Pumpkin Cheesecake
User Reviews
4.5
Pumpkin Cheesecake
Description
The Pumpkin Cheesecake combines a finely ground walnut crust spiced with cinnamon and a smooth pumpkin ricotta cheesecake filling. The crust is pressed into a springform pan and chilled before baking, forming a firm base. The filling blends ricotta and cream cheese with pumpkin puree and a medley of cinnamon and pumpkin spices. The dry ingredients and eggs are carefully mixed, with whipped egg whites folded in for a light texture. Baking develops a creamy, dense yet airy center.
Top the cheesecake with pumpkin whipped cream flavored with powdered sugar, vanilla, pumpkin pie spice, and cinnamon, which complements the dense texture with a smooth, spiced topping. The cheesecake suits fall celebrations and pairs well with coffee or tea.
For storage, keep the cheesecake airtight in the refrigerator for up to five days. Individual slices freeze well for up to six weeks when wrapped properly and can be thawed overnight. These storage tips help maintain quality and flavor over time.
Ingredients
Walnut Crust
- 2½ cups walnuts or pecans
- ¼ teaspoon ground cinnamon
- ⅓ cup sugar
- 4 tablespoon butter melted, unsalted
- ¼ cup flour
- ¼ teaspoon salt
Pumpkin Ricotta Cheesecake
- 1 pound ricotta cheese
- 10 ounce cream cheese
- ½ cup granulated sugar
- ¾ cup light brown sugar
- 5 large egg separated
- 1¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- 15 ounce pumpkin canned
- 1 teaspoon cinnamon
- 2 teaspoon pumpkin spice
- ¼ teaspoon salt
Pumpkin Whipped Cream
- 1 cup whipping cream or heavy cream
- ⅓ cup pumpkin canned
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
Instructions
- Make the crust: Add the walnuts, cinnamon, sugar, butter and flour to a food processor and pulse until everything is well mixed together and the walnuts are finely ground. Spread this walnut mixture over the bottom of a 9-inch springform pan, pressing down to cover the entire surface and a little bit up the side. Refrigerate for 1 hour.
- Preheat the oven to 350 F degrees.
- Mix the egg whites: In your mixer, whisk the egg whites until stiff peaks form. Place in a bowl and set aside.
- Make the cheesecake batter: In a large bowl combine the flour, salt, brown sugar, granulated sugar, cinnamon, pumpkin spice and set aside. To the bowl of your mixer add the ricotta cheese and cream cheese and mix together until smooth. Add the pumpkin and mix until well incorporated. Add the egg yolks, vanilla extract and mix well. Mix in the dry ingredients until well incorporated. Gently fold in the whipped egg whites, a third at a time.
- Bake: Pour the pumpkin cheese mixture into the cake pan over the walnut crust and bake an hour to an hour and a half. It really depends on your oven. You need to bake it until the center is firm. Cool completely before slicing into it.
- Make the whipped cream: Add the whipping cream to the bowl of your mixer and mix until it forms soft peaks. Whisk in the pumpkin puree, vanilla, cinnamon, powdered sugar and pumpkin pie spice. Add the whipped cream topping to the cheesecake and serve.
Notes
- Refrigerate the cheesecake in an airtight container for up to 5 days to keep it fresh.
- If storing in a large container isn’t possible, wrap the cheesecake tightly in plastic wrap, good for up to 3 days in the fridge.
- Freeze individual slices wrapped in foil or plastic for 4 to 6 weeks for convenient storage.
- Thaw frozen cheesecake slices overnight in the fridge or, if needed, on the counter for about 30 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 593 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 593kcal | 30% |
| Carbohydrates | 51g | 17% |
| Protein | 15g | 30% |
| Fat | 38g | 58% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 157mg | 52% |
| Sodium | 289mg | 12% |
| Potassium | 372mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 32g | 64% |
| Vitamin A | 7415IU | 148% |
| Vitamin C | 2mg | 2% |
| Calcium | 195mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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