Pumpkin Cheesecake: The Essence of Fall in Every Bite
There’s something magical about the combination of pumpkin and spices that captures the very essence of autumn. With its velvety texture, warm cinnamon, and ginger aroma, this Pumpkin Cheesecake is everything you crave when the weather cools down and the leaves turn golden. What’s even better? You won’t need any fancy electric mixers or gadgets – just a simple whisk and spatula will do the trick.
Ingredients:
For the Cheesecake Crust:
- 250 g crushed caramel biscuits
- A pinch of salt
- 110 g melted unsalted butter
For the Cheesecake:
- 370 g room-temperature mascarpone (heated until slightly melted)
- 160 g granulated sugar
- 20 g vanilla sugar
- 20 g cinnamon sugar
- 2 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ⅓ tsp ground cloves
- 1 tbsp cornstarch
- 3 eggs (at room temperature)
- 1 tbsp vanilla syrup
- 100 g sour cream
- 300 g pumpkin puree
- 250 ml whipping cream (for topping, after the cheesecake has cooled)
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This cheesecake is perfect for those cozy fall evenings, and the smell of it baking in the oven will fill your home with a delightful, inviting warmth. The creamy mascarpone blends seamlessly with pumpkin puree, and the crunchy caramel biscuit base adds the perfect contrast in texture. A dusting of cinnamon on whipped cream brings the whole experience together. It’s pure autumn on a plate!
Why You’ll Love This Recipe
What makes this cheesecake truly special is its simplicity. No need to fuss with a stand mixer – just a whisk and spatula will do! Plus, the combination of mascarpone, pumpkin, and spices creates a cheesecake that is both rich and light, with a perfect balance of creamy and crunchy textures.
Frequently Asked Questions:
1. Can I use cream cheese instead of mascarpone?
Yes, but mascarpone gives the cheesecake a silkier texture. Cream cheese will work just fine but expect a slightly tangier flavor.
2. Do I need to use a water bath?
A water bath helps prevent the cheesecake from cracking, but as long as you place a pan of water at the bottom of the oven, you should achieve similar results.
3. How do I know the cheesecake is done?
The cheesecake is ready when it jiggles like jello but doesn’t wobble like a liquid. It will firm up more as it cools.
How to make Pumpkin Cheesecake:
- Prepare the Crust:
Preheat your oven to 180°C. Crush the caramel biscuits and mix with a pinch of salt. Pour the melted butter over the crumbs and combine. Press the mixture into the bottom of a 25 cm springform pan, using the back of a glass to flatten it evenly. Bake for 15 minutes, then remove and let it cool. Lower the oven temperature to 160°C. - Prepare the Cheesecake Filling:
Heat the mascarpone cheese in the microwave for a few seconds – it should be warm and creamy, but not runny. Add the pumpkin puree, granulated sugar, vanilla sugar, and cinnamon sugar. Use a whisk or spatula to blend everything together until smooth. - Spice It Up:
Stir in the cinnamon, ground ginger, nutmeg, and ground cloves. Then, mix in the vanilla syrup and eggs, making sure the ingredients are well incorporated. Add the cornstarch and whisk until fully combined. - Add the Sour Cream:
Stir in the sour cream until the mixture is smooth and creamy. - Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust. To avoid cracks, place a deep baking pan filled with boiling water on the bottom rack of the oven (this creates steam to keep the cheesecake moist). Bake at 160°C for 55 minutes. The cheesecake is ready when it jiggles slightly like jello – if it’s still too liquid-like, bake for another 5 minutes. - Cool Slowly:
Once the cheesecake is done, turn off the oven, crack the door open, and let it cool inside for about 50 minutes. Then, remove the cheesecake and let it cool completely on the counter. Once fully cooled, place it in the fridge for at least 5 hours or overnight. - Top with Whipped Cream:
Before serving, whip the cream and spread it over the top of the cheesecake. For an extra touch of fall flavor, sprinkle a little cinnamon on top.
If you decide to make this recipe, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️
Pumpkin Cheesecake – No mixer needed
Ingredients
For the Cheesecake Crust:
- 250 g crushed caramel biscuits
- A pinch of salt
- 110 g melted unsalted butter
For the Cheesecake:
- 370 g room-temperature mascarpone heated until slightly melted
- 160 g granulated sugar
- 20 g vanilla sugar
- 20 g cinnamon sugar
- 2 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ⅓ tsp ground cloves
- 1 tbsp cornstarch
- 3 eggs at room temperature
- 1 tbsp vanilla syrup
- 100 g sour cream
- 300 g pumpkin puree
- 250 ml whipping cream for topping, after the cheesecake has cooled
Instructions
Prepare the Crust:
- Preheat your oven to 180°C. Crush the caramel biscuits and mix with a pinch of salt. Pour the melted butter over the crumbs and combine. Press the mixture into the bottom of a 20 cm springform pan, using the back of a glass to flatten it evenly. Bake for 15 minutes, then remove and let it cool. Lower the oven temperature to 160°C.
Prepare the Cheesecake Filling:
- Heat the mascarpone cheese in the microwave for a few seconds – it should be warm and creamy, but not runny. Add the pumpkin puree, granulated sugar, vanilla sugar, and cinnamon sugar. Use a whisk or spatula to blend everything together until smooth.
Spice It Up:
- Stir in the cinnamon, ground ginger, nutmeg, and ground cloves. Then, mix in the vanilla syrup and eggs, making sure the ingredients are well incorporated. Add the cornstarch and whisk until fully combined.
Add the Sour Cream:
- Stir in the sour cream until the mixture is smooth and creamy.
Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust. To avoid cracks, place a deep baking pan filled with boiling water on the bottom rack of the oven (this creates steam to keep the cheesecake moist). Bake at 160°C for 55 minutes. The cheesecake is ready when it jiggles slightly like jello – if it’s still too liquid-like, bake for another 5 minutes.
Cool Slowly:
- Once the cheesecake is done, turn off the oven, crack the door open, and let it cool inside for about 50 minutes. Then, remove the cheesecake and let it cool completely on the counter. Once fully cooled, place it in the fridge for at least 5 hours or overnight.
Top with Whipped Cream:
- Before serving, whip the cream and spread it over the top of the cheesecake. For an extra touch of fall flavor, sprinkle a little cinnamon on top.