How To Make A Pumpkin Cheesecake

Guide To A Fluffy Delicious Pumpkin Cheesecake

Pumpkin cheesecake is a great and equally healthy alternative to pumpkin pies and makes for an excellent snack when hungry. You can bake this cake for your kids, as this cake has the upper hand than many others in terms of health and nutrition. Check out this easy pumpkin cheesecake recipe which can also come handy during Halloween parties and celebrations.

Pumpkin Cheesecake

Prep time: 15 minutes

Inactive time: 4 hrs 15 minutes

Cooking time: 1 hr

Servings: 8


For crust:

  • 1 ¾ cups of graham cracker crumbs
  • ½ tsp ground cinnamon
  • 1 stick melted salt butter
  • 3 tbsp light brown sugar

For Filling:

  • 1 can (15-ounces) pureed pumpkin
  • 3 packages (8-ounces)  cream cheese, at normal room temperature
  • ¼ cup sour cream
  • 3 eggs and 1 egg yolk
  • 1 ½ cups sugar
  • 2 tbsp all-purpose flour
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1 tsp vanilla extract

Method Of Preparation

  1. Preheat oven to 350ºF.
  2. For the crust, take a medium bowl and mix sugar, cinnamon and graham cracker crumbs. Next, add melted butter. Press the mixture in a 9-inch springform baking pan and set aside.
  3. For the filling, beat the cream cheese into a smooth paste. Add eggs, egg yolk, pumpkin puree, sugar, sour cream and the spices to the cream cheese. Next, add vanilla and flour to the mixture. Beat thoroughly until well combined.
  4. Pour the mixture into the crust. Spread evenly before placing in the oven for 1 hour. Take it out from the oven and let sit at room temperature for 15 mins. Cover with wrap and place in fridge for at least 4 hours.
Guide To A Fluffy Delicious Pumpkin Cheesecake

Guide To A Fluffy Delicious Pumpkin Cheesecake

Pumpkin Swirl Cheesecake

Prep time: 20 mins

Inactive time: 4 hrs

Cooking time: 45 mins

Servings: 16


  • 18 ginger crisp biscuits/cookies (1 sleeve), finely crushed (2 cups)
  • 3 packages (250gm each) of softened Philadelphia Brick Cream Cheese
  • ¼ cup finely chopped pecans
  • ¾ cup sugar, divided
  • ¼ cup melted butter
  • 3 eggs
  • 1 tsp vanilla
  • ¼ tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 cup canned pumpkin
  • Dash ground cloves

Method Of Preparation

  1. Preheat oven to 350ºF.
  2. Take a bowl and mix cookie crumbs, butter, and nuts. Press flat in the bottom of 9-inch springform baking pan.
  3. Beat ½ cup sugar, cream cheese and vanilla with a blender until thoroughly mixed. Remove 1 cup of a plain batter and stir remaining with pumpkin, sugar, and spices.
  4. Spoon the reserved cup of pumpkin batter on the crust and top with half of the plain batter. Repeat with the alternate layers and swirl gently with the help of a kitchen knife.
  5. Bake for 45 mins or until when an inserted toothpick comes out clean. Cool at room temperature. Refrigerate for  4-5 hours before serving. 

Recipe Tips

  1. Even though the recipes suggests to refrigerate cakes for 4-5 hours it is always a good idea to leave the cake in the refrigerator overnight for well-set base.
  2. Consistency of cream cheese mixture should be thick and smooth.
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