Halloween Special - Pumpkin Cheesecake

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Serves: 10-12 
Prep: 30 mins 
Cook: 2hr 10 mins 

You will need: 

For the base: 

  • 250g ginger biscuits 
  • 125g butter, melted 

For the filling: 

  • 500 pumpkin flesh 
  • 450ml Sunny D (Tangy Florida) 
  • 750g cream cheese 
  • 200g caster sugar 
  • ¼ tsp ground cinnamon 
  • 6 large eggs, lightly beaten 
  • Juice of ½ lemon 



What to do: 

  • Grease and line the base of a 23cm spring form cake tin with baking parchment. 
  • Place the ginger nuts into a plastic food bag and crush with a rolling pin to form fine crumbs. Place into a small bowl and add the melted butter. Mix well. 
  • Spoon the mixture into the prepared tin, pressing down with the back of a spoon until evenly spread. Chill. 

For the filling: 

  • Cut the pumpkin flesh into even sized pieces and place in a saucepan. Pour over the Sunny D. Bring to the boil, cover and simmer for 25 mins stirring occasionally until soft. Drain well. 
  • Place the cooked pumpkin into a blender or mash with a potato masher until smooth. Chill. 
  • Preheat oven to 170C, Gas 3. Place the pumpkin puree (you should have about 425g) into a mixing bowl. Add the cream cheese, sugar and cinnamon and using an electric whisk mix until blended. 
  • Add the lemon juice then gradually beat in the eggs.
  • Wrap the outside of the cake tin with foil to protect from any of the filling leaking out during cooking. Stand in a baking tin. Pour in the pumpkin mixture and level surface. 
  • Pour recently boiled water into the roasting tin to come halfway up the cake tin. Bake for 1hr 45 mins until the cheesecake is just set. 
  • Carefully remove from the baking tin and place on a cooling rack to cool. Chill, ideally overnight. Remove from tin and slice to serve. 

Handy tips: 

  • Prepare the pumpkin purée the day before to save time on chilling. 
  • Try using butternut squash instead of pumpkin. 
  • Drizzle over a little maple syrup to serve.