Death by Chocolate (& Pumpkin) Cheesecake

Cooking time
Serves8-10 people
Vegetarians Gluten-free diets
Death by Chocolate (& Pumpkin) Cheesecake

Our organic pumpkins and fair trade dark chocolate team up with gooey dates and plenty of spice to make this frighteningly delicious cheesecake – you might even say it’s to die for!

5 ratings
layout 3 comments


  • 1kg pumpkin or squash
  • 250g walnut halves
  • 50g dried pitted dates
  • 1 tbsp ground cinnamon
  • 200g dark chocolate
  • 75g icing sugar
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • A pinch of ground cloves
  • 250g mascarpone or full fat crème fraîche
  • 250ml double cream

Prep: 30 mins + freezing | Cook: 30 mins

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1. Preheat your oven to 220°C/Fan 200°C/Gas 7. Put a large roasting tin on the top shelf to heat up.
2. Cut the pumpkin or squash into wedges and remove the seeds. Pop the wedges in the warm roasting tin and roast for 30 mins or till mashably tender.
3. In a food processor, whizz the walnut halves, dates, cinnamon and a pinch of sea salt till they form fine crumbs. Put to one side. Set a bowl over a pan of simmering water. Break in the chocolate and gently melt it. Fold half the melted chocolate through the nutty date mix to make the cheesecake base. Set the remaining melted chocolate to one side for later.
4. Lightly oil or butter a medium cake or tart tin with a removable base. Press the chocolatey crumb mixture into the base and up the sides as much as possible. Pop the tin in the freezer for 30 mins or overnight to set.
5. Scoop the roasted squash/pumpkin flesh from the skin into the food processor. Blend to a purée with the icing sugar and spices, then transfer to a mixing bowl. Fold in the mascarpone. Whip the cream, then fold it through. Spoon the cheesecake filling into the tin to cover the walnut base.
6. Gently fold 4-5 tbsp water into the remaining melted chocolate. Whisk till silky smooth, then drizzle over the top of the cheesecake. Pop back in the freezer to set for 30 mins, or in the fridge for a few hours. Serve in slices. The cheesecake will keep for up to 3 days in the fridge.
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Although this looked amazing and held together very well, I'm afraid it got a thumbs down from my 8 family memberswho came for dinner. I personally loved the filling, it was refreshing, but not the walnut base, Highest vote was 6.5 out of 10, majority rounded out at 4. One described it as 'earthy' :(



This recipe was so good! I couldn't stop licking the bowl of the pumkin/cheesecake filling! Spicy and delicious, right up my street. Loved it!

Cake lover


A truly awful assault on the taste buds ... but at


I've made lots of Able & Cole recipes - all good - BUT.... I'm sorry - no! this one is wrong on so many levels. Firstly I have to say that 'clove' is not a spice that naturally compliments marscapone cheese nor lends itself to the ingredient list of a successful cheesecake...but, being adventurous I decided to put my reservations aside and put my trust in A & C and make this cheesecake for a dinner party. What a disaster darling! ONE TEASPOON!!! of ground cloves? Nooooooooo! WAY TOO MUCH! I followed the recipe religiously, but I would suggest a pinch of powdered clove, or better still leave it out together. The clove gives a medicinal quality to the cheesecake filling that is a challenging experience to even the most adventurous taste buds. The other spices...ground ginger and ground nutmeg ... again I've got to say 1 teaspoon of each is just too powerful for the size of this cheesecake, I think you've got the quantities badly wrong in this recipe. Also 1 kg of butternut squash or p