Pumpkin Cheesecake

Pumpkin Cheese Cake

I’ve made pumpkin cheesecake many times, last time I made this for my mother-in-law’s birthday. I was using homemade pumpkin puree, you can also use pumpkin puree from a can. From my experience, cheesecake taste good when you cool it down after baking, keep it on refrigerator overnight, to enjoy it in the next day, I know, you can’t wait that long to eat it, I want to eat it direct after baking it :-). This recipe inspired by Stephanie at JoyOfBaking.com.

Pumpkin Cheese Cake

Pumpkin Cheese Cake
  • Crust:
  • 2 cups (200g) biscuit crackers, crushed
  • 1 Tablespoon (15g) sugar
  • 6-7 Tablespoons (100g) unsalted butter, melted
  • Pumpkin cheesecake:
  • ⅔ cup (145g) brown sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon salt
  • ⅛ vanilla powder
  • 500g cream cheese
  • 400g pumpkin puree
  • 3 eggs
  1. Preheat oven 180°C (350°F), grease 24cm spring form pan with butter.
  2. Mix all crust ingredients, press the mixture onto the bottom of the prepared spring form pan. Bake 10 minutes, let cool while you make the cheesecake.
  3. In a bowl, combine sugar, cinnamon, ginger, cloves, nutmeg and salt.
  4. In a mixer bowl, beat cream cheese until smooth, add sugar mixture, add eggs one by one, mix well, add pumpkin puree and vanilla.
  5. Pour the filling over the crust, place spring form pan on a baking sheet, place a pan filled with hot water on the bottom of your oven to moisten the air.
  6. Bake cheese cake for 30 minutes, then reduce temperature to 160°C, continue to bake for another 20 minutes, or until the center jiggles when you shake the pan.
  7. Cool down, it tastes better when you eat this in the next day (put it on refrigerator).


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  1. Yum, I love pumpkin desserts and this cheesecake looks amazing Amallia! Love the chocolate drizzle on it too 🙂

    • Hallo Kelly, thanks for visiting my blog. Yes the pumpkin cheesecake was delicious, soon will be pumpkin season here, I can’t wait to make recipe experiment with pumpkin 🙂

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