Pumpkin spice cheesecake

Pumpkin spice cheesecake

Based on 47 ratings
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Difficulty

Hard 💪

Preparation

45 min

Baking

60 min

Resting

480 min

Ingredients

2Servings
Hokkaido pumpkin
¼ l
water (divided)
11⅔ g
flour
g
cornstarch (divided)
tsp
baking soda
tsp
baking powder
tsp
salt
¼ tsp
cinnamon
¼ tsp
ground ginger
tsp
nutmeg
tsp
ground cloves
12½ g
butter
50 g
sugar (divided)
1
eggs (divided)
tsp
vanilla extract
87½ g
cream cheese
37½ ml
Bailey's Pumpkin Spice (divided)
33⅓ g
sour cream
12½ g
sugar beet syrup
8⅓ g
unsweetened cocoa powder
8⅓ g
dark chocolate (chopped)
butter for greasing
MetricImperial

Utensils

Dutch oven, cutting board, knife, immersion blender, fine strainer, 23-cm/9-in cake pan with removable bottom, mixing bowl, oven, whisk, hand mixer with beaters, cooling rack, rubber spatula, medium saucepan, aluminum foil, refrigerator, deep baking dish, thin knife, small saucepan

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How-To Videos

how-to-cream-butter-and-sugar

How to cream butter and sugar

how-to-make-ganache

How to make ganache

how-to-test-a-cake-for-doneness

How to test a cake for doneness

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal430
Fat30 g
Protein8 g
Carb40 g
  • Step 1/12

    To prepare pumpkin purée, deseed and cut Hokkaido pumpkin into pieces. Place in a Dutch oven along with some water. Steam over medium heat with lid slightly cracked until soft, approx. 25 min.
    • Hokkaido pumpkin
    • 16⅔ ml water
    • Dutch oven
    • cutting board
    • knife

    To prepare pumpkin purée, deseed and cut Hokkaido pumpkin into pieces. Place in a Dutch oven along with some water. Steam over medium heat with lid slightly cracked until soft, approx. 25 min.

  • Step 2/12

    Purée pumpkin and place in a fine strainer to drain.
    • immersion blender
    • fine strainer

    Purée pumpkin and place in a fine strainer to drain.

  • Step 3/12

    Preheat oven to 180°C/350°F. Lightly grease the cake pan with butter. Combine flour, cornstarch, baking soda, baking powder, salt, and spices.
    • 11⅔ g flour
    • 5 g cornstarch
    • tsp baking soda
    • tsp baking powder
    • tsp salt
    • ¼ tsp ground cinnamon
    • ¼ tsp ground ginger
    • tsp ground nutmeg
    • tsp ground cloves
    • butter for greasing
    • 23-cm/9-in cake pan with removable bottom
    • mixing bowl
    • oven
    • whisk

    Preheat oven to 180°C/350°F. Lightly grease the cake pan with butter. Combine flour, cornstarch, baking soda, baking powder, salt, and spices.

  • Step 4/12

    Beat butter and sugar until creamy. Add some of the eggs, vanilla extract, and some of the cooled pumpkin purée. Mix until combined.
    • 12½ g butter, soft
    • 25 g sugar
    • ½ eggs
    • tsp vanilla extract
    • 29⅛ g pumpkin purée
    • mixing bowl
    • hand mixer with beaters

    Beat butter and sugar until creamy. Add some of the eggs, vanilla extract, and some of the cooled pumpkin purée. Mix until combined.

  • Step 5/12

    Gently fold dry ingredients into wet ingredients until combined. Transfer batter to cake pan and bake at 180°C/350°F for approx. 20 – 22 min., or until the base bounces back when pressure is applied. Leave to cool on a cooling rack.
    • cooling rack
    • rubber spatula

    Gently fold dry ingredients into wet ingredients until combined. Transfer batter to cake pan and bake at 180°C/350°F for approx. 20 – 22 min., or until the base bounces back when pressure is applied. Leave to cool on a cooling rack.

