Cooking time: 40-60 minutes Prep time: 10-20 minutes Set time: approximately 4 hours 

Halloween is just around the corner and the fall season is in full swing! So, buckle down  and enjoy the pumpkin weather with this delicious pumpkin cheesecake! 

For this recipe, you will need a 9” springform pan (or any cake pan close to 9”) and parchment paper. 

You will also need plain pumpkin puree or canned pumpkin pie filling. The canned filling will most likely have spice flavor, but if you are using a plain pumpkin puree you will need to add more sugar and some warm Autumn spices (you can always buy pre-made pumpkin spice instead of making your own).  

Since it is pumpkin season, you should be able to find canned pumpkin at your local  grocery store, but you can make your own pumpkin puree too! 

Also, if you are vegan or dairy-free, you can substitute with vegan butter, vegan cream  cheese and vegan cookies. Feel free to alter the recipe to your liking!  

Now, let’s get started!  

Ingredients (for the asterisks see notes below) 

Cookie Crust  

– 1 and ½ cups graham cracker crumbs (or any cookie crumbs you like!) * 

– 2 tablespoons melted unsalted butter ** 

– A pinch of nutmeg (1/8 teaspoon) 

– 2 tablespoons of brown sugar (for extra sweetness!) 

Cheesecake Filling  

Using flavored pumpkin pie filling: 

– 2 blocks of cream cheese (2 cups/500 g) *** 

– ½ cup canned pumpkin pie filling (flavored) 

– 2 eggs **** 

– 3 tablespoons brown sugar  

– 1 teaspoon vanilla extract  

Using plain pumpkin puree 

– 2 blocks of cream cheese, softened at room temperature (2 cups/500 g) *** 

– ½ cup canned pumpkin puree (un-flavored) or homemade pumpkin puree***** 

– 2 eggs ****

– ½ cup brown sugar  

– 1 teaspoon vanilla extract 

– 2 teaspoons store-bought pumpkin pie spice mix (See substitution)

OR make your own spice mix (substitution for store-bought mix) 

– ¼ teaspoon ground nutmeg (or 1/8 teaspoon) 

– 2 teaspoons ground cinnamon  

– ¼ teaspoon ground ginger  

– ¼ teaspoon ground cloves  

– ½ teaspoon ground allspice powder 

Toppings: 

– Whipped cream 

– Sprinkled nutmeg 

– Pecans 

INSTRUCTIONS  

Step 0.5: Make your pumpkin puree if you are choosing to make it at home.***** Step 1: Preheat your oven to 325°F 

Step 2: Crush your graham crackers (or other cookies) into crumbs and combine with melted butter, nutmeg and brown sugar. Set aside. 

Step 3: Prepare your pan. Grease the pan with butter or non-stick cooking spray then place a  layer of parchment on the base.  

Step 4: Add the crust mixture into the pan, covering the base completely. Press down to compact the crumbs against the walls and base of your pan. 

Step 5: Place the crust in the oven for 7-10 minutes. 

Step 6: If you are mixing your own spices, mix nutmeg, cinnamon, ginger, cloves, and allspice in  a small bowl and set aside. 

Step 7: As your crust bakes, make your filling. In a large bowl, combine the softened cream  cheese with the pumpkin pie filling. Then add the eggs, brown sugar, and vanilla extract. OR combine cream cheese with pumpkin puree, then add the eggs, brown sugar, vanilla extract  and spice mix (homemade or store-bought). 

Mix filling ingredients until well combined and a smooth semi-liquid is formed. 

Step 8: Take the crust out of the oven and cool in the fridge for 5 minutes. Once it has cooled down, pour the filling into the pan. 

Step 9: Place the pan back in the oven for 30-50 minutes until the cheesecake has firmed up and has a slight golden colour. 

Step 10: Remove the cheesecake from the oven and refrigerate for 4 hours or more.  

Step 11: Remove the cheesecake from the fridge, decorate with whipped cream, sprinkle with nutmeg, and top with pecans.  

Step 12: Eat and enjoy your pumpkin cheesecake!!! 

NOTES 

* For the crust, I recommend using graham cracker crumbs, but you can also substitute any  mild-tasting cookies (sugar cookies, gingersnap, chocolate etc.). I used about 10 full graham  cracker sheets. 

**Melt the butter in your microwave in 20 second intervals. Once it becomes completely liquid,  let it cool and add to your cookie crumbs. You can also use a stove but be careful not to let the butter burn.  

***For the cream cheese, make sure it has been sitting at room temperature for at least 30  minutes to an hour. If your cream cheese is too stiff, making your cheesecake filling will be  harder. 

**** Add the eggs one at a time and mix thoroughly between each egg. 

***** To make pumpkin puree, you need to roast a small pumpkin (after cleaning and removing seeds) for 45 minutes until it is soft. After it has cooled down, you can use a blender or food processor to get it to puree consistency. Save the excess puree in the freezer and use it for other great fall recipes!