Pumpkin pie and cheesecake are two of our favorite desserts, so we figured, why not combine them! This cheesecake makes a great Thanksgiving dessert – both traditional and a bit different. You can make it with a crumb crust (recipe included) or bake it crustless. Either way, the cheesecake is creamy and light with a hint of pumpkin and cinnamon.
What you’ll need:
750 grams softened cream cheese (lite or regular)
TIP: Make sure the cheese is soft or else you will get lumps of white cheese in your nice pumpkin-coloured cheesecake!
1/2 cup sugar
1 cup pumpkin puree
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
Optional: Whipped cream, caramel, and pecans for garnish
TIP: The pecans really enhance the flavours of this dessert. use them raw or toast them lightly in a 250 degree oven.
What you’ll do:
Heat oven to 350 degrees and line the bottom of a 9-inch spring form pan with parchment paper.
In mixer, blend together softened cream cheese and sugar.
Add the eggs one at a time and blend.
Add pumpkin and spices and mix until combined and smooth.
TIP: If you just couldn’t wait for the cheese to soften 🙂 and you do have lumps, a hand blender will take care of most of them for you.
To make the crustless cheese cake, pour the mixture into your pan and bake for 45 minutes, or until centre is almost set.
If you are using a crumb crust (recipe below), pour the filling over the crust and bake for 50 minutes, or until almost set.
Remove from oven. Cool on counter, cover with a clean tea towel and refrigerate for at least 4 hours.
TIP: Make this a day ahead if you have time. The pumpkin and cinnamon flavours come out better the longer the cake sits.
What you’ll need:
1 1/2 cups gluten free “graham” cracker crumbs. We use Kinnikinnick brand.
1/4 cup melted butter or margarine
1/4 teaspoon cinnamon
1/8 teaspoon ginger
What you’ll do:
Mix together crumbs and spices. Add melted butter and stir until combined.
Press firmly into the bottom of a 9 inch spring form pan, cover with filling and bake.
For a reduced calorie version of this cheesecake, see sweetpeasandsoybeans
If you like this recipe, you might also want to try gf and me’s recipes for:
Photo credit: gf and me 2013
Looks amazing!! I love pumpkin anything, and my husband feels the same about cheesecake, so I think this is a perfect dessert for us 🙂
Does sound perfect!
Divine! Beautiful photo!
Thanks! Originally I set up a formal dinner party setting but the cake itself just disappeared. So, I went in the opposite direction and used an old outdoor table for a backdrop. I really liked the juxtaposition of the china and silver and the weathered wood.
I really love the picture you have taken. Great! Looks delicious!
Thanks so much.
Sounds awesome. I have a question about the pumpkin, did you have to blot it with paper towels to remove any of the moisture? Or was it OK?
Thanks! I used pureed pumpkin so no blotting necessary. 🙂
Beautiful plating as always. 🙂
Thanks rural route lupiac. I did have fun with this one!
YUM! Am so making this recipe. You inspire me to greater things all the time 😀 Thank you.
Wow! Thanks so much. I hope you enjoy it as much as we do. It’s good fresh, but it’s great after a night in the fridge, so try to make it a bit ahead of time. Let us know how it goes.
I sure will 😀
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I can’t wait to try this and your pumpkin tarts and some of the other recipes. Especially with Thanksgiving coming. They sound yummy!
Thanks so much!
I am so into pumpkin right now! And cheesecake is one of my favorite foods – this should be divine! I like to use a crust of ginger snap cookies (gluten free of course) and pecans ground up with cinnamon, a little butter, and a bit of coconut sugar. I’m thinking it would be perfect for your pumpkin cheesecake recipe. I think I’ll have to practice with it a few times before I serve it up on Thanksgiving! Thanks so much for all the great recipes.
That does sound perfect!
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Thanks for the link and the great review! So glad you enjoyed the cheesecake.
This looks great. I’d like to try and make a low-cal version of your crustless option. Are you okay with that? If it works out, and I post the recipe, I’ll make a big deal about the original coming from you. What do you think?
I LOVE the idea. Could really use fewer calories right about now!
I’m not sure if this will automatically ping back, but here’s the “lighter” version of this cheesecake: http://sweetpeasandsoybeans.com/2013/11/04/pumpkin-cheesecake-with-maple-whipped-topping/. It’s probably not as sweet, but I loved it (the guilt free part probably helped with that). Thank you for such a great recipe to work with.
You’re welcome and your low calorie versions looks fantastic!
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Thanks for the pingback!
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