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Pumpkin Spice Chocolate Truffle Cheesecake



  • 200 g tea biscuit
  • 4 tbsp melted unsalted butter


  • 2 blocks of cream cheese
  • 1/2 c sugar
  • 1 tsp Mexican vanilla blend
  • 4 tbsp pumpkin spice chocolate truffle mix
  • 2 eggs


  • Crush biscuit in a food processor, dump onto spring form pan
  • Pour melted butter, mix, and pat tightly covering the spring form pan
  • Bake on preheated 350 F for 5 mins
  • Beat cream cheese til creamy, add in sugar, beat til combined completely
  • Beat in vanilla, and drink mix
  • Beat in egg one at a time
  • Pour onto crust
  • Bake on preheated 325 F until set but center still a little bit jiggly
  • Cool to room temperature before chilling for 4 H to overnight
  • Slice and serve