Do you love cheesecake & pumpkin puree? Well than you are going to absolutely LOVE my Pumpkin Cheesecake Cake! I like to cut them up into little bars before serving! This is one of THE best pumpkin desserts you'll ever try!
This pumpkin cheesecake recipe is enjoyed during the fall season! The flavor combination of pumpkin puree & cream cheese in a delicious cheesecake is the perfect dessert after a thanksgiving dinner, special occasions or even just a little sweet treat after a long work day! BTW, this pumpkin cake cheesecake tastes even better the next day!
If you love a good creamy cheesecake, you are going to absolutely love my Caramel Macchiato Cheesecake, Strawberry Cheesecake Bars & Tiramisu Cups! Can't decide which one is the best flavor!
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Main Ingredients
- Graham Cracker Crumbs (From Lotus)
- White & Brown Sugar
- Unsalted Butter
- Vanilla Extract
- Cream Cheese
- Heavy Cream
- White & Brown Sugar
- Lemon
- Pumpkin Purée
- Ground Cinnamon or Pumpkin Pie Spice
Full measurements are listed on the recipe card at the end!
Instructions
Make the graham cracker crust!
Make the cheesecake filling.
Pour the filling overtop the graham cracker crust & refrigerate.
Serve & enjoy!
Prepare the Classic Graham Cracker Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and vanilla extract. Stir until the mixture is evenly moistened.
- Press the mixture firmly into the bottom of an 8- or 9-inch square pan or glass pie plate to form an even layer.
- Refrigerate for at least 20 minutes to set while preparing the filling.
Make the Cheesecake Batter:
- In a large mixing bowl, beat the softened cream cheese and both sugars using a hand or stand mixer on a low speed. Scrape down the sides of the bowl as needed, and continue mixing until smooth and creamy with no lumps.
- Add the vanilla extract and lemon juice, and mix until just combined.
- Gradually pour in the heavy cream in 3-4 increments, whipping it into the cream cheese mixture after each addition until fully incorporated and the filling is light and fluffy (medium speed).
- Fold in the pumpkin purée and ground cinnamon with a spatula.
Assemble and Chill:
- Pour the cheesecake layer over the prepared crust, spreading it out evenly.
- Cover the pan with plastic wrap and refrigerate for at least 8-10 hours, or until the cheesecake is fully set and chilled.
Serve:
- Before serving, loosen the edges of the cheesecake with a knife.
- Slice and wipe the knife clean after each cut for neat slices.
- Optionally, sprinkle crushed Biscoff over the top for extra texture and flavor.
Substitutions
- Graham Cracker Crumbs: crushed Oreo cookies (without the filling).
- Brown Sugar Or Granulated Sugar: Coconut sugar, honey, maple syrup, or agave syrup (for a different texture, you may need to adjust wet ingredients slightly).
- Unsalted Butter: Coconut oil, margarine, or ghee (for a dairy-free option).
- Vanilla Extract: Almond extract, maple extract, or a vanilla-flavored liqueur (e.g., amaretto).
- Cream Cheese: dairy-free cream cheese for a vegan version.
- Heavy Cream: Coconut cream, cashew cream, or a non-dairy whipping cream.
- Lemon (Juice): Lime juice, apple cider vinegar, or white vinegar.
- Pumpkin Purée: Sweet potato purée or butternut squash purée.
Variation: Spiced Biscoff Pumpkin Cheesecake with Gingersnap Crust
Crust:
- Swap graham cracker crumbs for crushed gingersnap cookies for extra warmth and spice.
- Use Biscoff spread (melted) instead of butter to bind the crust, enhancing the cookie flavor.
Filling:
- Add pumpkin spice (or a mix of cinnamon, nutmeg, and cloves) to the cheesecake filling.
- Replace some of the cream cheese with mascarpone for an even creamier, richer texture.
- Instead of vanilla extract, use maple extract or bourbon for added depth.
Topping:
- Garnish the top with whipped cream and crushed Biscoff cookies, then drizzle with caramel sauce for a decadent finish.
Equipment
- 8x8 inch pan (Since this is no bake I like to use a rubber one so that it just pops out after I've chilled it:)
- Mixing Bowls
- Electric Mixer
Storage
Store the pumpkin cheesecake covered with plastic wrap or in an airtight container in the refrigerator for up to 4-5 days. To freeze, wrap the cheesecake (whole or sliced) tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
My 3 Top Tips for Success!
- Properly Soften Cream Cheese:
Make sure the cream cheese is softened at room temperature before mixing. This will help create a smooth, lump-free filling. Cold cream cheese can result in a grainy texture. - Fold Gently for Light Texture:
After whipping in the heavy cream, gently fold the pumpkin purée and spices into the cream cheese mixture using a spatula. This preserves the light and airy texture of the filling. - Allow Sufficient Chill Time:
Chill the cheesecake for a full 8-10 hours, or overnight, to ensure it sets properly. Rushing the chilling process may result in a cheesecake that doesn’t hold its shape well when sliced.
FAQs
If your cheesecake isn’t firming up, it could be due to a few reasons:
Undersoftened cream cheese may not blend smoothly, leaving the mixture less stable.
Not enough chill time (you need at least 8 hours).
Too much liquid in the filling (overmixing the cream or pumpkin purée can add extra air and make the filling too loose). Make sure to carefully measure the ingredients and fold in the pumpkin gently.
Yes, you can freeze a no-bake cheesecake to speed up the setting process. However, limit the time to about an hour, as leaving it in the freezer too long may cause it to freeze solid.
Yes, you can use fresh pumpkin purée, but it must be properly cooked and puréed to achieve a smooth texture. Make sure to strain any excess water after cooking to avoid a watery cheesecake filling. Canned pumpkin purée is more convenient and consistent, but fresh works well if prepared correctly.
For the best results, you should chill the cheesecake for at least 8-10 hours, or overnight, to allow the filling to fully set. This ensures the cheesecake firms up properly, so it holds its shape when sliced.
Related
Looking for other dessert recipes like this? Try these:
Pumpkin Cheesecake Cake (Best Easy Recipe)
Ingredients
Equipment
Method
- In a small bowl, combine the graham cracker crumbs, sugar, melted butter, and vanilla extract. Stir until the mixture is evenly moistened.
- Press the mixture firmly into the bottom of an 8- or 9-inch square pan or glass pie plate to form an even layer.
- Refrigerate for at least 20 minutes to set while preparing the filling.
- In a large bowl, beat the softened cream cheese and both sugars using a hand or stand mixer. Scrape down the sides of the bowl as needed, and continue mixing until smooth and creamy with no lumps.
- Add the vanilla extract and lemon juice, and mix until just combined.
- Gradually pour in the heavy cream in 3-4 increments, whipping it into the cream cheese mixture after each addition until fully incorporated and the filling is light and fluffy.
- Fold in the pumpkin purée and ground cinnamon with a spatula.
- Pour the cheesecake filling over the prepared crust, spreading it out evenly.
- Cover the pan with plastic wrap and refrigerate for at least 8-10 hours, or until the cheesecake is fully set and chilled.
Notes
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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