Pumpkin Cheesecake
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This Pumpkin Cheesecake is a not so classic creamy cheesecake infused with just the right amount of pumpkin and ricotta cheese over a walnut crust, served with a dollop of pumpkin whipped cream.
Pumpkin Cheesecake
This pumpkin cheesecake is not your run of the mill cheesecake. It’s different but so delicious. I’ve put lots of thought in every single element of this cheesecake and the end result is incredible.
The walnut crust is nutty, but cake like because we’re not using graham crackers, as in traditional cheesecakes, but flour. I’m also spicing this crust up a bit with some cinnamon which just brings all the flavors together nicely. The cheesecake part is where you’ll notice the big difference. I’m combining ricotta cheese with cream cheese together.
If you’ve never used ricotta in cheesecake before, you have to try it. The ricotta makes the cheesecake much lighter but we still get all the creaminess from the cream cheese. Of course it is a pumpkin cheesecake so there’s lots of pumpkin in the cheesecake batter plus some pumpkin spice.
Finally, our last element of this cheesecake is this wonderful pumpkin whipped cream which also has canned pumpkin, pumpkin spice and a bit of cinnamon. I actually made double the recipe just because I like to add a dollop or so to my morning coffee, who needs Starbucks!! Trust me, it will turn your boring morning coffee into a delicious pumpkin spice latte, eh?
When all these great layers come together, you end up with a wonderful pumpkin cheesecake that will impress your family and friends and will make you love this time of year.
Ingredients In Pumpkin Cheesecake
- Walnut Crust – walnuts or pecans, cinnamon, sugar, butter, flour and a bit of salt.
- Pumpkin Cheesecake – ricotta cheese, cream cheese, both white and brown sugar, eggs, flour, vanilla extract, canned pumpkin, cinnamon, pumpkin spice and a bit of salt.
- Pumpkin Whipped Cream – whipping cream or heavy cream, canned pumpkin, powdered sugar, vanilla extract, pumpkin spice and cinnamon.
How To Make Pumpkin Cheesecake
- 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.
Optional Toppings For Pumpkin Cheesecake
Besides my amazing pumpkin whipped cream there are other toppings you can add. Here are some suggestions:
- Caramel sauce
- Chocolate sauce
- Toasted pecans or walnuts
- Plain whipped cream
- Cinnamon
- Cocoa Powder
How To Keep Your Cheesecake From Cracking
- Make a water bath. A water bath basically means that you place the springform pan in a large pan such as a roasting pan and fill the roasting pan with hot water at least an inch. This method is used because cheesecakes thrive in a humid environment and it prevents the cheesecake from cracking. This method also helps to make the cheesecake extremely smooth and creamy.
- Avoid opening the door while the cheesecake is baking since big cracks are caused by drafts or temperature changes.
- Once the cheesecake is done baking, turn off the oven, open the door and let the cheesecake cool in the oven with the door open.
How To Store Leftover Cheesecake
Store the cheesecake in an airtight container in the fridge for up to 5 days. If you don’t have an airtight container big enough for the cheesecake, wrap it with plastic wrap and it will last up to 3 days in the fridge.
Can You Freeze Cheesecake?
Yes! To freeze your cheesecake, cut it into individual slices and then wrap them in foil or plastic, then place them in freezer plastic bags. It will last 4 to 6 weeks in the freezer.
Thaw your frozen cheesecake slices overnight in the refrigerator. If in a rush, cheesecake slices can be unthawed on the counter in 30 minutes.
More Must Try Delicious Cake Recipes:
- Cheesecake Recipe
- Red Velvet Cheesecake Cake
- Pecan Pie Cheesecake
- Meyer Lemon CheesecakeÂ
- Red Velour Cake
- Zebra Cake
- Tres Leches Cake
- Easy Strawberry Cake
- Chocolate Swiss Roll Cake
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Pumpkin Cheesecake
Prep: 30 mins
Cook: 1 hr 30 mins
Chilling Time: 1 min
Total: 2 hrs 15 mins
Serves: 12
This Pumpkin Cheesecake is a not so classic creamy cheesecake infused with just the right amount of pumpkin and ricotta cheese over a walnut crust, served with a dollop of pumpkin whipped cream.
Equipment
Ingredients
Walnut Crust
- 2 1/2 cups walnuts or pecans
- 1/4 tsp ground cinnamon
- 1/3 cup sugar
- 4 tbsp unsalted butter melted
- 1/4 cup flour
- 1/4 tsp salt
Pumpkin Ricotta Cheesecake
- 1 lb ricotta cheese
- 10 oz cream cheese
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 5 large eggs separated
- 1 1/4 cup all-purpose flour
- 1 tsp vanilla extract
- 15 oz canned pumpkin
- 1 tsp cinnamon
- 2 tsp pumpkin spice
- 1/4 tsp salt
Pumpkin Whipped Cream
- 1 cup whipping cream or heavy cream
- 1/3 cup canned pumpkin
- 1 tbsp powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp 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.
Recipe Notes
- Store the cheesecake in an airtight container in the fridge for up to 5 days. If you don't have an airtight container big enough for the cheesecake, wrap it with plastic wrap and it will last up to 3 days in the fridge.
- To freeze your cheesecake, cut it into individual slices and then wrap them in foil or plastic, then place them in freezer plastic bags. It will last 4 to 6 weeks in the freezer.
- Thaw your frozen cheesecake slices overnight in the refrigerator. If in a rush, cheesecake slices can be unthawed on the counter in 30 minutes.
