Easy Pumpkin Spice Cheesecake
This recipe is a delicious combination of creamy cheesecake and the comforting flavors of pumpkin spice. With its smooth texture and irresistible smell, this dessert embodies the essence of fall in every bite. Whether shared at a holiday feast or savored during a quiet moment, this recipe is guaranteed to please.
Tools
Ingredients
For the Pumpkin Spice Cheesecake Base:
- 250 g (9 ounces) French Butter Cookies, Graham cracker, Nilla wafers, gingersnaps, etc...
- ¼ teaspoon ground cinnamon
- 125 g (9 tablespoons) unsalted butter, softened and cut into pieces
For the Pumpkin Spice Cheesecake Filling:
- 1 (425g/ 15 ounces) can 100% pumpkin puree (not pumpkin pie filling)
- 750 g (1½ pounds) full-fat cream cheese, room temperature
- 100 g (½cup) granulated sugar
- 168 g (¾ cup) brown sugar
- 6 large eggs , room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground Mace
- juice of ½ lemon
For the Cinnamon Whipped Cream:
- 1 cup (8 oz) heavy cream, chilled
- 25 g (¼ cup) confectioners' sugar
- 1 teaspoon pure vanilla extract
- 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
How to Store & Re-Heat
You can make the pumpkin spice cheesecake and store it in the refrigerator until you're ready to serve. Once the cheesecake has cooled, cover it with plastic wrap and store it in the refrigerator for up to 5 days. If you need to make it further in advance, you can freeze the cheesecake for up to 2 months. To freeze, wrap the cooled cheesecake in plastic wrap and aluminum foil, ensuring it's tightly sealed. When you're ready to serve, thaw the frozen cheesecake in the refrigerator overnight before serving.
First, to freeze the pumpkin spice cheesecake, ensure it has cooled completely. Then, wrap it tightly in plastic wrap, ensuring no air pockets. Next, wrap it in a layer of aluminum foil to protect it from freezer burn. Label the cheesecake with the date and contents and store it in the freezer for up to 2 months. When you're ready to serve, thaw the cheesecake in the refrigerator overnight. It's important not to thaw the cheesecake at room temperature or in the microwave, as this can cause the texture to become grainy.
Nutrition Facts
Easy Pumpkin Spice Cheesecake
Amount per Serving
Calories
706
% Daily Value*
Fat
52
g
80
%
Saturated Fat
29
g
181
%
Trans Fat
0.5
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Cholesterol
228
mg
76
%
Sodium
382
mg
17
%
Potassium
188
mg
5
%
Carbohydrates
53
g
18
%
Fiber
1
g
4
%
Sugar
41
g
46
%
Protein
10
g
20
%
Vitamin A
1829
IU
37
%
Vitamin C
0.2
mg
0
%
Calcium
111
mg
11
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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