Pumpkin chai cheesecake with whisky caramel sauce

8 servings


  • 250 g gingerbread
  • 80 g butter
Melt the butter and crush the gingerbread (you can use a food processor for this). Combine and spread evenly on the base of a 34x24cm baking tin covered with parchment paper.


  • 400 g room temperature cream cheese
  • 1,5 dl sour cream
  • 3 eggs
  • 2 dl pumpkin puree*
  • 1,5 dl unrefined cane sugar
  • 1 tbsp chai tea mix
  • 2 tbsp hot water
  • 1 tsp orange zest
Grind the tea mix in a coffee grinder or using a mortar and pestle. Mix with hot water and leave to steep for a couple of minutes, then mix with pumpkin puree. Combine cream cheese, sour cream, sugar and orange zest. Add in the eggs one by one, followed by the pumpkin-chai mixture. Pour the mixture onto the base and bake at 160 degrees Celsius for 25 minutes, until set, but slighlty wobbly in the middle. Allow to cool and refrigerate for a couple of hours before serving.

Caramel sauce:

  • 50 g butter
  • 1,5 dl light muscovado sugar
  • 0,5 dl water
  • 0,5 dl double cream
  • 0,5 dl bourbon whisky (e.g. Jim Beam)
  • Pinch of sea salt
To make the whisky caramel sauce combine butter, sugar and water in a pot and heat until the mixture turns into a caramel colour. Add double cream and whisky, season with salt. Cool and serve with the cake.
*To make the pumpkin puree peel, clean and dice about 700g of pumpkin (e.g. butternut or red kuri squash have a nice yellow colour) and bake in an oven at 180 degrees or heat in a pot with a bit of water until soft. Cool and puree. If there is leftover puree you can freeze it.