This pumpkin pie cheesecake is baked in the oven which always sounds scary but it’s actually super simple. Just follow a few easy steps and you’ll be presented with a silky smooth, creamy cheesecake.
Given the choice between a baked cheesecake and a set cheesecake I’ll always pick baked. Sure, it’s a wee bit fussier and you’re tormented with the possibility of cracks appearing but when you get it right, man alive you get it right. They’re just so creamy and decadent. Totally worth the extra few steps. Saying that, I do bloody love a set cheesecake too. No hate here!
This pumpkin pie cheesecake is such a winning recipe, I can’t remember the last time I had people texting me demanding more. My stepdad has been on the phone daily to see if I have any left and Kris is probably 80% cheesecake right now. I may have made a rod for my own back with this one.
Warming like a pie but creamy like a cheesecake, this hits all the best dessert checks. The cream cheese whipped cream really finishes it all off, a bit of added sweetness to compliment the spices.
This pumpkin pie cheesecake starts with a gingersnap crust, I just can’t pair pumpkin spice with anything else. The spicy ginger biscuits add such a perfect bite, I love it. You can use digestive biscuits in place of the gingersnaps if you’re a traditionalist, just go with your gut.
Tips for making the perfect Pumpkin Pie Cheesecake
- Make sure all of your ingredients are at room temperature before you start. This helps everything come together quickly and easily.
- Mix your cheesecake filling as little as possible, extra air in the batter aids in forming surface cracks. Do not want! Keep your mixer on the slowest speed and stop as soon as your ingredients fully incorporated.
- Use a bain marie to bake your cheesecake. Or if you’re a normal person, like me, use a roasting tin large enough to fit your cake tin and fill half way with boiling water. This helps regulate the heat and gives your a creamier texture.
- Cool your cheesecake in the oven. Once your cheesecake has baked simply turn your oven off and let the cheesecake sit in there for an hour, then prop open the door with a wooden spoon and leave it for another hour. Then pop in the fridge over night.
- Most importantly, don’t rush it. A baked cheesecake needs a lot of time. Trust me, a few extra steps and you’ll be rewarded with the best cheesecake you’ve ever tasted!
Looking for some more pumpkin inspo? Look no further. I gotcha, boo…
- Pumpkin Spice Bundt Cake
- Pumpkin Spiced Granola
- Pumpkin Cheesecake Brownies
- Dairy Free Pumpkin Chocolate Chip Cookies
- Pumpkin Pie Bars
- Pumpkin Brown Butter Cupcakes
- Spiced Pumpkin Cookie Cakes
This light and creamy pumpkin pie cheesecake is the perfect end to any meal. A gingersnap crust is the perfect accompaniment but you can always substitute digestive biscuits.
For the crust:
- 300g gingersnap biscuits
- 150g salted butter, melted
- 50g light brown sugar
- 1 tsp ground cinnamon
For the cheesecake
- 650g cream cheese, room temperature
- 200g caster sugar sugar
- 3 tbsp plain flour
- 425g Libbys canned pumpkin
- 50g soured cream
- 1 tbsp vanilla extract
- 2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/2 tsp ginger
- 4 large free range eggs at room temperature
For the whipped cream:
- 100g full fat cream cheese, room temperature
- 180ml double cream
- 100g icing sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- Chopped pecans
- Pumpkin marshmallows
1. First of all, prepare your crust. Preheat oven to 160°C. Grease and line the bottom of a 9-inch springform tin with baking parchment.
2. Place the gingersnaps into a food processor and pulse into fine crumbs. Pour in the melted butter, sugar and cinnamon and pulse again for a minute until the crumbs are well coated. Press into the base of your prepared pan and up the sides.
3. Bake for 10 minutes, then set aside to cool.
4. Once cool wrap the bottom of the tin tightly with a double layer of tin foil, you want it to be water tight. Set aside while you make your filling.
5. Reduce the oven to 150°C.
6. In the bowl of an electric mixer, mix the cream cheese, sugar and flour until well combined making sure to keep your mixer on the lowest setting, scraping down the sides of the bowl once or twice.
7. Add the pumpkin puree, soured cream, vanilla extract and spices to the batter and mix on low speed until combined.
8. With the mixer still on the slowest setting, add the eggs one at a time, scraping the sides of the bowl after each addition.
9. Carefully pour the cheesecake filling into the crust and smooth the top with a spatular. Place the prepared tin inside a large roasting tin. Place the roasting pan containing the cheesecake onto an oven shelf and carefully fill the roasting tin with water until it comes half way up the cheesecake tin making sure not to go above the tin foil.
11. Bake for 1 hour and 30 minutes then turn off heat and leave cheesecake in oven with door closed an hour. Then, using a wooden spoon, prop the door of the oven open and wait for another hour. Once cool place the cheesecake in the fridge and chill overnight.
15. When ready to serve remove the cheesecake from the tin and place on a serving plate.
16. To make the whipped cream, in the bowl of an electric mixer add the fridge cold cream cheese, whipped cream, sugar and cinnamon and mix on a low-medium speed until soft peaks form. Pipe mounds of the cream around the edge of your cheesecake and decorate with chopped pecans and pumpkin marshmallows.
Keep the cheesecake refrigerated and eat within 5 days.
- Category: cheesecake
- Cuisine: American
Keywords: Cheesecake, Pumpkin, Pie, Thanksgiving, Autumn