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

Prep:25 mins
no cook, plus chilling and overnight freezing

Serves 10
Easy

Nutrition per serving

kcal 479
fat 31g
saturates 19g
carbs 46g
sugars 32g
fibre 1g
protein 4g
salt 0.7g

Ingredients

300g gingernut biscuits
350ml maple syrup, plus extra to serve
350g full-fat cream cheese
300g pumpkin purée
300ml double cream

Tip

Speculoos biscuits

Try using speculoos biscuits in the crust for a spiced flavour.

Method

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.