Philadelphia Pumpkin Cheesecake Recipe

This Philadelphia pumpkin cheesecake recipe is creamy, rich, and full of warm fall spices. Made with Philadelphia cream cheese, pumpkin puree, and cinnamon on a buttery biscuit crust, it creates a smooth and decadent holiday dessert perfect for Thanksgiving or cozy autumn gatherings.

Prep time

10 minutes

Cook time

1 hour

Total time

1 hour 10 minutes

Yield

12 servings

Ingredients

Instructions

1. Prepare Oven: Preheat oven to 170C (338F) and line a 9-inch springform pan with parchment paper.
2. Make Crust: Blend digestive biscuits into fine crumbs using a food processor.
3. Combine Crust: Mix biscuit crumbs with melted butter until fully combined.
4. Press Crust: Press crumb mixture firmly into the bottom of the springform pan and refrigerate.
5. Mix Cream Cheese: Beat Philadelphia cream cheese and sugar with a hand mixer until smooth.
6. Add Pumpkin: Mix in pumpkin puree until evenly incorporated.
7. Add Sour Cream: Blend sour cream into the batter.
8. Add Eggs: Add eggs one at a time while mixing on low speed.
9. Flavor Batter: Stir in cinnamon and vanilla extract until combined.
10. Assemble Cheesecake: Pour batter evenly over the chilled crust.
11. Bake Cheesecake: Bake for 1 hour, then turn off oven and let cheesecake rest inside for another hour.
12. Cool Cheesecake: Remove from oven and cool to room temperature.
13. Chill Cheesecake: Refrigerate for at least 6 hours or overnight.
14. Decorate: Whip heavy cream to stiff peaks and pipe over the cheesecake.
15. Finish: Sprinkle cinnamon over whipped cream and slice to serve.

Notes