Indulge in Creamy Pumpkin Spice Japanese Cheesecake, a Fluffy Fall Cheesecake that blends airy texture with warm autumn spices. This cozy autumn dessert combines pumpkin and tangerine for a light, melt-in-your-mouth treat. Perfect for fall gatherings, this silky spiced cake is easier to make than it looks. Let’s bake this Creamy Pumpkin Spice Japanese Cheesecake and savor the season!
Why You’ll Love Creamy Pumpkin Spice Japanese Cheesecake
- Airy Texture: Lighter than traditional cheesecake for a cloud-like bite.
- Fall Flavors: Pumpkin and spices create a cozy Creamy Pumpkin Spice Japanese Cheesecake.
- Stunning Look: Impresses at any gathering with minimal effort.
- Unique Twist: A fresh take on pumpkin desserts, perfect for autumn.
- Balanced Sweetness: Tangerine curd adds a bright, citrusy contrast.
Ingredients for Creamy Pumpkin Spice Japanese Cheesecake
Here’s what you’ll need for this cozy autumn dessert (serves 8):
Cheesecake:
- 8 oz (225g) full-fat cream cheese, softened
- 1½ tbsp (20g) unsalted butter, softened
- ¼ tsp fine sea salt
- ¼ tsp pumpkin pie spice
- 3 large egg yolks
- 3½ oz (100g) pumpkin butter with tangerine juice
- 1½ tbsp (22ml) Grand Marnier or orange liqueur
- ⅓ cup (40g) all-purpose flour
- 3 large egg whites
- 2 oz (60g) granulated sugar (for meringue)
Tangerine Curd:
- Zest from 3 tangerines and ½ lemon
- 12 tangerines or clementines, peeled and segmented
- ½ oz (15ml) fresh lemon juice
- 7 oz (200g) granulated sugar
- 2 large eggs
- 3 large egg yolks
- 1½ tbsp (12g) cornstarch
- ½ tsp pumpkin pie spice
- ¼ tsp kosher salt
- 4 oz (115g) unsalted butter, cold and cubed
Serving (Optional):
- Whipped cream or vanilla ice cream
- Extra tangerine zest
Equipment
- 8-inch springform pan
- Parchment paper
- Heavy-duty aluminum foil
- Large roasting pan (for water bath)
- Stand or hand mixer
- Fine mesh strainer
- Microplane (for zesting)
Ingredient Tips
- Cream Cheese: Use full-fat block cream cheese for a creamy texture.
- Pumpkin Butter: Make your own with ½ cup pumpkin puree, 2 tbsp maple syrup, and a pinch of cinnamon if needed.
- Tangerines: Oranges or mandarins work as substitutes for this airy pumpkin cheesecake.
- Cornstarch: Swap with equal flour, but cornstarch ensures a smoother curd.
- Egg Whites: Ensure a clean bowl for fluffy meringue in this silky spiced cake.
- Directions for Creamy Pumpkin Spice Japanese Cheesecake
Let’s bake this Creamy Pumpkin Spice Japanese Cheesecake—a dreamy cozy autumn dessert!
Prep the Pan and Oven
- I line an 8-inch springform pan with parchment paper (bottom and sides) and spray with pan spray.
- I wrap the outside with two layers of heavy-duty foil for a watertight seal.
- I place a large roasting pan in the oven, set the springform inside, and preheat to 325°F (165°C), boiling a kettle of water for the water bath.
Make the Cream Cheese Batter
- In a large bowl, I whip 8 oz cream cheese and 1½ tbsp butter until fluffy.
- I add ¼ tsp sea salt, ¼ tsp pumpkin pie spice, and 3 egg yolks one at a time, mixing well.
- I blend in 3½ oz pumpkin butter and 1½ tbsp Grand Marnier, then sift in ⅓ cup flour, folding gently to keep the batter light for this airy pumpkin cheesecake.
Whip and Fold the Meringue
- In a clean bowl, I whisk 3 egg whites with 2 oz sugar to medium-stiff peaks.
