Pumpkin Cheesecake


Recipe #9 (get excited, its a good one).  It doesn’t get much more “New England” than this.  And being a born and bred New Englander myself, this is one of the many things I have longed for since having moved to Europe.

When a beautiful thing called autumn comes along which results in an fiery explosion throughout the trees (Google: New Hampshire during autumn.  You will see what I am talking about), the temperatures dropping steadily, consumption of hot drinks growing ever so enticing, boots, plaid and wool jackets coming out in abundance, scarves wrapping enthusiastically around necks and roaring fires beginning to occupy ones home hearth more and more often as the weeks continue to pass, one more stellar thing happens.

A massive onslaught of all things pumpkin flavored begins.  Pumpkin pie, pumpkin pastas, pumpkin donuts, pumpkin lattes, pumpkin muffins and cookies, pumpkin pancakes (wink, wink) and yes, pumpkin cheesecake.

I love fall.  Its without question my favorite season.  And the all-things-pumpkin-flavored is just one on the long list of reasons why.  However its a pretty dang good reason.  Pumpkin cheesecake occupies an especially sacred spot in my heart.  I have loved cheesecake for as long as I can remember.  Now adding pumpkin to the mix?  Heaven.

The recipe below is sugar-free and gluten-free.  You can whip it up in 15 minutes flat (minus baking time, of course).

In terms of a crust recipe, I would recommend the following almond flour crust.


Pumpkin Cheesecake

18 oz of Philadelphia cream cheese, softened (I used three of the 6oz packages you can get here in Germany.  For those in the US, just use two 8 oz packages plus a few spoonful’s from a third package)

One 8 oz package of mascarpone cheese

1/3 cup of honey

1 cup of canned pumpkin

1.5 tablespoon of cinnamon

1 teaspoon of ginger

½ teaspoon of nutmeg

1 tablespoon of vanilla extract

4 eggs

  1. Heat the oven to 325 degrees F/162 degrees C
  2. Beat cheeses and honey in a large bowl until well blended. Add in pumpkin, spices and vanilla.  Mix well.
  3. Add eggs, 1 at a time, mixing on low speed after each one is just blended.
  4. Pour mixture over crust. (Side note: you also do not need a crust.  I have made this without one, just pouring it directly into a cake pan.  Comes out just as fantastic).
  5. Bake for 45 minutes or until center is almost set. The sides may have a few cracks in them and will look solid.  The middle should no longer like liquid.  It will still appear slightly wobbly, but more solid.
  6. Cool completely. Refrigerate for 4 hours before eating or serving.
  7. I recommend topping the cheesecake (upon serving it) with some additional honey as well as whipped cream.

2 thoughts on “Pumpkin Cheesecake

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