Pumpkin Spice Cheesecake

by

Fresco

Posted 5 April 2022 (Last updated 29 July 2021)

Serves

10

Total Time

1hrs 45mins

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-image
    Ingredients

  • Unsalted butter icon
    Unsalted butter6 tablespoons
  • Cookie crumbs icon
    Cookie crumbs105 g
  • Hazelnut meal icon
    Hazelnut meal105 g
  • Light brown sugar icon
    Light brown sugar3 tablespoons
  • Granulated sugar icon
    Granulated sugar1 ½ tablespoons
  • Light brown sugar icon
    Light brown sugar95 g
  • Sour cream icon
    Sour cream200 g
  • Cream cheese icon
    Cream cheese325 g
  • Vanilla extract icon
    Vanilla extract8 g
  • Ground cinnamon icon
    Ground cinnamon2 g
  • Allspice icon
    Allspice1 gground
  • Ground ginger icon
    Ground ginger1 g
  • Egg icon
    Egg2
  • Heavy cream icon
    Heavy cream60 ml
  • Maple syrup icon
    Maple syrup40 ml
  • Pumpkin purée icon
    Pumpkin purée210 g
  • Water icon
    Wateras neededboiling
    Method

  • 1. Pre-heat oven - 160°C
  • 2. Prepare a clean springform pan
  • 3. Add unsalted butter to a clean small bowl
  • 4. Melt - low heat
  • 5. Add cookie crumbs, hazelnut meal and light brown sugar to a clean medium bowl
  • 6. Transfer content of small bowl to base
  • 7. Mix until well combined
  • 8. Press base into springform pan
  • 9. Bake - 10 min, 160°C
  • 10. 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
  • 11. Mix until smooth
  • 12. Transfer filling to cake
  • 13. Set cake in large roasting dish
  • 14. Add water to the ice bath
  • 15. Bake springform pan in water bath until just set - 50 min, 160°C
  • 16. Let cool
  • 17. Chill in fridge until set

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