4.5 from 92 votes
Pumpkin Cheesecake
The Pumpkin Cheesecake features a walnut crust with cinnamon and sugar, combined with a creamy ricotta and cream cheese filling. Pumpkin puree and a blend of cinnamon and pumpkin spice flavor the filling, which is lightened by whipped egg whites folded in. It is baked in a springform pan and served with a spiced pumpkin whipped cream. This cheesecake offers rich texture and classic autumn spices ideal for dessert lovers who appreciate a rich but airy cheesecake with seasonal flavors.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Chilling Time
1 min
Total Time
2 hrs 15 mins
Servings:
12
Calories:
593 kcal
Course:
Dessert, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 593
% 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.