This pumpkin cheesecake features a deliciously spiced filling that is so creamy and loaded with cream cheese and pumpkin puree: it's creamy and rich. The crust is buttery and crunchy. I decorated this pumpkin cheesecake with whipped cream and a sprinkle of ground cinnamon. It's such a perfect dessert in holidays or any special occasions.
My pumpkin cheesecake recipe doesn't need many ingredients, and it is loaded with fall flavours. Every bite of this pumpkin cheesecake will melt in your mouth, leaving you craving for more.
What do you need to make this recipe?
Cream cheese and egg: Both must be in room temperature to have a smooth batter.
Pumpkin puree: You can use a homemade pumpkin puree or a canned one. ( check out my recipe on how to make pumpkin puree)
Biscuit crumbs: You can use any biscuit you prefer to make the crust.
Spices: I love to use ground cinnamon with all my pumpkin recipes because it gives a lovely fall flavour taste to the filling.
How to make this pumpkin cheesecake?
Preparations: Line a 9-inch springform with parchment pepper.
Preheat the oven to 170C.
Making the crust: Place the biscuits in the food processor then blend to make fine biscuit crumbs.
In a bowl, mix the biscuit crumbs with the butter until incorporated.
Spread the biscuit crumbs in a springform evenly then press firmly on it to flatten the surface then put the springform in the refrigerator until you finish making the filling.
Making the filling: In a bowl, mix the cream cheese and sugar well using the electric hand mixer.
Then, add the pumpkin puree, and mix. Followed by the sour cream, mix again.
After that, add the eggs one at a time, mix.
Add the ground cinnamon and vanilla extract, mix.
Pour the batter over the crust.
Baking: Bake for one hour then switch off the heat and let the cheesecake in the oven for another hour.
Then take it out of the oven and let it cool in room temperature then refrigerate for at least six hours or overnight.
Toppings: Whip half a cup of heavy whipping cream using the electric hand mixer until it becomes stiff then place it in a piping bag and decorate the cheesecake however you like.
Sprinkle some ground cinnamon on top of the cream (optional).
Pro tips
- You can add an extra flavour to the crust by mixing half a teaspoon of ground cinnamon or ginger to the biscuit crumbs.
- Don't over mix the batter; only mix until the ingredients incorporated.
- You can use chopped nuts or salted caramel in decorating the cheesecake if you like.
Recipe FAQS
Do I have to bake this cheesecake in a water bath?
No, you don't. All you need to do to have a lovely textured cheesecake without any cracks is to bake it as the instructions above then to leave the cake in the oven after baking it for an hour which will firm the cake.
Does the use of a canned pumpkin puree better than the homemade one in making cheesecake?
No, you can use homemade or canned pumpkin puree, and you will get the same result.
What is the best cream cheese to use in this recipe?
I prefer using Philadelphia; however, any other cream cheese will also go well.
Do I have to refrigerate this pumpkin cheesecake before serving it?
Yes, you have to refrigerate it for at least six hours or overnight before you top it with whipped cream (optional) and serve.
Can I freeze this pumpkin cheesecake?
You can freeze this cheesecake for about two months, but don't freeze the cheesecake with any topping; keep the topping for serving only.
More Pumpkin Recipes
- Pumpkin Cupcakes
- Pumpkin Sheet Cake With Cream Cheese Frosting
- How to make pumpkin puree from scratch
- Pumpkin Bundt Cake Recipe
Pumpkin Cheesecake
Ingredients
Crust
- 2 ½ cups biscuit crumbs
- ½ cup melted butter
Filling
- 680 g cream cheese room temperature
- 1 ¼ cup granulated sugar
- 3 eggs room temperature
- 2 cups pumpkin puree
- ½ cup sour cream
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Toppings
- ½ cup whipped cream
- 1 teaspoon ground cinnamon
Instructions
Preparations
- Preheat the oven to 170C.
- Line a 9-inch springform with parchment pepper.
- Making the crust
- Place the biscuits in the food processor then blend to make fine biscuit crumbs.
- In a bowl, mix the biscuit crumbs with the butter until incorporated.
- Spread the biscuit crumbs in a springform evenly then press firmly on it to flatten the surface then put the springform in the refrigerator until you finish making the filling.
Making the filling
- In a bowl, mix the cream cheese and sugar well using the electric hand mixer.
- Then, add the pumpkin puree, and mix. Followed by the sour cream, mix again.
- After that, add the eggs one at a time, mix.
- Add the ground cinnamon and vanilla extract, mix.
- Pour the batter over the crust.
Baking
- Bake for one hour then switch off the heat and let the cheesecake in the oven for another hour.Then take it out of the oven and let it cool in room temperature then refrigerate for at least six hours or overnight.
Toppings
- Whip half a cup of heavy whipping cream using the electric hand mixer until it becomes stiff then place it in a piping bag and decorate the cheesecake however you like.
- Sprinkle some ground cinnamon on top of the cream (optional).
Notes
Nutrition
What does 680 8 cream cheese mean?
It's g (gram) not 8. Thanks for letting me know this mistake 🙂