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