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Nigella Pumpkin Cheesecake

Nigella Pumpkin Cheesecake - recipe card
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This velvety pumpkin cheesecake combines the warmth of cinnamon, ginger, and nutmeg with a rich, creamy mascarpone and cream cheese filling, all nestled on a buttery gingersnap crust. Each slice delivers a silky-smooth texture and a perfect balance of sweet and spiced, making it an elegant dessert for any autumn gathering.

Ingredients

Scale
  • For the crust:
  • 1 cup (100g) gingersnap cookies, finely crushed
  • 3 tbsp (43g) unsalted butter, melted
  • 1 tbsp (12g) granulated sugar
  • For the filling:
  • 8 oz (226g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (120g) mascarpone cheese, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp fine sea salt
  • For the topping (optional):
  • 1/2 cup (120ml) heavy whipping cream, cold
  • 1 tbsp (12g) granulated sugar
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat the oven to 325°F (163°C). Lightly grease the bottom and sides of a 6-inch springform pan with butter or nonstick spray, then line the bottom with a circle of parchment paper.
  2. In a medium bowl, combine the crushed gingersnap cookies, melted butter, and 1 tablespoon granulated sugar until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom and about 1 inch up the sides of the prepared pan using the flat bottom of a measuring cup.
  3. Bake the crust in the preheated oven for 10 minutes, until fragrant and set. Remove from the oven and set aside to cool while you prepare the filling. Reduce the oven temperature to 300°F (149°C).
  4. In a large mixing bowl, beat the softened cream cheese and mascarpone cheese with an electric mixer on medium speed until smooth and lump-free, about 2 minutes. Scrape down the sides of the bowl with a spatula.
  5. Add the granulated sugar and beat on medium speed until fully incorporated, about 1 minute. Add the pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg, and fine sea salt, and beat until just combined, scraping down the bowl as needed.
  6. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix, as incorporating too much air can cause cracks during baking.
  7. Pour the filling over the cooled crust and smooth the top with an offset spatula. Tap the pan gently on the counter a few times to release any air bubbles.
  8. Place the springform pan inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
  9. Carefully transfer the water bath to the oven and bake at 300°F (149°C) for 50-55 minutes, until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven and crack the door open, leaving the cheesecake inside for 1 hour to cool gradually. This helps prevent cracking.
  10. Remove the cheesecake from the water bath and transfer to a wire rack to cool completely to room temperature, about 1 hour. Then refrigerate for at least 4 hours, preferably overnight, to set fully.
  11. For the optional topping: In a chilled medium bowl, whip the cold heavy cream, 1 tablespoon sugar, and 1/4 teaspoon vanilla extract with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes.
  12. To serve, run a thin knife around the edge of the cheesecake to loosen, then release the springform ring. Slice with a sharp knife dipped in hot water and wiped dry between cuts. Top each slice with a dollop of whipped cream, if desired.

Notes

Store leftover cheesecake covered in the refrigerator for up to 4 days. To freeze, wrap individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving. For best texture, allow refrigerated slices to sit at room temperature for 15-20 minutes before serving.

Nutrition

Keywords: pumpkin cheesecake, Nigella pumpkin cheesecake, spiced pumpkin dessert, cream cheese cake, fall baking, Thanksgiving dessert, gingersnap crust, mascarpone cheesecake, pumpkin spice, easy cheesecake recipe, autumn dessert, holiday dessert

Find it online: https://britishbakingrecipes.co.uk/nigella-pumpkin-cheesecake-recipe/