Pumpkin Cheesecake with Chocolate Spiderweb
Creamy pumpkin cheesecake on a butter biscuit base with a dark chocolate spiderweb, the eye-catcher of any Halloween party.
- 390 min
- 233 kcal / serving
- medium
- vegetarian
- Protein
- 4.1 g
- Fat
- 13.2 g
- Carbs
- 24.5 g
Contains: gluten, milk, egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
12 servings
- 150 g butter biscuits
- 60 g butter
- 650 g Hokkaido (red kuri) squash
- 300 g full-fat cream cheese
- 100 g sugar
- 2 eggs
- 1 tbsp cornflour
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 40 g dark chocolate
Method
- For the puree preheat the oven to 200 °C (conventional). Halve the squash, remove the seeds and cut into wedges. Roast on a lined baking tray for 30–35 minutes until completely soft.
- Scoop the flesh from the skin with a spoon and blend until smooth. Weigh out 400 g and let it cool. If the puree looks watery, drain it in a sieve for 15 minutes, otherwise the filling will not set.
- Lower the oven to 170 °C. Line the base of the springform tin with baking paper.
- Crush the biscuits finely, mix with the melted butter and press firmly into the tin as a base. Pre-bake for 10 minutes.
- Beat the cream cheese and sugar until smooth. Stir in the pumpkin puree, cornflour and spices, then stir in the eggs only briefly. Too much air makes the cake crack.
- Pour the filling onto the base and bake for 50–55 minutes until the edge is set and the centre still wobbles slightly. Leave to cool in the switched-off oven with the door ajar for 30 minutes.
- Melt the chocolate and put it into a freezer bag with the tip cut off. Pipe four circles, then drag a wooden skewer from the centre to the edge to create the spiderweb.
- Chill for at least 4 hours, ideally overnight.
Ingredients left over?
The CookGen app turns your leftovers into matching recipes – for free.
Get the app free