Spiced Pumpkin Cheesecake

Spiced Pumpkin Cheesecake


22 people made this

About this recipe: This is a delicious combination of pumpkin pie and cheesecake rolled into one. A digestive biscuit base is topped with a cream cheese-pumpkin filling, then baked and chilled. Serve with a dollop of whipped cream for an indulgent dessert.

David Schilke

Serves: 16 

  • 675g cream cheese
  • 200g caster sugar
  • 250ml soured cream
  • 1 teaspoon vanilla extract
  • 1/2 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice or ground cloves
  • 6 eggs
  • 250g pumpkin puree
  • 2 (23cm) prepared digestive biscuit bases

Prep:20min  ›  Cook:45min  ›  Extra time:4hr chilling  ›  Ready in:5hr5min 

  1. Preheat oven to 190 C / Gas 5.
  2. In a large bowl, beat cream cheese and sugar until smooth. Blend in soured cream, vanilla and spices. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into biscuit bases.
  3. Bake in the preheated oven for 45 minutes or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.

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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