Pumpkin Spice Cheesecake

by

Drop

POSTED Thu, 16 April 2020

Serves

10

Total Time

105 MINS

Calories

413

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 butter

    ¼ cup (about 86.4 g)

  • Cookie crumbs icon
    Cookie crumbs

    1 ¼ cups (about 105 g)

  • Hazelnut meal icon
    Hazelnut meal

    ¾ cup (about 102.6 g)

  • Light brown sugar icon
    Light brown sugar

    3 tablespoons (about 36.45 g)

  • Granulated sugar icon
    Granulated sugar

    1 ½ tablespoons (about 19.12 g)

  • Light brown sugar icon
    Light brown sugar

    ½ cup (about 97.2 g)

  • Sour cream icon
    Sour cream

    200 g (about ¾ cup)

  • Cream cheese icon
    Cream cheese

    325 g (about 1 ¼ cups)

  • Vanilla extract icon
    Vanilla extract

    7.5 g (about 1 ¾ teaspoons)

  • Ground cinnamon icon
    Ground cinnamon

    2.5 g (about 1 teaspoon)

  • Allspice icon
    Allspice

    1 g (about 5)ground

  • Ground ginger icon
    Ground ginger

    1 g (about ½ teaspoon)

  • Egg icon
    Egg

    2 (about 100 g)

  • Heavy cream icon
    Heavy cream

    ¼ cup (about 60 g)

  • Maple syrup icon
    Maple syrup

    2 ¾ tablespoons (about 57.94 g)

  • Pumpkin purée icon
    Pumpkin purée

    210 g (about ¾ cup)

  • Water icon
    Water

    as 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
  • 16. Let cool
  • 17. Chill in fridge until set

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