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Le Chaudron recipe
Cheesecake citrouille d'Halloween
Halloween pumpkin cheesecake
⏱ 90 minServes 10Medium350 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients10 servings
200 g (7 oz)speculoos cookies (Biscoff)
90 g (3 oz)unsalted butter
600 g (21 oz)cream cheese
300 g (11 oz)pumpkin purée
150 g (5 oz)superfine sugar
3whole eggs
2 tspcinnamon
10chocolate spiderwebs
- 200 g (7 oz) speculoos cookies (Biscoff)
- 90 g (3 oz) unsalted butter
- 600 g (21 oz) cream cheese
- 300 g (11 oz) pumpkin purée
- 150 g (5 oz) superfine sugar
- 3 whole eggs
- 2 tsp cinnamon
- 10 chocolate spiderwebs
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 10. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 160 °C (325 °F) on convection, crush the speculoos with a rolling pin and mix with the melted butter.
- Press firmly into the bottom of the springform pan and chill while you make the filling.
- Whisk the cream cheese with the sugar until smooth, then stir in the pumpkin purée and cinnamon.
- Add the eggs one at a time, whisking gently so you don't add too much air, then pour over the cookie base.
- Bake about 50 minutes until the edges are set and the center still slightly wobbly, then turn off the oven and let cool inside.
- Refrigerate overnight to firm up, then decorate with a dusting of cinnamon and small chocolate spiderwebs before serving.
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