Kat T.: "This cheesecake is simply amazing. It has the con…" Read More


This seasonal dessert is perfect during the autumn and winter seasons. Pumpkin blossoms during these seasons and is at it's ripest peak. Tr our Pumpkin Cheesecake recipe to get a element of what this season can taste like. Let us know about your experience baking this Pumpkin Cheesecake recipe in the comments below. You can also give a star rating for this Pumpkin Cheesecake recipe as well. Happy Baking!


  • crust
  • 1 1/2 cups cookies (Maria, may substitute graham crackers)
  • 1/2 cup walnuts (chopped)
  • 1 tablespoon ground cinnamon
  • 2 tablespoons sugar
  • 60 grams butter (melted)
  • cheesecake
  • 600 grams cream cheese
  • 300 grams pumpkin puree
  • 1/3 cup piloncillo (melted, may substitute brown sugar)
  • 5 eggs
  • 3/4 cup sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 50 grams sour cream


  1. Preheat the oven to 180 Celsius.
  2. Combine the cookies, walnuts, cinnamon, sugar and butter together to form the crust and press into a cake pan. Bake until lightly golden, approximately 10 minutes. Remove from oven and lower the heat to 150 Celsius.
  3. Beat the cream cheese with the sugar until smooth. Add the pumpkin and mix to incorporate. Add the piloncillo, ginger, nutmeg, nutmeg, sour cream, and the eggs, one by one. Beat until homogenous and without lumps.
  4. Pour over the crust into the cake pan and place in a larger baking dish. Pour hot water into the baking dish. Check during the baking to make sure the water doesn’t evaporate completely.
  5. Bake approximately 90 minutes, when the surface is firm to the touch but still wobbly in the middle.
  6. Let cool in the pan for approximately 2 hours at room temperature. Remove from pan and refrigerate for 4 hours or overnight before serving.
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NutritionView more

Sodium19% DV460mg
Fat58% DV38g
Protein18% DV9g
Carbs15% DV44g
Fiber12% DV3g
Calories540Calories from Fat340
Total Fat38g58%
Saturated Fat17g85%
Trans Fat
Calories from Fat340
Total Carbohydrate44g15%
Dietary Fiber3g12%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Reviewer Profile Image
Reviewer Profile Image
Kat T. 4 Jun 2015
This cheesecake is simply amazing. It has the consistency of a New York Style Cheesecake. I love to make this in the fall when the pumpkin desserts are popular. I make this for our holiday dinner just about every year. I sometimes omit the nutmeg and just use pumpkin pie spices. I find that it works well with this creamy, decadent dessert. Oftentimes, I have made his with a graham cracker crumb crust too. This changes it up and gives it a different flavor combination.