Pumpkin Spice Cheesecake

pumpkin pie cheesecake 2

It’s Autumn and the end of the Summer harvest, which means it’s time for colder weather, sweaters, and pumpkin flavored sweets. This takes a classic favorite, Pumpkin Spice, and incorporates it into a sweet, and creamy cheesecake. It’s a dessert that can be served from the early days of September and even included at your family’s table for thanksgiving. It’s a sweet treat that will sure have your guests, or even yourself, asking for seconds! Bake yours today!

Prep Time: 30 Minutes

Cook Time: 1 Hour 30 Minutes

Rest/cooling Time: 4 Hours


4 packages of cream cheese at room temperature

1 ½ cups of brown sugar

5 eggs at room temperature

¾ cups of sour cream at room temperature

1 can of organic pumpkin puree

2 teaspoons pumpkin pie spice (mix 2 teaspoons cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg, quarter teaspoon cloves)

1 ½ tablespoons of vanilla extract

¼ teaspoon salt

1 stick of butter, melted

½ cup of pecans or hazelnuts ( I used toasted hazelnuts)

½ cup of graham crackers

1 cup of ginger snap cookies

*If you do not have ginger snap cookies, increase the volume of the graham crackers to 1 ½ cups and use half a teaspoon of cinnamon powder*


For the crust:

  • Using a brush, spread some butter across the bottom of a springform pan
  • In a food processor, blend the graham crackers, ginger snap cookies, pecans and butter, until they form a moldable mixture
  • Pour the mixture in the pan, and using your hand spread it evenly across the pan, patting it down, and press it against the sides of the pan. Press the raised mixture around the side of pan so you can mold a “crust wall.” Let the crust sit until the filling is ready
  • Preheat the oven to 325 degrees.

For the filling:

  • Add the cream cheese and the sugar into a mixer and blend until a smooth mixture forms
  • In a separate bowl, add the pumpkin puree, eggs, sour cream, salt, vanilla and mix and whisk together
  • Slow fold the pumpkin mixture into the cream cheese mixture and blend over a low setting until incorporated
  • Pour the mixture into the crust

For the baking/serving:

  • We are going to do a water bath while baking
  • Cover the springform pan in aluminum foil so water does not enter it. DO NOT cover the top of the cheesecake. Simply cover the sides slightly so that there is no water leaking in, about halfway up the pan.
  • In a roasting pan add 1 inch of hot water or until the water comes up halfway up the side of the springform pan
  • Add the covered springform pan into the roasting pan carefully.
  • Place the pans in the oven and bake until the cheesecake is in the center but still has a slight jiggle when moved. About an hour and fifteen to an hour and a half
  • Let the cheesecake cool and rest for 3 hours
  • Place in the fridge for 1 hour
  • Feel free to top with whipped cream, fresh fruit, or any topping of your choice
  • Serve and enjoy!

For a Bourbon Toffee drizzle

1 cup brown sugar

2 tablespoons butter

1 tablespoon bourbon

½ cup heavy cream

Sea salt

  • In a small saucepan, simmer the sugar and butter over a medium heat, swirling the pan instead of stirring, until sugar melts and forms a deep amber color
  • Once it has melted down, turn the flame off and add the heavy cream, swirling it. Add the bourbon and a pinch of salt and stir until the toffee starts to thicken
  • Let it cool and drizzle it on top of the cheesecake

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