Bake Off Liam’s made us a Halloween cheesecake. *Drools*

October vibes… yes, O we have pumpkin in a cheesecake, with a gingery pecan base. But it’s also Halloween, so there have to be a couple of tricks (and treats) here and there. To get the full recipe with all the decorations, go to heatworld.com

Pumpkin & pecan cheesecake

Ingredients Base l 100g butter l 300g ginger biscuits l 75g toasted pecans l ½tsp ground mixed spice l ½tsp ground cinnamon l ¼tsp fine sea salt Pumpkin cheesecake filling l 900g full-fat cream cheese l 1 can pumpkin filling (425g) l 200g light brown sugar l 200ml soured cream

l 3tbsp plain flour l 3 free range eggs, plus 1 yolk lightly beaten l 2tsp vanilla extract

Method For the base

1 Preheat the oven to gas mark 4/180°C/160°C fan. Grease and line the base of a 23cm/9in spring-form cake tin.

2 Melt the butter in a saucepan. Chuck the rest of the base ingredients (but not the melted butter) into a food processor and whizz until it resembles breadcrumbs. Then, on a running motor in a steady stream, add the melted butter to the biscuit crumbs. After a while, it should start to come together.

3 If you don’t have a food processor, go old school by popping the ingredients in a zip-lock bag and smashing them. Then pour the crushedup biscuits into a bowl and stir in the melted butter.

4 Press into the base of the tin and make sure it’s evenly distributed. Bake for 20 mins.

5 Once baked, take the tin out of the oven and place aside to cool on a rack. In preparation for the filling, drop the oven temperature to gas mark 2/ 160°C/140°C fan and crack on with the filling.

For the cheesecake

1 Blend the cream cheese, pumpkin filling and light brown sugar until smooth.

2 Add the soured cream and plain flour, then add one egg at a time, beating them into the cheesecake mixture until all the eggs are well combined. Finally, add the vanilla extract.

3 Pour the cheesecake mixture over the biscuit base and bake for between 1 hour and 1 hour 45 mins . When baked, you’re looking for a cheesecake with a cheeky little wobble in the middle.

4 Once baked, switch off the oven and leave the door slightly ajar for the cheesecake to cool for 30 mins inside the oven. Then leave the cheesecake on the side to completely cool.

5 Once cool, place the cheesecake in the fridge and chill for at least 1 hour, ideally overnight.