Pumpkin Spice Cheesecake

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recipe by Drop https://getdrop.com/

  • Time icon
    Total Time
    1hr 45mins
  • Serves icon
  • Calories icon
based on 1 ratings

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 updated Oct 8, 2019


  • Unsalted butter icon
    Unsalted butter
    6 tbsp (85g)
  • Cookie crumbs icon
    Cookie crumbs
    1.25 cups (105g)
  • Hazelnut flour icon
    Hazelnut flour
    about ¾ cup (103g)
  • Light brown sugar icon
    Light brown sugar
    3 tbsp (36g)
  • Granulated sugar icon
    Granulated sugar
    1.5 tbsp (19g)
  • Light brown sugar icon
    Light brown sugar
    about ½ cup (97g)
  • Sour cream icon
    Sour cream
    200ml (¾ cup)
  • Cream cheese icon
    Cream cheese
    325g (about 1¼ cups)
  • Vanilla extract icon
    Vanilla extract
    1¾ tsp
  • Ground cinnamon icon
    Ground cinnamon
    1 tsp
  • Allspice icon
    ½ tsp
  • Ground ginger icon
    Ground ginger
    ½ tsp
  • Egg icon
    2 (100g)
  • Heavy cream icon
    Heavy cream
    ¼ cup (60ml)
  • Maple syrup icon
    Maple syrup
    ⅛ cup (41ml)
  • Pumpkin purée icon
    Pumpkin purée
    210g (about 1 cup)
  • Water icon
    as needed


  • kCook icon Stand mixer
  • kCook icon Microwave
  • kCook icon Wooden spoon
  • kCook icon Water bath
  • kCook icon Springform pan - 9 x 2.5"
  • kCook icon Medium bowl
  • kCook icon Small bowl
  • kCook icon Large roasting dish
  • kCook icon Large mixing bowl

Step preview

  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
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