This delightful dessert embodies the essence of the season, blending the warm, comforting flavors of pumpkin and aromatic spices with the creamy decadence of cheesecake. Whether you’re hosting a gathering or simply looking to savor the flavors of autumn, this recipe will elevate your dessert game. Join us on a culinary journey that celebrates the magic of pumpkin spice and the irresistible allure of cheesecake, perfectly harmonized in every velvety bite. Get ready to fall in love with the taste of autumn!
Crush the biscuits into fine crumbs. You can use a food processor or place the biscuits in a sealed plastic bag and crush them with a rolling pin.
Mix the crushed biscuits with the spices (a blend of cinnamon and nutmeg).Add the melted butter to the biscuit and spice mixture, and mix until the crumbs are evenly coated.
Press the crumb mixture into the base of a lined 8-inch springform baking tin, creating an even and compact crust. Place the tin in the fridge to chill while you prepare the cheesecake filling.
In a stand mixer or using an electric hand mixer, whip the double cream until it forms firm peaks. This may take a few minutes. Add the cream cheese, spices, canned pumpkin (puree), and icing sugar to the whipped cream.
Whisk all the ingredients together until they are fully combined and form a smooth and creamy cheesecake filling.
Remove the prepared crust from the fridge and spread the pumpkin spice cheesecake filling evenly over the crust. Smooth the top with a spatula to create a level surface.
Drizzle caramel sauce over the top of the cheesecake, spreading it evenly. Sprinkle crushed pecans over the caramel sauce for added texture and flavor. Finish by dusting the top with more pumpkin spice for extra autumn flavor.
Cover the springform tin with plastic wrap or foil. Place the cheesecake in the fridge to set overnight. Chilling for an extended period allows the flavors to meld and the cheesecake to firm up.
Once the cheesecake has set, carefully remove it from the springform tin. Slice, serve, and enjoy your delicious Pumpkin Spice Cheesecake with caramel sauce and pecans!
When adding the canned pumpkin and spices to the cheesecake filling, do so gradually and mix until fully combined. This ensures a smooth and well-incorporated texture.
For the best results, let the cheesecake set in the refrigerator overnight. This allows the flavors to meld and the texture to firm up.
Feel free to get creative with toppings. You can add whipped cream, chocolate shavings, or even more caramel sauce for extra indulgence.