- I stir one-third of the meringue into the batter to lighten it, then fold in the rest gently to maintain airiness for a silky Creamy Pumpkin Spice Japanese Cheesecake.
Bake the Cheesecake
- I pour the batter into the springform pan, smooth the top, and place it in the roasting pan.
- I add 1 inch of hot water to the roasting pan for a water bath.
- I bake at 325°F for 20 minutes, then lower to 275°F (135°C) and bake until puffed and golden, about 30–50 minutes, until a tester comes out clean.
- I cool to room temperature, then chill overnight.
Make the Tangerine Curd
- I zest 3 tangerines and ½ lemon into a saucepan.
- I blend 12 tangerine segments, strain to get 8 oz juice, and add to the pan with ½ oz lemon juice, 7 oz sugar, 2 eggs, 3 egg yolks, 1½ tbsp cornstarch, ½ tsp pumpkin pie spice, and ¼ tsp salt.
- I cook over medium heat, whisking until thickened and boiling briefly (10–15 seconds).
- I whisk in 4 oz cold butter, strain, cool for 30 minutes, and refrigerate with plastic wrap on the surface.
Finish and Serve
Once chilled, I spread ⅓–½ cup tangerine curd over the cheesecake and add extra zest for flair. I slice with a hot knife and serve with whipped cream for a stunning Creamy Pumpkin Spice Japanese Cheesecake.
Nutrition
- Prep Time: 30–45 minutes
- Cook Time: 50–70 minutes
- Total Time: 80–115 minutes
- Servings: 8 (1 slice per serving)
- Calories: ~325–360 kcal per serving
- Macros per Serving: 34g carbs, 5g protein, 20g fat, 1g fiber
Variations for Creamy Pumpkin Spice Japanese Cheesecake
Try these twists on this cozy autumn dessert:
- Spice Swap: Use ½ tsp cinnamon and ¼ tsp ginger for a bolder Fluffy Fall Cheesecake.
- Citrus Twist: Swap tangerines for oranges in the curd.
- Nutty Crunch: Sprinkle ¼ cup chopped pecans on top, inspired by LaylaCooks’ Sun Dried Tomato and Mushroom Pasta.
- Boozy-Free: Use ½ tsp orange extract instead of Grand Marnier.
- Mini Cakes: Bake in muffin tins for individual airy pumpkin cheesecakes (reduce baking time to 20–25 minutes).
Serving Ideas:
- Pair with LaylaCooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with LaylaCooks’ Grilled Lemon Herb Chicken for a savory balance.
- Enjoy with LaylaCooks’ Vanilla Raspberry Iced Latte for a fall pairing.
Storage
I store this silky spiced cake in a covered container in the fridge for up to 4 days, preserving its creamy texture. For freezing, I wrap individual slices in plastic wrap and place in a freezer bag for up to 2 months. I thaw slices in the fridge overnight or at room temperature for 30 minutes before serving, perfect chilled or slightly cool.
Serving Tips
- Presentation: Top with tangerine curd and zest for a vibrant Creamy Pumpkin Spice Japanese Cheesecake.
- Garnish: Add whipped cream or a dusting of cinnamon.
- Pairing: Serve with chai tea or LaylaCooks’ Coconut Cooler to complement this cozy autumn dessert.
- Portion Size: 1 slice per person for a satisfying treat.
- Occasions: Ideal for fall holidays, dinner parties, or cozy weekends.
FAQs About Creamy Pumpkin Spice Japanese Cheesecake
Here are answers to common questions about this dessert:
What cream cheese is best for this cheesecake?
Full-fat block cream cheese ensures a creamy Creamy Pumpkin Spice Japanese Cheesecake.
Why use a water bath?
It prevents cracks and keeps this airy pumpkin cheesecake silky.
Can I skip the tangerine curd?
Yes, serve with whipped cream for a simpler cozy autumn dessert.
How do I avoid a dense cake?
Fold meringue gently and use room-temperature cream cheese for a fluffy texture.
