Pumpkin Cheesecake

Today I share with you the BEST pumpkin cheesecake! This baked cheesecake is dense with intense pumpkin flavor. It has the perfect amount of spices to give it a special touch that will win you over.

I take you step by step through this easy homemade cheesecake recipe that is made with pureed pumpkin and a delicious blend of spices. It’s easy and it tastes amazing. THIS CAKE is the best way to impress your guests this fall!

Most people think that baked cheesecake is difficult to make. Today I’m going to show you that if you follow our step-by-step instructions, it’s easy. This cheesecake only takes about 15 minutes to mix up. There is no need to get out an electric mixer or any other special utensils. Easy, seasonal and delicious recipe, like the ones we like to share the most! An unforgettable flavor and texture that I recommend you try even just once to discover aromas and spices that you may never have tasted before.

This cake is baked in a bain-marie. In fact, this is perhaps the only peculiarity of this recipe, because everything else you will see is very simple. The key to preventing your cheesecake from cracking is to bake it in a bain-marie. It gives the absolute best texture and will help make the cake smooth on top. It also helps the cheesecake cook evenly.

It’s best to let a cheesecake sit in the refrigerator overnight to fully set. Since it takes a long time to bake and just set, I recommend doing it at least the day before you serve it.

Store the cheesecake in an airtight container in the refrigerator. Cheesecake actually tastes best when it’s not too cold, so let it sit for about 20 minutes before serving to allow it to adjust to room temperature.

If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so they can see them. I love reading and seeing your creations!!

Sweet dreams,


Pumpkin Cheesecake

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Cheesecake American
By Raquel Ramos Serves: 12
Prep Time: 15 min Cooking Time: 1h 10min

Today I share with you the BEST pumpkin cheesecake! This baked cheesecake is thick with intense pumpkin flavor. It has the perfect amount of spices to give it a special touch that will win you over.


  • 200g Speculoos crackers (or any other spiced cracker)
  • 1 tablespoon cocoa powder
  • 80 g butter, melted
  • 1 spoon of sugar
  • 600 g cream cheese (room temperature)
  • 250 g brown sugar
  • 1 teaspoon vanilla extract
  • 400 g pumpkin puree (pumpkin cooked or baked and mashed)
  • 1 teaspoon of cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon of cloves
  • 280 g sour cream at room temperature (or Greek yoghurt)
  • 3 eggs at room temperature



Grease an unmoldable mold of about 22 cm in diameter and reserve.


Preheat the oven to 170ºC.


To prepare the base, in a medium bowl, mix the crushed cookies, melted butter and cocoa until you get a uniform dough.


Press the dough into the bottom of the springform pan. Bake the base for about 6 minutes or until toasted. Let the base cool completely.


Wrap the outside of the springform pan with two layers of aluminum foil to make sure no water gets inside.


To prepare the cheesecake, pour the cream cheese into a large bowl.


Using a whisk, beat the cheese until smooth. Add the sugar, vanilla extract, and pumpkin and mix until incorporated.


Add the cinnamon, nutmeg and cloves. Add the sour cream and mix until incorporated. Add the eggs to the cream cheese mixture and beat until well combined. You don't need to beat too much.


Pour the dough into the removable mold with the precooked cookie base.


Tap the mold on your work surface 4-5 times. This will help bring air bubbles to the top of the cake. Let the mixture sit for about 10 minutes. This will help your cheesecake have a nice thick texture.


Preheat the oven again to 170ºC. For water to boil and fill a baking tray. Place the cheesecake mold in a bain-marie inside the tray. The water should cover more or less up to half of the mold. Make sure it's well covered with aluminum foil.


Bake for 60 minutes. Do not open the oven door at any time during baking. With the oven off and without opening the door, let the cheesecake rest for 5 hours.


After that time, remove from the oven, remove the mold from the bain-marie and refrigerate the cheesecake without unmolding it overnight.


The next day, unmold and serve with whipped cream to taste.


  • 455 Calories
  • 41g Carbohydrates
  • 31g Fat
  • 1g Fiber
  • 6g Protein
  • 17g Saturated fat
  • 328mg Sodium
  • 30g Sugar


Calories displayed are based on cheesecake cut into 12 pieces, with 1 serving being 1 piece of cheesecake. Since different brands of ingredients have different nutritional information, the calories shown are only an estimate. **I am not a dietitian and recommend that you seek out a nutritionist for accurate nutritional information.**

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