Simple Chilled Pumpkin Cheesecake

Servings 8 people
Calories 381kcal
Author Aimee


For the Crust

  • 1 cup graham cracker crumbs
  • 4 Tablespoons unsalted butter 1/2 stick, melted and cooled slightly
  • 1/4 teaspoon ground ginger

For the Filling

  • 1 cup pumpkin purée preferably homemade (learn how to make your own)
  • 4 Tablespoons unsalted butter 1/2 stick, softened
  • 2 8-ounce packages cream cheese softened
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg or ginger
  • 1/4 teaspoon salt
  • 1/2 cup powdered sugar sifted


  • Preheat oven to 400 degrees F.
  • Lightly butter a 7-inch springform pan and line the bottom edge with parchment paper; set aside.

For the Crust

  • In a medium bowl, combine graham cracker crumbs, ground ginger and melted butter. Mix well.
  • Tip crumb mixture into bottom of the prepared pan and spread evenly across the bottom. Tamp the crumbs down firmly with the bottom of a glass.
  • Bake until golden brown and toasted, about 7 minutes; set aside to let cool completely.

For the Filling

  • In the bowl of a stand mixer, beat 1/4 cup softened butter and the cream cheese until smooth. Scrape down the sides of the mixer. Add pumpkin purée and mix to combine.
  • Add vanilla, nutmeg, cinnamon and salt and combine until smooth. Reduce speed to medium low and add powdered sugar 1/4 cup at a time; beat until smooth.
  • Transfer pumpkin mixture to prepared pan, spreading it out evenly over the crust.
  • Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve.


adapted from Whole Foods


Calories: 381kcal | Carbohydrates: 21g | Protein: 5g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 92mg | Sodium: 327mg | Potassium: 160mg | Fiber: 1g | Sugar: 13g | Vitamin A: 5880IU | Vitamin C: 1.3mg | Calcium: 78mg | Iron: 1.1mg