Easy Pumpkin Spice Cheesecake
User Reviews
5
Easy Pumpkin Spice Cheesecake
Description
Easy Pumpkin Spice Cheesecake starts with a crust blending various spiced cookies and crackers, processed with butter and cinnamon to form a cohesive base pressed into a springform pan. The filling blends pumpkin purée with full-fat cream cheese, brown and granulated sugars, eggs, vanilla, lemon juice, and a carefully measured combination of warm spices including cinnamon, ginger, nutmeg, cloves, allspice, and mace, creating a smooth, richly flavored batter. The cheesecake is baked gently to set the filling without cracking. For serving, a cinnamon whipped cream topping made from chilled heavy cream, confectioners' sugar, vanilla, and cinnamon provides a sweet, aromatic complement to the spiced filling.
This cheesecake offers a creamy, dense texture balanced by the crunchy, cinnamon-scented crust. The layered spices highlight the pumpkin while adding warmth and complexity, making it suitable for fall meals and holiday celebrations.
Store the cheesecake tightly covered in the refrigerator for up to five days. For longer storage, it freezes well for up to two months when wrapped securely in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving. Reheating can be done briefly in the microwave on low power, but note that this may slightly alter the texture.
Ingredients
For the Pumpkin Spice Cheesecake Base:
- 250 g butter cookie approx 9 ounces total
- 250 g graham cracker
- 250 g Nilla wafer
- 250 g gingersnap
- ¼ teaspoon ground cinnamon
- 125 g unsalted butter 9 tablespoons, softened and cut into pieces
For the Pumpkin Spice Cheesecake Filling:
- 1 pumpkin puree 100%, not pumpkin pie filling
- 750 g cream cheese full-fat, room temperature
- 100 g granulated sugar ½ cup
- 168 g brown sugar ¾ cup
- 6 egg room temperature, large
- 1 tablespoon vanilla extract pure
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cloves ground
- ⅛ teaspoon ground allspice
- ⅛ teaspoon mace ground
- lemon juice of ½ lemon
For the Cinnamon Whipped Cream:
- 1 cup heavy cream 8 oz, chilled
- 25 g confectioners' sugar ¼ cup
- 1 teaspoon vanilla extract pure
- 1-½ teaspoons ground cinnamon , to taste
Instructions
- For the Pumpkin Spice Cheesecake Base: Blitz the butter cookies and cinnamon in a food processor until fine crumbs, then add the pieces of softened butter. Process again until the crumb mixture starts to clump together.
- Press the cookie mixture into the bottom of a 9-inch springform pan to create an even layer. Put the pan in the fridge while you make the filling.
- For the Pumpkin Spice Cheesecake Filling: Preheat the oven to 325 °F.Wipe out the bowl of the food processor and put the pumpkin purée and cream cheese into the processor and run the motor until the cheese blends into the pumpkin, opening the lid and scraping down the sides of the bowl as needed.
- Add the sugars, pure vanilla extract, and spices and with the motor running, break the eggs one at a time down the tube of the processor. Scrape down and process again, adding the lemon juice and blitzing to make a smooth and creamy mixture.
How to Assemble
- Wrap the outside of the springform pan with double-layered strong foil and bring it up around the edges of the tin to make a nest (Give a good few layers to make sure everything is completely waterproof). Sit the foil-covered springform pan in a roasting pan.
- Scrape the cheesecake filling into the springform tin, and then pour recently boiled water into the roasting pan to a level approximately halfway up the springform tin. Bake the Pumpkin Spice Cheesecake for about 1 hour 45 minutes, or until the filling has set with only a small amount of wobble left at its center, (the Pumpkin Spice Cheesecake will continue to cook as it cools down).
- Take the springform tin out of the water bath and set it on a cooling rack, removing the foil as you do so.
- When it is cool enough, place the Pumpkin Spice Cheesecake in the refrigerator overnight before unspringing it from the tin. Bring the Pumpkin Spice Cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the cinnamon whipped cream on each slice if desired. Enjoy!
How to Make Cinnamon Whipped Cream
- Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.
Notes
- Cover the cheesecake tightly and refrigerate for up to five days to maintain freshness.
- For extended storage, freeze the cheesecake wrapped in plastic wrap and aluminum foil for up to two months; thaw in the fridge overnight before serving.
- Reheat individual slices in the microwave on low power for about 20 seconds, though texture may change slightly.
- Chilled cinnamon whipped cream adds a complementary sweet finish when served alongside the cheesecake.
User Reviews
Overall Rating
5
You'll Also Love
