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200 g (1 packet) ginger biscuits
110 g unsalted butter
500 g pumpkin, diced
Salt for seasoning
60 ml milk
30 g butter
5 ml cinnamon powder
2.5 ml nutmeg
5 ml ground ginger
500 g (2 blocks) LANCEWOOD® Full Fat Plain Cream Cheese, at room temperature
180 g sugar, white or brown
Preheat the oven to 180°C. Grease and line a 23 cm cake tin.
Blend the ginger biscuits until fine using a blender. Melt the butter in a microwave and allow to cool.
Mix the biscuit crumbs with the butter and press it into the bottom of the cake tin. Bake for 10 minutes and allow to cool.
Place pumpkin on a roasting tray, season with salt and roast at 200°C for about 45 minutes until the pumpkin is soft and slightly caramelised.
Transfer to a mixer and add the milk, butter, cinnamon, nutmeg and ginger and mix until well combined.
Add the cream cheese and mix for approximately 2 minutes on medium speed until smooth. Slowly add the sugar whilst mixing, followed by the eggs, adding them one at a time until mixed through.
Now add the pumpkin mixture and mix for a further minute until everything is well combined.
Add the pumpkin mixture to the biscuit base and bake for 45 minutes.
Cool outside for 2 hours. Wrap with plastic cling wrap and place in the fridge overnight.
Slice and enjoy!
Recipe prepared by J’Something at the 2018 LANCEWOOD Cake-Off® competition.
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