Pumpkin cheesecake



30 min


12 servings

* PLUS Refrigeration Time: 360 minutes, Baking Time: 120 minutes


  • 2 tbsp granulated sugar
  • 3 tbsp butter , melted
  • 4 eggs
  • 2 250-g pkgs regular cream cheese , at room temperature
  • 1 cup 18% cream
  • 3/4 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1 cup canned pumpkin purée , not pie filling
  • 1 cup regular sour cream
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla


  • Preheat oven to 325F (160C). In a medium-size bowl, stir graham crumbs with 2 tablespoons sugar until blended. Then, stir in butter. Press mixture firmly into bottom of a 9-inch (23-cm) springform pan. Bake in centre of preheated oven until edges are lightly browned, about 5 minutes. Cool on a rack while continuing with recipe.
  • Separate eggs, placing yolks in a large bowl and whites in a small bowl. Beat yolks with cream cheese. Then, beat in cream, 3/4 cup sugar, flour, 1 teaspoon vanilla and spices until smooth. Beat in pumpkin.
  • Then, using an electric mixer, beat whites until soft peaks form when beaters are lifted. Fold whites into pumpkin mixture until no white streaks remain. Pour evenly over warm crust. Smooth top. Bake in centre of oven for 1-1/2 hours or just until top is slightly firm to the touch.
  • While cheesecake is baking, stir sour cream with 2 tablespoons sugar and 1/2 teaspoon vanilla. Spread sour cream mixture over top of warm cheesecake. Return to oven and bake for 8 to 10 more minutes or until sour cream appears set.
  • Remove cake from oven and immediately run a knife around inside of pan to prevent cracking. Without removing sides, place pan on a cooling rack. When cool, refrigerate for several hours, preferably overnight for best flavour. Cheesecake will keep well, refrigerated, for up to 2 days.

Nutrition (per serving)

  • Calories
  • 401,
  • Protein
  • 7.9 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 27 g,