Name: Pumpkin Cheesecake
Prep time: 30 min
Total time: 1 h
Yield: serves: 12 people
Cuisine: Ameriška
Ingredients: 280 g (10 oz) crushed butter cookies; 80 g (1/3 cup) brown butter; 150 g (5.3 oz) unsalted butter; 1 tsp cinnamon powder; 950 g (2.1 pounds) cream cheese; 100 g (1/2 cup) sugar; 150 g (3/4 cup) brown sugar; 1 tbsp Pumpkin Spice Mix; 450 g (1 pound) Simple Pumpkin Puree; 5 eggs; 2 tbsp cornstarch; 1 tbsp all-purpose flour

Pumpkin Cheesecake

Although October is almost over, there’s still time to make one of the best autumn-inspired cheesecakes — pumpkin cheesecake! Creamy, aromatic, and lightly spiced, it’s the perfect treat that captures the warmth of cozy fall evenings. If you haven’t tried it yet, now’s the perfect time! In this recipe, you’ll find everything — from an easy cookie crust to a smooth pumpkin filling, plus practical baking and decorating tips to make your pumpkin cheesecake look and taste professional. Toward the end of October, you can even give it a festive twist with some fun Halloween-themed decorations, turning this lovely autumn dessert into a delightfully spooky flavor bomb.

Impressive creamy autumn dessert

For the best results, follow the tips for decoration, storage, and serving — and don’t forget, cheesecake is often even better the next day when the flavors fully come together. Here are the top qualities of this recipe:

Easy-to-make crust: Just mix crushed cookies with butter, and you’re already on your way to success.
Creamy and moist: Pumpkin makes the cheesecake wonderfully soft and slightly moist, without being too sweet.
Aromatic spices: Cinnamon, nutmeg, and ginger create that classic “pumpkin spice” flavor that never disappoints.
Simple preparation: Even though it looks like something from a bakery, it’s actually very easy to make — no fuss required.
Stores well: Keeps in the fridge for several days.
Customizable decoration: Top it with whipped cream, salted caramel, or spooky sweet toppings for Halloween.

Tips and Tricks

This pumpkin cheesecake is the perfect combination of autumn flavors and creamy texture. It’s ideal for family lunches, festive occasions, or simply as a treat with your afternoon coffee. If you want to impress your friends and family, this is a recipe you don’t want to miss. Follow these tips for an extra wow effect:

For a more striking look, sprinkle the top with cinnamon or grated dark chocolate.
If you have a sweet tooth, add some caramel sauce or whipped cream.
The cheesecake tastes even better the next day, as the flavors blend beautifully

Storing

You can store the pumpkin cheesecake in the refrigerator for up to 5 days. To keep it fresh and creamy, always store it in a closed container or cover it with plastic wrap.

Before serving, take it out of the refrigerator and let it sit at room temperature for about 1 hour. This makes the cheesecake creamier and more flavorful. We recommend preparing it a day in advance for the best taste.

How to make this Pumpkin Cheesecake at home (video)

Check out this short video to help you easily make pumpkin cheesecake at home.

Next, try these delicious pumpkin or squash recipes

Made in paid collab with Lidl Slovenija d.o.o. k.d.

Ingredients

cookie crust

280 g (10 oz) crushed butter cookies

80 g (1/3 cup) brown butter

150 g (5.3 oz) unsalted butter

1 tsp cinnamon powder

pumpkin cream

950 g (2.1 pounds) cream cheese

100 g (1/2 cup) sugar

150 g (3/4 cup) brown sugar

1 tbsp Pumpkin Spice Mix

450 g (1 pound) Simple Pumpkin Puree

5 eggs

2 tbsp cornstarch

1 tbsp all-purpose flour

Tools and equipment

26 cm (10 inch) pan with removable bottom

bowl

spatula

parchment paper

deep baking pan

electric mixer

METHOD

preparation

Place the oven rack in the center and preheat the oven to 180 °C (350 °F). Grease a 26 cm (10 inch) pan with removable bottom with butter on the bottom and sides, and optionally line it with parchment paper.
cookie crust

In a bowl, combine the crushed butter cookies, brown sugar, melted butter, and ground cinnamon. Spread the mixture evenly over the bottom and sides of the round baking pan. Press it down firmly — you can use the bottom of a glass to help. Place it in the preheated oven and bake for 10 minutes at 180 °C (350 °F). Remove from the oven and set aside to cool to room temperature.
pumpkin puree

If using homemade puree. Cut the pumpkin into smaller pieces and spread them on a baking tray lined with parchment paper. Bake in the oven at 180 °C (350 °F) for 45–50 minutes, or until the pumpkin is completely soft. Then mash it into a smooth, thick puree.
cream

Place the cream cheese, both sugars, and the spice mixture into a stand mixer bowl or a large mixing bowl. Beat on medium speed for 2 minutes until all the ingredients are well combined. Add the pumpkin puree and mix until smooth and even. Lightly beat the eggs and add them to the mixture along with the cornstarch and all-purpose flour. Gently fold everything together until uniform, then pour over the cooled cookie crust.
bake

Place a deep baking pan filled with hot water at the bottom of the oven to create steam while baking. Position the cheesecake in the center of the oven and bake at 180 °C (350 °F) for 45–50 minutes. The center should still jiggle slightly while the edges remain set. Turn off the oven, open the oven door, and let the cheesecake sit inside for 10 minutes. Remove it from the oven and allow it to cool to room temperature, then refrigerate for at least 3 hours or overnight. Remove the springform pan and let the cheesecake sit at room temperature for at least 30 minutes before serving.
decorate and serve

Decorate the pumpkin cheesecake with whipped cream, then optionally sprinkle a little spice mixture on top. For a festive touch, you can also add some chocolate balls for Halloween.

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Pumpkin Cheesecake