Recipes

Pumpkin Spice Cheesecake

A no-bake autumn dessert with a buttery shortbread base and a creamy spiced pumpkin filling.

Halloween Dessert

Follow the steps

For the base

170g Duncan's All Butter Shortbread Rounds (one 200g pack, keeping 2 rounds back for the topping)

70g unsalted butter, melted

1 tsp ground cinnamon

For the filling

500g full-fat cream cheese, at room temperature

100g icing sugar

200g pumpkin purée (tinned works well)

1 tsp vanilla extract

1½ tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

Pinch of ground cloves (optional)

300ml double cream

For the topping

150ml double cream

1 tbsp icing sugar

2 reserved Duncan's All Butter Shortbread Rounds, roughly crumbled

Caramel sauce and a dusting of cinnamon (optional)

Follow The Steps

Cosy up this autumn with a no-bake pumpkin spice cheesecake. A crisp, buttery base made with Duncan's All Butter Shortbread Rounds sits beneath a smooth cream cheese filling flavoured with pumpkin, cinnamon, ginger and nutmeg. It's easy to make ahead, looks impressive on the table and is the perfect sweet treat for Halloween parties, bonfire night or a Sunday afternoon in October.

Prep 30 minutes | Chill at least 6 hours or overnight | 20cm springform tin | No oven needed

1. Make the shortbread base
Set 2 shortbread rounds aside for the topping, then crush the rest of the Duncan's All Butter Shortbread Rounds into fine crumbs, either in a food processor or in a sealed bag with a rolling pin. Stir in the melted butter and cinnamon until evenly combined. Press firmly into the base of a lined 20cm springform tin and chill for 20-30 minutes until firm. The shortbread gives the base a rich, buttery crunch that pairs perfectly with the spiced filling.

2. Mix the pumpkin filling
Beat the cream cheese and icing sugar together until smooth. Add the pumpkin purée, vanilla, cinnamon, ginger, nutmeg and cloves, and mix until fully combined with no lumps.

3. Whip the cream
In a separate bowl, whip the double cream to soft peaks. Gently fold it into the pumpkin mixture a third at a time until light and even.

4. Fill and chill
Spoon the filling over the chilled base and smooth the top. Cover and refrigerate for at least 6 hours, or ideally overnight, until fully set.

5. Autumn decoration
Whip the remaining cream with the icing sugar and pipe or spoon around the edge. Scatter over the crumbled shortbread, drizzle with caramel sauce and finish with a light dusting of cinnamon.

6. Slice and serve
Carefully release the cheesecake from the tin. Warm a knife under hot water, dry it, and cut into slices. Keeps covered in the fridge for up to 3 days.

Top tip: For a Halloween twist, pipe a spider's web across the top with melted dark chocolate, or top each slice with a shortbread round decorated as a pumpkin.

Looking for more spooky bakes? Try our Halloween Shortbread Fingers, explore more Halloween recipes or browse our dessert recipes.