About this recipe:I invented this recipe for a school competition. Why not give it a go - it's easy to do as you use the microwave to do all the work! It has a light texture with a deliciously rich, pumpkin and marshmallow taste!
135g ginger nut biscuits, crushed into crumbs
50g butter, softened
24 large marshmallows
1 (397g) tin condensed milk
120g pureed pumpkin
220g cream cheese, softened
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
salt to taste
1 teaspoon vanilla extract
225ml whipped cream
3 caramel sweets
25g chopped pecans
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Prepare the chesecake base by combining the ginger nut crumbs and margarine. Press into a 23 cm tin and bake at 180 C / Gas 4 for 10 minutes.
Prepare the filling in a microwave safe bowl by combining the marshmallows, milk and pumpkin. Cook on medium heat and stir until all marshmallows are melted and mixture is smooth.
Beat in cream cheese, cinnamon, ginger, cloves, salt and vanilla; fold in whipped cream.
Melt caramel in microwave and drizzle 2 tablespoons over base. Pour filling over the biscuit base and top with remaining cream, pecans and any remaining biscuit crumbs. Drizzle remaining caramel over top. Refrigerate for 8 hours or until chilled.