You will need a few ingredients for the crust and a few others for the rich filling. To make the crust, you will need 1 cup of cookie or graham cracker crumbs, 4 tablespoons of melted butter, and 2 tablespoons of light brown sugar. As for the filling, you will have two 8 ounce containers of cream cheese, ⅓ cup light brown sugar, a 15 ounce can pumpkin puree (unsweetened), two large eggs (let them come to room temperature first), 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon mixed spices, 1 tablespoon flour and finally ¼ cup heavy cream. Before serving, top the cake with another ½ cup of whipped cream (for whipping) and possibly some caramel sauce.
Bryant notes that the mixed spice adds a unique touch that enhances the flavors of the cheesecake. She explains, “[it] contains the usual ingredients — cinnamon, ginger, cloves and nutmeg,” adding that it “also contains coriander seeds and dill seeds!” She points out that these spices “add a great depth of flavor” and describes that “the coriander seeds add a mild lemony citrus sweetness and the dill seeds add a nutty aniseed flavor.” In case you can’t get your hands on ready-to-use ground mixed herbs, she lists the following proportions to combine: “1 tablespoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ⅛ teaspoon ground nutmeg, ¼ teaspoon ground coriander seed and ¼ teaspoon ground dill seed.”