Spiced Pumpkin Rum Cheesecake
This pumpkin cheesecake features a buttery, ginger-spiked biscuit crust and a smooth, creamy filling infused with warm spices and a splash of spiced rum. Baked gently in a water bath, it develops a silky texture with a beautifully crack-free surface, perfect for showcasing your favorite toppings or garnishes.
Equipment
- Mixing bowls
- 9-inch springform pan
Ingredients
- 1 1/2 cups ginger-spiked biscuit crumbs gingersnap cookies or similar
- 1/4 cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup sugar
- 1/2 cup pumpkin puree canned or homemade
- 3 large eggs room temperature
- 1/2 cup heavy cream
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 tablespoons spiced rum
Instructions
- Combine the ginger-spiked biscuit crumbs with melted butter in a bowl, mixing until the crumbs are evenly coated and resemble wet sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust, then set aside.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes, listening for a gentle whirring and watching for a silky texture.
- Add the pumpkin puree and spices to the cream cheese mixture, mixing until well combined and fragrant, with a warm pumpkin aroma filling the air.
- Whisk in the eggs one at a time, mixing just until incorporated after each addition, and then pour in the heavy cream and spiced rum, stirring gently to blend everything smoothly.
- Pour the filling over the prepared crust in the springform pan, smoothing the top with a spatula to ensure evenness.
- Place the springform pan into a larger baking dish and fill it with hot water until it reaches halfway up the sides of the cheesecake, creating a water bath to prevent cracks.
- Bake in a preheated oven at 325°F (160°C) for about 60 minutes, until the edges are set but the center still slightly jiggles when gently shaken.
- Turn off the oven and let the cheesecake cool inside for about an hour, then remove it from the water bath and cool to room temperature.
- Refrigerate the cheesecake uncovered for at least four hours or overnight to allow the flavors to meld and the texture to firm up.
- Before serving, run a warm knife around the edges for clean slices, then garnish with whipped cream, toasted pecans, or a drizzle of caramel if desired.
Notes
For a more pronounced rum flavor, add a splash more. To customize the crust, try gingersnap crumbs or add a pinch of ground ginger. Let the cheesecake cool gradually to prevent cracks.