This recipe for Mini Pumpkin Hojicha Cheesecake features a smooth creamy cheesecake infused with warm spices on a gingerbread graham cracker crust flavoured with roasted green tea.
What is hojicha?
Hojicha is a roasted green tea that has a warm, smoky flavour.
It is similar to matcha, however, unlike matcha, it contains minimal caffeine.
Hojicha pairs well with warm, earthy notes such as pumpkin spice, or chestnut.
Read more about this roasted green tea in my Beginner's Guide to Hojicha.
Why you'll love this recipe
This small-batch recipe makes a mini 4" cheesecake which is a perfect Thanksgiving dessert for small families.
Using crushed gingerbread graham crackers adds even more spice and flavour to the cheesecake crust.
Adding hojicha tea to the crust gives this cheesecake a new dimension of flavour.
You can make the cheesecake filling in one bowl -- no need for a stand mixer, which means less dishes!
Unlike a basque cheescake, using a water bath gently bakes the cheesecake and yields a smooth surface texture with no cracks.
Special equipment you'll need
- 4" mini springform pan: with a removeable ring; this recipe is tested for a 4" round pan
Ingredients you'll need
For the crust:
- gingerbread graham crackers: if you don't have gingerbread graham crackers, you can definitely use regular honey graham crackers or gingersnap cookies
- hojicha powder: is a roasted green tea powder; use a good quality hojicha for the best flavour
- unsalted butter: melted
For the pumpkin cheesecake filling:
- cream cheese: full fat, softened at room temperature
- large egg
- pumpkin puree: use pure pumpkin puree, not pumpkin pie filling which has sugar and spices already added
- granulated sugar: adds a little sweetness; you can sub with maple syrup or light brown sugar (which can make the filling a little more darker in colour)
- vanilla extract: use a pure vanilla extract for the best flavor
- pumpkin pie spice: is a blend of spices consisting of cinnamon, ginger, nutmeg, cloves that you can get at the grocery store; or you can make your own blend
- hojicha powder
- cornstarch: acts as a binder
How to make it
Prepare the crust
Preheat oven to 350F.
Crush the gingerbread graham crackers into fine crumbs. You can add the crackers into a heavy-duty plastic bag and give it a bash with a rolling pin.
Combine the graham cracker crumbs and hojiaha tea powder to a bowl.
Pour in the melted butter and mix together to combine.
Transfer the mixture to a 4" cheesecake springform pan and pat down into an even layer.
Use the bottom of a glass to smooth it out.
Bake the crust at 350F for 10 minutes.
Remove from oven and let it cool completely.
Prepare the cheesecake filling
In a bowl, combine the softened cream cheese, pumpkin puree and sugar.
Beat with a whisk until combined.
Add in the egg, vanilla extract, pumpkin pie spice, sift in hojicha powder and cornstarch and continue to whisk until smooth, being careful not to overwhip.
Once the crust is completely cool, (if using springform pan), line the exterior of the pan with 2 layers of aluminum foil (to prevent water from seeping in).
Pour and scrape in the cheesecake filling and gently tap to release any trapped air bubbles.
Reduce oven temperature to 325F.
Prepare a water bath by filling a roasting tray with 95F/35C to about half of the height of the cheesecake.
Carefully add the cheesecake to the water bath.
Bake at 325F for 25 minutes, and then increase to 350F for another 15-20 minutes.
The cheesecake should bounce back when lightly tapped with a spoon or silicone spatula.
Turn off the heat and pop the oven door ajar slightly, let the cheesecake cool in the oven for an hour before removing.
Remove cheesecake from water bath, as well as the aluminum foil.
Let the cheesecake cool to room temperature and then lightly cover and place into the fridge for at least 6-8 hours, or overnight to set.
Once set, remove the springform ring, cut into slices and serve with a dollop of whipped cream.
How to serve
Serve the cheesecake chilled, with a dollop of whipped cream and extra hojicha powder if desired.
How to store
Store the Mini Pumpkin Hojicha Cheesecake in the fridge, lightly covered for up to 3 days.
