Pumpkin Spice Cheesecake


Pumpkin Spice is everywhere this autumn!! It is in your coffee, your vodka, your ice cream, even Hersheys chocolate has pumpkin spice flavor! So why not put some Pumpkin spice in my cheesecake? 

I baked this cheesecake with a water bath. Water baths are often used for cheesecake to prevent cracks and maybe it is just me but I think whenever I use a water bath it makes the cheesecake a lot more moist than whenever I do not use it. This is how you make a water bath; secure your cake mold with tin foil (it is important that no water can get in the mold!) Once you have wrapped tin foil around your cake mold and filled it with the batter(scroll down for the recipe) , it's time to put hot water on the plate. 

Recipe for a 14 cm Pumpkin spice cheesecake
Ingredients for a base:
75 GR Mix of biscuit crumb cake base 
30 GR Unsalted butter 
27 GR Pumpkin spice mix (or cinnamon is a great substitute)

Ingredients for Cheesecake mouse:
250 GR Cream cheese (Used Monchou)
30   GR Maple Syrup or 27 GR Dutch 'Pancake' syrup
40   GR Sugar
3     Eggs
Drops of Vanilla Extract 
140 GR Heavy cream
160 GR Boiled and soften Pumpkin 
20   GR All-purpose-flour

Cake mold is already wrapped in tin foil.

Directions base: 
1) Mix the Pumpkin spice mix with the mix of the biscuit crumb cake base. 
2) (Follow directions on package) Mostly it is heating the butter and slowly put in the mix of step 1.
3) Place the mix in the cake mold and press them against the mold til it becomes one smooth surface.

Directions Cheesecake mouse:
Part 1:
1) Beat your room temperature cream cheese and sugar together.
2) After 2 min add in your 3 eggs and some drops of vanille extract.

Part 2:
1) Take another bowl! Mix your boiled pumpkin and heavy cream together til all the clumps are gone.

Part 3: 
1) Mix part 1 and part 2 together.
2) Add in the flour and mix til all clumps are gone. 
3) Fill your cake mold(that already has the base) with the Cheesecake mouse and place on the plate.
4) Place it in the oven and add 1 to 2 cups hot water on the plate.
5) Bake for 180 degrees for 25 min. and after 25 min. bake for another 25 min on 150 degrees.

Tip: Do not open the oven while baking, it can cause cracks during the fast temperature change. 

Enjoy this Pumpkin spicy winter!

Lots of love, Stephy

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