Frozen pumpkin cheesecake

• ginger biscuits300g g
• maple syrup↗350ml ml

  plus extra for serving

• full‑fat cream cheese↗350g g
• pumpkin puree↗300g g
• double cream↗300ml ml

Step-by-step instructions

1. 1

   Pulse 250 g ginger biscuits in a food processor with 125 ml maple syrup until fine crumbs form. Line a 20 cm round baking tin with parchment, press the crumbs firmly into the base, transfer to the fridge and chill for 30 min.

2. 2

   Whisk 100 ml maple syrup with the full‑fat cream cheese and pumpkin puree until smooth. In a separate bowl, whip 200 ml cream with 100 ml maple syrup to soft peaks. Gently fold the whipped cream into the cheese mixture, spread it over the crust and smooth the surface. Cover and freeze overnight.

3. 3

   Lightly beat the remaining cream with the leftover maple syrup, spoon it over the cheesecake, sprinkle with the remaining ginger‑biscuit crumbs and drizzle with extra maple syrup. Let stand 5 min before serving.