About this recipe:Dark chocolate chips and ready to bake shortbread dough, add a different twist to the traditional cheesecake. If you feel like it, you can use chocolate chip cookie dough. Serve with a nice dollop of whipped cream.
Tin Tin Mummy
Makes: 18 squares
1 (345g) tub ready to bake shortbread dough
200g dark chocolate chips
675g cream cheese, softened
150g caster sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1 teaspoon vanilla extract
250g pumpkin puree
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Press the shortbread dough into a 23x33cm baking dish to cover the bottom and sprinkle evenly with the chocolate chips. Bake in the preheated oven until lightly browned, 10 to 12 minutes.
Meanwhile, beat together the cream cheese, sugar, spices and vanilla until smooth with an electric mixer. Beat in the pumpkin until combined, then beat in the eggs until the mixture is smooth. Pour into the baking dish and return to the oven. Continue baking until the centre of the mixture has just set, 30 to 35 minutes.
Cool the baking dish on a wire rack to room temperature, then refrigerate until cold, about 4 hours. Cut into 18 squares to serve.