Pumpkin spice is slowly gaining popularity in the UK, but there’s still definitely people that aren’t aware of how delicious pumpkin and pumpkin spice is in baked goods. Or no-baked in the case of this Pumpkin Pie Cheesecake! Most people in the UK think pumpkin is a savoury ingredient, but it’s wonderfully versatile and works so well in sweet recipes too. If you like pumpkin pie you will love this beautifully light and creamy cheesecake. There is pumpkin puree mixed into the cheesecake filling and it’s flavoured with cinnamon, nutmeg, ginger and allspice. This Pumpkin Pie Cheesecake absolutely screams Autumn, it’s easy to make and tastes absolutely delicious. It’s quite a large cheesecake, it completely filled my tin right to the brim! So you could reduce the recipe if you don’t want it that big, but really, why wouldn’t you?!
Step by step…
To make the base I used my food processor to whizz up the biscuits until they turned into crumbs. I added the cinnamon and melted butter and mixed them in, then I pressed the mixture into the bottom of a 23cm springform tin and put it in the fridge to chill.
Then I moved onto preparing the filling. I used my electric hand whisk to mix together the cream cheese, pumpkin puree, icing sugar, vanilla and pumpkin spice mix until it was smooth with no lumps.
Then I added the double cream and whisked more until the mixture thickened considerably. I tipped the cheesecake mixture on top of the base and smoothed it over. Then it went back into the fridge to set overnight.
The next day I decorated it. First I melted the white chocolate and drizzled it all over the top. Next I whipped up some cream with icing sugar and vanilla and piped it around the edges. Then I sprinkled orange hundreds and thousands, and pumpkin shaped sprinkles in the centre. I also made some pastry leaves to decorate the Pumpkin Pie Cheesecake, which I brushed with edible glitter and placed all around the edge. Of course, you can decorate the cheesecake any way you like!
Those not in the know on the deliciousness of pumpkin were in awe of how tasty this cheesecake was! They loved how creamy it was, and how it was full of pumpkin pie flavour – and so did I! The sweet white chocolate drizzled on top was perfect against the velvety filling and the pastry leaves were an extra crunchy treat.
Can you make pumpkin puree from scratch?
Yes! If you can’t get hold of the canned version (the two brands I known of are Libbys and Baking Buddy) then you can make pumpkin puree from scratch. A 2kg pumpkin will give you roughly 675g pumpkin puree. The good news is, if you have too much you can freeze pumpkin puree. What you need to do is slice up the pumpkin, deseed it and scoop out the flesh. You can either roast or steam the pieces until soft – use a knife to check tenderness. Allow the pumpkin to cool. Remove the flesh from the skin and then use a blender to puree the flesh. You now have pumpkin puree!
This Pumpkin Pie Cheesecake would make an awesome centrepiece for Thanksgiving, Halloween or a family meal during Autumn. It will certainly feed a crowd and is sure to impress!
How do I make sure the cheesecake sets?
When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.
How do you remove a no bake cheesecake from the tin?
To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!
Recommended Equipment and Ingredients*
| 23cm Springform tin | Electric hand mixer | Food processor |
| Wilton 2D Piping nozzle | Pumpkin puree | Piping bags |
| Pumpkin spice | Edible glitter spray | Leaf cutters |
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More pumpkin recipes…
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| Easy Pumpkin Traybake | Pumpkin Pie | Pumpkin Scones | Pumpkin Cheesecake Chocolate Brownies |
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| Pumpkin Spiced Baked Donuts | Pumpkin Cupcakes | Gingerbread & Pumpkin Cake Truffles |
Pumpkin Pie Cheesecake (No Bake)
Creamy cheesecake made with pumpkin puree and pumpkin pie spice
Ingredients
Pumpkin Spice Mix
- 3 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/2 tsp Ground nutmeg
- 1/4 tsp Ground cloves
- 1/4 tsp Allspice
For the biscuit base
- 300 g Digestive biscuits
- 125 g Butter melted
- 1 tsp Ground cinnamon
For the cheesecake filling
- 450 g Pumpkin puree
- 450 g Full fat cream cheese
- 250 g Icing sugar
- 450 ml Double cream
- 1 tsp Vanilla extract
- 3 tsp Pumpkin spice mix see above
For decoration
- 300 ml Double cream
- 2 tbsp Icing sugar
- 1 tsp Vanilla extract
- 50 g White chocolate melted
- Orange/Pumpkin themed sprinkles optional
- Pastry leaves optional
- Edible glitter optional
For the pastry leaves
- 115 g Plain flour
- 56 g Butter
- 1 1/2 tbsp Cold water
Instructions
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Mix the spices together for the pumpkin spice and set aside
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To make the base, use a food processor to whizz up the biscuits until they turned into crumbs. Or you can put them in a bag or a bowl and bash them up with a rolling pin
