Healthy Halloween PUMPKIN SMORES CHEESECAKE with a vegan chocolate web!2015-11-06
- Servings : 10
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Preheat oven to 175C. Line a baking tray with baking paper.
Mix the crust ingredients in a bowl and then press into a 8″ spring formed baking tin lined with baking paper. Bake for 12 minutes.
In a food processor mix the filling ingredients. Once blended pour the filling over the crust.
Decrease the oven temperature to 150C and bake for a further 25-30mins. I left the cheesecake in the tin to cool in the fridge for 2-3hours.
Place the marshmallows over the top once the cheesecake has cooled. And grill (broil) on high for 2-3 minutes, make sure you are checking frequently to ensure they don’t burn. The marshmallows should be slightly browned on top.
Melt down the choc chips.
I used a small syringe (about 5ml) to make the web. I started by filling the syringe with chocolate.
First create the straight lines of the web and then applying curved lines starting in the centre and working outwards.
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