Pumpkin Cheesecake

Cheesecake and pumpkin are two of my favorite things so I decided to combine the two and make pumpkin cheesecake!

Crust Ingredients

  • 2 cups of Biscoff or graham cracker cookies crushed
  • 5 Tbs butter
  • 2 Tbs sugar

Cheesecake Ingredients

  • 4 cups ricotta
  • 1 cup pumpkin purée
  • 1 cup sugar,
  • 5 eggs
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1.5 tsp ground ginger
  • 1/2 tsp nutmeg 1/4 tsp ground cloves
  • 1 tsp vanilla extract 

Pumpkin Maple Topping Ingredients

  • 2 tbsp butter
  • 1/4 cup pumpkin purée
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/2 cup maple syrup
  • 1 cup sour cream


  1. Combine crushed Biscoff cookies, melted better and sugar. Mix together. 
  2. In a greased spring form pan press crust mixture firmly to form the crust. 
  3. Pre-bake crust at 300F for 8 minutes. 
  4. Meanwhile to make the cheesecake, in a mixer combine sugar and eggs. 
  5. Add your spices and vanilla extract. Mix until combined. 
  6. Add the ricotta and pumpkin purée.
  7. Once mixture is smooth, pour over the pre-baked crust. Let the cheesecake settle for 5 minutes before placing in the oven. 
  8. Bake at 350F for an 1 hour and 10 minutes. 
  9. Open the oven door once baked, keep cheesecake in oven for an additional 30 minutes with the door open. This allows for a slow cool to prevent cracking. 
  10. While the cheesecake cools combine butter, pumpkin purée, pumpkin pie spice, salt, and maple syrup. Bring to a boil and simmer for about 5 minutes until thickened. 
  11. Allow the the mixture to cool and then add in sour cream. 
  12. Once the cheesecake is cool and the pumpkin maple topping and enjoy!

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