The Spice Club Pumpkin Cheesecake

For the crust:

• 125 grams unsalted butter, melted and cooled (plus extra for greasing the pan)
• 250 grams Bastogne biscuits, finely crumbled (about 1 pack)
• 3 tablespoons granulated sugar
• 1 teaspoon fine sea salt or table salt (optional)

For the filling:

• 250 grams cream cheese, at room temperature
• 150 grams of granulated sugar
• 4 teaspoons The Spice Club Pumpkin Spice mix
• 400 g pumpkin (puree or cooked cubes, mashed)
• 2 large eggs, at room temperature

For the topping (optional):

• 50 grams of granulated sugar
• 300 grams of sour cream
• Ginger, thinly sliced ​​or chopped (optional for garnish)

Step 1: Make the crust

• Preheat the oven to 175°C. Lightly grease a springform pan (23 cm) with melted butter.
• Mix the Bastogne cookie crumbs, 3 tablespoons of sugar and salt in a large bowl. Add the melted butter and stir until well combined.
• Press the cookie mixture firmly into the bottom of the springform pan. Bake the crust in the oven for 10 minutes, or until firm. Let cool.

Step 2: Make the filling

• In a large bowl, beat together the cream cheese and sugar until smooth and creamy.
• Add The Spice Club Pumpkin Spice mix, pumpkin puree and beat well.
• Add the eggs one at a time and beat on low speed until just combined. Do not overmix.
• Pour the pumpkin-cream cheese mixture into the cooled crust.

Step 3: Bake the cheesecake

• Bake the cheesecake in the oven for 50-60 minutes at 175°C, until the filling in the middle is just set. Turn the oven off and leave the cheesecake in the oven for another 15 minutes with the door ajar.
• Let the cheesecake cool completely at room temperature and then place it in the refrigerator for at least 4 hours (or overnight).

Step 4: Make the topping (optional)

• In a small bowl, combine the sour cream and sugar.
• Spread the topping evenly over the cooled cheesecake.
• Garnish with thin slices or pieces of ginger for an extra flavorful touch.

Step 5: Serve

• Slice the cheesecake and enjoy this creamy, autumnal dessert. Serve with an extra pinch of The Spice Club Pumpkin Spice mix or an extra slice of ginger for decoration.