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Pumpkin Spice Cheesecake

Pumpkin Spice Cheesecake

Pumpkin Spice Cheesecake

pumpkin-spice-cheesecake

Pumpkin Spice Cheesecake

Serves 8-10

Ingredients:

1 1/2 cups gingersnap cookie crumbs

3 tablespoons dark brown sugar

5 tablespoons unsalted butter, melted

1 pound cream cheese (not reduced-fat or whipped)

1/3 cup sour cream

2 tablespoons unbleached all-purpose flour

4 eggs

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

3/4 cup Loveless Cafe Pumpkin Butter, divided in half

Preheat oven to 300 degrees, F. Grease an 8-inch round heavy aluminum cake pan. In a small bowl, combine the cookie crumbs and brown sugar and mix well. Pour in the melted butter and toss to moisten easily. Dump the crumb mixture into the prepared pan and press evenly over the bottom and about three-quarters of the way up the sides.

To make the cheesecake filling, place the cream cheese, half of the pumpkin butter, sour cream, flour, pumpkin pie spice and vanilla in a food processor and pulse to form a smooth paste. With the machine on, add the eggs one at a time to the mixture. Once the eggs are combined, turn the machine off and scrape the sides of the bowl with a spatula to ensure all the ingredients are incorporated. Pour the batter into the prepared crust. Dollop the remaining half of the pumpkin butter on top and swirl in with the tip of a butter knife, making your own design to your liking.

Bake in the center of the oven for 45 minutes. Remove the cake from the oven and run a knife all the way around the edges to release the cake from the pan. Return the cheesecake to the oven, turn off the heat and let stand without opening the door for another 15 minutes. Remove the cake from the oven and let cool completely. Cover the cheesecake and refrigerate for at least 3 hours, preferably overnight.

Servings: 8-10

Ingredients

Directions

Preheat oven to 300 degrees, F. Grease an 8-inch round heavy aluminum cake pan. In a small bowl, combine the cookie crumbs and brown sugar and mix well. Pour in the melted butter and toss to moisten easily. Dump the crumb mixture into the prepared pan and press evenly over the bottom and about three-quarters of the way up the sides.

To make the cheesecake filling, place the cream cheese, half of the pumpkin butter, sour cream, flour, pumpkin pie spice and vanilla in a food processor and pulse to form a smooth paste. With the machine on, add the eggs one at a time to the mixture. Once the eggs are combined, turn the machine off and scrape the sides of the bowl with a spatula to ensure all the ingredients are incorporated. Pour the batter into the prepared crust. Dollop the remaining half of the pumpkin butter on top and swirl in with the tip of a butter knife, making your own design to your liking.

Bake in the center of the oven for 45 minutes. Remove the cake from the oven and run a knife all the way around the edges to release the cake from the pan. Return the cheesecake to the oven, turn off the heat and let stand without opening the door for another 15 minutes. Remove the cake from the oven and let cool completely. Cover the cheesecake and refrigerate for at least 3 hours, preferably overnight.