Our pumpkin pie spice cheesecake is the perfect dessert option for fall. The best part? This is a no bake pumpkin pie cheesecake. In other words, it’s a really easy recipe. Even better, this recipe includes a pumpkin pie spice cream cheese frosting. (Take a moment to clean up your drool.)

Okay, so in my humble opinion, this is the best pumpkin cheesecake recipe. Cheesecake always seemed intimidating to me, but after some practice, it’s safe to say that this pumpkin pie spice cheesecake recipe (created by yours truly) is absolutely scrumptious.

If you search for fall cheesecake recipes, chances are a lot of them call for complicated, expensive ingredients which require you to “give your cheesecake a water bath” or bake the crust. Those recipes are great, but I wanted to create a fall cheesecake that was as simple as possible and extremely yummy.

Let’s get into the steps and make this pumpkin pie spice cream cheese frosting amazingness!

This blog post is all about pumpkin pie spice cheesecake.

Tips and tricks

• Pumpkin pie spice vs pumpkin pie spice extract: Honest advice? Always go for what you can afford. Yes, an extract tastes a little more bitter than the essence or “pure” pumpkin pie spice, but it doesn’t matter much overall. It’s going to taste delicious.
• The cream cheese… Okay, so I highly recommend using Philadelphia cream cheese IN THE BAR FORM. DO NOT USE THE TUB CREAM CHEESE. The consistency is not the same, and your cheesecake will not be able to harden in the fridge. I learnt this the hard way.
• The CREAM: don’t over-whip it! I also learnt this the hard way! Think about gently “folding” the mixture rather than whipping it together.

What you’ll need

• 350g of Walkers Scottish shortbread: you can buy at Target or Trader Joes, but a similarly textured food should suffice (like graham crackers)
• 1 cup + 1 tablespoon unsalted butter
• 350ml of double cream
• 80z of Philadelphia cream cheese (the bars, NOT the tub; it’s a totally different texture and won’t set the same as the bars)
• 2 tablespoons pumpkin pie spice
• 0.6 cups of icing sugar
• 0.6 cups of condensed milk
• 1 large zip lock bag
• An eight inch nonstick springform circular cake pan
• Parchment paper
• An electric whisk (handheld or standing)
• Three mixing bowls

Directions

1. Line the base (not the edges) of your cake pan with parchment paper. It doesn’t have to be a perfect circle!
2. Let’s start with the base of the cheesecake… get yourself a big zip lock bag, shove the shortbread into it, and crush the shortbread with a rolling pin or something heavy. (Enjoy the workout!)
3. Cut the butter up into chunks. Melt in microwave (between 10-20 seconds at a time) until it’s melted.
4. In a separate bowl, combine your crushed p shortbread and melted butter.
5. Once combined, line your cake pan with the mixture! This is your cheesecake base – YUM!
6. Put the cake pan into the fridge.
7. As your base cools and hardens, get a new bowl. Pour the double cream into the bowl and whisk till stiff peaks form. Be careful not to over whip it.
8. In a new mixing bowl, combine the cream cheese, icing sugar, condensed milk and pumpkin pie spice with your electric whisk
9. Take your bowl of double cream and fold it into the bowl with cream cheese etc. A few folds will suffice so that everything is just combined.
10. Take the mixture and smooth it out on top of your cheesecake base.
11. Leave the cheesecake in the fridge for at least three hours (preferably overnight), before you tuck in!

You may also like…

Nutella Cream Cheese Frosting

7 Simple Ways to Elevate Box Cookies | Box to Homemade

Cream Cheese Frosting