Pumpkin Spice Cheesecake Pots

Hey, summer where’d you go?

It only seems like two minutes ago that my social feeds were full of holiday snaps and ice creams, now it’s all about winter knits and pumpkin spice (guilty as charged).

I have to confess: I have a love / hate relationship with this time of year. I’ve spent the past week moping around, feeling sorry for myself - for no apparent reason.

As much as I love being able to jump back into my trusty knitwear after the summer, as the days get shorter, it becomes so easy to go home at the end of a long day and switch into hibernation mode - for me, summer is akin to an Instagrammable motivational quote on a Monday morning (not guilty, I promise).

With November drawing closer and the prospect of just nine weekends until Christmas (ahh, everyone panic!), I guess I’m going to have to get on board with winter...

As with pretty much everything else in life, food is my saving grace - and all the lovely seasonal produce that comes with this time of year, I can definitely get on board with.

This recipe is my seasonal compromise.

For me, cheesecakes are a summer obsession but these mini desserts have been autumn’d up with a spicy ginger base and super indulgent pumpkin spice filling. They make for perfect individual servings, but if you fancy making one big cheesecake (and I wouldn’t judge you), then just double up the quantity for an 8 inch cake. 

What you need (for 6-8 mini pots):

For the base:
150g ginger nut biscuits
75g butter

For the cheesecake:
225g full fat cream cheese
50g icing sugar
50g pumpkin puree
180ml double cream

For the topping:
95g caster sugar
30ml water
90ml double cream
40g unsalted butter
1/2 tsp mixed spice

To finish:
60ml double cream
30g crushed ginger nut biscuits

What you need to do:

For the base:

1. Melt the butter in a saucepan over a medium heat
2. Place the biscuits in a food processor and blitz - alternatively, place in a sandwich bag, seal, and crush with a rolling pin
3. Add the butter and stir to combine
4. Distribute the mixture evenly between 6-8 small dessert pots then flatten with a teaspoon and place in the fridge until firm

For the cheesecake:

1. Place the cream cheese into a bowl and whisk until smooth, then add the caster sugar and whisk until thickened
2. Slowly add the pumpkin puree and stir to combine
3. Place the double cream in the bowl of a freestanding mixer (or large bowl if you’re whisking by hand) and whisk until thickened - you’re looking for firm peaks
4. Fold the cream into the cream cheese mix and fully combine
5. Spoon the mixture into your pots and smooth on top with a teaspoon before placing into the fridge to chill for 2-3 hours

For the topping:

1. Place the caster sugar and water into a saucepan over a medium heat and simmer until it turns amber in colour
2. Add the butter and stir until melted, and then slowly add the cream whilst stirring
3. Keep stirring over a medium heat, until thickened - being careful not to burn the caramel
4. To test if it’s ready - spoon a small amount onto a plate and see if it sets
5. Remove from the heat, then add the mixed spice and set aside

To finish:

1. Once the cheesecakes have set, remove from the fridge and spoon the caramel over the top of each (just covering the top)
2. Place back into the fridge for 10 minutes to set
3. While the caramel is setting, whisk the cream until firm and crush the biscuit for the topping
4. Remove the cheesecakes from the fridge again and pipe the whipped cream onto the centre of each - then crumble the biscuit on top
5. Serve and enjoy!