Cheesecake: Pumpkin

How to make pumpkin cheesecake, on a cookie crust.

Be aware that, according to NutritionData, 1 cup of pureed pumpkin has ~50% of the daily recommended dosage of vitamin K.  The recipe calls for 2 cups, so be mindful of this cheesecake recipe if you have an INR test for the following day.

Health Information


  • Spring pan: 9 inch
  • Bowl: large, mixing
  • Cookie sheet
  • Aluminum foil


  • Cream cheese: 8 oz/250 g
  • Pumpkin: 2 cups/~500 g canned/mashed
  • Sugar: 1 cup/250 g
  • Salt: 0.25 teaspoon
  • Egg: 1 plus 2 yolks
  • Half-and-half: 1 cup/250 mL
  • Butter/Margarine: 0.25 cup, melted
  • Vanilla extract: 1 teaspoon
  • Cinnamon: 0.5 teaspoon
  • Ginger: 0.25 teaspoon
  • Whipping cream: for topping


Food Preparation

  1. Create the cookie crust (recipe)
  2. Beat the cream cheese with a hand mixer in the large mixing bowl
  3. Add the pumpkin and beat until combined
  4. Add the sugar and salt, and beat until combined
  5. Add the eggs mixed with the yolks, half-and-half, and melted butter/margarine, and beat until combined
  6. Add the vanilla, cinnamon, and ginger, if using, and beat until incorporated
  7. Pour the filling into the cookie crust
  8. Line the cookie sheet with aluminum foil


  1. Preheat the oven to 350 F
  2. Put the spring pan, on the cookie sheet, in the oven
  3. Bake for 50 minutes, or until the center is set
  4. Place the pie on a wire rack and cool to room temperature for at least an hour
  5. Cut into slices, top each piece with a generous amount of whipped cream


  • There’s almost enough to share.  Almost…
  • The cookie sheet is to minimize mess, in case the spring pan leaks