Best pumpkin cheesecake

    7 hours 5 min

    A digestive crumb and butter base lines this baked cheesecake. The filling is made with pumpkin puree, eggs, cream cheese, sugar and spices. Serve with a dollop of sweetened whipped cream.

    181 people made this

    Makes: 1 23cm round cheesecake

    • 65g digestive biscuits, crushed into crumbs
    • 50g pecans, finely ground
    • 2 tablespoons caster sugar
    • 2 tablespoons dark brown soft sugar
    • 50g butter, melted
    • 150g caster sugar
    • 185g pumpkin puree
    • 3 egg yolks
    • 1 1/2 teaspoons ground cinnamon
    • 1/2 teaspoon ground mace
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon salt
    • 685g cream cheese
    • 75g caster sugar
    • 1 egg
    • 1 egg yolk
    • 2 tablespoons whipping cream
    • 1 tablespoon cornflour
    • 1/2 teaspoon vanilla extract
    • 1/2 teaspoon lemon extract

    Prep:2hr15min  ›  Cook:50min  ›  Extra time:4hr chilling  ›  Ready in:7hr5min 

    1. Preheat oven to 180 C / Gas 4.
    2. Combine the digestive biscuit crumbs, ground pecans, 2 tablespoons caster sugar, 2 tablespoons dark brown soft sugar and the melted butter and mix well. Firmly press mixture into one 23cm round springform tin.
    3. Combine 150g caster sugar, pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well and set aside.
    4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 75g caster sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornflour and vanilla and lemon extracts, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared tin.
    5. Bake at 180 C / Gas 4 for 50 to 55 minutes. Do not overbake. centre may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate.

    Pumpkin puree

    Can be purchased online.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:

    Reviews in English (144)


    Even though I felt the ingredients list was overwhelming when I first found this recipe, I would now swear it's well worth it. Pumpkin pie fans and non-fans enjoyed this creation and I can't wait to bring it home for Thanksgiving this year. The crust is extra-fancy tasting with the pecans. You can taste the highly recognizbale cheesecake flavor and harmonious blend of pie spices with each bite. The extra effort pays off in the end. I cooked mine in a water bath, cracked the oven door open after turning off the stove, and chilled over night. Thanks for the wonderful recipe!  -  24 Nov 2003  (Review from Allrecipes US | Canada)


    I made this for Thanksgiving last year at my in-laws, and they absolutely loved it. I thought it was really good too. Although I was skeptical about pumpkin cheesecake, the pumpkin flavor is not overpowering. I made one with graham cracker crust and the other with ginger snaps and the ginger snap was much better. I also suggest doing 1.5X the crust recipe. It makes the perfect amount.  -  19 Nov 2007  (Review from Allrecipes US | Canada)


    Great light flavor! I used this recipe to make mini cheescakes with 1/2 tsp of crushed ginger snaps in the bottom of mini cupcake liners. Turned out great with 15 minutes bake time!  -  25 Oct 2004  (Review from Allrecipes US | Canada)