Pumpkin Cheesecake - Holiday Pumpkin Cheesecake

Name: Pumpkin Cheesecake - Holiday Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 graham crust for 8 inch springform pan; 1 can (20 oz (560 grm).) crushed pineapple in juice; 1 can (16 oz (448 grm).) solid pack pumpkin; 1 cup (225 ml) packed golden brown sugar; 3 eggs, beaten; 1 tsp (5 ml) ground cinnamon; 1/2 tsp (2 ml) ground ginger; 1 envelope unflavored gelatin; 2 pkg (8 oz (224 grm).) cream cheese, softened; 1 tbsp (15 ml) vanilla extract; 1 cup (225 ml) miniature marshmallows; 1/2 cup (125 ml) whipping cream, whipped

Servings: persons

1 graham crust for 8 inch springform pan
1 can (20 oz (560 grm).) crushed pineapple in juice
1 can (16 oz (448 grm).) solid pack pumpkin
1 cup (225 ml) packed golden brown sugar
3 eggs, beaten
1 tsp (5 ml) ground cinnamon
1/2 tsp (2 ml) ground ginger
1 envelope unflavored gelatin
2 pkg (8 oz (224 grm).) cream cheese, softened
1 tbsp (15 ml) vanilla extract
1 cup (225 ml) miniature marshmallows
1/2 cup (125 ml) whipping cream, whipped

1
Graham cracker crust should cover bottom and 1 1/2 inches up sides of springform pan.
2
Bake in 350 degree (175 C.) F. oven for 10 minutes.
3
Drain pineapple well pressing out juice with back of spoon.
4
Reserve 3/4 cup (175 ml) juice.
5
Cover pineapple and refrigerate.
6
Combine juice with pumpkin, sugar, eggs, spices and gelatin in medium saucepan.
7
Cover and simmer gently 30 minutes, stirring occasionally.
8
Beat cream cheese and vanilla until fluffy.
9
Gradually beat in warm pumpkin mixture until well blended.
10
Pour into prepared springform pan.
11
Cover, refrigerate overnight.
12
Remove sides from pan.
13
Place cheesecake on serving plate.
14
Fold pineapple and marshmallows into whipped cream.
15
Spoon on top of cheesecake.

866

kcal

Calories

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 12 ingredients. The key ingredients include: 1 graham crust for 8 inch springform pan, 1 can (20 oz (560 grm).) crushed pineapple in juice, 1 can (16 oz (448 grm).) solid pack pumpkin, 1 cup (225 ml) packed golden brown sugar, and more.

Yes, Pumpkin Cheesecake - Holiday 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!