This Pumpkin Cheesecake is an autumn delight—creamy, light, and packed with that perfect pumpkin spice flavor! Plus, it’s a breeze to whip up, and you can make it vegan too!
- 10.5 ounces biscuits
- 3.5 ounces melted unsalted butter
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 17.5 ounces cream cheese
- 7 ounces pumpkin puree
- 9.5 fluid ounces double cream
- 3.5 ounces icing sugar
- 1 teaspoon pumpkin pie spice mix
- Whipped cream, caramel sauce, and pecans
Crush the biscuits until they're a fine crumb. Mix in the spices, then add the melted butter and blend it all together. Press this crumb mixture into an 8-inch springform baking tin lined with parchment paper and chill in the fridge.
Using a stand mixer, whip the double cream until it forms firm peaks. Then, add the cream cheese, spice mix, pumpkin, and icing sugar. Whisk until it's all combined. Spread this creamy mixture over the biscuit base, then let it set in the fridge overnight.
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