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Recipe updated 7/4/16 – I wasn’t completely happy with the crust or sweetness level in the original recipe, so I’ve made some tweaks. Print out the new version below! I took the latest version to a potluck where it received good reviews from totally non-health-foodies. As much as I don’t care for pumpkin cheesecake, even *I* am finally happy with this one. Please note that the pictures in this post are from the old cheesecake recipe; I’ve reversed the order of the pumpkin and vanilla batter just because I like it better that way and I think the cheesecake cracks less.
And here you have it: my most requested recipe. Merry Christmas…er…Happy Thanksgiving, everyone.
I am not kidding. I cannot count how many times I have been asked, “Briana, could you please please please make a pumpkin spice cheesecake?” So here ya go, I hope you like it, happy feasting.
Confessional: pumpkin is definitely not my favorite cheesecake flavor. I don’t really think that pumpkin and cream cheese go that well together, but since the rest of the world disagrees with me, I’ve already given you a Pumpkin Cheesecake Shake as well as a Pumpkin Delight, both of which I’ve gotten rave reviews on. Hopefully you’ll like this cheesecake just as much.
Can we say Thanksgiving Day finale? You betcha.
In the Notes section I’ve also included some tips to help you create a beautiful cheesecake with minimal cracking (I think the addition of the pumpkin may be the culprit), so be sure to check that out. I haven’t been able to successfully make this cheesecake with no cracks, so if you have success, please send me a picture!
If you make this cheesecake for Thanksgiving (or just for the anyhow of it), I sure hope you enjoy it! Now that I have my obligatory pumpkin spice cheesecake out of the way, I can move on to flavors I like better, such as chocolate/peanut butter or turtle (think caramel, chocolate, pecans, bliss)… I do have a birthday coming up.
Look for this recipe in my Thanksgiving Day Menu roundup coming at the end of this week! Be sure to subscribe to my blog via email to make sure you never miss a post! There’s a sign up form in the sidebar to your right if you’re on a desktop, or if you’re on mobile it could be all the way down at the bottom of the page.
You can find this recipe in my cookbook, Necessary Food.
- 6 T Briana's Baking Mix
- 3 T oat fiber (use gluten free if necessary)
- 1 tsp. THM Super Sweet Blend
- ½ tsp. ginger
- ½ tsp. cinnamon
- ¼ tsp. salt
- ¼ tsp. xanthan gum
- 5 T salted butter, soft
- 2 T Greek yogurt
- 24 ounces cream cheese, room temperature
- 1 pint full-fat sour cream, room temperature
- 4 eggs, room temperature
- 2 T THM Super Sweet Blend
- 2 T oat fiber (use gluten free if necessary)
- 1 T THM Gentle Sweet (or more, to taste)*
- 1 tsp. vanilla extract
- ¼ tsp. salt
- 1 15 oz. can plain canned pumpkin puree
- 2 tsp. pumpkin pie spice
- Suggested toppings: real whipped cream sweetened with a low-glycemic sweetener of choice, FF Reddi-Whip, chopped pecans, sugar-free maple-flavored syrup, Pumpkin Spice Syrup
- Bring all ingredients to room temperature.
- To make the crust, whisk the dry ingredients together, then add the butter and Greek yogurt and mix with a hand mixer until crumbs form. Press the crumbs into a greased 10-inch springform pan and bake at 350 degrees for 6 minutes.
- Meanwhile, beat the cream cheese until smooth. Add the sour cream and beat until smooth. Add the eggs and beat until smooth. Add the Sweet Blend, oat fiber, Gentle Sweet, vanilla, and salt and mix well. Set aside 1½ cups of the plain vanilla batter for topping the cheesecake. To the remaining batter, add the pumpkin and pumpkin pie spice and mix well.
- Pour the pumpkin batter onto the cheesecake crust. Top the cheesecake with the reserved vanilla batter and use a knife to swirl it in.
- Wrap the springform pan in a large piece of tinfoil so water cannot leak in and place the springform pan in a larger pan filled with ½-1 inch of water. Bake this at 325 degrees F for 1 hr. or until set. Turn the oven off. Open the oven and leave the cheesecake in there for 10 minutes. Take the cheesecake out and let it cool completely on a wire rack before refrigerating overnight. Serve and enjoy! Yields 12-14 servings
To help prevent your cheesecake from cracking, use full fat cream cheese and make sure all your ingredients are at room temperature before mixing. I don't mind cracks, so I always use low fat cream cheese...lol. Full fat cream cheese will give you a denser cheesecake, whereas low fat will give you a result that's a little less stiff (which I prefer).
Pumpkin Spice Syrup would be yummy on this cheesecake!
Briana’s Baking Mix recipe
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