Wednesday, 18 November 2020

Pumpkin Spiced Cheesecake Recipe

Pumpkin Spiced Cheesecake Recipe, No Bake Cheesecake, Autumn Cheesecake, Fall Cheesecake, Pumpkin Spice Cheesecake, Katie Kirk Loves, UK Food Blogger, UK Recipe, Delicious Creamy Cheesecake


If you’re looking for an easy, pumpkin spiced dessert to use up some of your remaining pumpkin puree then this no bake cheesecake is the one for you! I've adapted a few different recipes here to make what I think is the most deliciously light and extra creamy cheesecake with a yummy biscuit base. I chose Biscoff biscuits for my base as they're my favourite and I think they go really well with the tangy pumpkin and spices but you could use any biscuits you like. I think digestives or ginger biscuits would pair well too.

Tip: If you want to use up your own left over pumpkins and make your own pumpkin purée then here is a link for how to make it - Make Your Own Pumpkin Purée.


INGREDIENTS:

Base:

300g of Biscoff Biscuits (crushed) You can use any biscuits you like though
85g Butter 

Cheesecake:

300ml heavy whipping cream
600g cream cheese
1 can of pumpkin purée (15oz)
100g brown sugar
200g caster sugar

One 9 inch springform tin

METHOD:

  • Crush (or blitz in a food processor) the biscuits to a crumb and then mix in the melted butter. Press the mixture into the bottom of your greased springform tin and leave in the fridge to chill whilst you make the cheesecake mixture.
  • Empty the pumpkin puree from your can and blot with a paper towel squeezing out the excess liquid - there is more than you think so it's really important to do this step because if too much liquid gets into the cheesecake, it can have a hard time setting!
  • Beat the whipped cream until stiff peaks form. In a separate bowl beat the cream cheese until soft. Then mix in the sugars and pumpkin spices. Mix in the pumpkin puree and vanilla extract. Then gently fold in the whipped cream keeping the volume of the whipped cream so that the cheesecake stays light and fluffy.
  • Spread the creamy pumpkin cheesecake mixture over top of the chilled biscuit base and then chill in the fridge for at least 6 hours or overnight (which is what I'd personally recommend). 
  • Decorate as desired. I chose pumpkin sprinkles and I popped some of my autumn pumpkin spiced sugar cookies on there for the photos as I thought they looked pretty. You could also pipe some whipped cream rosettes around the edge though.

Enjoy and please do let me know if you make them! Leave a comment here or you can tag me on Instagram, Twitter etc. You can find more of my recipes here.


Pumpkin Spiced Cheesecake Recipe, No Bake Cheesecake, Autumn Cheesecake, Fall Cheesecake, Pumpkin Spice Cheesecake, Katie Kirk Loves, UK Food Blogger, UK Recipe, Delicious Creamy Cheesecake

Pumpkin Spiced Cheesecake Recipe, No Bake Cheesecake, Autumn Cheesecake, Fall Cheesecake, Pumpkin Spice Cheesecake, Katie Kirk Loves, UK Food Blogger, UK Recipe, Delicious Creamy Cheesecake

Pumpkin Spiced Cheesecake Recipe, No Bake Cheesecake, Autumn Cheesecake, Fall Cheesecake, Pumpkin Spice Cheesecake, Katie Kirk Loves, UK Food Blogger, UK Recipe, Delicious Creamy Cheesecake


PIN IT!, Pumpkin Spiced Cheesecake Recipe, No Bake Cheesecake, Autumn Cheesecake, Fall Cheesecake, Pumpkin Spice Cheesecake, Katie Kirk Loves, UK Food Blogger, UK Recipe, Delicious Creamy Cheesecake

PIN IT!, Pumpkin Spiced Cheesecake Recipe, No Bake Cheesecake, Autumn Cheesecake, Fall Cheesecake, Pumpkin Spice Cheesecake, Katie Kirk Loves, UK Food Blogger, UK Recipe, Delicious Creamy Cheesecake


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