Pumpkin Cheesecake
If you can't choose between pumpkin pie and cheesecake, this gives you both. A spiced pumpkin filling bakes on a crunchy gingersnap crust and chills overnight, so it's one less job on the day. Toasted pumpkin seeds make a quick, pretty topping.
Published
- Prep Time
- 25 mins
- Cook Time
- 1 hr 25 mins
- Cool and chill
- 7 hrs
- Total Time
- 8 hrs 50 mins
- Servings
- 12 servings
How do you make Pumpkin Cheesecake?
To make pumpkin cheesecake, press a gingersnap and butter crust into a 23 cm (9 inch) springform pan and bake for 10 minutes. Beat 900 g cream cheese with sugar, then add 425 g pumpkin purée, spices, vanilla and 4 eggs. Bake at 160°C (325°F) for 65-75 minutes, until the centre jiggles slightly, cool in the oven for 1 hour, then chill for at least 6 hours.
- Total time
- 8 hrs 50 mins
- Calories
- 500 per serving
- Protein
- 8 g
- Yield
- 12 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Crust
Filling
Topping
Equipment
23 cm (9 inch) springform pan · Stand mixer or hand mixer · Large mixing bowl · Baking sheet · Roasting pan or baking dish (for hot water)
Quick Directions
Bake the crust
Heat the oven to 175°C (350°F).
Beat the cream cheese
Beat the cream cheese on medium speed for 2 minutes, until completely smooth, scraping the bowl.
Add the pumpkin and eggs
On low speed, beat in the pumpkin, cinnamon, ginger, nutmeg, cloves, salt and vanilla.
Bake low and slow
Bake at 160°C (325°F) for 65-75 minutes, until the centre jiggles slightly.
Cool and chill
Turn off the oven, prop the door open a few centimetres and leave the cheesecake inside for 1 hour.
Step-by-Step Instructions
Follow these detailed steps to make the perfect pumpkin cheesecake.
Bake the crust
Heat the oven to 175°C (350°F). Mix the gingersnap crumbs, melted butter and sugar and press firmly into the base and about 2 cm (3/4 inch) up the sides of the springform pan. Bake for 10 minutes and let cool. Lower the oven to 160°C (325°F) and set a roasting pan of hot water on the bottom rack; the steam helps stop cracks.
Beat the cream cheese
Beat the cream cheese on medium speed for 2 minutes, until completely smooth, scraping the bowl. Beat in the granulated sugar, brown sugar and cornstarch until combined.
Add the pumpkin and eggs
On low speed, beat in the pumpkin, cinnamon, ginger, nutmeg, cloves, salt and vanilla. Add the eggs one at a time, mixing just until each disappears. Overbeating whips in air, which makes cheesecake puff and crack.
Bake low and slow
Pour the filling onto the crust, smooth the top and set the pan on a baking sheet on the middle rack. Bake for 65-75 minutes, until the edges are set and the centre 8-10 cm (3-4 inches) still wobbles slightly when you nudge the pan.
Cool and chill
Turn off the oven, prop the door open a few centimetres and leave the cheesecake inside for 1 hour. Run a thin knife around the edge, then cool to room temperature. Cover and refrigerate for at least 6 hours or overnight. Scatter with pumpkin seeds and serve with whipped cream.
Recipe Tips
- Leave the cream cheese and eggs out for 1-2 hours before you start. Cold cream cheese stays lumpy.
- Graham crackers or digestive biscuits work instead of gingersnaps, but add 1/2 tsp ground ginger to the crumbs.
- For neat slices, cut with a hot, dry knife and wipe it clean between cuts.
Variations
- Drizzle each slice with salted caramel sauce.
- Top with candied pecans instead of pumpkin seeds.
- Swap the spices for 3 1/2 tsp pumpkin pie spice.
Nutrition (per serving)
| Calories | 500 |
|---|---|
| Protein | 8 g |
| Carbs | 39 g |
| Fat | 35 g |
| Saturated fat | 19 g |
| Fibre | 1 g |
| Sugar | 28 g |
| Sodium | 380 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Cover and refrigerate for up to 4 days.
- Freezer
- Freeze the whole cheesecake or slices, without toppings, well wrapped for up to 1 month. Thaw overnight in the fridge.
Pumpkin Cheesecake FAQs
How do I stop my cheesecake from cracking?
Use room-temperature ingredients, mix the eggs in on low speed, bake at a low temperature with a pan of hot water below, and cool the cheesecake slowly in the turned-off oven.
How do I know when pumpkin cheesecake is done?
The edges should look set and slightly puffed, while the centre 8-10 cm (3-4 inches) still wobbles slightly when you nudge the pan. It firms up as it chills.
How far ahead can I make pumpkin cheesecake?
Up to 3 days ahead. Keep it covered in the fridge and add the pumpkin seeds just before serving so they stay crunchy.
Can I use a different crust?
Yes. Graham crackers or digestive biscuits work well. Use the same weight of crumbs, butter and sugar.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
