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Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream

This Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream is everything you want in a fall dessert: creamy, cozy, lightly spiced, and free from refined sugar! It’s easy to make, perfect for sharing, and finished with a billowy swirl of whipped cream infused with warm pumpkin spice. Save it now, bake it this weekend!
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Servings: 12 slices
Author: Teri-Ann Carty
Prep Time: 15 minutes
Chill Time: 7 hours
Total Time: 8 hours

Equipment

Ingredients

Crust Ingredients

  • 285 grams ginger oat cookies approximately 22 cookies, I used these Nairns
  • 6 tbsp butter melted
  • ½ tsp pumpkin spice
  • pinch salt

Cheesecake Filling Ingredients

  • 3 8oz blocks cream cheese room temperature
  • 3 eggs room temperature
  • 1 cup coconut sugar
  • 1½ cup pumpkin puree
  • ½ cup Greek yogurt
  • 1 tsp vanilla
  • 2 tsp pumpkin spice
  • ½ tsp salt

Pumpkin Spice Whipped Cream

  • 1 cup whipping cream
  • 1 tbsp coconut sugar
  • ½ tsp pumpkin spice
  • pinch salt
US Customary - Metric

Instructions

  • Preheat oven to 325 degrees.
  • Place parchment paper down in a 9" springform pan. Grease the sides of the pan well.
  • In a blender, add cookies. Blend until the cookies resemble sand.
  • Add blended cookies to a bowl with melted butter, spice and salt. Mix to combine.
  • Press the crust firmly into and up the sides of the prepared pan. I used a flat bottomed ramekin.
  • Bake for 15 minutes. Allow the crust to cool while you prepare the filling.
  • Once the pan is cool enough to handle, wrap the bottom and the sides with tinfoil.

Filling Instructions

  • To a large bowl, add cream cheese. Beat for 3 minutes until fluffy.
  • Add coconut sugar and beat again for 1 minute.
  • Add eggs, one at a time, beating until batter is light and airy.
  • Add pumpkin puree, vanilla, yogurt, spice and salt and beat until thoroughly combined.
  • Pour batter into now cooled crust.
  • Place cake onto a lined baking sheet and bake for 60-65 minutes.
  • Place cake on wire cooling rack. Run a knife around the edge of the pan to make it easier to release once completely cooled.
  • Leave cake for 1 hour at room temperature before adding it to the fridge for 6-7 hours. Keep the cake in the springform pan.
  • Once you are ready to serve, gently remove springform and slide onto a serving plate.
  • Make your whipped cream by adding the ingredients to a bowl. Use the handheld mixer to whip up your cream. Add to a piping bag and decorate your cake how you see fit.

Notes

  • You can swap out the cookies for graham wafer crumbs. Both work brilliantly.
  • No need for a water bath for this recipe. I wrap the bottom and sides of the pan to ensure there is no leakage!
  • The cheesecake will shrink in size slightly after chilling in the fridge. This is normal!
  • I used coconut sugar to keep this refined sugar free, but feel free to swap it out with brown or white sugar.

Nutrition

Nutrition Facts
Pumpkin Cheesecake with Pumpkin Spiced Whipped Cream
Serving Size
 
1 slice
Amount per Serving
Calories
331
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
16
g
100
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
117
mg
39
%
Sodium
 
315
mg
14
%
Potassium
 
164
mg
5
%
Carbohydrates
 
18
g
6
%
Fiber
 
1
g
4
%
Sugar
 
13
g
14
%
Protein
 
6
g
12
%
Vitamin A
 
5801
IU
116
%
Vitamin C
 
2
mg
2
%
Calcium
 
78
mg
8
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.