Irresistible Pumpkin Cheesecake with a Spiced Ginger Twist

Indulge in this creamy pumpkin cheesecake with a spiced ginger crust—a delightful autumn dessert perfect for gatherings.

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Prep Time 30

Cook Time 1 30

Cooling Time 2

Total Time 4

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

80 g Butter Use unsalted for better flavor control.
275 g Digestive or Ginger Biscuits Ginger biscuits enhance the spiced profile.
1 Large Egg White Seals the crust and helps prevent sogginess.

For the Filling

800 g Full-fat Soft Cheese Provides creamy texture.
425 g Pumpkin Purée Brings warmth and fall flavor.
200 g Light Brown Soft Sugar Can swap for regular granulated sugar.
50 g Plain Flour Stabilizes the filling; gluten-free option available.
5 Large Eggs Essential for structure and richness.
1 Large Yolk Enhances creaminess.
400 ml Whipping Cream Can use plant-based for dairy-free.

For the Topping

Ground Cinnamon or Pumpkin Spice Enhances autumn flavors beautifully.
25 g Chopped Pecans Adds crunch; can swap with walnuts or omit.
3 tbsp Caramel Sauce For drizzling.

Equipment

Oven
Food Processor
Mixing Bowl
Stand Mixer
22cm Loose-bottomed Cake Tin
Roasting pan

Method

Step-by-Step Instructions

Preheat the oven to 220°C (200°C fan/gas 7) and prepare your cake tin by buttering it and lining with parchment paper.
Crush the biscuits in a food processor, mix with melted butter, press into the tin, and bake for 10 minutes.
In a mixer, beat the soft cheese until smooth, then gradually add pumpkin, sugar, flour, and eggs until the mixture is creamy.
Pour the filling over the crust and bake in a water bath, first for 10 minutes at high heat, then 1.5 hours at low heat.
Turn off the oven, let the cheesecake cool for 2 hours, then refrigerate overnight.
Whip the cream and top the cheesecake with it, dust with spices, sprinkle with pecans, and drizzle with caramel before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 38gProtein: 7gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 165mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 24gVitamin A: 900IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Ensure soft cheese is at room temperature. Monitor baking time closely for perfect texture. Use a water bath for even baking and cool slowly to prevent cracks.

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