Updated: Oct 27
This Portuguese twist to the traditional pumpkin cheesecake, incorporates rich and unique flavours that are bound to impress , the perfect Halloween recipe
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
100g digestive biscuits
100g melted butter
A pinch of cinnamon
Ingredients for the pumpkin jam
Water (as needed)
1 cinnamon stick
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!