This is a mostly conventional take on Nigella’s pumpkin cheesecake recipe. As my own twist I roasted whole Hokkaido pumpkin (including the skin) and added a bit of homemade, vanilla flavoured rum, that’s been infusing deep in my pantry for last 6 months. I also decorated it with caramel, and on top I put vegan whipped cream. Then for the extra crunch I sprinkled it with caramelised, roasted pumpkin seeds.
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