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Halloween Recipe: Pumpkin Cheesecake to embrace an Eco-Friendly Halloween

Updated: Oct 27, 2023

This Portuguese twist to the traditional pumpkin cheesecake, incorporates rich and unique flavours that are bound to impress , the perfect Halloween recipe

Pumpkin cheesecake, Halloween dessert

Use the leftover pumpkin from your Halloween to embrace zero-waste practices while impressing even the most refined palates -

With Halloween just around the corner, going green doesn't mean sacrificing any fun or flavour. Zero-waste is a growing movement, focusing on reducing our carbon footprint and waste production. For a sustainable Halloween, consider diving into the creative realm of zero-waste practices. What can be more fitting than using pumpkin leftovers from your festive decorations? Not only does it protect the environment, but it offers a chance to create mouth-watering treats, like this pumpkin cheesecake.

Portuguese Pumpkin Cheesecake

Ingredients for the cream

  • 100g fresh cream cheese

  • 150g cottage cheese

  • 1 can of condensed milk

  • 6 gelatine sheets, soaked in cold water

  • Hot water (to melt the gelatin)

  • -Zest of 1/2 an orange

Ingredients for the base

  • 50g toasted pumpkin seeds

  • 50g walnuts

  • 100g digestive biscuits

  • 100g melted butter

  • A pinch of cinnamon

Ingredients for the pumpkin jam

  • 300g pumpkin

  • Water (as needed)

  • 1 cinnamon stick

  • 150g sugar

  • 12 walnut halves


1. Begin with the pumpkin jam. In a saucepan, combine 300g of pumpkin, 150g of sugar, and 1 cinnamon stick. Bring to a boil and let the sugar dissolve. Add water as needed and simmer on low heat until the syrup reaches a thread-like consistency, and the pumpkin is soft.

2. For the base, blend 100g of digestive biscuits, 50g of walnuts, and 50g of toasted pumpkin seeds in a food processor. Mix in the 100g of melted butter and a pinch of cinnamon. Press this mixture into the bottom and slightly up the sides of a springform pan. Place the pan in the freezer to set while you make the filling.

3. For the cream, blend together 100g of fresh cream cheese, 150g of cottage cheese, 1 can of condensed milk, and the zest of 1/2 an orange in a food processor. Soak the 6 gelatine sheets in cold water until softened, then dissolve them in hot water. Mix the dissolved gelatine into the cheese mixture. Take the base out of the freezer and pour the cheese mixture over it. Refrigerate for at least 6 hours or until set.

4. Serve the cheesecake topped with the pumpkin jam and garnished with walnut halves. Enjoy!


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