Baked Pumpkin Cheesecake

A creamy twist on an American classic

Pumpkin desserts aren’t something you see much of here in New Zealand. We tend to think of pumpkin as something you roast for dinner, not something you bake into a sweet treat. But in the US, pumpkin pie and pumpkin cheesecake are autumn essentials — and once you try them, it’s easy to see why.

This baked pumpkin cheesecake brings together the best of both worlds: the gentle spice and earthy sweetness of pumpkin pie, and the creamy richness of a classic cheesecake. It starts with a gingernut biscuit base, which gives every bite a little crunch and spice, then layers of velvety pumpkin filling that bake to smooth, custard-like perfection.

The result is comforting and elegant all at once — the kind of dessert that feels like a hug in cheesecake form. It’s not overly sweet, but beautifully balanced with cinnamon, nutmeg, and a hint of vanilla. Even those who swear they “don’t like pumpkin” end up asking for seconds.

For me, this recipe feels like a small nod to another part of the world, while keeping that relaxed, home-baking simplicity I love. A warm kitchen, the smell of spice in the air, and a cheesecake cooling on the counter — that’s my kind of autumn moment, no matter what season it is outside.

Ingredients

Crust:

250 g gingernut biscuits

100 g melted butter

Filling:

500 g cream cheese, room temperature

250 g pumpkin purée

150 g brown sugar

3 large eggs

1 tsp vanilla extract

1 tsp ground cinnamon

½ tsp ground ginger

¼ tsp nutmeg

¼ tsp salt

125 ml cream

Method

Prepare the crust
Crush the biscuits into fine crumbs, then mix with melted butter.
Press firmly into the base of a 23 cm (9 inch) springform pan.
Bake at 180 °C (350 °F) for 10 minutes, then cool slightly.

Make the filling
In a large bowl, beat the cream cheese until smooth.
Add pumpkin purée and brown sugar, then mix until combined.
Add eggs one at a time, followed by vanilla and spices.
Finally, mix in the cream until smooth and silky.

Bake
Pour the filling onto the crust.
Place the springform pan on a baking tray and bake at 160 °C (320 °F) for 55–65 minutes, until the edges are set but the centre still has a slight wobble.

Cool slowly
Turn the oven off, crack the door slightly, and let the cheesecake cool inside for an hour — this helps prevent cracks.
Then cool completely at room temperature before chilling in the fridge for at least 4 hours (overnight is best).