You will need a few ingredients for the crust and several more for the rich filling. To make the crust, you will need 1 ½ cups cookie or graham cracker crumbs, 4 tablespoons melted butter, and 2 tablespoons light brown sugar. As for the filling, you will need two 8-ounce tubs of cream cheese, ⅓ cup light brown sugar, one 15-ounce can of pumpkin puree (unsweetened), two large eggs (let them d first reach room temperature), 1 tsp vanilla extract, ½ tsp ground cinnamon, ¼ tsp mixed spices, 1 tbsp plain flour, and finally ¼ cup heavy cream. Before serving the pie, top it with another ½ cup heavy cream (for whipping) and a little caramel sauce if desired.
Bryant notes that the spice blend adds a unique twist 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 “cilantro seed adds a sweet lemony citrus sweetness and dill seed adds a nutty anise flavor.” In case you can’t get your hands on a premade ground spice blend, she lists the following proportions to combine: “1 tbsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground cloves, ⅛ tsp ground nutmeg, ¼ tsp ground coriander seeds and ¼ teaspoon ground dill seeds.”