Homemade Pumpkin Cheesecake

Pumpkin cheesecake on a white cake stand with a slice on a white plate.

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5 from 1 vote

Prep Time30

Cook Time55

Chilling/Resting Time7

Total Time8 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 508kcal

Author: Rosemary Molloy

Ingredients

FOR THE BASE

1½ cups graham cracker crumbs/digestive cookie crumbs
⅓ cup butter (melted)
¼ cup pecans (finely chopped) optional

FOR THE PUMPKIN FILLING

21 ounces cream cheese (whole fat)
⅓ cup brown sugar (packed)
⅓ cup granulated sugar
⅓ cup greek yogurt (or sour cream)
1 teaspoon vanilla extract
1 pinch salt (if using unsalted butter then add ¼ teaspoon salt)
2 large eggs (room temperature)
1 large egg yolk (room temperature)
¾ cup pumpkin puree (nothing added)
1½-2 teaspoons pumpkin spice

MAPLE WHIPPED CREAM

1 cup cream (whole, heavy or whipping cream, at least 30% fat content)
1½-2 tablespoons pure maple syrup

US Customary - Metric

Instructions

Pre-heat oven to 375F/190C. Lightly spray an 8 inch / 20 cm round springform cake pan or line a regular pan with parchment paper.
Mix the graham cracker or cookie crumbs and the melted butter, press down evenly on the bottom of the pan. Refrigerate while making the filling.
In a small bowl add the eggs and beat just to combine.
In the mixing bowl add the cream cheese and beat until smooth and creamy, about 1 minute, add the sugars and combine, then add the yogurt combine, add the vanilla, salt, pumpkin and spice combine. Add the beaten eggs in 3 additions, beating after each addition, approximately 30 seconds, do not over mix the cream filling.
Pour the filling on the chilled base. Place the cake pan on a cookie sheet and bake for 10 minutes, then lower the temperature to 210F (100C). Continue to bake for 50-55 minutes. Turn the oven off and leave the cheesecake in the oven for 1 hour. Remove from the oven, run a knife around the edge of the pan, let the cake cool to room temperature. Then cover well and chill for 4-5 hours or overnight in the fridge. Serve with the maple whipped cream. Enjoy!

MAPLE WHIPPED CREAM

In a medium bowl, whip the cream until soft peaks form, then slowly add the maple syrup and continue to beat until stiff.

Notes

For the pumpkin puree you can use a store bought puree (nothing added - not pumpkin pie filling). Or you can use a homemade puree either by boiling or roasting the squash.

How to store pumpkin cheesecake?

Store leftover cheesecake in the refrigerator in an airtight container for up to 5 days. The airtight container will prevent it from absorbing other fridge odors. I also like to cover the top of mine with a paper towel so that condensation does not form on the top.

Can pumpkin cheesecake be frozen?

Yes! If you need to make your pumpkin cheesecake more than a day ahead of time, this is a great way to store it. You can either freeze the cheesecake whole or in individual slices. To freeze it whole, cool completely, place on a piece of round cardboard and wrap tightly with plastic wrap.

To freeze in slices, wrap each slice in plastic wrap then in foil. Place in a labeled freezer bag and store for up to one month. Thaw in the refrigerator or at room temperature.

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