Pumpkin Spice Cheesecake
Here's a delicious Pumpkin Spice Cheesecake recipe that’s perfect for the Autumn season, combining creamy cheesecake with the warmth of pumpkin spice.
Ingredients
● 250g lotus biscuits
● 250g ginger biscuits
● 150g unsalted butter (melted)
● 750g cream cheese
● 100g icing sugar
● 2 tsp vanilla extract
● 500ml double cream
● Salted caramel sauce Pumpkin spice:
● 1 tbsp cinnamon
● 1 tsp ground ginger
● 1 tsp ground nutmeg
● ½ tsp allspice
● ½ tsp ground cloves
Equipment;
Tala Originals Dry Cooks Measure
Tala Dusty Pink Stoneware Mixing Bowl
Tala Performance 23cm Springform Cake Tin
Method
1. Crush the biscuits using a rolling pin and a sandwich bag until they resemble fine, sand-like crumbs. Measure out 400g of this mixture and put the rest to the side for decoration at the end. Combine the 400g biscuits with the melted butter.
2. Press the mixture into a loose-bottom round tin lined with parchment paper and refrigerate.
3. To make the filling, in a large bowl whisk together the cream cheese, icing sugar, 1 tsp vanilla extract and 1 tbsp of pumpkin spice mix until smooth. In a separate bowl, whisk 300ml of double cream until soft peaks form and then gently fold into the cream cheese mixture.
4. Add the mixture to the biscuit base and spread evenly using a spatula. Place the tin back into the fridge and chill for at least 8 hours, preferably overnight.
5. Once set, whip up the rest of the double cream with 1 tsp vanilla extract until soft peaks are about to form - don’t over whip. Spread over the cheesecake and then drizzle with salted caramel sauce. Add 1 tsp of pumpkin spice mix to the rest of the crushed biscuits and sprinkle over the cheesecake to finish. Then, slice and enjoy
Enjoy your creamy, spiced Pumpkin Spice Cheesecake!