Pumpkin Cheesecake Recipe

19
Ingredients

15m
Prep Time

1.5h
Cook Time

1h 45m
Ready In

Recipe: #44845

July 12, 2025

Categories: Desserts, Cakes, Pumpkin, Middle Eastern, Oven Bake, Cheesecake, Chocolate, more

recipe by:
ellie

"Recipe source: Amber & Rye cookbook."

Original is 10-12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (249.9 g)
Calories 593.9
Total Fat - 36.7 g
Saturated Fat - 19.5 g
Cholesterol - 512.8 mg
Sodium - 659.3 mg
Total Carbohydrate - 36.2 g
Dietary Fiber - 1.2 g
Sugars - 31.4 g
Protein - 29.9 g
Calcium - 540.3 mg
Iron - 3.1 mg
Vitamin C - 2.3 mg
Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F (180 degrees C) and grease an 8 inch springform pan.

Step 2

In a food processor add the butter and sugar and blend until pale and fluffy and then with the machine running alternately add the eggs and cheese, a little at a time. When all the eggs and cheese are processed add the pumpkin puree, cornstarch, vanilla and spices and pulse to combine. Scrape mixture into pan.

Step 3

Fill a heatproof bowl half way with water and place in bottom of the oven. Place the cheesecake on the middle shelf and cook for 5 minutes and then lower the oven temp to 315 degrees F (160 degrees C) and cook for 1 1/4 hours or until barely set. Turn off oven and leave cheesecake in oven to cool

Step 4

Meanwhile make the pumpkin topping by melting the butter in a frying pan over medium heat and fry the pumpkin slices with the salt, sugar and spices until caramelized (15 minutes). Set aside to cool.

Step 5

To make the chocolate sauce: set a heatproof bowl over simmering water (or using a double boiler) and add the chocolate and then stir in the butter until it is a smooth and glossy sauce. Set aside to cool.

Step 6

To finish: when cheesecake and toppings are cool: unmold the cheesecake and transfer to serving plate and top with the pumpkin and drizzle the chocolate sauce over the pumpkin and cheesecake.