Perfect pumpkin cheesecake

Prep Time 35 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Servings 8


For the crust:

  • 170 g (1 3/4 cup) ground crackers graham crackers or ginger cookies
  • 65 g (1/2 stick + 2 tsp) unsalted butter, melted
  • 1 tsp ground cinnamon

For the cheesecake filling

  • 300 g (1 1/3 cup) cream cheese (Philadelphia), room temperature
  • 450 g (16 oz) canned pureed pumpkin
  • 3 whole eggs
  • 60 g (1/4 cup) creme fraiche (or sour cream)
  • 240 g (1 1/4 cup) sugar
  • 1 Tbsp ground cinnamon
  • 30 g (1/4 cup) flour
  • 1 tsp vanilla extract

For the chantilly cream (whipped cream):

  • 20 cl 3/4 cup + 1 Tbsp whole or whipping cream
  • 2 tbsp icing sugar


  1. Preheat the oven to 170° (340 F) and line a 20cm (7.5 inch) springform pan with parchment paper.

For the crust:

  1. Crush the graham crackers or ginger cookies in a food processor (or in a bag using a rolling pin) until they form fine crumbs, then mix with the butter and cinnamon. Press the mix down flat into the springform pan and bake for 10min or until the crust is fragrant and just starting to brown around the edges. Let the crust cool on a cooling rack while you prepare the filling.

For the cheesecake filling:

  1. Whip the cream cheese at a low speed using your electric mixer (paddle attachment), then add the pureed pumpkin, eggs, creme fraiche (or sour cream), sugar and cinnamon and mix until combined. Finally, add the flour and vanilla extract and mix until homogenous.
  2. Pour the pumpkin mix onto the base and bake for about 1h05 or until the cheesecake is firm on the outer 3cm (1 inch) but still a bit jiggly in the middle.
  3. Cool the cheesecake in the oven: Turn off the oven and crack the door open. Let the cheesecake cool slowly for one hour. Remove the cheesecake from the oven and transfer it to a cooling rack. Run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides of the pan (which can cause cracks as it cools). Do not remove the cheesecake from the pan at this point - the pan will only be removed before serving. Let the cheesecake cool completely on the rack. Transfer to the fridge and chill the cheesecake, uncovered, for at least four hours or up to three days in the refrigerator.

For the chantilly cream:

  1. Prepare the chantilly cream by whipping the cream and icing sugar in an electric mixer using the whisk attachement until the cream is firm and holds its shape when the whisk is removed. Pipe the chantilly cream onto the cheesecake.
  2. Remove the cheesecake from the refrigerator 30min before serving. Enjoy!