Ingredients
- Base:
- 1 packet of ginger biscuits (or vanilla biscuits & add 2tsp ground ginger)
- 150g melted butter
- Filling:
- 250g cream cheese
- 440g can condensed milk
- 2 cups cooked mashed pumpkin
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- 1 tsp ground ginger
- 2 tsp gelatine
- 1Tbsp water
- ½ cup thickened cream
No Bake Pumpkin Cheesecake:
Method
- Blitz biscuits in a food processor until crumbs, add melted butter and continue until well combined
- Press into greased cheesecake tin, this can now be put in the fridge to set while you prepare the filling
- I prefer to cook the base as it gives it a more crunchy texture and holds its crispness longer, it only needs approx
- 10 mins at 180’C
- Filling: Beat cream cheese until smooth, slowly add in condensed milk while keep beating
- Add in pumpkin & spices and beat altogether on high speed until smooth
- Add gelatine to water and stir, heat gently over hot water until fully dissolved (or this can be done in the microwave for 20 secs)
- Add to filling and mix well
- Fold in whipped cream, pour over prepared base and chill for at least 3-4 hours or overnight
