Pumpkin Cheesecake


Thanksgiving in Canada is such a beautiful time of year.   The leaves are changing to vibrant fall colours.  The temperature is dropping, I love breathing in the cool crisp air.   It is also a wonderful time for baking!  This time of year I love baking with apples, cinnamon and, yes of course, pumpkin!

I have mentioned in the past, I am not a huge fan of pumpkin.   I despise pumpkin pie, it’s the texture that gets me.  I do like pumpkin cakes, especially the one I made a few years ago,  check it out here.  Also pumpkin donuts,  loaves, pancakes etc.

This year for Thanksgiving when asked to bring dessert no one would tell me what they wanted!  I am still off of sugar, so I could not have cared less what it was. That sounds terrible, but it is hard to ‘guess’ what people might like.  I used to just bake what I wanted  and hope for the best!

In sticking with the Thanksgiving,  fall season,  I went with pumpkin cheesecake.   I had absolutely zero interest in it…it’s right up there with pumpkin pie!

**several pictures are missing.  I am out of blogging practice and forgot to take pictures of some steps!

Pumpkin Cheesecake

1 1 /4 cups graham cracker crumbs
1/4 cup butter, melted
2 tbsp sugar
1 tsp cinnamon

1. Preheat oven to 350 degrees F

2. Begin to boil a large pot of water for the water bath.

3. Mix together the crust ingredients and press into your preferred pan


4. Bake for approx. 8 mins, remove from oven and let cool as you prepare cheesecake filling

3 blocks of cream cheese, room temperature
1 cup sugar
3 large eggs
1 cup heavy cream
1 tbsp. vanilla extract
1 cup pumpkin pure
spice to your preference (pumpkin pie spice, clove, cinnamon, nutmeg)


1. Combine cream cheese and sugar in the bowl of a stand-mixer and cream together until smooth


2. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg.


3. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.


4. Add spices and pumpkin – stir to combine


5. Add to your prepared, cooled crust


** here is where many people differ in their opinions.  I prefer and swear by cooking my cheesecakes in a water bath.  Others don’t feel it is necessary.  I like the even cooking, smooth top, less chance of cracking and the top never dries out.  Also, it cools slowly and continues to cook.  I wouldn’t do it any other way.

6. If you choose to use a water bath (Highly recommended!) double wrap your pan in foil and leave an edge.  This will prevent the condensation from dripping between the foil and the pan, which will result in a wet, soggy crust!  Fill your roasting pan with enough hot water to come, approx, half way up the pan.

If you are not using a water bath, just fire it in the oven!

7. Bake for about 1 hour 20 mins, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.



The next day… remove from pan… a thing of beauty!


I also made some homemade whipping cream to top, if people wished.


It was a huge hit!  Everyone loved it!  Rave reviews about the crust, adding the cinnamon really made the difference.

I had more than one request for this one to be made again.  If you are looking for a simple dessert to please a crowd, this is it!


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