Pumpkin Pie Cheesecake

An autumnal dessert, which is perfect for Thanksgiving!

Serves: 16

Prep & cook time: 6 hours (minimum)


  • 1kg Pumpkin, chopped
  • 1tbsp Olive oil
  • 1 tbsp Honey/maple syrup
  • 2 tsp Cinnamon 
  • 1 tsp Brown sugar
  • 500g Cream cheese
  • 100g Icing Sugar
  • 300ml double cream
  • 1 tsp vanilla flavouring


  • 200g Digestives
  • 60g Biscoff
  • 100g butter, melted


  1. Preheat the oven to 190 degrees Fan. Chop the pumpkin into small cubes, removing the skin. Place on a baking tray and drizzle with the olive oil, honey and then the sugar and 1tsp cinnamon. Roast in the oven for 30 mins, stirring every 10 to ensure it doesn’t burn.
  2. One the pumpkin is out the oven, leave to cool. Then whizz in a blender under it’s a smooth puree.
  3. Next up, start on your base. Pop the biscuits into a sandwich bag, seal and then crush into small pieces with a rolling pin. You can blitz this, but bashing them is way more fun! Pour the broken biscuits into a bowl. Melt the butter in the microwave and then stir into the biscuits.
  4. In a tin with a removable base, pour in your biscuit and butter mix. Squash down into the corners and make sure it’s an even layer.
  5. In another mixing bowl combine the pumpkin puree, cream cheese, 1tsp cinnamon, icing sugar, double cream and vanilla flavouring. Pour the mixture over your buttery biscuit base (Greg Wallace reference there!)
  6. Pop in the fridge to set for a minimum of four hours, I left mine over night.
  7. Now you’re ready to serve! Dust with a light covering of icing sugar and let everyone delve in.

Kitchen Dance


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