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    Home » Recipes » Desserts (Baked) » Pumpkin Cheesecake: the Creamiest Cheesecake Ever!

    LAST UPDATED: October 11, 2021 • FIRST PUBLISHED: November 16, 2019 By Toni Dash 34 Comments

    Pumpkin Cheesecake: the Creamiest Cheesecake Ever!

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Pumpkin Cheesecake

    Pumpkin Cheesecake is much easier to make than a traditional pumpkin pie. And this recipe is so creamy with a wonderfully unique crust that can be made gluten-free or with gluten. A perfect fall dessert or for Thanksgiving.
    Pumpkin Cheesecake

    The flavor in this Pumpkin Cheesecake is a perfect mix of a pumpkin pie with abundant fall spices and a cheesecake.

    Pumpkin Cheesecake would make a wonderful dessert for fall and certainly should be a Thanksgiving dessert consideration.

    The recipe itself is quick and easy to make.

    The time involved is really in the cooling then chilling.

    Try our Pumpkin Cheesecake Bars too!

    Why Make THIS Pumpkin Cheesecake?

    What makes it different than other Pumpkin Cheesecakes on the internet?

    The Crust

    Unlike usual graham cracker crust this crust is a mixture of whole oats, pecans (or walnuts; I used pecans), sugar and butter.

    It tastes more like an oatmeal cookie than a plain familiar crust.

    The Creamiest Cheesecake Ever

    This truly is the creamiest cheesecake I have ever tasted or made.

    I attribute this to the methodical cooling method.

    The cheesecake is cooked then cooled in the oven, then to room temperature and then chilled.

    It has a completely dreamy texture AND no cracking which can happen when a cheesecake is cooled too quickly.

    Slice of creamy Pumpkin Cheesecake with oat pecan crust, whipped cream and fall leaves

    PRO TIPS for making a Perfect Cheesecake

    Cheesecakes have a tendency to crack, but they don’t have to. Avoid overbeating the batter, because overbeating incorporates additional air.

    Mix the batter well and eliminate cream cheese lumps before you add the eggs. To help with this, bring the cream cheese to room temperature or soften it by unwrapping it and placing it in a glass or ceramic bowl and microwaving for 30 to 45 seconds until slightly softened.

    Eggs hold air in the batter, so add them last, and mix the batter as little as possible once they are in.

    Another cause of a cracked surface is a too-rapid temperature change. If you heat a cheesecake too fast or cool it down too fast, it’s likely to crack.

    So, bake the cheesecake at a low oven temperature and don’t overbake. When perfectly done, there will still be a 2- to 3-inch wobbly spot in the middle of the cheesecake. The texture will smooth out as it cools.

    Cheesecake shrinks as it cools. Hence the directions for a slow, gentle cooling down.

    Generously butter the sides of the baking pan before pouring in the batter. This allows the cake to pull away from the pan as it cools and shrinks instead of pulling apart from the middle.

    If, after all this, you still have a crack, and you care what your cheesecake looks like, spread on a topping or a sauce to camouflage the crevasse.

    How to Make this Pumpkin Cheesecake – Step-by-Step

    This is an overview of how to make the cheesecake. For a detailed printable version of the recipe refer to the recipe card at the end of the blog post.

    STEP 1: Prepare and bake the crust as directed.

    STEP 2: In a food processor add all filling ingredients EXCEPT the eggs. Process until smooth, scraping the sides of the food processor bowl as needed.

    STEP 3: Add eggs and process just until combined and smooth.

    STEP 4: Pour the filling into the crust. Bake the pumpkin cheesecake for 45 minutes at 300 degrees.

    STEP 5: Turn oven off and open the oven door a few inches. Leave the cheesecake to cool for 20 minutes to 1 hour.

    STEP 6: Remove the cheesecake from the oven and allow it to cool at room temperature.

    STEP 7: Cover the cheesecake with a plate and refrigerate until firm: 3-4 hours or overnight.

    STEP 8: Remove the cheesecake from the springform pan and serve.

    How to Freeze Pumpkin Cheesecake

    Baked cheesecakes freeze well.

    STEP 1: First, freeze the cheesecake, uncovered, on a level surface.

    STEP 2: Then wrap it securely in plastic wrap and then heavy-duty foil.

    NOTE: Do not freeze cheesecakes with garnishes or toppings.

    Defrost in the refrigerator.

    More Thanksgiving Recipes You’ll Love

    • Turkey Roulade with Apple-Cranberry Stuffing in a Bacon Weave
    • Easy Roast Turkey
    • Instant Pot Turkey Breast
    • Mashed Potatoes with Sour Cream and Garlic (Instant Pot) 
    • Mashed Instant Pot Sweet Potatoes
    • French Green Bean Casserole
    • Cranberry Salsa
    • Spicy Cranberry Sauce
    • Winter Salad & Warm Cranberry Honey Dressing
    • Balsamic Roasted Fall Vegetables with Sumac
    • Crustless Pumpkin Pie
    • Turkey Leftovers Recipe: Turkey Hash

    More Recipes to Try

    • Homemade Hot Chocolate
    • Roasted Pumpkin Seeds
    • Chocolate Cherry Instant Pot Cheesecake
    • Pumpkin Ricotta Pancakes with Ginger-Thyme Syrup

    Easy recipe Pumpkin Cheesecake on wood bark cake plate with mini pumpkins and fall leaves

    The Moosewood Restaurant Table Cookbook

    This Pumpkin Cheesecake recipe is from The Moosewood Restaurant Table Cookbook. “250 brand-new recipes from the Natural Foods Restaurant that Revolutionized Eating in America”. I reviewed the cookbook when it was released in 2017.

