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    Home » Recipes » Dessert » Spiced Pumpkin Cheesecake

    Spiced Pumpkin Cheesecake

    Published: Nov 3, 2020 · Modified: May 26, 2022 by Radwa · This post may contain affiliate links. 2 Comments

    Jump to Recipe Print Recipe

    This spiced pumpkin cheesecake features a deliciously spiced filling that is so creamy and loaded with pumpkin puree and cream cheese: 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.

    a slice of Spiced Pumpkin Cheesecake

    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?

    all the ingredients

    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, nutmeg and ginger with all my pumpkin recipes because it gives a lovely fall flavour taste to the filling.

    whole Spiced Pumpkin Cheesecake in a plate

    How to make Spiced pumpkin cheesecake?

    how to make the crust

    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.

    how to make 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).

    Spiced Pumpkin Cheesecake slice

    Pro tips

    • You can add an extra flavour to the crust by mixing half a teaspoon of ground cinnamon or ginger into the biscuit crumbs.
    • Don't over mix the batter; only mix until the ingredients are incorporated.
    • You can use chopped nuts or salted caramel in decorating the cheesecake if you like.
    Pumpkin Cheesecake

    Recipe FAQS

    Do I have to bake 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 making cheesecakes?

    I prefer using Philadelphia; however, any other cream cheese will also go well.

    Do I have to refrigerate 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 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.

    eating the Cheesecake

    More Pumpkin Recipes

    • Pumpkin Cupcakes
    • Pumpkin Sheet Cake With Cream Cheese Frosting
    • How to make pumpkin puree from scratch
    • Pumpkin Bundt Cake Recipe
    a cup of coffee and two plates of Pumpkin Cheesecake and a fork
    Pumpkin Cheesecake
    Print Pin
    5 from 1 vote

    Spiced Pumpkin Cheesecake

    This spiced pumpkin cheesecake features a deliciously spiced filling that is so creamy and loaded with pumpkin puree and cream cheese: it's creamy and rich.
    Course Dessert
    Cuisine American
    Keyword pumpkin cheesecake, Spiced Pumpkin Cheesecake
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 12 servings
    Calories 473kcal
    Author Radwa

    Equipment

    • Springform
    • Mixing bowl
    • Hand mixer

    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

    • You can add an extra flavour to the crust by mixing half a teaspoon of ground cinnamon or ginger into the biscuit crumbs.
    • Don't over mix the batter; only mix until the ingredients are incorporated.
    • You can use chopped nuts or salted caramel in decorating the cheesecake if you like.

    Nutrition

    Serving: 1serving | Calories: 473kcal | Carbohydrates: 41g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 130mg | Sodium: 359mg | Potassium: 218mg | Fiber: 2g | Sugar: 30g | Vitamin A: 7489IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 2mg

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    Reader Interactions

    Comments

    1. Carrie

      November 06, 2020 at 10:03 pm

      What does 680 8 cream cheese mean?

      Reply
      • Radwa

        November 06, 2020 at 11:40 pm

        It's g (gram) not 8. Thanks for letting me know this mistake 🙂

        Reply

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    Welcome to my blog! I am Radwa, a wife and a mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

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