Baked Pumpkin Cheesecake Recipe: 3 Easy Ideas

Pumpkin cheesecake is a rich, baked dessert that blends pumpkin puree and warm spices into a classic cream cheese filling on a crisp biscuit base. It looks impressive on the table, but the method suits total beginners and can be made a day ahead. Expect a smooth, dense filling with gentle pumpkin flavour, not an overpowering one.

In this guide you’ll find three baked pumpkin cheesecake recipes to try: an easy vanilla version for beginners, a low carb keto option, and a maple glazed showstopper finished with pecans and a maple drizzle.

How to Store Pumpkin Cheesecake

Pumpkin cheesecake will keep for up to 5 days in the fridge. Wrap it loosely rather than airtight. You can also freeze it for up to two months.

Below are three of the best baked pumpkin cheesecake recipes to try: an easy classic, a low carb keto version, and a maple glazed showstopper. Use a digestive biscuit or vanilla biscuit crumb crust, or a ready-made one to save time.

Make sure you’re using a culinary pumpkin rather than a carving one; our guide to pumpkin varieties: carving vs eating explains the difference. Serve each slice plain or with a spoonful of whipped cream on top.

Easy Pumpkin Cheesecake with Vanilla

Let’s start with this tasty pumpkin cheesecake recipe. It’s easy enough for baking beginners to make. If you want to switch the digestive biscuit crumbs for crushed chocolate wafer biscuits, vanilla biscuits or even ginger nut biscuit crumbs, go for it!

This recipe uses tinned pumpkin puree, but you can cook down your own instead; our guide on how to pick the perfect pumpkin will help you choose one suited to baking, not a carving variety.

You don’t have to use the water bath in this recipe if you’d rather skip it; if the top cracks while baking, just cover it with whipped cream. No pumpkin pie spice in the cupboard? Use a pinch each of nutmeg, cinnamon and ginger instead.

Ingredients:

For the Crust:

• 200g caster sugar
• 200g digestive biscuits, crushed
• 85g melted unsalted butter
• 1 tsp pumpkin pie spice

For the Cheesecake:

• 200g caster sugar
• 55g light brown sugar
• 900g cream cheese, softened
• 3 large eggs
• 80ml double cream
• 425g tinned or homemade pumpkin puree
• 1 tbsp pumpkin pie spice
• 2 tsp vanilla extract

Method:

1. First preheat the oven to 180C (fan 160C).
2. Line a 23cm springform tin with foil, then spritz with cooking spray.
3. Combine the ingredients for the crust.
4. Press the mixture over the base of the tin and about 1cm up the sides.
5. Bake for 7 minutes, then cool on a wire rack for 10 minutes.
6. Meanwhile, put the cream cheese and both sugars in a bowl and beat for 3 minutes until fluffy.
7. Mix in the pumpkin, double cream and eggs.
8. Once combined, stir in the pumpkin pie spice and vanilla.
9. Pour the filling into the crust once it has cooled.
10. Put the tin with the cheesecake into a larger roasting tin and pour boiling water into the outer tin, about halfway up the sides.
11. Put both tins into the oven and cook for an hour.
12. Open the oven door slightly and turn off the heat.
13. Leave the cheesecake inside for an hour, then move the tin to a wire rack to cool completely.
14. Refrigerate for at least 6 hours, then serve with whipped cream.

Keto Pumpkin Pie Cheesecake

Want to enjoy homemade cheesecake without the carbs? Then you’ll love this keto pumpkin cheesecake recipe. Swap the ground almonds for ground walnuts if you prefer.

This recipe makes 9 slices, each with just 6g net carbs, making it a good low carb pumpkin cheesecake for keto eaters. It’s wonderful served with unsweetened whipped cream.

Ingredients:

For the Crust:

• 100g ground almonds (almond flour)
• 28g butter
• 15g powdered erythritol
• ½ tsp pumpkin pie spice

For the Filling:

• 450g cream cheese, softened
• 245g pumpkin puree
• 120g powdered erythritol
• 1 tsp pumpkin pie spice
• 1 tsp vanilla extract
• 2 large eggs, at room temperature

Method:

1. Preheat the oven to 160C (fan 140C).
2. First make the crust: combine the erythritol with the melted butter.
3. Mix in the pumpkin spice and ground almonds.
4. Press the mixture into a greased or parchment lined 20cm square tin.
5. Bake for 10 minutes, then let it cool.
6. Beat the cream cheese and erythritol to make the filling.
7. Mix in the eggs, vanilla, spice and pumpkin until everything is well combined.
8. Spoon this filling mixture into the cooled crust.
9. Bake until the middle is dry but still a little wobbly and the edges are firm.
10. This will take about 40 minutes.
11. Let it cool for 15 minutes.
12. Cover with foil and refrigerate for at least 6 hours, then slice and serve.

Maple Pumpkin Cheesecake

This cheesecake boasts the warm, sweet flavour of maple syrup. It’s a wonderful dessert for the autumn months. Since it’s a key ingredient, use a good quality maple syrup here.

Ingredients:

For the Crust:

• 125g digestive biscuits, crushed
• 55g melted butter
• 50g light brown or caster sugar

For the Filling:

• 425g pumpkin puree
• 397g condensed milk (1 tin)
• 60ml maple syrup
• 3 large eggs
• 1 tsp ground nutmeg
• 1½ tsp ground cinnamon
• 675g cream cheese, at room temperature
• ½ tsp salt

For the Glaze:

• 240ml double cream
• 50g chopped pecans
• 180ml maple syrup

Method:

1. First preheat the oven to 160C (fan 140C).
2. Mix the digestive biscuit crumbs with the butter and sugar to make the crust.
3. Press it into a 23cm springform tin.
4. Next, beat the cream cheese.
5. Once it’s fluffy, mix in the condensed milk.
6. Now add the eggs, pumpkin, cinnamon, nutmeg, maple syrup and salt.
7. Pour this mixture on top of the prepared crust.
8. Bake for 75 minutes, or until the middle is nearly set.
9. Let the maple pumpkin cheesecake cool for an hour.
10. Cover it and refrigerate for at least 4 hours.
11. Add the double cream and maple syrup to a pan and bring the mixture to the boil.
12. Boil the mixture for about 18 minutes, or until thick, stirring every now and then.
13. Now stir in the chopped pecans, then cover and chill.
14. When you’re ready to serve it, spoon some of the maple glaze over the top.

These pumpkin cheesecake recipes are all a little different, so pick whichever appeals to you most; they’re all excellent. If you enjoyed baking with pumpkin, try our pumpkin bread recipes, pumpkin cookie recipes or pumpkin muffin recipes next.