Ingredients
Scale
- 200g digestive biscuits (or graham crackers for an American twist)
- 100g unsalted butter, melted
- 300g cream cheese, softened (full-fat for best texture)
- 250ml double cream (or heavy cream)
- 150g canned pumpkin puree (not pumpkin pie filling)
- 100g powdered sugar, sifted
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (helps balance the sweetness)
If you’re looking for substitutes, you can swap the digestive biscuits with gluten-free cookies, or use coconut oil instead of butter for a dairy-free crust. For the cream cheese, a plant-based alternative works beautifully if you’re avoiding dairy, though it might alter the texture slightly.
Instructions
- Begin by crushing the digestive biscuits into fine crumbs. I like to pop them in a sealed bag and gently bash with a rolling pin, just like my mum taught me — it’s oddly therapeutic and fills the kitchen with a lovely, warm smell.
- Mix the biscuit crumbs with the melted butter until all the crumbs are evenly coated. Press this mixture firmly into the base of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to create an even, compact crust. Chill in the fridge while you prepare the filling.
- In a large bowl, beat the cream cheese with an electric mixer until it’s smooth and creamy. This step reminds me of early mornings in the kitchen, whisking eggs while the sun rose over the Devon hills — slow, steady, and full of quiet anticipation.
- In a separate bowl, whip the double cream until soft peaks form. Be careful not to overwhip; it should be light and airy.
- Fold the whipped cream gently into the cream cheese, taking care to keep the mixture fluffy.
- Add the pumpkin puree, powdered sugar, cinnamon, nutmeg, ginger, vanilla extract, and lemon juice to the cream cheese mixture. Fold everything together until fully combined and smooth. The spices should smell like autumn in a bowl — that’s when you know you’re on the right track.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Cover the cheesecake with cling film and refrigerate for at least 4 hours, preferably overnight. This resting time allows the flavours to meld and the cheesecake to set firmly, like the slow, satisfying simmer of a Sunday stew.
- When ready to serve, gently remove the cheesecake from the springform pan and transfer to a serving plate. For a final touch, sprinkle with a little extra cinnamon or decorate with toasted pecans or a drizzle of caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
