PUMPKIN PIE CHEESECAKE

Smothered in spiced whipped cream and caramel sauce

So it’s safe to say I am quite happy to ride this Pumpkin Pie Spice train for as long as I possibly can and I just had to share this recipe with you all! My family celebrated thanksgiving together a couple of Tuesdays back, because even though we are living in Australia, there’s never a bad reason to be thankful for family, for friends and for food…always food…

I made this concoction very last minute to celebrate the traditional flavours of thanksgiving (of course) but rather than stick to a classic pumpkin pie I wanted to put a little twist on it! 

I absolutely love baked cheesecake - like you wouldn’t believe. I even bake it sometimes just to blitz it and make it into a filling… I would take a baked cheesecake over a set continental cheesecake, any day! They are rich, decadent and the creamiest form of heaven you could possibly eat!

 

That being said, please enter my Pumpkin Pie Cheesecake!

Just look at that el naturel’ pumpkin coloured creamy filling…

I hope you’re ready to hang your pumpkin pie recipe up for a little while because this will give its humble, traditional sister a run for its money, and after a single bite I’m POSITIVE that this will be a recipe you want to keep for your next thanksgiving or festive event...or just for your midweek snack, because why not!?

 

It’s so tasty that my sister even ran to the fridge the following morning to sneak another slice, and the verdict was in… It’s addictive and I’m not even sorry.

Another amazing feature of this beautiful morsel is the smell that wafts through the house. Nearly everyone that has walked into the house has commented on how amazing the smell is, it's literally like a homemade candle. If only I could learn how to bottle smells!

Oh, and feel free to personalise the biscuit base as you please, there’s a lot of tasty biscuits out there – come to think of it, I’m sure it would go amazing with gingernuts! 

Difficulty: Capable Baker

Gather The Following...

Now, Lets Begin!

The first thing you need to do is preheat your oven to 160 degrees celsius and line and grease the sides of a 23cm spring form tin, set aside.

 

To make the base: place the biscuits and the pumpkin pie spice in a food processor and blitz until you get fine crumbs. With the food processor still running on low, slowly drizzle in the butter until crumbs are moist and hold together when pressed.

 

Next, pour crumbs into prepared tin and press evenly to create the base - bake in preheated oven for 10 minutes. Remove and allow to cool.

 

To make the cheesecake filling: while the base is baking, place the cream cheese, sour cream, pumpkin puree, salted caramel sauce and maple syrup into the bowl of a food processor and blitz until smooth. You can definitely do this step by hand if you’d prefer an arm work out, as long as you can get it nice and smooth - any instrument will do! Add in the eggs, extra egg yolk, pumpkin pie spice and vanilla extract mixing until just combined and lump free.

 

Pour the cheesecake filling onto the cooked base, levelling the surface if needed. Bake for 1 hour and 20 mins or until cooked, the cheese cake will have a very slight wobble in the centre which is exactly what you’re looking for.

 

Once cheesecake is cooked, turn the oven off and allow the cheesecake to cool for 15 mins with the oven door slightly ajar (I like to prop it open with a wooden spoon). Remove it from the oven and let it cool to room temperature before placing it into the fridge to set completely; a minimum of 4 hours or overnight.

 

To top it off I served it with a large dollop of fresh whipped cream spiked with a teaspoon of vanilla bean paste and a dash of pumpkin pie spice, finished with a drizzle of caramel sauce!

For The Base

400g of Digestive Biscuits

1 tsp Pumpkin Pie Spice (recipe here)

7 tbsp Butter, melted

 

For The Cheesecake Filling

750g Cream Cheese at room temp

¼ cup Sour Cream

1 can (425g) Pumpkin Puree

¼ cup Salted Caramel Sauce (home-made or store bought)

1/8 cup Maple Syrup

3 Large Eggs

1 extra Egg Yolk

2 tsp Pumpkin Pie Spice

1 tsp Vanilla Extract                      

 

For The Topping

Whipped Vanilla and Pumpkin Pie Spiced Cream

Salted Caramel Sauce drizzle (home-made or store bought)

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Hi Lovely.

Let me introduce myself a little, 

I'm Brogen.

A self-taught baker, wife to my handsome husband Tim, mama to Sway and totally besotted sugar addict. Food truly is where my heart lays and there’s nothing I don’t love about it - from creating it, to photographing it and everything in between…it makes my heart sing!

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