Ghostly No-Bake Pumpkin Cheesecake

Yvonne's halloween treats are presented on a plate with pumpkins surrounding cake stands with a delicious looking Ghostly No-Bake Pumpkin Cheesecake on a raised cake stand. The slice on the plate has a sticky toffee topping which looks incredible. Yummy!

On Thursday 22nd October, cook Yvonne Cobb made a Ghostly No-Bake Pumpkin Cheesecake

INGREDIENTS

For the crust

  • 200g ginger biscuit crumbs

  • 1/4 tsp ground ginger

  • 1/2 tsp ground cinnamon

  • 85g unsalted butter, melted

  • 50g brown sugar

For the filling

  • 240ml double cream

  • 452g full-fat cream cheese

  • 226g pumpkin puree

  • 90g icing sugar

  • 50g dark brown sugar

  • 1 tsp pure vanilla extract

  • 2 tsps pumpkin pie spice

  • 1/2 tsp ground cinnamon

  • 2 pinches of salt

For the decorations (optional)

  • Marshmallows

  • White chocolate

  • Edible eyes decoration or chocolate chips

  • Aerosol cream

  • Caramel sauce

METHOD

Make the ghostly decorations:

  • Dip marshmallows into melted white chocolate and leave to cool.

  • Refrigerate until set

  • Add edible icing eyes using melted chocolate to glue them on.

Make the crust:

  • Crush the biscuits into crumbs.

  • Stir the crust ingredients together.

  • Pour into a 9-inch or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.

Make the filling:

  • Whip the double cream into stiff peaks. Set aside.

  • Beat the cream cheese until smooth and creamy.

  • Add the pumpkin, icing sugar, and brown sugar and combine.

  • Add the vanilla extract, pumpkin pie spice, cinnamon, and salt and beat until combined, creamy, and smooth.

  • Fold the whipped cream into the cheesecake filling until combined.

  • Remove crust from the freezer and spread filling into crust. Smooth down the top.

  • Cover tightly with plastic wrap or silver foil and refrigerate for at least 8 hours or overnight.

  • Serve with cream, ghostly decorations and drizzle with caramel sauce.

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