Spiced Pumpkin Cheesecake

One of our beloved regulars, this quintessential autumnal cheesecake is perfect for marking the new colder season and Halloween. Incredibly light, despite the amount of cream cheese and cream used, it is sure to delight at any occasion or even just as a home treat. Scatter toasted pumpkin seeds on top to add a hint of crunchiness and, if you are feeling especially indulgent, drizzles of caramel sauce on top will give it some edge.


  • 600 g/1b. 5 oz. gingernut biscuits/cookies
  • 75-100 g/ ¾-1 stick unsalted butter, melted
  • 100 g/ ½ cup caster /superfine sugar
  • 110 g/ ½ cup dark brown soft sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 1 tablespoon ground ginger
  • 1 teaspoon ground allspice
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 700 g/ 1 lb. 9 oz. cream cheese
  • 3 eggs
  • 3 tablespoons whipping cream
  • 2 tablespoons Bourbon
  • 425-g/15-oz. can pumpkin puree


  • 300 ml/ 1 ⅓ cups whipping cream
  • 60 g/ ⅔ cup icing/confectioners’ sugar
  • 73 g/3 oz. crystallized ginger, chopped
  • 3 tablespoons pumpkin seeds, toasted 

Deep, 25-cm/10-inch cake pan, greased and baselined with parchment paper

Serves 10-12


Preheat the oven to 125°C (240°F) Gas 1.

To make the crust, crush the gingernut biscuits/cookies until you get fine crumbs.

Add the melted butter – the amount of butter you will need is variable. Test by grabbing a bit of the mixture and squeezing into your hand to make a ball, then releasing your hand. The mixture should hold its shape, but also fall apart when touched slightly. If it doesn’t hold its shape, add more butter, otherwise the biscuit/cookie will dissolve into the cheesecake and you’ll have no crust. If it holds its shape too well, add more biscuits/cookies to absorb the butter, otherwise your crust will be too hard.

Press the mixture into the prepared cake pan and pat down until level.

Put the sugar, all the spices and the vanilla extract into a large mixing bowl and stir until well combined.

Pour the mixture into the cake pan over the crust and bake in the preheated oven for 1 hour until the middle is slightly jiggly and the top doesn’t shiny or wet any more.

Remove from the oven and let cool in the pan for 1 hour. Refrigerate overnight.

Unmould the cheesecake by turning it upside down on a plate or board, then uprighting again.

To make the topping, put the cream and icing/confectioners’ sugar in a bowl and, using an electric mixer with whisk attachment (or an electric whisk), whisk to soft peaks. Spread the topping casually over the cheesecake and top with the crystallized ginger and pumpkin seeds.