We’ve had Halloween Cupcakes and Cookies. Now it’s time for a Halloween Cheesecake! What seasonal veggie could be better to play the lead in today’s Halloween recipe than pumpkin? None I tell you 🙂
Pumpkins always remind me of October and of Halloween. Always. So of course one of my Halloween recipes had to feature pumpkins. I mean, come on. Pumpkins are veggies that can’t be ignored or they’ll turn ugly, agressive and mean. Oh wait, that’s my neighbour’s fabulous carved out pumpkin I’m describing… Anyways, it’s pumpkin recipe time today!
What do we need:
- 1 Dr.Oetker Cheesecake package
- 250 ml cream
- 500 g mascarpone or cream cheese
- 25 g butter
- 200g pumpkin puree (mashed pumpkin)
- +- 50 g dark chocolate
- Piping bag
- Preheat the oven at 140°C.
- Melt the butter in a saucepan.
- Add the mixture for the bottom and stir until it becones a crumbled dough.
- Fold the baking tin that was inside the package.
- Put the dough in the baking tin and press it down using a spoon.
- Mix together cream, mascarpone and the mixture for the cheesecake.
- Use half of the mixture to put on top of the bottom.
- Now add the pumpkin puree and mix until fully combined.
- Put the mixture on top of the other cheesecake mixture and press down until the top is flat and +- even.
- Bake for 45 minutes.
- Let the cheesecake cool down.
- Melt the chocolate in the microwave. Make sure to use sessions of 30 seconds so you don’t burn the chocolate.
- Fill the piping bag with melted chocolate and snip off the end.
- Pipe circles on the cheesecake.
- Use a toothpick or a sharp knife to make stripes from the inner centre to the outside of the cheesecake. Wipe the toothpick after each stripe.
Important: Don’t do like me and pipe your chocolate on a super cold cheesecake because the chocolate will clot and the stripes won’t be that beautiful. Oh well, learned something new today… Damn it.
Okay guys. Monday is Halloween! That means I have 1 more Halloween recipe but what will it be… Suggestions are always welcome!
Have a delicious day ❤
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