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Home » Cheesecakes » Pumpkin Cheesecake Filling

Pumpkin Cheesecake Filling

Published: Sep 2, 2023 · Modified: Sep 25, 2023 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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.

Biscoff Cookie Crust Ingredients

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

Crust Directions

  1. 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.
  2. Crush the cookies into fine crumbs in a food processor.
  3. Add the melted butter and pulse until the crumbs are damp and combined with the melted butter.
  4. Pour the crumbs into a prepared 9-inch springform pan.
  5. 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! ⬇️

Pumpkin cheesecake filling ingredients measured out into bowls.

👇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.
Prebaked pumpkin cheesecake in a 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!

Helpful Products

  • baking the cheesecake: 9-inch springform pan, parchment paper circles and a shallow roasting pan
  • decorating the cheesecake: large plastic piping bag and a large star decorating tip.
  • serving the fall themed cheesecake: fall themed dessert plates
  • fall themed cloth napkins
  • fall themed tablecloth
  • glass cake stand

Pumpkin Dessert Recipes

Check out some of my other pumpkin flavored dessert recipes for your holiday dessert table.

  • A slice of Pumpkin Pie topped with whipped cream on a dessert plate. on a pl
    Amazing Pumpkin Pie Recipe
  • Overhead view of Pumpkin Pecan Bundt cake served on a vintage glass cake stand.
    Pumpkin Pecan Bundt Cake
  • Pumpkin Cranberry Trifle served in a mason jar on a serving tray.
    Pumpkin Spice Cranberry Trifle
  • Pumpkin Spice OREO Truffles, #shop,  #OREOCookieBalls , OREO cookie Balls, Oreo's
    Pumpkin Spice OREO Cookie Balls

⭐Leave a Star Rating

Have you tried the recipe? Leave a star rating in the recipe card below to let me know how the recipe turn out.

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

A slice of cheesecake made with pumpkin cheesecake filling on a fall themed dessert plate.

Pumpkin Cheesecake Filling

Arlene Mobley - Flour On My Face
Get in the spirit of fall with this delicious pumpkin cheesecake filling recipe. The unique Biscoff cookie crust and thick and creamy filling are sure to be a hit at your next family gathering!
5 from 1 vote
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Prep Time 20 minutes mins
Cook Time 50 minutes mins
Chilling 12 hours hrs
Total Time 13 hours hrs 10 minutes mins
Course Dessert
Cuisine American
Servings 16 Servings
Calories 324 kcal

Equipment

  • 9-inch Springform Pan

Ingredients  

Biscoff Cookie Crust

  • 1 ¾ cup finely ground Biscoff Cookies (26 Biscoff cookies)
  • 6 tablespoons melted butter

Pumpkin Cheesecake Filling

  • 16 oz. softened cream cheese
  • ¾ cup granulated white sugar
  • 2 large eggs
  • 15 oz. can solid packed pumpkin
  • 1 ¼ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
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Instructions 

Biscoff Cookie Crust

  • Lightly butter the bottom and sides of a 9-inch springform pan with softened butter. 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.

Pumpkin Cheesecake Filling

  • Beat the softened cream cheese in a large mixing bowl for 2 minutes. It should be creamy and lump free.
  • 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.
  • Add the sugar to the bowl and beat one minute.
  • Add the pumpkin puree, salt and spices to the bowl. Beat one minute. Scrape the sides of the bowl down. Beat 2 more minutes or until the spices are evenly blended into the filling.
  • Pour the pumpkin cheesecake filling into the prepare springform baking pan.
  • Bake at 350 °F for 50 minutes or until the center is set. Turn off the oven.
  • Crack the oven door and allow to cool for one hour. Remove from the oven and transfer to a wire cooling rack. Cool to room temperature.
  • Loosely cover the top of the pan and refrigerate overnight.
  • Garnish with whipped cream and chopped pecans if desired.
  • Cut into thin wedges to serve.
  • Makes 12 to 16 slices.

Recipe Expert 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.
  • Chilling: The cheesecake will need to chill for overnight for the best texture and easy slicing.

Nutrition

Serving: 1ServingCalories: 324kcalCarbohydrates: 30gProtein: 4gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 60mgSodium: 260mgPotassium: 126mgFiber: 1gSugar: 17gVitamin A: 4701IUVitamin C: 1mgCalcium: 44mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

More Cheesecakes

  • Sliced White Chocolate Cheesecake filling baked with a ladyfinger crust and garnished with whip cream, chocolate curls and berries.
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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