  • Step 6/12

    To make the filling, beat cream cheese and sugar on low speed until combined. Add eggs one at a time and continue mixing until incorporated.
    • 87½ g cream cheese
    • 25 g sugar
    • ½ eggs
    • mixing bowl

    To make the filling, beat cream cheese and sugar on low speed until combined. Add eggs one at a time and continue mixing until incorporated.

  • Step 7/12

    Add sour cream, starch, and Bailey’s Pumpkin Spice to mixture. Continue to beat on low speed until evenly incorporated.
    • 25 ml Bailey's Pumpkin Spice
    • 33⅓ g sour cream
    • g cornstarch

    Add sour cream, starch, and Bailey’s Pumpkin Spice to mixture. Continue to beat on low speed until evenly incorporated.

  • Step 8/12

    Wrap the baking form in 2 sheets of aluminum foil. Bring some of the water to a boil. Reduce the oven temperature to 160°C/320°F.
    • l water
    • medium saucepan
    • aluminum foil

    Wrap the baking form in 2 sheets of aluminum foil. Bring some of the water to a boil. Reduce the oven temperature to 160°C/320°F.

  • Step 9/12

    Spread filling evenly over cheesecake base.
    • rubber spatula

    Spread filling evenly over cheesecake base.

  • Step 10/12

    Place cake pan into a deep baking dish and fill with approx. 2 cm./1 in. of boiling water so that the bottom of the pan is submerged. Bake on lowest rack of oven at 160°C/320°F for approx. 50 min. Check on the cheesecake after 30 min. and cover with parchment paper if the top of the cake is getting too dark. When cake is done baking, remove the aluminum foil from the pan. Run a thin knife around the edge of cake to loosen it and prevent it from cracking as it cools. Leave to cool on a rack for approx. 2 hours. Transfer to refrigerator and chill for a minimum of 6 hours before serving.
    • refrigerator
    • oven
    • deep baking dish
    • cooling rack
    • thin knife

    Place cake pan into a deep baking dish and fill with approx. 2 cm./1 in. of boiling water so that the bottom of the pan is submerged. Bake on lowest rack of oven at 160°C/320°F for approx. 50 min. Check on the cheesecake after 30 min. and cover with parchment paper if the top of the cake is getting too dark. When cake is done baking, remove the aluminum foil from the pan. Run a thin knife around the edge of cake to loosen it and prevent it from cracking as it cools. Leave to cool on a rack for approx. 2 hours. Transfer to refrigerator and chill for a minimum of 6 hours before serving.

  • Step 11/12

    To make chocolate sauce, combine remaining water, sugar, syrup, unsweetened cocoa powder, and chopped chocolate in a small saucepan over medium heat. Stir constantly until melted and combined. Remove from the heat and add Bailey's Pumpkin Spice.
    • 12½ ml water
    • 8⅓ g sugar
    • 12½ g sugar beet syrup
    • 8⅓ g unsweetened cocoa powder
    • 8⅓ g dark chocolate (chopped)
    • 12½ ml Bailey's Pumpkin Spice
    • whisk
    • small saucepan

    To make chocolate sauce, combine remaining water, sugar, syrup, unsweetened cocoa powder, and chopped chocolate in a small saucepan over medium heat. Stir constantly until melted and combined. Remove from the heat and add Bailey's Pumpkin Spice.

  • Step 12/12

    Allow the sauce to cool to room temperature. To serve, slice cheesecake and drizzle sauce over each piece. The sauce will keep for approx. 2 weeks when stored in an airtight container and refrigerated. Enjoy!

    Allow the sauce to cool to room temperature. To serve, slice cheesecake and drizzle sauce over each piece. The sauce will keep for approx. 2 weeks when stored in an airtight container and refrigerated. Enjoy!

  • Enjoy your meal!

    Pumpkin spice cheesecake

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