Spiced Halloween Cheesecake Recipe That is Scary Delicious

The unrelenting march of pumpkin spice season treads on.

First, it came for the coffee shops, then our hearts. Now as I write this on October 25th, it has conquered the grocery store, recipe websites, and even merchandise such as t-shirts and pillows. Considered the most trendy flavour of fall, the pumpkin spice is both famous and infamous.

As one legion, I am a die-hard pumpkin spice gal. If you are one too, I recommend you keep reading for the most delicious pumpkin spice cheesecake recipe to rise from the earth on this Halloween night.

If you are not a fan of the flavour, you will be happier leaving this page in the grave.

My family paired a gingersnap cookie crust, with a pumpkin spice cheesecake pie, and dolloped homemade spiced whipped cream on top. We created it for an October birthday celebration and were very happy to pair it with spiked Mexican hot chocolate for a cozy fall movie night.

We recommend trying it yourself with a warm drink like hot cocoa or coffee, or even a hot mulled wine.

How to make the Spiced Halloween cheesecake:

The Crust

The Pieces:

• 1 1/2 cups crushed gingersnap cookies
• 6 Tbsp (3/4 stick) melted, unsalted butter
• 1 Tbsp sugar

The Process:

• Preheat Oven to 350˚F.
• Crush gingersnap cookies with a rolling pin until they are a fine dust
• Stir together 1 1/2 cups cookie crumbs, 1 Tbsp sugar, and 6 Tbsp melted butter.
• Transfer into a 9-inch pan with 3″ tall walls and use a large spoon to press crumbs into the bottom of your pan, going about 1/2″ up the sides of the pan.
• Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp

The Pie Filling

The Pieces:

• 24oz of cream cheese, room temperature
• 1 1/2 cups packed light brown sugar
• 15 oz canned pumpkin pie mix
• 4 large eggs
• 1/4 cup sour cream
• 2 Tbsp all-purpose flour
• 2 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 Tbsp vanilla extract

The Process:

• Preheat Oven to 350˚F.
• In the bowl of your mixer with the paddle attachment, beat the softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don’t have chunks of cream cheese.
• In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt, and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
• Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerate. Serve when fully chilled (at least 4 hours later).

The Spiced Whipped Cream

The Pieces:

• 1 cup heavy whipping cream
• 1 Tbsp powdered sugar
• Pumpkin pie spice

The Process:

• In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp powdered sugar, and pumpkin pie spice to taste.
• Beat on high speed until fluffy and stiff peaks form.

Halloween this year will be unique. We have never celebrated holidays during a global pandemic like this in recent history. We will all be learning, changing, and growing during this spooky season. Remember to stay safe and haunt responsibly this year.