Creepy Pumpkin Cheesecake, Serves 10
Create a special Halloween cheesecake, complete with spiced pumpkin and chocolate "cobwebs". If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Ingredients
Base
- 125 g butter ^ melted
- 1 pack cocoa base mix
Cheesecake
- 500 g cream cheese at room temperature
- 300 g spiced pumpkin purée
- 1 pack caster sugar
- 4 eggs ^
- ½ lemon juice
Chocolate Cobwebs
- 1 pack dark chocolate drops
- 1 tsp oil ^
Pantry Staples ^
Instructions
- Preheat oven to 150°C (do not use fan bake). Line the bottom and sides of a 20cm spring-form tin with baking paper. Cut a circle of baking paper for the bottom, then cut two strips to fit the sides of the tin. Use spray oil or soft butter to help the paper stick. Wrap the outside of the tin with foil (this is to prevent water getting in when we cook the cheesecake in a water bath, so make sure every hole is covered and it's sealed nicely).
- Melt butter. Place cocoa base mix in a large bowl and combine with melted butter. Transfer to prepared tin and press into the base. Use a spoon or the bottom of a glass measuring cup to do this. Bake for 10 minutes. The base might not look cooked through when you take it out of the oven, but don't worry as it will set. Set aside to cool in the fridge for 10 minutes while you prepare cheesecake.
- Fill a small pot with 3cm of water and bring to a simmer on low heat. Chop chocolate drops and add to a small heatproof bowl with oil. Place bowl over pot of simmering water (the base of the bowl shouldn't touch the water). Heat chocolate and oil for 3-4 minutes, stirring, until completely melted. Remove from heat. Alternatively, melt chocolate and oil in microwave in 30 second bursts.
- Add room temperature cream cheese, pumpkin puree and sugar to a food processor and blend until smooth and combined. Add eggs and blend again. Juice in lemon and blend until completely smooth. If you don't have a food processor, you can use a nutri-bullet, but you may need to do it in 2 batches. Alternatively, you could do this in a stand mixer or with hand beaters – make sure to whisk for a long time however, until the mixture is completely smooth.
- Boil a kettle. Pour cheesecake mixture on top of base and place tin into a deep roasting dish or pan. Drizzle melted chocolate into concentric circles on top of cheesecake. Working from centre to outside edge, use a skewer to drag lines through chocolate rings to create "cobwebs".
- Pour in hot water from the kettle into roasting dish, enough to come about 3cm up the side of the tin. Bake for 80 minutes; the centre will still be jiggly, but it will set as it cools.
- Remove from the oven and very carefully take cheesecake out of the water bath. Use oven gloves to remove the foil. Set aside to cool at room temperature for 30 minutes before transferring to fridge to chill completely for 4-6 hours or overnight.
- Slice cheesecake and serve.
