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…
|Easy Pumpkin Traybake||Pumpkin Pie||Pumpkin Scones||Pumpkin Cheesecake Chocolate Brownies|
|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
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
- 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
Mix the spices together for the pumpkin spice and set aside
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
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
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
Add the double cream and whisk more until the mixture thickens considerably
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
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
Melt the white chocolate and drizzle it all over the top
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
If you have made the pastry leaves, brush them with edible glitter and place them all around the edge on top of the cream
Serve immediately, store any leftovers in the fridge and eat within 2 days
Pastry Leaves (optional)
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a baking tray with baking paper
Put the flour into a bowl and add the butter, rub the butter into the flour until it resembles breadcrumbs
Add the water, little by little, until it comes together into a dough
Wrap it in cling film and chill in the fridge for 30 minutes
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
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!
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