Cheesecake Crust
• RedMan Vanilla Black Biscuits | 66947 | 250g
• RedMan Unsalted Butter (Melted) | 68328 | 52g

Pumpkin Cheesecake Filling
• Cream Cheese | 67081 | 450g
• RedMan Fine Sugar | 1416 | 115g
• RedMan Brown Sugar | 1405 | 100g
• Pumpkin Puree | --- | 425g
• RedMan Vanilla Essence | 66026 | 1 tsp
• Millac Whipping Cream | 1917 | 480g

Decorating Chocolate
• RedMan Dark Chocolate Couverture | 9083 | 80g

**Cheesecake Crust**
1. Crush the biscuits to fine crumbs by blending in a food processor or crushing in a ziplock bag.
2. Melt the butter in a microwave completely.
3. Mix the 2 ingredients together in a bowl until evenly combined.
4. Spoon a large spoonful into each cupcake liner in a muffin tin tray.
5. Press the crust down firmly then leave to set in the fridge for 15 minutes.

**Pumpkin Cheesecake Filling**
1. In a large bowl, combine the cream cheese, sugar, brown sugar, pumpkin puree and vanilla essence together. Mix until smooth.
2. In a stand mixer, whip up the whipping cream with a whisk attachment until stiff peaks.
3. Gently fold the whipped cream into the pumpkin mixture.
4. Spoon the cheesecake batter into the crust and leave in the freezer to set for about 20 to 30 minutes.
5. Once frozen, remove the cupcake liners from the cheesecake and decorate with black and orange icing.

**Decorating Chocolate

Melt chocolate in microwave for 30 seconds , stir it until chocolate are completely melted
Transfer into a piping bag or ziplock bag. Cut with scissors a small hole to pipe the details on the cheesecake.

**
1. Melt chocolate in microwave for 30 seconds , stir it until chocolate are completely melted
2. Transfer into a piping bag or ziplock bag. Cut with scissors a small hole to pipe the details on the cheesecake.

**Prepare the Crust**
1. Cookie Choice : For the crust, consider using ginger snap cookies or graham crackers for a flavor that complements the pumpkin.
2. Butter : Ensure your butter is melted before mixing it with the crushed cookies for an even consistency.
3. Pressing : Press the crust mixture firmly into the bottom of the pan to avoid crumbling when you slice the cheesecake.

**Layering for a Jack-O’-Lantern Look Color : Consider using orange food coloring in the filling to achieve the classic pumpkin color, especially if your pumpkin puree is too light. Piping : Use a piping bag to create a textured top for the cheesecake, resembling a pumpkin's surface. Chill Properly Refrigeration : Allow the cheesecake to chill for at least 4-6 hours, or overnight, to let it set properly. The longer it chills, the better the texture will be. Freezing : If you need to, you can freeze the cheesecake for a short period before serving. Just allow it to thaw in the fridge for a few hours.**

**Chill Properly**
1. Refrigeration : Allow the cheesecake to chill for at least 4-6 hours, or overnight, to let it set properly. The longer it chills, the better the texture will be.
2. Freezing : If you need to, you can freeze the cheesecake for a short period before serving. Just allow it to thaw in the fridge for a few hours.