Pumpkin Spice Cheesecake
By
Drop
Published:
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.
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Prep time:
Cook time:
Total time:
Yield: 10 servings
Ingredients:
allspice,
cookie crumbs,
cream cheese,
egg,
granulated sugar,
ground cinnamon,
ground ginger,
hazelnut flour,
heavy cream,
light brown sugar,
maple syrup,
pumpkin purée,
sour cream,
unsalted butter,
vanilla extract,
water,
Directions:
1. Pre-heat
2. Prepare a springform pan
3. Get a clean small bowl
4. Add unsalted butter
5. Melt in microwave on low heat
6. Get a clean medium bowl
7. Add cookie crumbs
8. Add hazelnut flour
9. Add light brown sugar
10. Transfer butter to base
11. Mix until well combined
12. Press base into springform pan
13. Bake for 10min
14. Get a clean large mixing bowl
15. Add granulated sugar
16. Add light brown sugar
17. Add sour cream
18. Add cream cheese
19. Add vanilla extract
20. Add ground cinnamon
21. Add ground allspice
22. Add ground ginger
23. Add egg
24. Add heavy cream
25. Add maple syrup
26. Add pumpkin purée
27. Mix until smooth
28. Transfer filling to springform pan
29. Set cake in large roasting dish
30. Add boiling water
31. Bake cake in water bath for 50min until just set
32. Let cool
33. Chill in fridge until set