Pumpkin Spice Cheesecake
Serves
10
Total Time
1hrs 45mins
Calories
400
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.
- Unsalted butter
¼ cup (about 86 g)
- Cookie crumbs
1 ¼ cups (about 105 g)
- Hazelnut flour
¾ cup (about 103 g)
- Light brown sugar
3 tablespoons (about 36 g)
- Granulated sugar
1 ½ tablespoons (about 19 g)
- Light brown sugar
½ cup (about 97 g)
- Sour cream
200 g (about ¾ cup)
- Cream cheese
325 g (about 1 ¼ cups)
- Vanilla extract
8 g (about 1 ¾ teaspoons)
- Ground cinnamon
2 g (about 1 teaspoon)
- Allspice
1 g (about 5)ground
- Ground ginger
1 g (about ½ teaspoon)
- Egg
2 (about 100 g)
- Heavy cream
¼ cup (about 60 ml)
- Maple syrup
2 ¾ tablespoons (about 41 ml)
- Pumpkin purée
210 g (about 210)
- Water
as neededboiling
INGREDIENTS
- 1. Pre-heat oven - 160°C
- 2. Prepare a clean springform pan
- 3. Add unsalted butter to a clean small bowl
- 4. Melt in microwave - low heat
- 5. Add cookie crumbs, hazelnut flour 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
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
