Festive Pumpkin Cheesecake

70 12 servings
Recipe By
(27) 22 Reviews
Prep Time
Total Time

12 servings

Looking for a pumpkin dessert for a festive celebration? Try our Festive Pumpkin Cheesecake. The chocolate crumb crust is topped with a cream cheese filling flavoured with pumpkin, cinnamon, ginger and nutmeg. The chocolate drizzle adds the finishing touch to this pumpkin cheesecake.

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What You Need

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Make It

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  • Combine crumbs and butter. Press onto bottom of 9-inch springform pan.
  • Whisk together pumpkin, eggs, brown sugar, cinnamon, ginger and nutmeg.
  • Beat cream cheese, sugar and corn starch in large bowl; blend in pumpkin mixture. Pour over crust. Bake at 350°F for 50 to 55 min. or until centre is just set. Remove from oven, cool 5 min. and run knife around rim of pan. Cool completely at room temperature. Refrigerate overnight.
  • Remove side of pan. Drizzle chocolate in random pattern over cheesecake. Place pecans around side and in circle in top of cheesecake.

Special Extra

For easy drizzling, pour melted chocolate into small plastic bag. Poke a small hole in bottom of bag and squeeze out chocolate.

*Ready In time does not include cooling and refrigeration time.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 456
% Daily Value
Total fat 33.3g
Sodium 395mg
Carbohydrate 35.2g
Dietary fibre 2g
Protein 6.5g
Vitamin A 77 %DV
Vitamin C 2 %DV
Calcium 17 %DV
Iron 14 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • sabrinna01 |

    After sitting in the fridge for 2 days (before eating) it has become watery on top, and I am concerned that it wont be good for Thanksgiving dinner tommorow

  • habitude |

    Made a variation of this recipe on the weekend. Instead of using Oreo Crumbs, I 3/4 c Ginger Snap crumbs and 1/4 c pecan meal. I used a large can of pure pumpkin and brown sugar instead of white sugar and no cornstarch and a little ginger. It was excellent. I placed crushed pecan pieces in the middle and drizzled with swirls of caramel sauce and fresh whipped cream. It was sooooo delicious. My dad who hates pumpkin pie and cheesecake, loved it!

  • cagrunsell |