This post may contain affiliate links learn more

Introduction

Pumpkin cheesecake is the perfect autumn dessert, combining the richness of cheesecake with the warm flavors of pumpkin and spices. This particular recipe is baked in a 25×3.5 cm round pan, with a buttery, tender crust and a smooth, creamy pumpkin filling. It is enhanced by fragrant spices like cinnamon, ginger, and nutmeg, with the fresh citrusy notes of orange zest adding brightness to the mix. Pumpkin cheesecake is not only a delightful end to any meal but also a great dessert to serve during festive gatherings. Paired with a scoop of ice cream, this cheesecake is bound to be a favorite!

Full Recipe:

Ingredients

For the Crust:

Flour: 200 g

Baking powder: 4 g
Salt: A pinch
Powdered sugar: 60 g

Butter: 100 g, cold and cubed
Egg: 1 large

For the Filling:

Pumpkin purée: 600 g (make sure it is well-drained of any excess moisture)
Cream cheese: 200 g, softened
Sugar: 150 g

Eggs: 2 large
Cornstarch: 30 g
Salt: A pinch

Orange zest: From 1 orange
Ground cinnamon: 1 tsp
Ground ginger: 0.5 tsp

Nutmeg: A pinch

For Serving:

Ice cream: To serve on the side

Instructions (Step-by-Step)

Step 1: Prepare the Crust

Mix the dry ingredients: In a medium bowl, combine the 200 g of flour, 4 g of baking powder, a pinch of salt, and 60 g of powdered sugar.
Add the butter: Cut the cold butter into small cubes and add it to the dry ingredients. Using your fingers or a pastry cutter, rub the butter into the flour mixture until it forms a crumbly texture, similar to coarse sand.
Add the egg: Beat the egg in a small bowl and add it to the flour and butter mixture. Mix until the dough comes together. It should be soft but not too sticky. If the dough is too dry, add a teaspoon of cold water to help it bind.

Shape the crust: Press the dough evenly into the bottom and slightly up the sides of your 25×3.5 cm baking pan. Prick the bottom with a fork to prevent the dough from puffing up during baking.
Pre-bake the crust: Preheat the oven to 180°C (350°F). Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Pumpkin Filling

Prepare the pumpkin purée: Make sure the pumpkin purée is well-drained to avoid excess moisture. If the purée is too watery, press it through a fine mesh sieve or let it sit in cheesecloth to drain.

Cream the ingredients: In a large mixing bowl, combine the 200 g of softened cream cheese and 150 g of sugar. Beat together using a hand mixer or stand mixer until smooth and creamy, ensuring there are no lumps.
Add the eggs: Add the two eggs, one at a time, mixing well after each addition until fully incorporated into the cream cheese mixture.
Incorporate the dry ingredients: Add the 30 g of cornstarch, a pinch of salt, 1 teaspoon of cinnamon, 0.5 teaspoon of ginger, a pinch of nutmeg, and the orange zest. Mix until all the ingredients are well combined and the batter is smooth.

Add the pumpkin: Gradually add the 600 g of pumpkin purée to the cream cheese mixture and beat until fully combined and smooth.

Step 3: Assemble and Bake

Pour the filling into the crust: Once the crust has cooled slightly, pour the pumpkin cheesecake filling into the pre-baked crust. Smooth the top with a spatula to ensure it is even.
Bake the cheesecake: Reduce the oven temperature to 160°C (320°F) and bake the cheesecake for 50-60 minutes, or until the edges are set and the center is still slightly jiggly.

Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly open for about 15-20 minutes. This helps prevent cracking. After that, remove it from the oven and let it cool completely at room temperature before transferring it to the refrigerator to chill for at least 3-4 hours or overnight.

Step 4: Serve

Slice and serve: Once the cheesecake is fully chilled, remove it from the pan and slice it into portions. Serve each slice with a scoop of your favorite ice cream for a deliciously indulgent dessert.

Cooking Tips

Pumpkin purée consistency: It is essential to use well-drained pumpkin purée to prevent the cheesecake from becoming too watery. Homemade or canned purée both work, but if using canned, ensure it is 100% pumpkin without added sugar or spices.

Preventing cracks: To avoid cracking, don’t overbake the cheesecake. The center should still have a slight jiggle when you take it out of the oven. Let it cool gradually in the oven with the door slightly ajar to help it settle.
Room temperature ingredients: Make sure the cream cheese, eggs, and other ingredients are at room temperature to create a smooth filling and avoid lumps.
Experiment with spices: Feel free to adjust the spice levels to your taste. You can add a pinch of allspice or cloves for an extra layer of warmth.

Storage

Refrigeration: Store any leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. Make sure the cheesecake is properly chilled before covering it to prevent condensation.
Freezing: You can freeze this cheesecake for up to 3 months. Wrap individual slices in plastic wrap and store in a freezer-safe container. Thaw in the refrigerator overnight before serving.

Nutritional Facts (Per Serving, Based on 12 servings)

Calories: 290 kcal

Protein: 5 g
Carbohydrates: 30 g
Fat: 17 g

Fiber: 2 g
Sugar: 18 g
Sodium: 210 mg

Frequently Asked Questions

Can I use a different type of crust?
- Yes, if you prefer a graham cracker or cookie crust, you can substitute the shortcrust dough for a pre-baked crumb crust.
Can I make this cheesecake without cream cheese?
- Cream cheese is an essential ingredient in cheesecake for its creamy texture. However, you can try using a dairy-free or vegan cream cheese alternative if needed.
How can I tell when the cheesecake is done?
- The cheesecake is done when the edges are set, but the center still has a slight wobble. It will firm up further as it cools.

Why did my cheesecake crack?
- Cheesecake often cracks due to overbaking or a rapid change in temperature. Letting the cheesecake cool slowly in the oven with the door slightly open can help prevent this.
What can I use as a substitute for cornstarch?
- If you don’t have cornstarch, you can use an equal amount of flour as a thickener in the filling.

Conclusion

Pumpkin cheesecake with spices and orange zest is a delightful fall dessert that blends the creaminess of traditional cheesecake with the warmth of pumpkin and spices. The buttery shortcrust and creamy filling make this dessert both comforting and indulgent. Perfect for autumn gatherings or a weekend treat, this cheesecake pairs wonderfully with a scoop of vanilla ice cream. Whether you’re a cheesecake lover or simply enjoy pumpkin desserts, this recipe is a must-try!