Spiced pumpkin cheesecake topped with fresh pumpkin and drizzled with dark chocolate sits on a white and gold plate ready to be served.

Since cheesecake is said to have originated in Eastern Europe, perhaps it’s not surprising that the variety of cheesecakes on offer is astronomical. My current favourite has to be this pumpkin version, with slivers of caramelised pumpkin and melted chocolate sauce to top it off. You can either make your own pumpkin puree or use the shop-bought stuff sold in tins for pies – just bear in mind that it will be drier than homemade, so you’ll need to use slightly more. And if you don’t have any fresh pumpkin to make the topping, you can just. . .

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