Pumpkin cheesecake



35 min


2 hrs



* PLUS 8 hr cooling time
Pumpkin cheesecake

Photo, Erik Putz.

Everyone's favourite fall gourd can be used for so much more than just pie (though, that's delicious too!)


  • 2 cups graham-cracker crumbs
  • 1/3 cup butter , softened
  • 2 3/4 cups canned pumpkin purée
  • 3 250-g pkg cream cheese , softened
  • 1 2/3 cups granulated sugar
  • 4 tsp all-purpose flour
  • 1 1/2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • pinch ground allspice or cloves
  • 2 tsp vanilla
  • 1/4 tsp salt
  • 4 eggs
  • 1/2 cup 35% cream

Bourbon Whipped Cream

  • 1 cup 35% cream
  • 2 tbsp icing sugar
  • 1 tbsp bourbon


  • PREHEAT oven to 325F. Insert the base of a 9-in. springform pan, lip-side down. Lightly spray with oil, then line bottom with parchment.
  • STIR graham crumbs and butter in a medium bowl until moist. Press firmly over bottom of prepared pan. Bake until golden brown, 20 min. Let cool.
  • WRAP outside of pan with a large square of heavy-duty foil, wrapping all the way up the side of the pan. Repeat with a second piece of foil. Place in a roasting pan.
  • PLACE 3 layers of paper towel on a baking sheet. Spread pumpkin, then top with 3 more layers of paper towel, pressing down to absorb liquid. Discard top paper towels, then repeat with 3 more layers. Transfer purée to a bowl (it should measure 2 cups).
  • BOIL a kettle of water. Beat cream cheese and granulated sugar in a large bowl, using an electric mixer on medium, until smooth. Beat in pumpkin, flour, spices, vanilla and salt, scraping sides with a spatula. Beat in eggs, 1 at a time, just until combined. Add 1/2 cup cream and beat until smooth. Pour cheese mixture over crust. Pour enough boiling water into roasting pan to come almost halfway up side of prepared pan.
  • BAKE until filling is almost set when springform pan is jiggled, about 1 hr 25 min. Remove from oven and run a hot paring knife around inside of pan to help prevent cracking. Let stand until water cools, about 30 min. Remove pan from water and discard foil. Cool completely, about 1 hr 30 min. Cover with plastic wrap and refrigerate until chilled, at least 6 hr or overnight.
  • BOURBON Whipped Cream: Beat 1 cup cream with icing sugar and bourbon in a medium bowl with an electric mixer on medium-high until soft peaks form, about 5 min. Serve cheesecake with whipped cream and candied pecans.



Weekend Baking: Raspberry swirl cheesecake bars

Nutrition (per serving)

  • Calories
  • 435,
  • Protein
  • 6 g,
  • Carbohydrates
  • 37 g,
  • Fat
  • 30 g,
  • Fibre
  • 2 g,
  • Sodium
  • 304 mg.
  • Excellent source of
  • vitamin A

Kitchen Tip: Use extra-large, heavy-duty foil so that it comes all the way up to the top edge of the pan, to prevent water from seeping in.

Kitchen Tip: This is a great make-ahead dessert as chilling overnight helps create a dense, firm consistency.