Ingredients

• 300g/10½oz pumpkin
• peeled and cut into bite-sized pieces
• 25g/1oz butter
• cubed
• 2 tbsp caster sugar
• 3 tbsp ginger syrup (from a jar of stem ginger)
• 200ml/7fl oz double cream
• whipped
• 200g/7oz cream cheese
• 100g/3½oz thick Greek yoghurt
• 3 pieces stem ginger
• finely chopped
• plus extra for garnish
• 10 gingernut biscuits
• 50g/1¾oz melted butter

Directions

• Preheat the oven 200C/400F/Gas 6.
• For the filling
• place the chopped pumpkin on a baking tray. Dot with butter
• sprinkle over the caster sugar and drizzle with the ginger syrup. Bake in the oven for 30–35 minutes
• or until the pumpkin is soft.
• For the base
• crush the gingernuts until they resemble breadcrumbs; you can do this in a food processor or by placing the biscuits in a food bag and bashing them with a rolling pin. Place the crushed biscuits in a bowl and stir in the melted butter until well combined.
• Line a baking tray with baking parchment. Place four metal chefs’ rings on the tray. Divide the gingernut mixture between the bases and
• using the back of a spoon
• press the mixture down to form a smooth base.
• For the filling
• put the roasted pumpkin and any cooking juices in a food processor. Pulse until you have a smooth purée. Taste and add more sugar if required.
• Mix the whipped cream
• cream cheese and yoghurt together in a bowl. Add the stem ginger and mix well. Swirl the pumpkin purée through the cream mixture
• then spoon it on the biscuit bases. Smooth over the tops and place in the fridge for 1-2 hours
• or until set.
• When ready to serve
• remove the chefs’ rings (you may need to run a hot cloth or blowtorch round the outside of the tins to help ease out the cheesecakes) and decorate the top of the cheesecakes with extra stem ginger.