Prep Time: 20 mins | Cooking Time: 1 hr 30 mins | Total Time: 1 hrs 50 mins
As the autumn leaves begin to fall and the air turns crisp, there’s no better time to indulge in the warm, comforting flavors of pumpkin spice. This Baked Pumpkin Spice Cheesecake combines the creamy richness of cheesecake with the seasonal delight of pumpkin and spice. What sets this recipe apart is its perfect balance of flavors and the ease with which it comes together. Even if you’re not a seasoned baker, fear not – I’ve broken down each step to ensure that you’ll breeze through the process with confidence. One bite of this decadent dessert, and you’ll be convinced that it’s a must-have addition to your fall baking repertoire.
Ingredients:
- 250g ginger biscuits
- 75g unsalted butter, melted
- 600g cream cheese, at room temperature
- 425g pumpkin puree
- 100g dark brown sugar
- 1+1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp allspice
- 2 tsp vanilla bean paste/extract
- Pinch of salt
- 50g cornflour (cornstarch for US readers)
- 400ml evaporated milk
For the caramel sauce:
- 50g white sugar
- 15g unsalted butter
- 150ml double cream/heavy cream
- 1 tsp vanilla bean paste/extract
- Pinch of salt
For the whipped cream:
- 150ml double cream/heavy cream
- 1 tbsp icing sugar
Garnish:
- 1 ginger biscuit, crushed
Instructions:
- Preparation: Preheat the oven to 150°C fan/170°C conventional (300°F/340°F). Crush the ginger biscuits into fine crumbs and mix with melted butter. Press the mixture into the base of an 8″ springform pan and bake for 10 minutes. Let it cool completely.
- Cheesecake Filling: In a large mixing bowl, combine cream cheese, pumpkin puree, brown sugar, spices, vanilla, salt, and cornflour. Whisk until smooth. Gradually add evaporated milk, whisking until fully incorporated.
- Water Bath: Wrap the springform pan in foil to seal it. Place it in a larger oven tray and pour boiling water around it to create a water bath.
- Baking: Pour the cheesecake filling over the biscuit base and bake for 70 minutes until golden and slightly jiggly. Let it cool in the oven for an hour, then transfer to a wire rack to cool completely.
- Chilling: Refrigerate the cheesecake for at least 6 hours to set completely.
- Caramel Sauce: Melt sugar in a saucepan, then add butter and cream. Stir until smooth, then add vanilla and salt.
- Whipped Cream: Whip cream and icing sugar until medium peaks form.
- Serving: Spread whipped cream over the cheesecake, drizzle with caramel sauce, and sprinkle crushed ginger biscuit on top.
Servings:
12
Nutritional Information (Per Serving):
- Calories: 535
- Total Fat: 39g
- Saturated Fat: 23g
- Trans Fat: 0g
- Unsaturated Fat: 13g
- Cholesterol: 111mg
- Sodium: 337mg
- Carbohydrates: 40g
- Fiber: 2g
- Sugar: 25g
- Protein: 8g
This Baked Pumpkin Spice Cheesecake is sure to be the star of any fall gathering, with its luscious texture and irresistible flavor. Give it a try, and let the taste of autumn envelop your senses.
