Spicy pumpkin cheesecake

Ingredients

Cheesecake Mass

650 grams (22.9 ounces) cream cheese at room temperature
200 grams (7.1 ounces) brown sugar
35 grams (1.2 ounces) cornstarch
0.25 teaspoons salt
1 teaspoon cinnamon
0.5 teaspoons nutmeg
3 large eggs at room temperature
380 grams (13.4 ounces) pumpkin puree
80 grams (2.8 ounces) cream 33-35% at room temperature

Cheesecake Bottom

120 grams (4.2 ounces) shortbread cookies
55 grams (1.9 ounces) butter
0.5 teaspoons cinnamon
0.25 teaspoons nutmeg

Equipment

18cm (7.10 inch) split ring mold
Essential for giving your cheesecake the perfect shape. Make sure to wrap it with foil on the outside to prevent leaks.
Microwave
To melt the butter quickly and efficiently. Be careful not to overheat it!
Blender
For grinding cookies into a fine crumb. A food processor works just as well.
Oven
An even, consistent heat from the oven at 212-248°F ensures your cheesecake bakes perfectly.
Kitchen Paper Towels
Used to remove excess moisture from the pumpkin puree.
Flat-bottomed Glass or Silicone Spatula
Helps in smoothing out the cookie base evenly.
Very Hot Knife
Ensure clean cuts when slicing your chilled cheesecake.

Instructions

Step 1

Preheat your oven to 356°F (180°C). Bake large pieces of pumpkin on a baking sheet for 30-40 minutes, until soft. Once cooled, peel the pumpkin. Ensure the pumpkin puree is free of excess moisture by spreading it on 4-5 pieces of kitchen paper towels.

Step 2

Melt the butter in the microwave. Grind the shortbread cookies with the cinnamon and nutmeg in a blender. Combine the cookie crumble with the melted butter. Press the mixture into the base of an 18cm (7.1 inch) split ring mold lined with parchment paper. Use a flat-bottomed glass or silicone spatula to smooth the base. Place in the fridge for 20 minutes. Using a glass helps to evenly press the mixture into the base.

Step 3

In a large mixing bowl, combine the cream cheese, cornstarch, brown sugar, salt, cinnamon, and nutmeg on low speed until smooth. Add the eggs one at a time, mixing gently after each addition until fully incorporated. Add the pumpkin puree and mix again. Pour in the cream and whip for 1-2 minutes on medium speed. Avoid forming large bubbles by knocking the bowl on the countertop to remove excess air.

Step 4

Grease the walls of the mold with butter and wrap the outside with foil. Pour the cheesecake filling into the prepared crust. Place the mold on a baking sheet and bake in the oven at 212-248°F (100-120°C) for about 3 hours. The center should have a slight jiggle, and the edges should be set. Keep an eye on the cheesecake; do not overbake it!

Step 5

Once baked, turn off the oven and open the door, allowing the cheesecake to cool completely inside. Refrigerate for at least 6 hours before serving. When ready to serve, use a very hot knife to cut the cheesecake to ensure clean slices. Cooling slowly helps the cheesecake set properly and prevents cracks.

Servings

🍽️ **Unleash Your Inner Host: Serving Suggestions** 🍽️ How you serve your pumpkin cheesecake can make the experience all the more delightful! Imagine presenting it on a **rustic wooden serving board** with a drizzle of hot caramel sauce draped over each slice 🍮. Add a **dollop of whipped cream** on the side and a sprinkle of more cinnamon for that extra visual and flavor appeal. Don't forget the **fresh mint leaves** to give it an extra pop of color! 🌿 For a special twist, serve it alongside a **steaming mug of spiced chai tea** or even a light, sparkling apple cider to elevate the tasting experience ✨. Whether it's for a holiday gathering, a cozy family night in, or an impressive dinner party dessert, this pumpkin cheesecake will definitely be the star of the table!

Variations

🌱 **Gluten-Free and Vegan Variations** 🌱 **Gluten-Free:** Substitute the shortbread cookies with **gluten-free graham crackers** or **gluten-free ginger snaps** for the crust. Ensure the cornstarch used is certified gluten-free. **Vegan:** Replace the cream cheese with **vegan cream cheese** and use a flax-seed or chia-seed egg substitute (1 tbsp flaxseed meal + 2.5 tbsp water per egg, let sit for 5 mins to thicken). Use **coconut cream** in place of heavy cream and vegan butter for the crust. Ensure all your spices are free from cross-contamination. With these swaps, everyone can indulge in this deliciously spiced dessert! 💚

Faq

Why did my cheesecake crack?
Cracks often occur due to overbaking or cooling too quickly. Make sure to follow the baking and cooling instructions carefully.
Can I use a springform pan instead of a split ring mold?
Yes, a springform pan works just fine! Just ensure to wrap it well with foil to avoid leaks.
How can I make the crust firmer?
Press the cookie mixture firmly into the mold and chill it longer before adding the cheesecake batter.
Can I freeze the cheesecake?
Yes, you can freeze it! Wrap it tightly in plastic wrap and aluminum foil. Thaw in the fridge before serving.
How do I avoid air bubbles in my cheesecake batter?
Mix at low speed and occasionally tap the bowl on the countertop to release excess air.
Can I make this cheesecake ahead of time?
Absolutely! Cheesecakes are often best made a day or two in advance, giving flavors time to meld.