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–+ servings
A close up shot of a slice of pumpkin spice cheesecake being pulled out of the cake

Pumpkin Spice Cheesecake

by 12 Kitchens
Ditch the mushy pumpkin pie this Thanksgiving in favor of this luscious pumpkin spice cheesecake! Creamy and dreamy cheesecake packed with pumpkin and spice flavor with an Oreo cookie crust and topped with sour cream Chantilly cream and toasted pepitas. This fall classic flavor combo will be your new favorite dessert for the holidays!
5 from 2 votes
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Category Desserts & Frozen Treats
Difficulty Medium
Servings 10 slices
Calories 471 kcal

Equipment

  • Stand or hand mixer
  • 9" Cake Pan preferably springform

Ingredients
 
 

Oreo crust (if making from scratch)

  • 200 g Oreo cookie crumbs
  • 1½ Tbs Butter, unsalted melted
  • 2 Tbs Granulated sugar

Pumpkin cheesecake

  • 562 g Cream cheese
  • 141 g Granulated sugar
  • 2 Tbs Cornstarch
  • 3 ea Whole eggs
  • 1 ea Egg yolk
  • 123 g Sour cream
  • 300 g Pumpkin puree
  • 1½ Tbs Pumpkin pie spice

Sour cream chantilly cream

  • 75 g Sour cream
  • 75 g Heavy cream
  • 2 Tbs Granulated sugar
  • 1 splash Bourbon optional
  • 1 pinch Cinnamon, ground
  • 1 pinch Nutmeg, ground
  • ¼ cup Pepitas Toasted

Instructions
 

To prepare the Oreo cookie crust:

  • Preheat the oven to 350°F and line your 9" cake pan with parchment paper and pan spray.
  • Mix the Oreo cookie crumbs with the melted butter and sugar.
  • Pour into your prepared cake pan and pack down tightly.
  • Bake for 12 minutes. Allow to cool.

To prepare the cheesecake:

  • Lower the oven temperature to 250°F, and place a sheet pan halfway filled with water in the oven.
  • With your stand mixer and paddle or hand mixer and beaters, cream the cream cheese until soft and creamy. Scrape down the bowl and attachments, and mix on the highest speed for high for 60 seconds. Lower the speed to medium low.
  • Whisk together the cornstarch and sugar then add to the cream cheese. Mix until fully incorporated with no lumps. Scrape down the bowl and attachments, and mix on the highest speed for high for 60 seconds. Lower the speed to medium low.
  • Add the eggs and yolk and mix until fully incorporated with no lumps. Scrape down the bowl and attachments, and mix on the highest speed for high for 60 seconds. Lower the speed to medium low.
  • Add the sour cream, and mix until fully incorporated with no lumps. Scrape down the bowl and attachments, and mix on the highest speed for high for 60 seconds. Lower the speed to medium low.
  • Add the pumpkin puree and spice, and mix until fully incorporated with no lumps. Scrape down the bowl and attachments, and mix on the highest speed for high for 60 seconds. Lower the speed to medium low.
  • Pour into your cake pan and place in the prepared water bath in the oven.
  • Bake in your prepared water bath for 75-90 minutes or until set or until the internal temperature reaches 150℉. Allow to cool before placing in freezer for a minimum of 4 hours to remove the pan and liner and slice.

To prepare the sour cream Chantilly:

  • Combine all ingredients and whip until stiff peaks. Keep cold until needed.
  • Decorate the top of the chilled cheesecake as desired and sprinkle the toasted pepitas on top.

Nutrition

Serving: 1sliceCalories: 471kcalCarbohydrates: 42gProtein: 6gFat: 33gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 84mgSodium: 279mgPotassium: 235mgFiber: 2gSugar: 31gVitamin A: 5716IUVitamin C: 2mgCalcium: 100mgIron: 3mg
Keyword Coffee pairing, cozy recipes, fall baking, Nut free recipes, Pumpkin spice, Thanksgiving recipes
Tried this recipe?Mention @12kitchens or tag #12kitchensbaker!