1 Amazing pumpkin Cheesecake with nut crust, perfect fall dessert

1 Amazing pumpkin Cheesecake with nut crust, Perfect fall dessert

How to make this amazing Pumpkin Cheesecake with nut crust. The nut crust is optional, and only partially made of nuts. This version of pumpkin cheese cake is topped with caramel and whipped cream, but I prefer it plain. This is a sweet version of pumpkin cheesecake. I will give you some options in the recipe to cut out some sugar if you would like. Remember, I believe recipes are guides. Everyone’s tastes vary. I do my best to make suggestions in my recipes to help the less experienced baker. I think everyone in my household prefers a different variety of every dish. I have perfected the ability to make the same dish three different way quickly.

We would love to hear from you. What is your favorite cheesecake? Let us know in the comments below. If you have a pumpkin cheesecake or cheesecake you think is amazing, feel free to submit it with link below.

Plain Pumpkin Cheesecake

Did you know I love cheesecake for breakfast. I am not kidding, I rarely eat desserts of any kind.

Let’s see it has the milk group, fruit group, protein group, and yummy sugar group. Once or twice a year this makes a perfect start to the day!!!

Foods with Flavor Pumpkin Cheesecake without toppings

Above is the same pumpkin cheesecake with a nut crust, but without the toppings. The cheesecake will become more dense once you refrigerate it. Both are great.

Joke of the Day!

“Why did the carrot break up with the potato? It could not handle the couch-potato lifestyle!”

john Whitehead of Foods with Flavor.

Secret to keeping a cheese cake from cracking!

How to cook a cheesecake.  Turn off the oven when this part is still soft.

Are you struggling with your cracked cheese cakes? Nobody is perfect, I even had a little 1 inch crack in this pumpkin cheesecake. I find the key is to not fully bake the cheesecake with the oven on. I will usually bake a cheesecake to wear the outside looks firm, but the inside jiggles. (See image to left). At that point, I will turn off the oven, but continue cooking with the door cracked 1 inch for 30 minutes. Slowly cool for 2 hours on a cooling rack.


Cheesecake is thought to have originated in ancient Greece. The earliest recorded cheesecake recipe was found in the writings of the Greek poet Cato the Elder, who lived in the 1st century BCE. This recipe called for a mixture of cheese, honey, and wheat flour, which was baked into a cake-like substance. Since then, cheesecake has been enjoyed in various forms all over the world, with many different ingredients and variations.

Ingredient of the Day-Cream Cheese

Cream cheese is made by combining cream and milk with a starter culture of bacteria. The mixture is then allowed to ferment and thicken. Once the cream cheese has reached the desired consistency, it is usually mixed with other ingredients such as salt, stabilizers, and flavorings. The finished product is a soft, spreadable cheese that is often used as a topping for bagels, sandwiches, and other dishes.

Crushed walnuts for Pumpkin Cheesecake
Crushed walnuts for Pumpkin Cheesecake

Crushed walnuts or Pecans

You can replace 1/2 C of graham crackers with crushed pecans or walnuts. I used a mini food processor to crush the nuts.

Graham cracker crust pressed into spring form pan for Pumpkin Cheesecake
Graham cracker crust pressed into spring form pan for Pumpkin Cheesecake

Pressed crust into spring form pan

You need to firmly press the graham cracker and nut crust in to the spring form pan. I used a flat spatula, but anything flat will work.

Example of water bath to bake Pumpkin Cheesecake
Example of water bath to bake Pumpkin Cheesecake

Water bath for baking

Use a water bath to bake your cheesecake. Anything larger than your spring form pan will work. Fill halfway with boiling water.

Foods with Flavor Pumpkin Cheesecake with caramel, and nut crust. Mouthwatering dessert recipes.

Pumpkin Cheesecake with Optional Nut Crust

Foods With Flavor
Deliciously light and fluffy Pumpkin Cheesecake with Optional pecans or walnuts in the crust. I topped this with caramel and whip cream, but is personal preference. I prefer this plain or with whip cream.
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Turn oven off and crack door 1 inch 30 minutes
Total Time 2 hours 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 Large Slices


  • 1 10 Inch Spring Form Pan 9 inch can work too.
  • 1 Large pan for water bath


Graham Cracker and Nut Crust

  • 1 1/2 Cup Graham Crushed Crackers 165 grams
  • 1/2 Cup Crushed pecans or walnuts, optional 60 grams
  • 6 tbsp unsalted butter 84 grams

Pumpkin Cheesecake

  • 5 8 oz Cream Cheese 1134 grams
  • 1 Cup Sugar (3/4 C to make it less sweet) 225 grams
  • 1/3 Cup Packed Light Brown Sugar ( 1/4 C to make less sweet) 78g
  • 4 large Eggs
  • 15 oz Pumpkin Puree 431 grams
  • 1/3 Cup Heavy Cream
  • 1/4 Cup Sour Cream 61 grams
  • 2 tbsp Ground Cinnamon 5 grams
  • 1/2 tsp Ground Nutmeg 2 grams
  • 1/2 tsp Ground Ginger 2 grams
  • 1/12 tsp Ground Allspice 2 grams



  • preheat oven to 350 degrees
  • mix graham crackers, nuts, and butter into bowl (use 1/2 Cup more graham cracker if you do not use nuts
    1 1/2 Cup Graham Crushed Crackers, 6 tbsp unsalted butter, 1/2 Cup Crushed pecans or walnuts, optional
  • lightly spray 10 inch spring form pan with oil
  • press graham and nut mixture into bottom of pan. I used a large flat spatula
  • bake at 350 degrees fahrenheit for 7 minutes
  • let cool before adding cheesecake mixture

Pumpkin Cheesecake

  • Boil water for water bath
  • Whip cream cheese, sugar until light and fluffy
    5 8 oz Cream Cheese, 1/3 Cup Packed Light Brown Sugar ( 1/4 C to make less sweet), 1 Cup Sugar (3/4 C to make it less sweet)
  • add pumpkin puree and mix
    15 oz Pumpkin Puree
  • add heavy cream, sour cream, vanilla and spices and mix
    1/3 Cup Heavy Cream, 1/4 Cup Sour Cream, 2 tbsp Ground Cinnamon, 1/2 tsp Ground Nutmeg, 1/2 tsp Ground Ginger, 1/12 tsp Ground Allspice
  • add eggs and mix until just combined
    4 large Eggs
  • add mixture to cooled spring form pan
  • add spring form pan to water bath and cover spring form pan 1/2 way with boiling water
  • bake at 350 degrees fahrenheit for 70 minutes
  • turn off oven, crack the oven door 1 inch and cook for 30 minutes
  • let cool for 2 hours
  • slice and serve for warm and fluffy, otherwise chill for 30 minutes after cooling


Remember recipes are guides.  Baking does need to be a little more exact.  Feel free to add a little less sugar, spices and remove nuts from crust.  I hope you enjoy!


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