Pumpkin Cheesecake with Chai Spices and Almond Crumble

Pumpkin Cheesecake Recipe with Chai Spices and Almond Crumble

This pumpkin cheesecake combines the creamy smoothness of cheese with the natural sweetness of pumpkin, chai spices that provide a warm and enveloping aroma, and the crunchy touch of almond crumble. An ideal dessert to enjoy in autumn, balancing texture and flavor in every bite.

Preparation time

To achieve a perfect cheesecake, it is essential to respect the preparation and baking times that ensure its ideal texture and flavor.

• Preparation: 30 minutes
• Cooking: 70 minutes
• Total: 1 hour 40 minutes
• Servings: 8
• Difficulty: Intermediate

Ingredients

For the base

• 200 grams of ginger cookies
• 100 grams of unsalted butter, melted

For the filling

• 600 grams of cream cheese (Philadelphia type), at room temperature
• 200 grams of brown sugar
• 4 large eggs, at room temperature
• 200 ml of liquid whipping cream (heavy cream)
• 400 grams of pumpkin puree
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• 1 teaspoon vanilla extract
• 2 tablespoons flour or cornstarch (corn starch)

For the topping (optional)

• Whipped cream
• Chopped pecans
• Maple reduction (maple syrup)

If you don't have gingerbread cookies, Maria cookies or oatmeal cookies can be a good substitute for the base, although they will provide a more neutral flavor. If you don't have pumpkin puree, you can prepare the puree by roasting Castilla pumpkin to intensify the flavor or use a cooked and processed pumpkin.

Utensils we will use

• 22-24 cm diameter springform pan
• Large mixing bowl
• Electric or hand mixer
• Food processor or resealable bag and rolling pin for crushing cookies
• Spoon or spatula for mixing
• Oven
• Bain-marie dish or tray

Preparation

1. Prepare the base

• Crush the cookies: Place the gingerbread cookies in a food processor and grind until fine crumbs are obtained; if you don't have a food processor, put the cookies in a resealable bag and crush them with a rolling pin. This will help to have a uniform and easier to compact base.
• Mix with butter: In a bowl, combine the crumbs with the melted butter and mix well until all the crumbs are coated. The exact point is when the mixture holds together when pressed, avoiding it being too dry or too wet.
• Place in the mold: Distribute the mixture in the springform pan and press firmly with the back of a spoon to form an even layer. This ensures that the base is compact and crispy after baking.
• Par-bake the crust: Place the pan in the preheated oven at 175°C and bake for 8-10 minutes. This step prevents the crust from getting soggy with the filling and helps maintain a crispy texture.

2. Prepare the filling

• Beat the cream cheese: In a large bowl, beat the room temperature cream cheese with the brown sugar until you get a smooth, lump-free mixture; this is key for a creamy filling without unwanted textures.
• Incorporate the eggs: Add the eggs one by one, beating well after each addition to incorporate air and achieve a homogeneous mixture that will help maintain a light texture.
• Add the liquid ingredients and spices: Add the liquid cream, pumpkin puree, and chai spices —which combine cinnamon, nutmeg, cloves, and ginger— along with vanilla extract and flour or cornstarch. Mix gently to integrate everything without deflating the mixture.

3. Bake the cheesecake

• Prepare the water bath: Wrap the pan with aluminum foil to prevent water from entering and place it inside a baking dish with hot water that reaches halfway up the pan. This technique helps bake the cheesecake evenly and without cracking.
• Pour the filling and bake: Pour the mixture over the par-baked crust and bake at 160°C for 60-75 minutes. You know it's ready when the center looks almost set but still slightly wobbly when you move the pan.
• Cool slowly: Turn off the oven and let the cheesecake cool inside with the door ajar for at least an hour. This prevents cracks from forming and improves the texture.
• Refrigerate: Afterward, refrigerate it for at least 4 hours, ideally overnight, so that the cheesecake sets and the flavors meld.

4. Decorate before serving

• Unmold carefully: Carefully remove the pan and aluminum foil so that the crust and filling do not break.
• Add topping: You can add whipped cream, chopped walnuts, or a drizzle of maple reduction to enhance the sweetness and crunchy texture when biting.

To finish and serve

Once decorated, serve the cheesecake cold to enjoy its creamy texture and the contrast with the almond crumble. This dessert pairs perfectly with mild coffees or spiced infusions, ideal for a sweet moment in autumn. You can accompany it with fresh or dried fruits to add a fresh and different touch.

Approximate nutritional information per serving

• Calories: 420 kcal
• Proteins: 7 g
• Fats: 28 g
• Carbohydrates: 35 g
• Fiber: 2 g

These values are estimates per serving and may vary depending on the brands of ingredients used and the portions served.

7 practical tips for a perfect pumpkin cheesecake with chai spices

These tips, based on the experience of expert chefs, will help you achieve a dessert balanced in texture and flavor.

1. Use good quality pumpkin: A Castilla pumpkin with firm pulp and intense orange color provides a natural sweet flavor and better texture to the puree.
2. Room temperature: Having cream cheese, eggs, and cream at room temperature facilitates their integration and prevents lumps in the mixture.
3. Par-bake the crust: Pre-baking the base prevents it from getting soggy with the filling and helps maintain its crispness and texture.
4. Water bath: Using a bain-marie during baking ensures that the cheesecake bakes gently and prevents cracks on the surface.
5. Do not overbeat: Mix the ingredients with folding movements to maintain aeration and achieve a creamy texture, preventing the mixture from deflating.
6. Cool slowly: Letting the cheesecake cool inside the oven with the door ajar prevents abrupt temperature changes and cracking.
7. Proper refrigeration: A cold rest for several hours settles the flavors and allows the dessert to achieve the perfect consistency for slicing and serving.

When is it ideal to enjoy a pumpkin cheesecake with chai spices and almond crumble?

This cheesecake is especially appropriate for the cool autumn seasons, when pumpkin is in season and chai spices are enjoyed for their warmth. It is the perfect dessert for celebrations like Halloween, Day of the Dead, or family gatherings, as its sweet and creamy flavor satisfies both adults and children.

Furthermore, its elevated texture and elegant presentation make it a wise choice to offer during a dinner or a special event at home. It is a dessert that, due to its combination of ingredients and aromas, invites the creation of cozy and festive moments around the table.

Comparative table of Pumpkin Cheesecake with Chai Spices and Almond Crumble and similar recipes

Do you want to accompany your pumpkin cheesecake with something special?

To complete the cheesecake experience, nothing beats a drink that enhances its spices and creaminess. A latte creates a perfect counterpoint that accentuates the warmth of the dessert. If you prefer something more festive, a sweet wine like a Tawny Port can complement the spiced notes and add depth to the flavor. For a different alternative, stout beer with its toasted and chocolatey profile offers an interesting conjunction with the creamy texture of the dessert.

You can also accompany your cheesecake with a scoop of vanilla ice cream, or a sauce of salted caramel that intensifies the sweetness and contrast on the palate. And if you're looking for something fresher, a red berry reduction will add color and an acidic touch that perfectly balances this autumnal sweet, similar to the creaminess of cheese in items like the blueberry cheesecake.

With these elements, you will have a complete dessert to share on any special occasion, achieving a balance between flavor, texture, and presentation that everyone will love.