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Pumpkin Cheesecake

Pumpkin Cheesecake  w/ Ganache

Adapted: AllRecipes | Yields: 1- 9inch pie/8-10 servings| Level: Medium | Total Time: ~2 hours + 4 hours chilling time 


Graham Cracker Crust:

§  1 ½ cup graham cracker crumbs

§  3 tablespoons granulated sugar

§  4 tablespoon butter, melted

Pumpkin Cheesecake Filling:

§  2 blocks (8oz each) cream cheese, softened

§  ½ cup granulated sugar

§  1 teaspoon vanilla extract

§  2 large eggs

§  ¾ cup pumpkin puree

§  1 tablespoon pumpkin pie spice


§  ½ cup chocolate chips

§  ¼ cup heavy cream

Whipped Cream:

§  ½ cup heavy cream

§  1 tablespoon granulated sugar

§  Sprinkles/jimmies/pearls (Optional)

Materials Needed:

-          1 9inch nonstick pie pan

-          parchment paper

-          cooking spray

-          1 small-medium mixing bowl

-          2 large bowls w/ electric mixer

-          2 rubber spatula

-          1 small saucepan

-          1 whisk

-          1 tall class

-          1 piping bag + desired tip

-          1 baking sheet


Graham Cracker Crust:

1.       Preheat oven to 325°F.

2.       Line the bottom of your 9 inch pie pan with parchment paper and spray sides with cooking spray. Set aside.

3.       In a small-medium bowl, whisk together crumbs and sugar.

4.       Add in the melted butter and toss crumbs around until evenly coated/distributed.

5.       Press crumbs to the bottom and up the sides of prepared pie pan.

6.       Bake in oven for 5 minutes.

7.       Remove from oven and set aside to cool on cooling rack.

Pumpkin Cheesecake Filling:

8.       In a large bowl with electric mixer (paddle attachment), beat the cream cheese until smooth (to make sure your cream cheese is softened and there are no lumps).

9.       Beat in sugar and vanilla extract until smooth.

10.   Add in eggs, one at a time, beating in between each addition.

11.   Mix in the pumpkin puree and pumpkin pie spice until combined.

12.   Pour filling over baked crust.

13.   Bake on a baking sheet for 45-50 minutes, or until set, middle should still jiggle slightly if gently shaken.

14.   Turn off heat, crack oven door open slightly and leave cheesecake in there for 30-60 more minutes.

15.   Allow to cool on cooling rack for another 30 minutes. Then, cover with plastic wrap and let cheesecake chill completely (at least 4 hours, up to 48 hours) in fridge.


16.   In a small saucepan heat the heavy cream on medium heat until warm.

17.   Add chocolate chips.

18.   Whisk occasionally until chocolate melts and everything is combined.

19.   Spread ganache over chilled pie.

Whipped Cream:

20.   In a bowl with electric mixer (whip attachment), whip cream on medium speed for a bit.

21.   Add sugar and whip until stiff peaks form.

22.   Transfer to a piping bag and pipe alongside the crust and in the middle.

23.   Sprinkle with cocoa powder/chocolate drizzle.



-          I made my crumbs using graham crackers and crushed them in a food processor/blender (about 1 ½ packs, in a box with 3 packages of Honey Maid crackers)

-          Pie can be made 2 days before serving.