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Pumpkin Cheesecake Recipe (with Video)

Intermediate, American, Sesame-free

Discover our Pumpkin Cheesecake Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 1h5min


Base of the Cake
- 200 g biscuits
- 100 g Butter, melted
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 tsp Ginger powder
- 1 tsp cloves powder
- 600 g Cream cheese, natural, high-quality
- 3 Eggs, whole
- 150 g Powdered sugar
- 400 g pumpkin
- half Lemon, juiced
- 200 ml heavy whipping cream
Second Layer Cream
- 1 can Sour cream, large (330 g)
- 2 tbsp Powdered sugar
- 1 tbsp vanilla flavoring
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Base of the Cake
1. In a bowl, mix the crushed biscuits, melted butter, cinnamon, nutmeg, ginger powder, and cloves powder until well combined.
2. Press the mixture evenly into the bottom of a cake pan using a spoon or the bottom of a glass.
1. Preheat the oven to 190 C / 370 F degrees.
2. In a large mixing bowl, combine cream cheese, eggs, powdered sugar, roasted pumpkin, lemon juice, and heavy whipping cream. Mix until smooth.
3. Pour the cream mixture over the prepared biscuit base in the cake pan.
4. Bake in the preheated oven for 45 minutes.
Second Layer Cream
1. In a bowl, mix sour cream, powdered sugar, and vanilla flavoring until well combined.
2. Carefully pour this second layer of cream over the partially baked cheesecake, smoothing it out evenly.
3. Put the cake back in the oven for an additional 20 minutes.
Final Steps
1. Once baked, remove the cheesecake from the oven and let it cool for 15 minutes.
2. After cooling, refrigerate the cheesecake for at least 4 hours or until fully chilled.
3. Slice and serve your delicious Pumpkin Cheesecake!

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