Pumpkin Harvest Cheesecake Recipe

Name: Pumpkin Harvest Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup chocolate wafer crumbs; 1/3 cup pecans (finely chopped); 3 tablespoons butter (melted); 1 1/2 cups canned pumpkin; 3 eggs (at room temp); 1/2 cup brown sugar (firmly packed); 1 1/2 teaspoons cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon nutmeg; 3 (250 g) packages Philadelphia Cream Cheese (softened); 1/2 cup sugar; 1 tablespoon cornstarch

Servings: persons

3/4 cup chocolate wafer crumbs
1/3 cup pecans (finely chopped)
3 tablespoons butter (melted)
1 1/2 cups canned pumpkin
3 eggs (at room temp)
1/2 cup brown sugar (firmly packed)
1 1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
3 (250 g) packages Philadelphia Cream Cheese (softened)
1/2 cup sugar
1 tablespoon cornstarch

1
Pre heat oven to 350u00b0F.
2
CRUST:.
3
Combine first 3 ingredients and press onto bottom of a 9 inch springform pan and bake for 10 minutes.
4
FILLING:
5
Whisk together pumpkin, eggs, brown sugar, and spices in medium bowl
6
In larger bowl with electric mixer beat cream cheese, sugar and cornstarch. Blend in pumpkin mixture and stir well.
7
Pour over crust and bake 50 - 55 minutes or until centre is just set.
8
Remove from oven and run knife around rim of pan. Cool thoroughly at room temperature. Refrigerate overnight.
9
Can be drizzled with some melted semi sweet chocolate . Just pipe a random pattern on top of cake using a baggie with a small hole in corner to pipe out and sprinkle with some crushed pecans on top. Around cake sides you can line up whole pecans.

968

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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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: 3/4 cup chocolate wafer crumbs, 1/3 cup pecans (finely chopped), 3 tablespoons butter (melted), 1 1/2 cups canned pumpkin, and more.

Yes, Pumpkin Harvest 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!

Pumpkin Harvest Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions