Pumpkin cheesecake slices

Published 10 October, 2016

Serve these rich, creamy bars with a hot cup of mulled cider for a Halloween treat. Bake and refrigerate for up to three days before serving.

Prep time:20 mins Cook time: 50mins Serve:18 Difficulty: Moderate SmartPoints: 6 per serving

Pumpkin cheesecake slices Ingredients

450g Pumpkin
225g Low fat digestive biscuits
1⁄2 teaspoon Ground Cinnamon
40g Margarine, Soft
200g Medium fat soft cheese
200g Caster Sugar
150g 0% fat natural Greek yogurt
1 1⁄2 teaspoons Mixed Spice
2 medium Eggs, whole, raw​


  1. Peel and chop the pumpkin. Place in a large pan with 150ml water, cover, bring to the boil and simmer for 20 mins. Drain thoroughly and mash or liquidise, then leave to cool.
  2.  Preheat oven to Gas Mark 3/170ºC/150ºC fan/325ºF. Line a 18cm x 28cm baking tin with baking parchment.
  3. Place the biscuits and cinnamon in a food processor and grind to fine crumbs or place in a plastic bag and crush with rolling pin. Set aside.
  4.  Melt margarine in a small pan, add the biscuit crumbs and mix together. Press evenly into the tin and refrigerate until required.
  5. Beat together the low fat soft cheese, sugar, yogurt, spice and eggs until smooth. Stir in the cooled pumpkin.
  6. Pour pumpkin mixture on top of biscuit base and spread evenly .
  7.  Bake until set at edges, about 30 minutes. (Note: The very centre will be a little loose). Cool completely and refrigerate overnight before cutting into 18 pieces and serving