This festive cheesecake is perfect for dinner parties.


  • Extra stem ginger for garnish

  • Pumpkin

  • 300g Pumpkin – peeled and cut into bite size pieces

  • 25g butter

  • 2 tbsp caster sugar

  • 3 tbsp ginger syrup from a jar of stem ginger

  • Base

  • 10 Ginger nut biscuits

  • 50g Melted Butter

  • Filling

  • 200ml double cream- whipped

  • 200g cream cheese

  • 100g thick Greek Yoghurt

  • 3 pieces stem ginger- finely chopped


  • 1.

    Pre heat oven 200c gas 6

  • 2.

    Place the chopped pumpkin into a baking tray. Dot with butter, sprinkle over the caster sugar and drizzle with the syrup. Bake in the oven for 30 – 35 minutes until the pumpkin is soft.

  • 3.

    In a small processor, crush the ginger nuts until they look like breadcrumbs. Add the melted butter and mix well.

  • 4.

    Line a baking tray with parchment. Place 4 metal rings on the tray. Divide the ginger nut mixture between the bases. Using the back of a spoon press the mixture down well.

  • 5.

    Take the roasted pumpkin and any cooking juices and place in a processor. Blitz until smooth. Taste the puree and add more sugar if required.

  • 6.

    Mix the whipped cream, cream cheese and yoghurt together. Add the stem ginger and mix well.

  • 7.

    Take the pumpkin puree and swirl it through the cream mixture, then place into the rings. Smooth over the tops and leave in the fridge to set.

  • 8.

    To serve remove the rings and decorate the tops of the cheesecake with extra stem ginger.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1453kj
  • Fat Total 93g
  • Saturated Fat 42g
  • Protein 24g
  • Carbohydrate 132g
  • Sugar 19g
  • Sodium 1682mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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