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Pumpkin Pie Cheesecake Recipe

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Halloween Special

October 15, 2017

Carving a pumpkin in the next few days? Looking for some stand out sweet treats for Halloween and Bonfire night guests? Don’t worry – we’re on the case for you and have caught up with Ash Walcott, our Head Chef at The Mill at Rode to get his top-notch Pumpkin Pie Cheesecake recipe…

Keep calm, it’s delicious! Over to Ash for the how to…


Pumpkin spice blend

  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • All ingredients blended together and stored in an air tight container.

Biscuit base

  • Butter 75g
  • sugar 100g
  • Digestive biscuit crumbs 125g
  • 1/4 tablespoon pumpkin spice mix

Pumpkin seed brittle

  • 1 cup of sugar (220g)
  • 1/2 cup water (120ml)
  • 1/8 teaspoon salt
  • 3/4 cups raw green pumpkin seeds (large handful)
  • Sugar thermometer/parchment paper

Pumpkin pie cheese cake

  • 1 cup pumpkin puree (220g)
  • 3 whole eggs
  • 1/2 tablespoon pumpkin spice blend
  • 1/4 cup crème fraiche (55g)
  • 2 tablespoons of honey
  • 8oz cream cheese (230g)
  • 1/2 cup sugar (110g)
  • 1 cup of cream whipped with vanilla and sugar to taste, for the topping (250 ml)


To make the cheesecake base, line an eight-inch round cheesecake tin with parchment paper, being sure to get into all the edges. Using a robot coupe or the more well-known ‘rolling pin’ method, smash up the biscuits until you’re left with the crumbs. Melt the butter then add the sugar, biscuits and spice then mix well. Scoop the mix into the tin and smooth the base, edge to edge. Set aside and turn your attention to the star of the show, the pumpkin pie filling.

The easiest pumpkin recipe you will see all autumn, throw everything into a blender and blend! Simple! (Just remember to reserve the cream to be whipped and put on the top). Once thoroughly mixed, pour into the cheesecake tin and bake at 175 degrees Celsius for about 20-30 minutes, or until set in the middle. Quite a window of time, but be sure to check often and give the pan a little shake to see if it is set, you don’t want a lot of colour on top.

Once cooked, take out of the oven and allow to cool.

Meanwhile you can make the brittle and whip up some cream.

For the brittle, you will need a sugar thermometer, a medium size saucepan and a tray lined with parchment paper or a baking mat. Place the sugar and water along with a pinch of salt into the pan on a medium heat. Place the thermometer in the pan, bring to the boil and cook without stirring. If the sugar crystallises on the side then run a pastry brush around the inside with some water to help prevent crystals.

Cook until the sugar gets to the “soft ball” stage about 115 degrees Celsius. Remove from the heat and stir in the seeds until the mixture crystallises. Return to heat and cook until sugar melts, you’ll get a deep caramel colour whilst stirring. The seeds will pop a toast and you will have that beautiful caramel ready to carefully pour into your tray and let cool. Once cool break into shards and store in container outside of the fridge.

Now the cheesecake is cool, the final stage. Whip up the cream, adding sugar and vanilla to taste. Spread big spoonfuls of cream on top and create big peaks of cream resembling a pie.

Now the best part, cut and serve with shards of pumpkin seed brittle with a little sprinkle of pumpkin spice – grab a fork and dig in! And of course make sure you grab one of our delicious Butcombe Beers at the same time – we suggest The Original as the perfect companion for this one!


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