Pumpkin Spice Cheesecake
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- Total Time
- 1hr 45mins
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- Serves
- 10
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- Calories
- 399
A light spiced cheesecake with a ginger hit! The perfect make-ahead autumn dessert; serve with honey-whipped cream and toasted hazelnuts. Any cookie crumbs will work, but ginger is especially good.
recipe updated 29 Jul. 2021
Ingredients
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- Unsalted butter
- 6 tablespoons
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- Cookie crumbs
- 105 g
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- Hazelnut meal
- 105 g
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- Light brown sugar
- 3 tablespoons
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- Granulated sugar
- 1 ½ tablespoons
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- Light brown sugar
- 95 g
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- Sour cream
- 200 g
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- Cream cheese
- 325 g
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- Vanilla extract
- 8 g
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- Ground cinnamon
- 2 g
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- Allspice
- 1 g
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- Ground ginger
- 1 g
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- Egg
- 2
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- Heavy cream
- 60 ml
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- Maple syrup
- 40 ml
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- Pumpkin purée
- 210 g
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- Water
- as needed
Tools
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Stand mixer
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Oven
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Microwave
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Wooden spoon
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Water bath
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Springform pan - 9 x 2.5"
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Medium bowl
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Small bowl
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Large roasting dish
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Large mixing bowl
Step preview
- Pre-heat oven - 160°C
- Prepare a clean springform pan
- Add unsalted butter to a clean small bowl
- Melt - low heat
- Add cookie crumbs, hazelnut meal and light brown sugar to a clean medium bowl
- Transfer content of small bowl to base
- Mix until well combined
- Press base into springform pan
- Bake - 10 min, 160°C
- Add granulated sugar, light brown sugar, sour cream, cream cheese, vanilla extract, ground cinnamon, allspice, ground ginger, egg, heavy cream, maple syrup and pumpkin purée to a clean large mixing bowl
- Mix until smooth
- Transfer filling to cake
- Set cake in large roasting dish
- Add water to the ice bath
- Bake springform pan in water bath until just set - 50 min, 160°C
- Let cool
- Chill in fridge until set