Nutrition Information:
Serving: 1sliceCalories: 593kcal (30%)Carbohydrates: 51g (17%)Protein: 15g (30%)Fat: 38g (58%)Saturated Fat: 15g (94%)Cholesterol: 157mg (52%)Sodium: 289mg (13%)Potassium: 372mg (11%)Fiber: 4g (17%)Sugar: 32g (36%)Vitamin A: 7415IU (148%)Vitamin C: 2mg (2%)Calcium: 195mg (20%)Iron: 3mg (17%)
ChugMama says
This was excellent!!
brendan freeman says
Excited to make this! But can you tell me about all the flour it calls for in the cake? Is it because you use more pumpkin than most recipes? Thank you.
Nicole Beaulieu says
Yes exactly. The pumpkin will add a lot of moisture to this cake and would result in a runny consistency without the flour.
Karen says
I’ve seen 2 versions of your ricotta cheesecake online. One recipe calls for 1/4 cup flour and 1 tsp. pumpkin spice. The other calls for 1 and 1/4 cups flour and 2 tsp. pumpkin pie spice. Which is correct? I’d love to make this for Thanksgiving.
Nicole Beaulieu says
You may have seen it on someone else’s site. This is the correct version, at least for Jo Cooks.
brendan freeman says
Excited to try this, but I’m wondering about all that flour in it. Is it because you use more pumpkin than a lot of recipes? Thanks.
Nicole Beaulieu says
Yes exactly. Without the flour the cheesecake would have a very runny consistency with all that pumpkin.
Darlene Barber says
Hi. I have this great looking cake in the oven . I am concerned it has too much flour. Is it the correct amount of 1cup and 1/4 cup of flour (1.25 cups) ?
Joanna Cismaru says
Hi Darlene, yes that’s correct. How did it turn out?
Keira Grant says
The crust is epic! I will definitely make again, and use this crust for any cheesecake I’m making. I did have a lot of cracks on the top, but I didn’t really mind. I will try the water bath next time if I have time.
HootieHoo says
Hi there! Love your website.
I was wondering if this recipe called for a water bath for when the filling bakes.
Thank you in advance.
Joanna Cismaru says
I didn’t actually use a water bath, but it’s not a bad idea. The water bath will ensure even baking, and lessening the likelihood of cracking on top. Great idea!
Patt says
I am making it now and I did put the springform pan in a water bath. I am concerned the water will seep into the pan. Did I do it right?
Jo Cooks Team 3 says
You just need to make sure that you have a good quality springform pan. You can test it by pushing the pan down in water before adding the batter to it to see if it leaks!
Amellia says
I made it last week with some amendments and it was delicious 🙂 Thank you
Joseph says
I made this cheesecake yesterday, I just made my own simple pie crust with flour, sugar butter and some almond extract, all else the same as the recipe. It was really delicious, my only complain is that ricotta, stayed in pieces that didn´t incorporated to the batter and therefore the result was not homogenous as the pictures in this recipe, to prevent this, I´ll process it with an electric hand blender next time.
Elaine says
My husband wanted to make an Italian cheesecake and I wanted to make a pumpkin pie so we settled on this. Still in the oven and looks delicious. This may be the perfect Thanksgiving desert.
jo says
LOL Great compromise! Hope you like it. 🙂
Elaine says
I baked the cheesecake for 1 hour at 350 and as it cooled the top began to crack. What did I do wrong?
jo says
Cracking usually happens when you overbeat the batter because additional air gets in.
Vince says
Just made this cake and it looked terrific when it came out of the oven. Not serving it until thanksgiving day. Does it ave to be refrigerated until then?
jo says
Yeah I would definitely refrigerate it, because of the cheese. 🙂
Vince says
Thanh you!
Greg says
This is great
June @ How to Philosophize with Cake says
That looks absolutely divine! especially with a drizzle of chocolate sauce, yummm 🙂 The texture looks perfect!
Claudia | Breakfast Drama Queen says
This looks absolutely amazing! I always use a mixture of ricotta and cream cheeses in my cheesecakes – it creates the best texture. So I’m certain this pumpkin version is right up my alley 🙂
Anne-Marie Freeman says
Hi Jo – what a great recipe – especially as I LOVE ricotta cheesecakes. However – do you think it would work if I cut the sugar in half…or more? Thanks so much 🙂
jo says
Hi Anne-Marie,
You should be able to, I usually already cut the sugar down a bit because I don’t like my desserts too sweet, but give it a try. 🙂
Anne-Marie Freeman says
Good to know! Thanks for your reply. I just wondered if it would alter it ‘technically’!!
Katalina @ Peas and Peonies says
wow wow wow and just WOW! You know Jo, I am crazy for desserts, and these photos are amazing, I just want to close my office and star eating my screen! Love the ricotta addition, make the cake so much denser! Great recipe!
jo says
Thank you Katalina! 🙂
Maureen | Orgasmic Chef says
This cheesecake looks so light and fluffy. I never worry about cracks. If I get a crack, I cover it with whipped cream or chocolate, depending upon the flavor. 🙂
jo says
Thank you Maureen! 🙂
mila furman says
Jo…I must admit…I am not a fan of pumpkin…HOWEVER I am a huge fan of ricotta cheesecakes…and this looks brilliant!!! I am just envisioning the epic flavors I could use with this technique though..and needless to say gorgeous pics!
jo says
Thanks Mila!
Annamaria McDonald says
Looks awesome! Come by and add it to our Blog Party, In The Kitchen Thursdays! Please share the blog party with others, thank you!
http://artbyasm.blogspot.com/2012/11/in-kitchen-thursdays.html
Warmest Regards,
Annamaria
jo says
Thanks Annamaria,
I’ll check it out.