Creamy, pumpkiny, cinnamony cheesecake with a crispy oat cookie crust. Sounds as a perfect Halloween/fall/Thanksgiving dessert!
Cheesecake is amazing, and so is pumpkin pie. And what happens when these to things are combined? The best fall cake you can imagine!
Cheesecake is one of my favorite thing to bake because it’s so simple and takes 10 minutes to throw all the ingredients together. The only bad thing is that it has to be in the oven for at least 1 hour. Then you have to wait until it’s completely cooled, preferably over night. That’s a lot of waiting, but it's absolutely worth it.
For the base I used store bought oat cookies but you can always make your own.
I combined my cheesecake and pumpkin pie fillings to create this one. It’s a mix-everything-together-in-a-bowl-and-bake recipe.
As always, I made my own pumpkin puree but you can use store bought, just make sure it’s not a pumpkin pie filling! It has all the autumn pumpkin spices flavor but isn’t to sweet at all.
Perfect for every pumpkin lover but if you aren’t a huge fan, you will love it too! Make this recipe for a Halloween party or a Thanksgiving dinner and share a photo of it with me!
Pumpkin Cheesecake
Prep Time: 10 min. Baking Time: 1 hour 10 min. Total Time: 5+ hours Portions: 10-12 slices
Ingredients:
250g crispy oat cookies (or graham crackers)
100g butter (melted)
500g cream cheese (I used mascarpone)
500g pumpkin puree*
200g powdered sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract or vanilla sugar
1 and 1/2 tablespoons pumpkin pie spice**
5 tablespoons sour cream or plain yoghurt
4 eggs
*I made my own pumpkin puree. I cut a whole pumpkin into two halves. Cover a baking sheet with aluminium foil. Put the halves on the baking sheet and bake on 410 F or 210 C for around 1 hour or until it’s soft everywhere when you push a fork in it. Let it cool down and then peel the skin off. Put them in a food processor and blend until it’s creamy.
**I made my own. Mix together 1 tablespoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon allspice, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg.
Directions:
Preheat your oven to 340 F or 170 C.
In a food processor crush your cookies until fine crumbs. Or use a plastic bag and a rolling pin. Add the melted butter and mix it well. Press it into a 8 inch or 20 cm springform round cake pan. You can use your hand or spatula to press it tightly and evenly.
Bake the crust for 10 minutes.
While the crust is in the oven make the batter. In a large bowl mix everything together with a hand whisk or spatula.
When the crust is ready, pour the batter on top of it. Cover the pan with aluminum foil at the bottom and the sides. Set the pan on a baking sheet with an edge. Put it in the oven and slowly pour around one glass of water in the baking sheet. This will help to bake evenly without cracks. Bake for 60-70 minutes or, until the edges are slightly brown and set but the center is still wobbly.
Let it cool down in the oven. Then set it in the fridge for overnight or at least for 4 hours.
