A seasonally appropriate cheesecake made with pumpkin puree, allspice, and cinnamon. A real creamy delight!
Prep Time: 30 minutes
Baking Time: 1h15 at 350°F (180°C)
Resting Time: 6 hours
Difficulty: easy
Yield: 12 servings
For the crust
For the cheesecake
For the decoration
Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with foil and spray lightly with nonstick cooking spray.
In a medium bowl, combine cookie crumbs, butter, granulated sugar and allspice. Press onto bottom of prepared pan.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine cream cheese and brown sugar until fluffy, about 3 minutes. Add in eggs, pumpkin puree and heavy cream, mix until fully incorporated, scraping down the sides of the bowl as needed. Finally, add allspice and cinnamon and mix until well combined.
Pour batter into prepared crust (filling will almost fill pan).
Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1h15.
Transfer cheesecake to rack and cool 10 minutes. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate for 6 hours.
Whip the cream with the icing sugar and cover the cheesecake. Sprinkle with cinnamon and serve.
A tightly covered cheesecake can be stored in the refrigerator for up to five days.
Inspired from: My Baking Addiction
Copyright 2024 Sweet Spices