Pumpkin Pie Cheesecake


Best of Both Worlds

If you love pumpkin pie and cheesecake, then you’ll love this pumpkin spice filled mash-up.

  • PREP TIME: 1 HR 15 MIN
  • BAKE TIME: 1 HR 25 MIN
  • SERVES: 8


  1. Preheat oven to 350°F. Grease a 9" spring form pan and tightly wrap the outside with tin foil.
  2. In the bowl of a food processor, add the cookies and pulse until broken up. Pour the melted butter through the feed chute and pulse until cookies are saturated.
  3. Press the mixture into the bottom of the greased pan and about ¼" up the sides. Bake the crust for 10 minutes until lightly golden brown. Remove and let cool.
  4. Start preparing the Maple Chai Tea* - CLICK HERE for the recipe.
  5. Meanwhile, in a large bowl, mix together the cream cheese and pumpkin puree until smooth. Add in the eggs and mix until incorporated.
  6. Add in the sugars, salt, chai tea and pumpkin pie spice, stirring until incorporated. Mix in the corn starch and flour.
  7. Place the pan in a 9x13" oven safe dish. Fill the 9x13" dish with 1" of water to create a water bath for the cheesecake.

Ingredients List

  • 2 ½ cups gingersnap cookies
  • 6 Tbsp. butter, melted
  • 16 oz. cream cheese, softened
  • 1 (15 oz.) can pumpkin puree
  • 2 eggs
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • ¼ tsp. salt
  • ½ cup maple chai tea*
  • 1 Tbsp. pumpkin pie spice
  • 2 Tbsp. corn starch
  • 1 Tbsp. flour
pumpkin pie cheesecake russell hobbs exclusive recipe pushing crumbs into pan
pumpkin pie cheesecake russell hobbs exclusive recipe pouring batter into pan
  1. Pour the cheesecake mixture into the prepared pan and bake for 1 hour, 15 minutes.
  2. Turn the oven off and prop the door open. Leave the cheesecake in the oven for 1 hour, allowing it to continue to bake as the oven cools.
  3. Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight.
  4. Slice into 8 pieces and serve with whip cream or ice cream.