Spiced Pumpkin Cheesecake

    5 hours 5 min

    This is a delicious combination of pumpkin pie and cheesecake rolled into one. A digestive biscuit base is topped with a cream cheese-pumpkin filling, then baked and chilled. Serve with a dollop of whipped cream for an indulgent dessert.

    22 people made this

    Serves: 16 

    • 675g cream cheese
    • 200g caster sugar
    • 250ml soured cream
    • 1 teaspoon vanilla extract
    • 1/2 tablespoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground allspice or ground cloves
    • 6 eggs
    • 250g pumpkin puree
    • 2 (23cm) prepared digestive biscuit bases

    Prep:20min  ›  Cook:45min  ›  Extra time:4hr chilling  ›  Ready in:5hr5min 

    1. Preheat oven to 190 C / Gas 5.
    2. In a large bowl, beat cream cheese and sugar until smooth. Blend in soured cream, vanilla and spices. Beat in eggs, one at a time. Blend in pumpkin puree until no streaks remain. Pour filling into biscuit bases.
    3. Bake in the preheated oven for 45 minutes or until filling is set. Allow to cool, then refrigerate at least 4 hours before serving.

    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 (18)


    I used light cream cheese, lite sour cream and an egg substitute in this recipe. I also used the reduced fat graham cracker crust. I cooked it for 1 hour and this turned out wonderful! Hubby had 3 helpings!!! I saved myself 200 calories and it tasted very rich and yummy! This is going to be a favorite around my house during the holidays!  -  04 Dec 2004  (Review from Allrecipes US | Canada)


    It's SOOO easy and SOOO good. Well worth what little effort it took. Thank God the recipe makes two. =)  -  24 Oct 2005  (Review from Allrecipes US | Canada)


    This recipe was great and easy to do. only thing was the cooking time. next time i will cook it for less time. they came out a little browned.  -  10 Oct 2003  (Review from Allrecipes US | Canada)