This delightful pumpkin cheesecake combines the creamy texture of classic cheesecake with the warm, spiced flavors of pumpkin. With no need for a water bath, this recipe is straightforward and easy to follow. The buttery cookie crust pairs beautifully with the rich, smooth filling made from pumpkin puree and fragrant nutmeg. Topped with a luscious cream cheese frosting, this cheesecake is perfect for autumn or any time you’re craving something comforting and indulgent.
Why You’ll Love This: You’ll love this cheesecake for its balance of flavors—the rich, creamy texture of the cheesecake paired with the warm, subtle notes of pumpkin and nutmeg. The cookie crust adds a delightful crunch, contrasting perfectly with the smooth filling. Plus, the recipe is hassle-free, with no complicated steps, making it accessible even for novice bakers. Whether you’re hosting a holiday dinner or simply indulging in a weekend treat, this cheesecake will be a hit!
Perfect Occasion: This pumpkin cheesecake is perfect for festive gatherings, Thanksgiving dinners, or as a special dessert for a cozy fall evening. Its seasonal flavor makes it an ideal choice for autumn celebrations, and the simple preparation means it’s easy to make ahead of time. Serve it with a drizzle of caramel or a dusting of cinnamon for an extra touch of sweetness.
Decoration Tips: For a beautiful presentation, pipe the cream cheese frosting over the top of the cheesecake in swirls or a simple, smooth layer. You can add a sprinkle of cinnamon or nutmeg for a rustic look, or drizzle with caramel sauce for a decadent finish. If you want to add some texture, sprinkle chopped nuts or crushed cookies on top. Serve slices with extra caramel or whipped cream on the side for added indulgence.
Ingredients:
For the Crust:
- 300g shortbread cookies
- 80g butter, melted
For the Cheesecake:
- 500g cream cheese
- 100g powdered sugar
- 20g cornstarch
- 250g pumpkin puree (homemade recommended)
- 2 large eggs
- 1/3 teaspoon ground nutmeg
For the Cream Topping:
- 140g cream cheese
- 70g heavy cream (33%)
- 30g powdered sugar
Instructions:
- Prepare the crust: Crush the 300g of cookies using a rolling pin until they turn into fine crumbs. Add the melted butter and mix until the crumbs resemble wet sand. Press half of the mixture into the bottom of an 18 cm springform pan lined with parchment paper. Use the remaining mixture to form the sides of the crust. Place the pan in the freezer while preparing the cheesecake filling.
- Preheat the oven: Preheat your oven to 130°C (265°F).
- Make the cheesecake filling: In a large bowl, mix the cream cheese, powdered sugar, cornstarch, nutmeg, and pumpkin puree using a spatula. Add the eggs and mix gently with a mixer on the lowest speed until the mixture is smooth. Avoid overmixing to keep the cheesecake from becoming too airy.Tip: Homemade pumpkin puree is best. To make it, bake 350-400g of pumpkin in a foil-covered dish at 200°C (390°F) for 40 minutes until soft. Puree the pumpkin in a blender and let it cool completely before using.
- Assemble the cheesecake: Pour the cheesecake filling into the chilled crust and smooth the top. Bake in the preheated oven for 2 hours.
- Cool the cheesecake: Once baked, cool the cheesecake at room temperature for 1 hour, then refrigerate it for at least 6 hours (overnight is best). Do not remove it from the pan during this time to avoid cracking.
- Prepare the topping: Whip the cream cheese, heavy cream, and powdered sugar together until smooth. Spread or pipe the cream on top of the cheesecake.
- Serve: For an extra touch of indulgence, drizzle the cheesecake with caramel or your favorite topping before serving.
Enjoy your creamy, spiced pumpkin cheesecake—perfect for any fall occasion!
