Pumpkin Butterscotch Cheesecake

Pumpkin Butterscotch Cheesecake


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About this recipe: A hybrid of cheesecake and pumpkin pie. A pecan crust lines the base, which is then topped with layers of cheesecake filling, butterscotch flavoured pumpkin cream and cream. Sprinkle with chopped pecans, if desired.


Serves: 12 

  • 250g plain flour
  • 225g unsalted butter, softened
  • 125g pecans, chopped
  • 450g cream cheese, softened
  • 600ml double cream, whipped
  • 225g icing sugar
  • 2 teaspoons vanilla extract
  • 4 (47g) packets no-added sugar butterscotch angel delight
  • 125ml milk
  • 725g pumpkin puree
  • 4 teaspoons pumpkin pie spice
  • 60g pecans, chopped (optional)

Prep:35min  ›  Cook:15min  ›  Extra time:1hr chilling  ›  Ready in:1hr50min 

  1. Preheat oven to 180 C / Gas 4.
  2. In a medium mixing bowl combine flour, butter and 125g chopped pecans. Beat until thoroughly combined. Press mixture into a 23x33cm or similar sized baking dish.
  3. Bake in preheated oven for 15 minutes. Set aside to cool.
  4. In a medium mixing bowl combine cream cheese, 1/3 of the whipped cream, icing sugar and vanilla extract. Beat until smooth. Spread evenly over cooled crust.
  5. In a large mixing bowl combine angel delight, milk, pumpkin puree, pumpkin pie spice and 1/2 of the remaining whipped cream. Stir until thoroughly combined. Spoon mixture over cream cheese layer. Top with remaining whipped cream. Sprinkle with 60g chopped pecans if desired. Chill at least 1 hour before serving

Pumpkin spice

To make 4 teaspoons of pumpkin spice, mix together 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice or cloves and 1/2 teaspoon ground nutmeg.

Pumpkin puree

Can be purchased online.

Cheesecake tips

For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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