Ingredients:

  • 9 oz Digestive Biscuits (or Graham Crackers), finely crushed
  • 8 Tbsp Unsalted Butter, melted
  • 1 Tbsp Granulated Sugar (or light brown sugar)
  • Pinch Fine Sea Salt (for base)
  • 24 oz Full-Fat Cream Cheese, room temperature
  • 1 ½ cups Icing Sugar (Confectioner’s Sugar), sifted
  • 1 cup Pure Pumpkin Purée (100% pumpkin)
  • 2 cups Heavy Cream (Double Cream), very cold
  • 1 tsp Pure Vanilla Extract
  • ½ tsp Fine Sea Salt (for filling)
  • 2 tsp Pumpkin Pie Spice Blend, plus extra for dusting

Instructions:

  1. Prepare the Biscuit Base: Blitz the digestive biscuits in a food processor until fine, or crush manually. Combine the crushed biscuits with the melted butter, sugar, and salt until evenly moistened. Press the mixture firmly into the base and slightly up the sides (1-2 cm) of a 9-inch springform pan. Place the crust in the freezer for 30 minutes to set hard.
  2. Whip the Cream Stabiliser: Pour the very cold heavy cream into a clean mixing bowl. Using an electric mixer, beat on high speed until stiff peaks form. Transfer the whipped cream to a separate bowl and refrigerate immediately while preparing the cheese mixture.
  3. Create the Pumpkin Cheese Mixture: In the empty mixing bowl, beat the room-temperature cream cheese until completely smooth and light (about 2 minutes). Add the sifted icing sugar, pumpkin purée, vanilla extract, pumpkin spice blend, and salt. Beat on medium speed until fully combined and smooth.
  4. Fold and Finish: Remove the reserved whipped cream from the fridge. Gently fold about one-third of the whipped cream into the pumpkin mixture to lighten it. Then, gently fold in the remaining whipped cream in two stages using a cut-and-fold motion. Stop folding as soon as no white streaks of cream remain. Spoon the filling over the chilled crust and smooth the top.
  5. Chill and Set: Cover the cheesecake loosely with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, until completely firm. Just before serving, carefully remove the springform ring and dust the top with extra pumpkin spice or cinnamon.