calories 830
  • Fat 66g
  • Carbs 60g
  • Fiber 2g
  • Sugar 43g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  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!

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

Nutrition Info

  • Calories 830
  • Fat 66g
  • Carbs 60g
  • Fiber 2g
  • Sugar 43g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  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!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.