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Add the melted butter and cinnamon and mix them in, then press the mixture into the bottom of a 23cm springform tin and put it in the fridge to chill for at least 30 minutes
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To make the cheesecake filling. Use a stand mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, pumpkin puree, icing sugar, vanilla and pumpkin spice mix until it is smooth with no lumps
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Add the double cream and whisk more until the mixture thickens considerably
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Pour the cheesecake mixture on top of the biscuit base and smooth it over. Then put it back into the fridge to set overnight, or for at least 5 hours
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To decorate, remove the cheesecake from the tin and put onto a serving plate. Smooth the sides with a butter knife to create a neater finish
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Melt the white chocolate and drizzle it all over the top
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Whip the double cream together with the icing sugar and vanilla, then pipe it around the edges using a piping bag fitted with a nozzle. Sprinkle the sprinkles in the centre
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If you have made the pastry leaves, brush them with edible glitter and place them all around the edge on top of the cream
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Serve immediately, store any leftovers in the fridge and eat within 2 days
Pastry Leaves (optional)
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Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a baking tray with baking paper
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Put the flour into a bowl and add the butter, rub the butter into the flour until it resembles breadcrumbs
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Add the water, little by little, until it comes together into a dough
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Wrap it in cling film and chill in the fridge for 30 minutes
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Flour your work surface and roll the pastry out to 4-5mm thick, use a leaf shaped cutter to cut out the shapes and place them onto a lined baking tray
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Bake for 10-15 minutes until they are golden, then allow to cool completely.
If you like this, check out more of my Cheesecake recipes!
Pin it for later!
This cake looks sensational! I agree with you that pumpkin is great for baking. Happy Fiesta Friday:)
Thank you Monika!
I need to try making a no bake cheesecake soon! It seems so much faster and just as delicious – especially when you add pumpkin!
It’s faster to make and certainly delicious, I recommend licking the bowl whilst waiting for it to set!!
Pumpkin Spice is also not very known in Germany. I like you idea of making a no-bake cheesecake with it.
I didn’t know that Jenny, I’m glad this recipe has reached you in Germany!
This looks beautiful! I love the pastry leaves. #recipeoftheweek
Thanks Jenny!
Mmm… I love the sound of that! Pumpkin is fantastic and so versatile, I can never have enough of it this season.
Me too Shinta, I love pumpkin!
Gorgeous!! I am so loving all the pumpkin recipes and your no bake cheesecake is wonderful. Thank you so much for bringing to the party!
Thanks Suzanne! Me too, I can’t get enough of pumpkin at the moment!
Oh wow – I love this! What a great thing to do with pumpkin and pumpkin spice!! I love the little twist that you have given to pumpkin pie…and the fact it is no bake. Thanks for linking it up to #CookBlogShare! Eb x
Thanks Eb! I love the texture of no bake cheesecakes!
This looks absolutely stunning – I’ll have to check out pumpkin spice, so many intriguing recipes! Thank you for sharing this with us at Fiesta Friday!
Ginger x
Yes you must, it’s easy to make yourself at home by combining other spices, and it’s so yummy!
I’ve seen this recipe several times, on Facebook and Pinterest and that means it’s a great success. Congratulations. A well deserved success.
Tracey
Thanks Tracey, that’s great to hear!
I so want this! !! Easy and creamy. I think I’ll be making this for our Thanksgiving meal.
I hope you enjoy it Lizet!
I’m definitely a no bake cheesecake girl….. I have never thought of adding Pumpkin, though it makes perfect sense. I bet this tasted amazing Kat. Want! x
This would be so brilliant for a huge family feast… I’m bookmarking this for dessert for the next big Sunday roast. Thanks for joining in with Simple and in Season with your delicious recipe.
This looks delicious! I’ve got a pumpkin at home that I still haven’t made anything with and we all love cheesecakes so this would be perfect.
I love pumpkin cheesecake, but mine never looked as gorgeous as yours! Garnished to perfection—and I’m certain it tastes as good as it looks!!