Nigella’s pumpkin cheesecake. I used fresh pumpkin purée. I made a caramel for some caramel shards to go on top and added more caramel to the whipped cream, and spun some sugar to top it off and pamper to my sweetness needs. To add a little more crunch to this lovely silky cheesecake I baked some tiny leaf shaped cookies with cinnamon to compliment the cake and a touch of ginger to warm my cockles :)
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