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Pumpkin Spice Cheesecake:
Inspired by Ouran High School Host Club (gluten free)
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It’s always pumpkin spice season…
Inspired by Ouran High School Host Club, I made a fluffy pumpkin spice cheesecake with an Oreo crumb crust. It’s so yummy and really easy you need to try it!
This Pumpkin Spice Cheesecake is cozy and delicious. Combining warm pumpkin spice, oreo cookie crumbs and tangy cream cheese into the perfect cheesecake. Ready to take its rightful place on your holiday table, or any table really… If you really need convincing or an excuse to treat yourself, just call it recipe testing for thanksgiving 😉 or a way to pass the time on a dreary afternoon.
Ouran High School Host Club is a classic, special anyone. It was one of the earlier shojou anime that I ever watched and it is so silly! The Halloween episode is especially cute though and I wanted to create something fun for to represent it.
Growing up, I was never a fan of cheesecakes. My husband, however, loves cheesecake… We always share dessert, even cheesecake, so I would try a bite here and there and usually just wasn’t that into it. I was certain I could create a cheesecake that we could both enjoy. So we sat down and brainstormed. And guys, THIS IS IT!
Isn’t that the debate around Thanksgiving? Do you make a pumpkin pie? Or do you make a cheesecake? Maybe that’s just at my house. This year, I decided to combine the two! So at my Thanksgiving table, you will find this delicious Pumpkin Spice Cheesecake.
I have to be honest, I thought of this while we were watching Nightmare Before Christmas. It’s one of Mike’s favourite movies, which means we watch it multiple times a year. Thank you Jack, the Pumpkin King! You inspired me to combine my love of warm and delicious pumpkin spice, with a smooth and creamy cheesecake.
The crust of this cake is super simple and the cocoa flavour of the orea cookie crumbs pairs so nicely with the tangy cream cheese. Also, if you happen to have any cake leftover (not likely I know, but bear with me), individually package the slices and freeze. It keeps perfectly as a treat for later on. Lasts about 1 month (while still tasting good) but I doubt you’ll hold off that long!
For all of you chocolate lovers, be sure to generously shave chocolate all over this bad boy. It is not only delicious but makes the cake look super pretty and sophisticated! I even made these adorable chocolates in the cutest little pumpkin molds to decorate the cake with.
** If you’re feeling extra creative, whip up a batch of my Miso Caramel to fill your chocolate bonbons with to top off your cake, or just to snack on because they are such an amazing little treat!
🔗 Link here: https://glutenfreewithme.com/miso-caramel-apple-pie-attack-on-titan/
If you make this recipe, I would absolutely love to hear your feedback and would love to talk to you all some more so please leave a comment! Also, if you do make this recipe, I’d really love to see your creations so please tag me on Instagram.
If you have any requests for inspired/themed recipes that you’d like to see, please let me know!
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Pumpkin Spice Cheesecake: Inspired by Ouran High School Host Club (gluten free)
Inspired by Ouran High School Host Club, I made a fluffy pumpkin spice cheesecake with an Oreo crumb crust. It's so yummy and really easy you need to try it! It's always pumpkin spice season... Combining warm pumpkin spice, oreo cookie crumbs and tangy cream cheese into the perfect cheesecake. Ready to take its rightful place on your holiday table... or any table!
Ingredients
For the crust:
- 300 g Oreo cookies gluten free
- 85 g unsalted butter melted
For the filling:
- 24 oz cream cheese room temperature
- 2 tbsp all purpose flour gluten free if necessary
- ½ cup granulated sugar
- ½ cup brown sugar
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 250 g pumpkin puree
- 3/4 cup yogurt I used low sugar vanilla bean greek yogurt
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
Toppings
- dark chocolate shavings
- whipped cream
Instructions
For the crust:
- Preheat your oven to 350°F. Grease a 9x3-inch springform pan and wrap the bottom tightly with aluminum foil.
- Set aside a roasting pan large enough to fit the springform pan.
- If making crust by hand: In a large bowl, place the cookie crumbs and melted butter and mix until the crumbs are moistened.
- If making crust with a food processor: Add the cookies to the food processor and pulse until broken into large crumbs. Pour in melted butter while the food processor is running. Life the top, remove the blades, and mix until butter is fully combined.
- Press the crumbs into the bottom and halfway up the sides of the prepared pan. You can use the bottom of a glass to help pack it down and smooth the surface.
- Bake the crust for about 10 minutes, or until golden in color. Remove the crust from the oven, and set aside.
- Reduce oven temperature to 325°F.
For the filling
- With a stand mixer fitted with the whisk attachment, add room temperature cream cheese and cream at a medium speed.
- Add both sugars and the salt to the bowl and continue to mix until creamy.
- Add the eggs one at a time, mixing after each. Scrape the bowl down and mix a few seconds more until smooth.
- Once smooth, add the yogurt, pumpkin puree, flour, vanilla, and spices. Mix until everything is fully incorporated. Give it one last good scrape down the sides and mix to be sure you didn't miss any little bits.
- Pour the batter on top of your crust in the foil-wrapped pan. Make sure it isn't leaking out!
- If you're using a smaller pan, you will have some l;eftover batter that you can make into mini cheesecakes.
- Place the springform pan into the large roasting pan. Fill the pan with very hot water, about 1 inch deep, and transfer to the oven.
- Bake at 325°F for 20 minutes then reduce temperature to 300°F and bake for an additional 55-65 minutes or until the cake's edge has set but center is still wobbly.
- Turn the oven off, with the door closed and allow the cake to rest in the oven for 1 hour.
- After the time has elapsed, remove the cake from the oven and cool to room temperature. Cover the cake and chill in the fridge, ideally overnight. If you are impatient you can enjoy it after only a few hours but it will be more challenging to unmold the cake from the pan.
- If the cake is still stuck to the edge of the pan, run a knife around the edge before unmolding.
- Serve with dark chocolate shavings on top! Whipped cream is good too!
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