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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

Serving: 1slice | Calories: 331kcal | Carbohydrates: 18g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 315mg | Potassium: 164mg | Fiber: 1g | Sugar: 13g | Vitamin A: 5801IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg

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