I love pumpkin spice! It's pumpkin spice season and that means it's time to enjoy this gorgeous no bake pumpkin spice cheesecake. It's a smooth fridge bake cheesecake made with all the iconic flavours of the classic pumpkin pie.
Lightly grease an 6 inch loose base cake tin with a little melted butter - use a little of the same butter that you use for the base. (I also added a greaseproof paper circle at the bottom to help it off the base later).
Making the Base
Melt the butter gently in the microwave in short bursts (in a microwavable bowl) or in a saucepan on a low heat and then take off the heat so it doesn't burn.
Crush the shortbread biscuits in a food processor, or put it in a plastic sandwich bag and use a rolling pin to break them up (my preferred method to leave them as a larger crumb).
Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
Scoop the crumbs into the tin and push down gently with the back of a spoon to make a hard layer. Place the cake tin in the fridge and leave to harden for 30 minutes while you make the cream layer.
Cream Cheese Layer
In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
Stir in the vanilla extract and the all the spices.
In a new bowl lightly whip the double cream until it thicken.
Stir in the double cream and cream cheese mixture together.
Remove the cake tin from the fridge and add the cream cheese to the base and level off.
Put back into the fridge to set for at least an hour. Longer is fine if you want to make it ahead of time for an event.
Remove the cheesecake from the tin and place on a plate.
Pumpkin Spice Cheesecake Decoration
Whisk the remaining double cream until it starts to thicken. Add a star nozzle to a pipping bag and add the cream. Pipe the cream into swirls around the outside of the cheesecake.
Add your favourite golden sprinkles. I went for tiny shiny ones and bigger golder stars to help stand out. Then as an extra seasonal goodness I added some little fudge pieces.
Serve and enjoy.
Notes
•This is a great dessert for Fall and Autumn, lovely for a Thanksgiving pudding, a tasty treat for a fire works night party and will be a family favourite once you try it too. •You can create this cheesecake in advance for a party or event.•Store leftovers in the fridge in an airtight box. It will last about 3 days.