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American Diner-Style Pumpkin Cheesecake Recipe: Spiced & Perfect For Autumn Recipe

Recipe By Slurrp Editorial
Pumpkin cheesecake is a great matchmaker as it unites two distinct but complementary flavour profiles: the rich creaminess of cheesecake with the mellow sweetness of pumpkin. A buttery biscuit crust, velvety pumpkin filling, and a gentle hit of cinnamon and nutmeg lead to every slice being crafted as properly indulgent yet seasonal. Since autumn is approaching, it is ideal to whip up this dessert to ensure your orange and round veggie friend receives the versatility credit, especially when its due.
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Non Vegdiet
7hr 30minstotal
7hr 30m.total
American Diner-Style Pumpkin Cheesecake Recipe: Spiced & Perfect For Autumn
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Ingredients for American Diner-Style Pumpkin Cheesecake Recipe: Spiced & Perfect For Autumn Recipe

  • 25 g Digestive Biscuits
  • 10 g Unsalted butter
  • As required Melted
  • 0.13 tbsp Caster sugar
  • As required ½ tsp ground cinnamon
  • 62.50 g Cream Cheese
  • As required Softened
  • 25 g Pumpkin purée
  • 15 g Caster sugar
  • 1/4 nos large eggs
  • 15 ml Fresh cream
  • 0.13 tsp Vanilla extract
  • 0.13 tsp Ground Cinnamon
  • As required ½ tsp ground ginger
  • As required ¼ tsp ground nutmeg
  • As required ¼ tsp ground cloves
  • 0.13 tbsp plain flour
  • As required A small pinch of salt
  • 18.75 ml whipping cream
  • 0.13 tbsp Icing sugar
  • As required ½ tsp vanilla extract
  • As required A pinch of cinnamon
  • As required For Topping

Directions: American Diner-Style Pumpkin Cheesecake Recipe: Spiced & Perfect For Autumn

  • STEP 1.If using fresh pumpkin, peel, deseed, and cut it into small pieces. Then steam or roast until it becomes completely tender. Now blend until smooth, and allow the mix to cool. Also do strain off any excess moisture so the cheesecake filling does not become watery.
  • STEP 2.Preheat your oven to 170°C. To make the biscuit base, crush digestive biscuits into fine crumbs and mix them with your melted butter, sugar and cinnamon.
  • STEP 3.Press the mixture firmly into the bottom of a 20 cm springform cake tin lined with baking paper and bake for 8–10 minutes, before removing and letting it cool slightly.
  • STEP 4.Time to make your cheesecake filling. Beat the softened cream cheese and caster sugar until smooth and creamy. But avoid over-beating, as incorporating too much air can cause your cheesecake to puff up and crack while baking.
  • STEP 5.Then add the pumpkin purée, eggs, cream, and vanilla extract. Mix gently until properly combined. Now pour in the cinnamon, ginger, nutmeg, cloves, flour, and salt, and fold until the mixture is smooth.
  • STEP 6.Pour the filling over your cooled biscuit base and gently tap the tin on the work surface to release any large or trapped air bubbles.
  • STEP 7.Then bake at 160°C for 50–60 minutes, or until the edges are set but the centre still has a slight wobble when the tin is gently shaken.
  • STEP 8.Turn off the oven and leave the cheesecake inside with the door slightly open for about 30 minutes. Then remove it and allow it to cool completely.
  • STEP 9.Cover your cheesecake and refrigerate for at least 6 hours, preferably overnight. This allows the filling to firm up properly and gives the pumpkin and spices time to settle into a better harmony of flavours.
  • STEP 10.Before serving, whip up your cream with icing sugar and vanilla until soft peaks form. Then spread or pipe it over your chilled cheesecake and finish with a light dusting of cinnamon.
  • STEP 11.Slice with a warm, sharp knife and wipe the blade between cuts for clean, bakery-style slices.
Nutrition
value
436
calories per serving
37 g Fat7 g Protein20 g Carbs2 g FiberOther

Current Totals

  • Fat
    37g
  • Protein
    7g
  • Carbs
    20g
  • Fiber
    2g

MacroNutrients

  • Carbs
    20g
  • Protein
    7g
  • Fiber
    2g

Fats

  • Fat
    37g

Vitamins & Minerals

  • Calcium
    110mg
  • Iron
    < 1mg
  • Vitamin A
    329mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    23mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    3mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    18mg
  • Manganese
    < 1mg
  • Phosphorus
    123mg
  • Selenium
    9mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp Editorial