Death by Chocolate (& Pumpkin) Cheesecake Recipe | Abel & Cole

Death by Chocolate (& Pumpkin) Cheesecake

Cooking time
Serves8-10 people
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 walnuts
  • 50g dates, pitted
  • 1 tbsp ground cinnamon
  • Sea salt
  • 200g dark chocolate
  • A little butter or oil
  • 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 | Cook 30 mins

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1. Heat 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 ad remove the seeds. Pop the wedges in the warm roasting tin and slide into the oven to roast for 30 mins or till mashably tender.
3. In a blender, whizz the walnuts, dates, cinnamon and a pinch of sea salt till they form fine crumbs. 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.
4. Lightly oil or butter a 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 to set.
5. Scoop the roasted squash flesh from its skin. Blend to a purée with the icing sugar and spices, then fold in the mascarpone. Whip the cream, then fold it through. Spoon the cheesecake filling into the tin.
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.
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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