PUMPKIN CHEESECAKE

Rating: 4.5 out of 5.
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PUMPKIN CHEESECAKE

A silky, creamy pumpkin cheesecake that anyone can make!

I love a good cheesecake and this one makes you long for your next bite! I have yet to make a pumpkin flavour dessert this year and frankly I’m pretty late to the game. That’s okay though because this recipe really hit the spot. Not being able to get together with people has made me less inclined to bake desserts this year… but seeing everyone’s American Thanksgiving posts made me crave pumpkin. This pumpkin cheesecake recipe is super easy that even the most novice bakers can make this delectable dessert.

The base is made with a graham crumb crust and the cheesecake filling (using Philadelphia Cream Cheese of course) has a nice and light pumpkin flavour. This is a great alternative to the classic pumpkin pie and can be topped with some whipped cream if you’re wanting some add sweetness.

PUMPKIN CHEESECAKE

Want to try some other sweet recipes?

Banana Bread

Banana Pancakes

Pumpkin Cheesecake

Pumpkin Cheesecake

A silky smooth and creamy pumpkin cheesecake on a graham crumb crust
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine American

Equipment

  • 8 or 9 inch cake pan
  • Mixer
  • Bowl
  • Parchment paper

Ingredients
  

Graham Crumb Crust

  • cups graham crumbs
  • ½ cup unsalted butter melted
  • 1 tbsp white sugar
  • ½ tsp ground cinnamon

Pumpkin Cheesecake Filing

  • 500 g plain cream cheese softened
  • ½ cup white sugar
  • ½ tsp vanilla extract
  • 2 eggs
  • 1 cup pumpkin purée
  • ½ tsp ground cinnamon
  • pinch nutmeg

Instructions
 

  • Preheat oven to 325°F. In a bowl, combine the graham crumbs, sugar and cinnamon. Add the butter and mix until well combined. Line the bottom of your cake pan with parchment paper and add the graham crust mixer. Flatten it down with a spoon until you have a flat even layer. Bake for 8 minutes. Set aside and let it cool to room temperature.
  • Preheat oven to 350°F. In a bowl, combine the cream cheese, sugar and vanilla extract. Beat until smooth. Blend in the eggs one at a time. Once smooth, add the pumpkin, cinnamon, and nutmeg and mix gently until well combined.
  • Carefully spread the batter onto the crust until you have an even layer. Bake the cheesecake for 40 minutes, until the center is almost set. Once cool, refrigerate for a few hours or overnight before serving.

Notes

Did you make this recipe? Tag @forkandflora on Instagram!
Keyword banana pancakes, cheesecake, dessert, pumpkin, pumpkin cheesecake