Pure Pumpkin Cheesecake

umpkin Cheesecake is the perfect marriage of pumpkin pie and cheesecake. This recipe is smooth and creamy. It would make a lovely holiday dessert to invite abundance into your life.

  • Author: Renee Rendall
  • Prep Time: 20
  • Cook Time: 1 hour 45 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian



For the crust

  • 2 cups (250 grams) graham cracker or digestive biscuit crumbs
  • 1/4 teaspoon ground cinnamon
  • 4 ounces butter, melted

For the filling

  • 1 15 ounce can pumpkin puree
  • 1-1/2 pounds cream cheese, room temperature
  • 1 cup sugar
  • 6 eggs, room temperature
  • Juice of half a lemon


For the crust

  1. To make your crumbs, pop your crackers or biscuits into a zip top bag, and bash them to bits with a rolling pin, or blitz them up in a food processor.
  2. Mix the crumbs, cinnamon, and butter together until you have a moist, sandy mixture. Press this into the bottom of a 9-inch spring form pan. Stash it in the fridge while you get on with your filling.

For the filling

  1. Preheat your oven to 325 F (150 C).
  2. In a large mixing bowl, use an electric mixer to beat together the pumpkin and cream cheese until smooth. Add in the sugar and beat to combine.
  3. Add the eggs one at a time, beating until smooth after each one. Scrape down the sides of your bowl with a rubber spatula, then add in the lemon juice and give everything one last mix until everything is smooth.
  4. Put a kettle on to boil. Take your spring form pan out of the fridge and wrap the outside in a layer of plastic wrap and two layers of foil to make sure no water can leak in. Pour and scrape the filling into the pan, then set it inside a roasting pan.
  5. Once your kettle has boiled, pull out the rack on your oven halfway, place your pans on the rack, and carefully pour your recently boiled water into the roasting pan until it comes halfway up the side of your spring form pan. Push the rack in, close the door, and let it bake for an hour and 45 minutes or until your cheesecake has just a slight wobble.
  6. When it's ready, turn off the oven and open the door. Leave the cheesecake in the oven for an hour or so, then let it sit on the counter for several hours until it's come to room temperature. Finally, chill it in the fridge over night.
  7. When you're ready to serve, carefully remove the collar of your spring form pan and slice with a clean knife. 


Keywords: Pumpkin, Cheesecake

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