Pumpkin Cheesecake Filling

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Ah, pumpkin season! Who doesn't love this time of year when the leaves are changing and the smell of cinnamon, nutmeg, and ginger spices is in the air?

If you're looking for an easy yet delicious way to add some autumnal flavor to your next dinner party or family gathering, then look no further than this amazing 5 ingredients pumpkin cheesecake filling recipe!

With all this seasonal inspiration comes a need to find the perfect cheesecake recipes for your fall festivities.

This silky smooth dessert will not only tantalize your taste buds with its sweet flavors; it'll have everyone asking for more with its creamy texture and delectable crunchy crust.

So forget about running from store to store searching for the best ingredients - just gather up everything you need from home and let's get baking!

This pumpkin cheesecake filling recipe is made with pure solid pumpkin and cream cheese. Its one of our favorite fall pumpkin recipes perfect for Thanksgiving or Christmas that delivers big flavor.

Whether you want to make individual serving sized cheesecakes in a jar or a 9-inch cheesecake for an epic Thanksgiving feast, this easy yet flavorful recipe will have everyone asking for more!

Or maybe you want to make a classic cheesecake filling you can top with a fruit topping which is another option for a holiday cheesecake..

Recipe Prep

Make a 9-inch cheesecake crust using Biscoff cookies. Wrap the pan tightly in two layers of aluminum foil. The cheesecake will be baked using the water bath method. You can find more details and photos on my Lemon Cheesecake Filling article.
Preheat the oven to 350 F. degrees.

1 ¾ cup finely ground Biscoff Cookies. 26 Biscoff cookies
6 tablespoons melted butter

Crust Directions

Lightly butter the bottom and sides of a 9-inch springform pan. Place a circle of parchment paper down into the bottom of the pan.
Crush the cookies into fine crumbs in a food processor.
Add the melted butter and pulse until the crumbs are damp and combined with the melted butter.
Pour the crumbs into a prepared 9-inch springform pan.
Press the crumbs slightly up the sides. Use the back of a tablespoon to press down and compress the crumbs on the bottom and sides of the pan. Place the crust in the freezer to firm up until needed.

A cheesecake crust made of Biscoff cookies in a springform pan.

Pumpkin Cheesecake filling Ingredients

Below is a quick look at the ingredients and directions. You can find the entire ingredient amounts and step by step directions in the recipe card below. P. S. You can also save your favorite recipes to your personal recipe box! ⬇️

👇See the step by step directions below!

softened cream cheese
white sugar
large eggs
Libby's 100% canned pumpkin
spices: ground cinnamon, ground ginger and ground nutmeg
¼ teaspoon salt

Pumpkin Cheesecake Filling Directions

Step 1: Beat the softened cream cheese in a large mixing bowl for 2 minutes. It should be creamy and lump free.

Softened and beaten cream cheese in a mixing bowl.

Step 2: Add the large eggs to the bowl and beat one minute. Scrape the sides of the bowl with a spatula. Beat for 2 more minutes.

Step 3: Add the sugar to the bowl and beat one minute.

Beating the eggs and sugar into the cream cheese.

Step 4: Add the canned pumpkin, spices and sugar to the bowl. Beat one minute. Scrape the sides of the bowl down into the bowl.

Adding the pumpkin and spices to the bowl of cheesecake ingredients.

Beat 2 more minutes or until the spices are evenly blended into the filling.

Well beaten pumpkin cheesecake filling in a mixing bowl.

Step 5: Pour the pumpkin cheesecake filling into the prepared springform baking pan.

Step 6: Bake 350 °F for 50 minutes or until the center is set.

Step 7: Turn off the oven. Crack the oven door and allow to cool for one hour.

Step 8: Remove the pumpkin cheesecake from the oven and place on a wire cooling rack.

A baked Pumpkin Cheesecake cooling on a wire rack.

Step 9: Cool to room temperature. Loosely cover the pan and refrigerate over night.

A uncut Pumpkin Cheesecake garnished with whipped cream and chopped pecans on a green glass cake stand.

Serving Ideas

Garnish the top with whipped cream rosettes, a dusting of ground cinnamon and chopped pecans.

Serving a wedge of pumpkin cheesecake on a plate.

Recipe FAQS

Is pumpkin cheesecake filling easy to make?

Pumpkin cheesecake filling is very easy to make and all you need is one bowl and five ingredients.

How long should I bake the cheesecake filling?

Pumpkin cheesecake filling bakes for 50 to 60 minutes.

What is the best way to mix the ingredients?

The best way to mix pumpkin cheesecake filling is in a large over sized mixing bowl with a hand-held mixer.

📌Pro Cooking Tips

cheesecake crust: there are various options for the crust. you can use a classic graham cracker crust, a Biscoff cookie crust, a ginger cookie crust would also be a good choice.
water bath or "Bain-marie" cheesecake baking method: This step is optional. But if you want the creamiest cheesecake filling it is worth the time. It also helps prevent the top of the cheesecake from cracking.

A pumpkin cheesecake slice with a forkful taken out.

Make It!

This homemade pumpkin cheesecake filling recipe is full of flavor and impressively simple to make.

Not only does it make a delicious fall dessert, but its ingredients are also easy to find at any store.

Plus it's a great festive treat for Thanksgiving or Christmas. Now that you've learned the step by step directions and creative decorating tips, why not give it a try yourself?

Enjoy making this special pumpkin flavored cheesecake for your family and friends; they'll love you for it! What are you waiting for?

Let's get baking - enjoy!