FROZEN PUMPKIN CHEESECAKE
Swap your usual pumpkin pie for our no-bake, make-ahead cheesecake. It's perfect for Halloween or Bonfire Night, or as an autumn dessert for the dinner table
Provided by Esther Clark
Categories Afternoon tea, Dessert
Time 25m
Number Of Ingredients 5
Steps:
- Blitz 250g of the biscuits in a food processor with 125ml of the syrup until it resembles fine crumbs. Line a 20cm springform tin with baking parchment, then firmly push the crumbs into the base, transfer to the fridge and chill for 30 mins.
- Beat 100ml of the syrup with the cheese and pumpkin until smooth. Whip 200ml of the cream with 100ml of the syrup to soft peaks. Fold into the cream cheese mixture, then spoon over the base and level the top. Cover and freeze overnight.
- Lightly whip the remaining cream with the remaining syrup and dollop over the cheesecake. Crumble over the remaining biscuits and drizzle over some extra syrup. Leave to rest for 5 mins before serving.
Nutrition Facts : Calories 479 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
