Ingredients:

  • 9 oz (250 g) Digestive Biscuits (or Graham Crackers), finely crushed
  • 6 Tbsp (85 g) Unsalted Butter, melted
  • 1 Tbsp (15 g) Granulated Sugar (optional)
  • 1/4 tsp Pinch of Salt
  • 16 oz (450 g) Full-Fat Cream Cheese, softened completely
  • 1 cup (240 g) Canned Pumpkin Purée (not pie filling)
  • 1 cup (125 g) Icing Sugar (Powdered Sugar), sifted
  • 1 ½ cups (360 ml) Heavy Whipping Cream (Double Cream), chilled very cold
  • 1 tsp (5 ml) Vanilla Extract
  • 2 tsp (10 ml) Mixed Spice (or Pumpkin Pie Spice)
  • ½ tsp (2.5 ml) Ground Ginger
  • 1 tsp (5 ml) Cinnamon

Instructions:

  1. Prepare the Pan and Crust: Lightly grease and line a 9-inch springform pan. Combine the crushed biscuits/crackers, melted butter, sugar, and salt until they resemble wet sand. Press this mixture firmly and evenly into the base of the prepared pan. Chill the crust in the freezer for 15 minutes while preparing the filling.
  2. Whip the Cream: Pour the very cold heavy cream into a clean, chilled mixing bowl. Using an electric mixer, whip on medium-high speed until stiff peaks form. Set the whipped cream aside immediately.
  3. Prepare the Cheese Base: In a separate large bowl, beat the fully softened cream cheese until it is completely smooth and lump-free (about 2 minutes). Gradually beat in the sifted icing sugar.
  4. Add Flavorings: Mix in the pumpkin purée, vanilla extract, mixed spice, ground ginger, and cinnamon. Beat until the mixture is uniform in color and texture. Do not overmix.
  5. Fold: Gently fold the reserved stiffly whipped cream into the pumpkin-cream cheese mixture using a rubber spatula. Use a circular, lifting motion to incorporate the air without deflating the cream. Stop folding as soon as no white streaks remain.
  6. Assemble and Chill: Spoon the filling immediately onto the chilled crust. Spread evenly. Cover the pan loosely and refrigerate for a minimum of 4 hours. 8 hours or overnight is recommended for the best, sliceable set.
  7. Release and Serve: When fully set, run a thin knife dipped in hot water around the edge of the cheesecake before slowly releasing the springform ring. Garnish with extra whipped cream or caramel sauce if desired, and serve cold.