Pumpkin Cheesecake (To Kill Or Die For) Recipe

Name: Pumpkin Cheesecake (To Kill Or Die For)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup Crushed Ginger Nut Cookies (the Ginger Makes ALL The Difference.); 1/2 cups Flaked Or Shredded Coconut; 1/3 cups Butter; 8 ounces, weight (2 Packets) Softened Cream Cheese; 1/4 cups Sugar (or Sugar Substitute For Diabetics); 1 teaspoon Vanilla Extract (or Paste); 3 whole Eggs; 1-1/2 cup Roasted, Mashed Pumpkin* (See Note); 3/4 teaspoons Cinnamon; 1/2 teaspoons Nutmeg

Servings: persons

1
["* Note: The roasted flavour of the pumpkin lifts this cheesecake into new territory. Butternut pumpkin/squash will do. Roast it WITHOUT sugar or butter. Just cut it up and pop it in a moderate oven until softened.. If you can, look for Queensland Blue, grey pumpkin, or Japanese pumpkin (kabocha).", "1. Preheat oven to 175 C (350 F). In a medium bowl, mix together the crushed ginger bickies, coconut and butter. Press into the bottom and about 1 inch up the sides of a 9"" pan. (I have used a quiche dish.) Bake crust for 10 to 15 minutes in the preheated oven. Set aside to cool.", "2. In a medium bowl, mix together the cream cheese, sugar or sugar substitute and vanilla just until smooth. Keep mixing, adding eggs one at a time, blending well after each egg. Then add the pumpkin and spices.", "3. Spread filling it into the cooled crust. Resist the urge to lower face into the mix for a taste.", "4. Bake for 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing. Chill for at least 4 hours (overnight is best) before serving.", "Serve with thickened blobs of cream (why stop now?) and strong coffee. PERFECT for Thanksgiving, Aussie style."]

511

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

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

You need 10 ingredients. The key ingredients include: 1-1/2 cup Crushed Ginger Nut Cookies (the Ginger Makes ALL The Difference.), 1/2 cups Flaked Or Shredded Coconut, 1/3 cups Butter, 8 ounces, weight (2 Packets) Softened Cream Cheese, and more.

Yes, Pumpkin Cheesecake (To Kill Or Die For) 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!

Pumpkin Cheesecake (To Kill Or Die For)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions