Baked Pumpkin Cheesecake Recipe

Name: Baked Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup digestive biscuit crumbs; 1/2 cup pecans, finely chopped; 1/4 cup firmly packed brown sugar; 60g butter, melted; 750g block PHILADELPHIA Cream Cheese, cubed and softened; 1/2 cup caster sugar; 1/2 cup brown sugar; 1 teaspoon vanilla extract; 3 eggs; 2 tablespoons thickened cream; 1 1/2 cups mashed cooked pumpkin; 1 tablespoon cornflour; 1 1/2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 2 cups sour cream; 2 tablespoons caster sugar; pecan nuts, to garnish; maple syrup, to serve

Servings: persons

3/4 cup digestive biscuit crumbs
1/2 cup pecans, finely chopped
1/4 cup firmly packed brown sugar
60g butter, melted
750g block PHILADELPHIA Cream Cheese, cubed and softened
1/2 cup caster sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
3 eggs
2 tablespoons thickened cream
1 1/2 cups mashed cooked pumpkin
1 tablespoon cornflour
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
2 cups sour cream
2 tablespoons caster sugar
pecan nuts, to garnish
maple syrup, to serve

1
Combine biscuit crumbs, pecans, brown sugar and butter.
2
Press into a greased 24cm (9) springform pan.
3
Chill.
4
Beat the Philly*, sugars and vanilla using an electric mixer, until smooth.
5
Beat in the eggs and cream until well combined.
6
Add the pumpkin, sifted cornflour, spices and salt and mix on a low speed until well mixed.
7
Pour filling into crust and bake at 160C for 50 minutes until just set.
8
Allow to cool 5 minutes.
9
Whisk together the sour cream and sugar then pour over the top.
10
Bake for a further 10 minutes then allow to cool completely in oven with door ajar.
11
Refrigerate 3-4 hours before serving.
12
Serve garnished with pecan nuts and drizzled with maple syrup.

1513

kcal

Calories

119

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3/4 cup digestive biscuit crumbs, 1/2 cup pecans, finely chopped, 1/4 cup firmly packed brown sugar, 60g butter, melted, and more.

Yes, Baked Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Baked Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions