Easy Chilled Pumpkin Cheesecake

This is a delicious chilled pumpkin cheesecake with a spicy digestive biscuit crust and dollops of luscious whipped cream on top.

Easy Chilled Pumpkin Cheesecake
Recipe type: Cheesecake
Ingredients for crust
  • 1 cup digestive biscuit crumbs
  • 50 g unsalted butter, melted and cooled slightly
  • ¼ teaspoon ground ginger
Ingredients for filling
  • 1 cup pumpkin purée, preferably homemade (see recipe)
  • 50 g unsalted butter, softened
  • 450 g cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg or ginger
  • ¼ teaspoon salt
  • ½ cup icing sugar, sifted
  1. Preheat oven to 200°.
  2. Lightly butter a 20 cm springform pan and line the bottom edge with parchment paper; set aside.
For the Crust
  1. In a medium bowl, combine digestive biscuit crumbs, ground ginger and melted butter. Mix well.
  2. Tip crumb mixture into bottom of the prepared pan and spread evenly across the bottom. Tamp the crumbs down firmly with the bottom of a glass.
  3. Bake until golden brown and toasted, about 7 minutes; set aside to let cool completely.
For the Filling
  1. In the bowl of a stand mixer, beat ¼ cup softened butter and the cream cheese until smooth. Scrape down the sides of the mixer. Add pumpkin purée and mix to combine.
  2. Add vanilla, nutmeg, cinnamon and salt and combine until smooth. Reduce speed to medium low and add icing sugar ¼ cup at a time; beat until smooth.
  3. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust.
  4. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve.

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