Delicious Pumpkin Cheesecake

Delicious Pumpkin Cheesecake


408 people made this

It seems like there are a lot of ingredients, but this delicious cheesecake is worth the effort. Enjoy!


Serves: 12 

  • Biscuit base
  • 75g plain sweet biscuits, crushed
  • 1/2 cup (60g) ground pecans
  • 1 1/2 tablespoons caster sugar
  • 1 1/2 tablespoons light brown sugar
  • 75g butter
  • Cheesecake
  • 3/4 cup (185g) caster sugar
  • 175g fresh peeled cooked pumpkin, pureed
  • 3 egg yolks
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground mace
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 600g cream cheese
  • 4 1/2 tablespoons caster sugar
  • 1 egg
  • 1 egg yolk
  • 2 tablespoons thick 45% cream
  • 1 tablespoon cornstarch
  • 1/2 teaspoon vanilla essence

Preparation:20min  ›  Cook:55min  ›  Ready in:1hour15min 

  1. Preheat the oven to 180 degrees C.
  2. Combine the biscuit crumbs, ground pecans, caster sugar, brown sugar and the melted butter in a bowl and mix well. Firmly press mixture into one 23cm springform pan with a removable base.
  3. Combine caster sugar, pumpkin, egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well and set aside.
  4. Beat cream cheese with until light and fluffy; gradually add caster sugar and mix well.
  5. Add the whole egg, remaining egg yolk and the cream, beating well. Add cornstarch and vanilla, beat until smooth. Add pumpkin mixture and mix well. Pour mixture into the prepared pan.
  6. Bake in preheated oven 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 chill in fridge.

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Reviews (5)


Altered ingredient amounts. I followed another reviewers suggestion and made sure the cream cheese and eggs were at room tempature. I made the cheesecake 2 days ahead and it was perfect. I cooked it with a tin of water under the cake to prevent cracks. I put pecans on the top edge like the picture and made the pecan glaze as suggested. I didn't add the glaze until right before serving. I omited the vanilla and lemon extracts and the flavour was perfect. I entered the cheesecake into a baking contest and it won the grand overall prize. The cake is gorgeous! - 18 Jul 2008


I make cheesecake all the time and this, topped with maple pecan glaze from another recipe, was voted the best ever by my friends. A nice change of pace for autumn, or anytime really. The glaze: Simmer 225ml double cream with 180ml maple syrup for about 20 min; stir in 75g chopped pecans and chill. - 18 Jul 2008


Excellent Cheesecake!! Very creamy with just a hint of pumpkin flavour. Perfect combination. The only change I made was to add a soured cream topping. The topping consists of: 450ml soured cream, 5 tbsp caster sugar and 1 tsp vanilla extract mixed together in small bowl. Spread over surface of warm cheesecake. Bake for 5 additional minutes. - 18 Jul 2008

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