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Pumpkin Cheesecake

Pumpkin Cheesecake

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Pumpkin cheesecake slice
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Spiced
Pumpkin Cheesecake
for a Heartwarming Thanksgiving Dessert

455 mins
Cooking Time
Intermediate
Difficulty
16
Ingredients
Veg + Egg
Diet
This pumpkin cheesecake brings together the richness of a classic New York–style cheesecake and the warmth of fall spices. The pumpkin purée folds into the batter without thinning it, creating a steady, custard-like texture that sets beautifully in a water bath. The crust supports every slice cleanly, making this dessert ideal for celebrations and cosy nights alike.

Ingredients

UNITSIngredients
For the Crust
200 gGraham cracker crumbs
75 gUnsalted butter (melted)
2 tablespoonsGranulated sugar
For the Cheesecake Filling
450 gFull-fat cream cheese
150 gGranulated sugar
240 gPumpkin purée
3 largeEggs
120 mlSour cream
1 teaspoonVanilla extract
1 teaspoonGround cinnamon
½ teaspoonGround ginger
¼ teaspoonGround nutmeg
⅛ teaspoonGround cloves
1 tablespoonAll-purpose flour
For the Topping
as neededWhipped cream
a light dustingGround cinnamon

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Follow
Directions

Description - Step 1

Prep the Crust

Mix the graham crumbs, sugar, and melted butter until everything is evenly coated and slightly moist. Press the mixture into a 9-inch springform pan, taking a moment to level the edges so the filling sits evenly. Bake it at 160°C until the surface feels set to the touch, then let it cool fully.

Description - Step 2

Make the Filling

Beat the cream cheese until smooth, just enough to remove the lumps. Add the sugar and pumpkin purée so the mixture loosens gradually. Blend in the sour cream and vanilla to balance the thickness. Fold in the spices and flour, then add the eggs one at a time, keeping the mixer on low to avoid aerating the batter.

Description - Step 3

Bake the Cheesecake

Pour the filling over the cooled crust and tap the pan softly to release stray bubbles. Set the pan in a larger tray and pour hot water around it to create a steady steam environment. Bake until the edges firm up but the centre still shivers gently. Leave it inside the oven with the door slightly open for an hour.

Description - Step 4

Cool and Set

Move the pan to a rack and let it cool until the warmth fades. Refrigerate the cheesecake for at least six hours so the filling tightens and the flavours settle. This rest period is essential because pumpkin-based batters continue to firm up slowly.

Description - Step 5

Slice and Serve

Run a hot knife around the edges before releasing the springform. Cut clean slices using the same hot-knife method. Add a swirl of whipped cream and a faint cinnamon dusting right before serving to bring out the spice notes.

Step 1
Prep the Crust
10 Minutes
Step 2
Make the Filling
15 Minutes
Step 3
Bake the Cheesecake
65 Minutes
Step 4
Cool and Set
360 Minutes
Step 5
Slice and Serve
5 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Serve on chilled plates so the cheesecake keeps its structure.

... Read More

Pairing Instructions

pairing-instructions-image

Add a spoonful of whipped cream or a drizzle of caramel for balance.

... Read More

Garnishing Instructions

garnishing-instructions-image

Dust the top lightly with cinnamon or add a thin pumpkin ribbon.

... Read More

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