Freeze:
You can freeze the entire cheesecake or individual slices for up to 1 month.
Place the cheesecake in an airtight container, or wrap the individual slices with plastic wrap.
To thaw, transfer the cheesecake to the fridge overnight and enjoy the next day.
Expert tips & troubleshooting
Tips
Make sure all ingredients are at room temperature. This helps incorporate the ingredients easily and can avoid problems like cracking.
Use full-fat cream cheese -- don't use low-fat cream cheese in this recipe.
Don't remove the springform pan before it's completely set.
Use a water bath -- the gentle heating bakes the cheesecake more evenly and helps to avoid cracks and sinking, although a tiny bit of sinking is normal.
FAQs
The center of my cheesecake has sunken.
This could be due to overwhipping the egg, which causes too much air to be incorporated.
Also, a drastic change in temperature can cause the cheesecake to collapse.
If the cheesecake has not been baked long enough, this can also happen. Try extending the bake time a little longer.
The cheesecake surface cracked.
Again, could be due to overwhipped egg.
The oven temperature may be too high; try reducing the temperature a little for next time.
The cheesecake may be overcooked, if it is dry and crumbly.
You can always cover the surface with whipped cream too! 😉
Other recipes you may like
Be sure to check out these recipes:
Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake
Pumpkin Bread With Pumpkin Spice Icing
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Mini Pumpkin Hojicha Cheesecake
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Crust:
- 50 g gingerbread graham crackers
- 5 g hojicha powder
- 1 tablespoon unsalted butter
Cheesecake filling:
- 80 g cream cheese softened
- 60 g pure pumpkin puree
- 30 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon hojicha powder sifted
- 10 g cornstarch
Instructions
Prepare the crust:
- Preheat oven to 350°F/177°C.
- Crush the gingerbread graham crackers into fine crumbs. You can add the crackers into a heavy-duty plastic bag and give it a bash with a rolling pin.
- Combine the graham cracker crumbs and hojicha powder to a bowl.
- Pour in the melted butter and mix together to combine.
- Transfer the mixture to a 4" cheesecake springform pan and pat down evenly.
- Use the bottom of a glass to smooth it out.
- Bake the crust at 350°F/177°C for 10 minutes.
- Remove from oven and let it cool completely.
Prepare the cheesecake filling:
- In a bowl, combine the softened cream cheese, pumpkin puree and sugar.
- Beat with a whisk until combined.
- Add in the egg, vanilla extract, pumpkin pie spice, sift in hojicha powder and cornstarch and continue to whisk until smooth, being careful not to overwhip.
- Once the crust is completely cool, (if using springform pan), line the exterior of the pan with 2 layers of aluminum foil (to prevent water from seeping in).
- Pour in the cheesecake filling and gently tap to release any trapped air bubbles.
- Reduce oven temperature to 325°F/163°C.
- Prepare a water bath by filling a roasting tray with 95°F/35°C to about half of the height of the cheesecake.
- Carefully add the cheesecake to the water bath.
- Bake at 325°F/163°C for 25 minutes, and then increase to 350°F/177°C for another 15-20 minutes.
- The cheesecake should bounce back when lightly tapped with a spoon or silicone spatula.
- Turn off the heat and pop the oven door ajar slightly, let the cheesecake cool in the oven for an hour before removing.
- Remove cheesecake from water bath, as well as the aluminum foil.
- Let the cheesecake cool to room temperature and then lightly cover and place into the fridge for at least 6-8 hours, or overnight to set.
- Once set, remove the springform ring, cut into slices and serve with a dollop of whipped cream.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
David @ Spiced
Woah - I can see how that roasted green tea would add such a unique flavor to holiday baking recipes. I do love a cheesecake (especially during the holiday season), and I'm really intrigued by this one. It sounds delicious!
Healthy World Cuisine
Love this mini pumpkin hojicha cheesecake. The addition of the tea adds a whole new layer of umami flavor to a traditional sweet dessert.
Michelle
The hojicha tea definitely adds a slight smoky flavor that pairs well with the pumpkin and cream cheese 🙂