Can I make it gluten-free?
Swap flour for gluten-free flour in this silky spiced cake.
More Interesting Cake Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Creamy Pumpkin Spice Japanese Cheesecake is a light, flavorful dessert that captures fall’s warmth. This airy pumpkin cheesecake is perfect for sharing. Bake this treat, gather your loved ones, and enjoy its cozy delight!
Creamy Pumpkin Spice Japanese Cheesecake
Creamy Pumpkin Spice Japanese Cheesecake is a light, flavorful dessert that captures fall’s warmth. This airy pumpkin cheesecake is perfect for sharing. Bake this treat, gather your loved ones, and enjoy its cozy delight!
Ingredients
For the Cheesecake:
- 8 oz 225g full-fat cream cheese, softened
- 1½ tbsp 20g unsalted butter, softened
- ¼ tsp fine sea salt
- ¼ tsp pumpkin pie spice
- 3 large egg yolks
- 3½ oz 100g pumpkin butter with tangerine juice
- 1½ tbsp 22ml Grand Marnier or orange liqueur
- ⅓ cup 40g all-purpose flour
- 3 large egg whites
- 2 oz 60g granulated sugar (for meringue)
For the Tangerine Curd:
- Zest from 3 tangerines and ½ lemon
- 12 tangerines or clementines peeled and segmented
- ½ oz 15ml fresh lemon juice
- 7 oz 200g granulated sugar
- 2 large eggs
- 3 large egg yolks
- 1½ tbsp 12g cornstarch
- ½ tsp pumpkin pie spice
- ¼ tsp kosher salt
- 4 oz 115g unsalted butter, cold and cubed
For Serving (Optional):
- Whipped cream or vanilla ice cream
- Extra tangerine zest
Instructions
Prep the Pan and Oven
- I line an 8-inch springform pan with parchment paper (bottom and sides) and spray with pan spray. I wrap the outside with two layers of heavy-duty foil for a watertight seal. I place a large roasting pan in the oven, set the springform inside, and preheat to 325°F (165°C), boiling a kettle of water for the water bath.
Make the Cream Cheese Batter
- In a large bowl, I whip 8 oz cream cheese and 1½ tbsp butter until fluffy. I add ¼ tsp sea salt, ¼ tsp pumpkin pie spice, and 3 egg yolks one at a time, mixing well. I blend in 3½ oz pumpkin butter and 1½ tbsp Grand Marnier, then sift in ⅓ cup flour, folding gently to keep the batter light for this airy pumpkin cheesecake.
Whip and Fold the Meringue
- In a clean bowl, I whisk 3 egg whites with 2 oz sugar to medium-stiff peaks. I stir one-third of the meringue into the batter to lighten it, then fold in the rest gently to maintain airiness for a silky Creamy Pumpkin Spice Japanese Cheesecake.
Bake the Cheesecake
- I pour the batter into the springform pan, smooth the top, and place it in the roasting pan. I add 1 inch of hot water to the roasting pan for a water bath. I bake at 325°F for 20 minutes, then lower to 275°F (135°C) and bake until puffed and golden, about 30–50 minutes, until a tester comes out clean. I cool to room temperature, then chill overnight.
Make the Tangerine Curd
- I zest 3 tangerines and ½ lemon into a saucepan. I blend 12 tangerine segments, strain to get 8 oz juice, and add to the pan with ½ oz lemon juice, 7 oz sugar, 2 eggs, 3 egg yolks, 1½ tbsp cornstarch, ½ tsp pumpkin pie spice, and ¼ tsp salt. I cook over medium heat, whisking until thickened and boiling briefly (10–15 seconds). I whisk in 4 oz cold butter, strain, cool for 30 minutes, and refrigerate with plastic wrap on the surface.
Finish and Serve
- Once chilled, I spread ⅓–½ cup tangerine curd over the cheesecake and add extra zest for flair. I slice with a hot knife and serve with whipped cream for a stunning Creamy Pumpkin Spice Japanese Cheesecake.
Notes
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