The Best Pumpkin Cheesecake Ever

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So this is my first blog post, and I couldn’t think of a better recipe to share with you than this awesome pumpkin cheesecake. Unless…

…Am I too late to join in on the pumpkin craze? Is it ever too late to join the pumpkin craze? I think not! And for all of you who might think pumpkin season is over since Halloween is over, I dare you to make this recipe anyway. I’m not kidding when I say this is THE best pumpkin cheesecake. You won’t regret it.


This was the creamiest and fluffiest cheesecake I’ve ever had.

We made this in our baking class a few weeks ago, and I had to make it for my Thanksgiving dinner. Obviously, it was the highlight of the dinner, I mean, LOOK AT IT!! πŸ™‚


Just so you know, there are a few variables in this recipe, like your oven – mine really sucks, so I had to cook this thing forever; you can also vary the spices a bit, but we’ll get to that in the recipe. For this recipe you will need a scale; it really does make baking a lot more precise, and the results are more likely to be the same each time. Here it is:

The Best Pumpkin Cheesecake Ever
Yields 1
This cheesecake requires a cooling time of 8-12 hours, so it's best if made the day before you need it. Yields one 9-inch cheesecake.
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Prep Time
30 min
Cook Time
1 hr 20 min
Total Time
1 hr 50 min
Prep Time
30 min
Cook Time
1 hr 20 min
Total Time
1 hr 50 min
For the crust
  1. 200 g graham cracker crumbs
  2. 100 g granulated sugar
  3. 100 g butter, melted
For the filling
  1. 1100 g cream cheese
  2. 395 g granulated sugar
  3. 30 g cornstarch
  4. 85 g egg yolks
  5. 4 whole eggs
  6. 110 g sour cream, or heavy cream (both work well)
  7. 10 g vanilla extract
  8. 5 g lemon zest
  9. 15 ml lemon juice
For the pumpkin mixture
  1. 200 g pumpkin puree
  2. 1 egg
  3. 1/2 tsp nutmeg
  4. 1/2 tsp cinnamon
  5. 1/2 tsp ground ginger
  6. 1/2 tsp ground mace (optional)
For the crust
  1. Preheat your oven to 350Β°F. Spray a 9 inch spring form pan with cooking spray, or grease with butter. Place parchment paper on bottom of pan, then spray the parchment paper.
  2. In a medium sized mixing bowl, mix the graham cracker crumbs with the sugar until combined.
  3. Add the melted butter and mix until all the crumbs have butter on them.
  4. Spread the mixture evenly on the bottom of the baking pan.
  5. Bake for 10 minutes, then let the crust cool.
For the filling
  1. Cream the sugar with the cream cheese (with a stand mixer, or a hand mixer) until the the mixture turns to a smooth paste.
  2. Add the cornstarch and mix on low speed.
  3. Add eggs one at a time on low speed, scraping the bowl after each addition of eggs.
  4. Add sour cream/whipping cream and mix on low speed.
  5. Add vanilla, lemon zest, and juice.
For the pumpkin mixture
  1. In a small bowl, whisk the ingredients for the pumpkin mixture until smooth.
  2. Add to the cheesecake filling mixture, and mix ingredients until fully incorporated.
  3. Pour cheesecake mixture into the pan over the graham cracker crust.
  4. Place pan into a bigger pan/casserole dish/roasting pan (I ended up using a giant mixing bowl for this step since I didn't have a pan big enough to fit this in).
  5. Fill the bigger pan with hot water until the water is 1/2 way up the pan with the cheesecake.
  6. Bake the cheesecake (in the water bath) until the centre is set, and is about 160Β°F. This could take anywhere from an hour to an hour and a half, depending on the strength of your oven.*
  7. Let the cheesecake cool on the counter, then put it in your fridge once it's not hot anymore.
  8. Once the cheesecake is cold (I left mine in my fridge overnight), then it's ready to be taken out of the spring form pan and decorated. **
  1. * The middle of the cheesecake will still jiggle a little when you just take it out the oven, if it gets up to temperature (160Β°F) in the centre, it should set once it has cooled.
  2. ** Feel free to decorate your cheesecake with whatever you'd like! I decorated mine with whipped cream, and sugar swirls that I made from boiling sugar and a bit of water.
Love and Cilantro


Finished Cheesecake

You definitely don’t have to make it look as fancy as this, I was just trying to impress the Thanksgiving dinner party πŸ™‚

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10 comments on “The Best Pumpkin Cheesecake Ever

  1. Love to “help” you with your homework….maybe as a taster?!! Lol Old friend of your moms and can’t wait to try some of your recipes.

  2. Looks great, Danya! I like that the prep time is only 30 minutes too…will try it for Christmas.

    Looking forward to reading your blog often, and to the recipes. Thanks!

    • Thanks Anne! It’s definitely a great recipe, it was a hit at our Thanksgiving dinner. Stay tuned for more recipes πŸ™‚

  3. This cheesecake looks amazing. Unfortunately I haven’t had a chance to try it yet, but I’m sure I will. I’m looking forward to some of the seafood recipes that I’m sure will come!

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