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It’s officially hosting season, and I, for one, am thrilled! We just passed Canadian Thanksgiving, and it was such a blast. I absolutely loved being with my family, sharing good food and lots of laughs. If you’re into hosting like I am, this recipe is for you! Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream?! Said WHO!? It’s beyond delicious and absolutely perfect for fall and winter.
If you love pumpkin, you are in for a treat because this pumpkin cheesecake is out of this world good and packed with pumpkin flavours. Every October, pumpkin steals the show every fall and for good reason. I’ve been making pumpkin recipes forever; hello to the most insanely delicious pumpkin brownies and say good morning to the pumpkin granola (duh). pumpkin bread? Yeah, I’ve got that too! I just love how versatile pumpkin is, from sweet to savoury. If you can believe it or not, I actually have more pumpkin recipes up my sleeve for this month, so make sure you’re tuned in and subscribed to my newsletter!
Look, I know that desserts are supposed to be that special thing you have where you don’t care about how healthy it is, but when you love dessert as much as I do, you have to think about it! I’ve gone ahead and made this pumpkin cheesecake refined sugar free by using coconut sugar and low sugar cookies for the crust. I know it’s hard to pass up on dessert if you’re watching your sugar intake, but you can rest easy, this one is a goodie!
There are a couple of different ways you can make this cake. One way is with a stand mixer. That’s a good idea, but most of us don’t have an expensive stand mixer in our kitchens. I went with a hand mixer to get this cheesecake as smooth as can be. I am so obsessed with my new cordless mixer from Zwilling. I stopped using my old one because the cord made it annoying to navigate while making my videos. This powerful mixer gets the job done and done so efficiently, you’ll surprise yourself!! If you’ve been thinking about an upgrade, this is that. You’ll be so happy you did! Alright folks, onto the cheesecake!
You only need a few real-food ingredients to pull this recipe together. Each element plays an essential role in creating the rich, spiced flavour and silky texture of this fall dessert.
Making cheesecake is actually easier than you might think. While a little time consuming, the actual process is quite passive and lots of fun to explore! Follow these easy recipes and you’ll be sharing a pumpkin cake with those you love in no time!
Preheat your oven to 325°F. Line the base of a 9-inch springform pan with parchment and grease the sides. Blend the ginger oat cookies in a blender until they resemble fine crumbs. Mix with melted butter, pumpkin spice, and salt, then press the mixture firmly into the base and up the sides of your pan. Bake for 15 minutes, then let it cool completely.
In a large bowl, beat the room-temperature cream cheese until fluffy (about 3 minutes). Add the coconut sugar and beat again. Add eggs one at a time, then fold in the pumpkin purée, Greek yogurt, vanilla, pumpkin spice, and salt. Mix until smooth.
Pour the filling into the cooled crust. Wrap the outside of the springform pan tightly in foil to prevent leakage. Bake for 60–65 minutes, until the centre is just set. Run a knife around the edges to prevent cracking, then let it cool at room temperature for 1 hour. Chill in the fridge (still in the pan) for 6–7 hours or overnight.
Whipped cream is easy to make and oh-so rewarding. Add the cream, pumpkin spice, coconut sugar, and salt to a mixing bowl. Use a hand mixer to whip until soft peaks or stiff peaks form, depending on your preference. Transfer to a piping bag and decorate the chilled cheesecake before serving.
For a soft dollop, whip just until soft peaks form. For a firmer pipeable texture, go a bit longer until stiff peaks form. Either way, it will hold beautifully on this chilled cheesecake.
Store the cheesecake in the fridge (covered) for up to 5 days. If you want to freeze it, wrap it tightly in plastic and foil, and store it for up to 1 month. Let it thaw in the fridge overnight before serving.
Now, depending on how you feel about whipped cream (I can only assume wonderfully), you’re either going to be excited about the leftover or you’re going to empty out that piping bag on the cheesecake. Regardless your vibe, leftover pumpkin whipped cream is not a real problem because there are SO MANY ways to enjoy it! Add a dollop to your morning coffee or chai latte for a cozy, spiced twist. It’s also delicious spooned over waffles, pancakes, or oatmeal for an easy fall breakfast upgrade. You can even freeze the whipped cream in small dollops and drop them into hot drinks throughout the season.
I cannot think of a single reason not to love this cake from the tip of the whipped cream to the cookie crumble; it’s absolute perfection. This cheesecake is smooth, rich, and ultra creamy, with the perfect balance of spice and sweetness. It’s made without refined sugar and features a deeply spiced gingersnap crust that adds warmth and crunch. Topped with a cloud of pumpkin whipped cream, it’s a festive dessert that feels special enough for the holidays, yet simple enough to enjoy anytime during the fall.
Can I make this cheesecake ahead of time? Yes! This cheesecake needs to chill, so it’s the perfect make-ahead dessert.
Do I need a water bath? Nope. Wrapping the pan in foil and baking as-is works just fine.
What’s the best crust for pumpkin cheesecake? I love a spiced cookie crust, but graham crackers work beautifully as well.
Don’t forget to leave a rating and review below and share your experience! I would love to know how yours turned out and who you shared it with. Try these fabulous desserts next:
Caramel Apple Upside Down Cake
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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