    I think this cookbook makes a great addition to any cookbook collection, and not just for vegetarians. It will educate through the palate that non-meat dishes can be fabulous, satisfying and fun.

    Did you make it? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !

    Pumpkin Cheesecake

    Pumpkin Cheesecake

    "Easier to make than a pumpkin pie, this attractive, pastel orange–colored cheesecake is a crowdpleaser, especially for fall and winter holiday occasions." -The Moosewood Table Cookbook
    5 from 10 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 5 hours 15 minutes
    Servings: 16
    Calories: 323kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    Crust:

    • Buter or cooking spray, for the pan
    • 1 cup Rolled Oats regular or gluten-free
    • 1 cup Walnuts or Pecans
    • 1/2 cup Packed Brown Sugar
    • 4 tablespoons (1/2 stick) Unsalted Butter melted

    Filling:

    • 1 15-ounce can Pumpkin Puree 1 3/4 cups
    • 1 1/2 pounds Cream Cheese room temperature
    • 1 cup Sugar, white or brown (note: I used 1/2 cup of each type)
    • 1 teaspoon Ground Cinnamon
    • 1/2 teaspoon freshly grated Nutmeg
    • 1/2 teaspoon Ground Ginger
    • 1/2 teaspoon Salt note: I recommend Kosher Salt
    • 4 large Eggs

    Instructions

    Crust:

    • Preheat the oven to 325°F. Generously butter or spray a 10-inch springform pan. (See Note.) 
    • In a food processor, whirl all the ingredients for the crust until crumbly.
    • Spread the mixture evenly over the bottom of the prepared pan and press it to form an even layer.
    • Bake for 15 minutes while you prepare the filling. 

    Filling:

    • In a food processor, process the pumpkin, cream cheese, sugar, cinnamon, nutmeg, ginger, and salt. Run a rubber spatula around the sides and if there are any lumps of cream cheese, break them up and process again briefly until smooth.
    • Add the eggs and process for a few seconds, just until smooth and evenly colored. 
    • When the crust has baked for 15 minutes, remove it from the oven and turn the oven temperature down to 300°F.
    • Pour the filling into the pan and bake the cheesecake for 45 minutes, until the sides are firm and the center still moves a bit when gently shaken.
    • Turn the oven off, open the oven door a couple of inches, and leave the cheesecake in the oven to cool for at least 20 minutes and up to 1 hour. 
    • Remove the cheesecake from the oven and cool it in the pan to room temperature.
    • Cover it with a plate and refrigerate in the pan until firm, at least 3 to 4 hours, or overnight. 
    • Remove the cheesecake from the pan when you’re ready to serve it. Release the clasp slowly and run a knife around the edges if necessary. Using a long, offset spatula, you should be able to slide the cheesecake from the pan bottom onto a serving plate. NOTE: if it sticks, warm the bottom by holding it over hot water for about 15 seconds to melt the butter just enough to release the crust from the pan.

    Notes

    Recipe excerpted with permission from Moosewood Restaurant Table Cookbook.
    The delicious crust is gluten-free when made with gluten-free oats. When cooking for someone who has celiac disease, be sure to use oats processed in a gluten-free facility; look in the gluten-free section of the supermarket.

    Nutrition

    Calories: 323kcal | Carbohydrates: 25g | Protein: 5g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 227mg | Potassium: 126mg | Fiber: 1g | Sugar: 20g | Vitamin A: 730IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 0.8mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published: October 8, 2017

    Disclosure: I received a copy of the Moosewood Restaurant Table Cookbook for the purposes of review. All opinions are my own.

    « Holiday Turkey Hash: the Perfect Turkey Leftovers Recipe
    Instant Pot Turkey Breast »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Suzy says

      November 18, 2019 at 11:56 am

      5 stars
      The crust and filling are a match made in heaven! Looks incredibly good, can’t wait to try it!

      Reply
    2. Anna says

      November 16, 2019 at 8:54 pm

      5 stars
      This cheesecake is out-of-this-world delicious! I will be making it for our Thanksgiving dinner!

      Reply
    3. Matt Taylor says

      November 16, 2019 at 6:23 pm

      5 stars
      Yummy! Two things I love pumpkin and cheesecake. This cheesecake is fantastic. 🙂

      Reply
    4. Katie says

      November 16, 2019 at 4:00 pm

      5 stars
      Pumpkin and cheesecake are my two favorite things. My mouth is watering just thinking about this!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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