Pumpkin spice cheesecake

Pumpkin spice cheesecake

38 ratings

Cynthia Barcomi


„All of the yummy individual ingredients for this recipe come together to make an extraordinary dessert. It’s hard to believe that it gets even better when you drizzle it with the Bailey's chocolate sauce—delicious!“

Difficulty

Hard 💪
45
min.
Preparation
60
min.
Baking
480
min.
Resting

Ingredients

Servings:-12+
1
Hokkaido pumpkin
1¼ l
water (divided)
70 g
flour
45 g
cornstarch (divided)
½ tsp
baking soda
½ tsp
baking powder
¼ tsp
salt
1½ tsp
cinnamon
1½ tsp
ground ginger
¼ tsp
nutmeg
1 pinch
ground cloves
75 g
butter (plus more for greasing)
300 g
sugar (divided)
6
eggs (divided)
1 tsp
vanilla extract
525 g
cream cheese
225 ml
Bailey's Pumpkin Spice (divided)
200 g
sour cream
75 g
sugar beet syrup
50 g
unsweetened cocoa powder
50 g
dark chocolate (chopped)
Metric
Imperial
  • 1  Hokkaido pumpkin
  • 1¼ l water (divided)
  • 70 g flour
  • 45 g cornstarch (divided)
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1½ tsp cinnamon
  • 1½ tsp ground ginger
  • ¼ tsp nutmeg
  • 1 pinch ground cloves
  • 75 g butter (plus more for greasing)
  • 300 g sugar (divided)
  • 6  eggs (divided)
  • 1 tsp vanilla extract
  • 525 g cream cheese
  • 225 ml Bailey's Pumpkin Spice (divided)
  • 200 g sour cream
  • 75 g sugar beet syrup
  • 50 g unsweetened cocoa powder
  • 50 g dark chocolate (chopped)

Utensils

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

Enjoy with

Cappuccino
There’s nothing cozier than curling up with a slice of pumpkin cheesecake and a warming cappuccino in the fall.

Nutrition per serving

Cal
430
Protein
8g
Fat
30g
Carb
40g

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.
  • 1 Hokkaido pumpkin
  • 100 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.
  • 70 flour
  • 30 cornstarch
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  •  tsp ground cinnamon
  •  tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1 pinch 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.
  • 75 butter, soft
  • 150 sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 175 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.
  • 525 cream cheese
  • 150 sugar
  • 3 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.
  • 150 ml Bailey's Pumpkin Spice
  • 200 sour cream
  • 15 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.
  • 1 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.
  • 75 ml water
  • 50 sugar
  • 75 sugar beet syrup
  • 50 unsweetened cocoa powder
  • 50 dark chocolate (chopped)
  • 75 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!