Fresh Pumpkin Cheesecake Recipe

This Thanksgiving, ditch the ordinary pumpkin pie and wow your family with this incredible Fresh Pumpkin Cheesecake! A beloved family recipe (adapted from the 2002 Dixie Crystals Light Brown Sugar box), this creamy, spiced cheesecake is unbelievably delicious. Its rich pumpkin flavor and perfectly crumbly crust will become your new Thanksgiving tradition. Prepare to be amazed!

Prep Time 60 mins

Cook Time 480 mins

Calories 901.2 kcal

Protein 22g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Fresh Pumpkin Cheesecake

Zwieback Toast
Light Brown Sugar
Butter
Cream Cheese
Granulated Sugar
Eggs
Pumpkin
Pumpkin Pie Spice
Vanilla Extract
Heavy Cream
Pecans

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How to Make Fresh Pumpkin Cheesecake

**Make-Ahead Tip:** This cheesecake tastes even better after chilling, so plan to make it a day ahead.
**Crust:** In a medium bowl, combine crust ingredients (see below).
**Press:** Firmly and evenly press the crust into the bottom of a lightly buttered 9-inch springform pan.
**Chill Crust:** Refrigerate the crust while you prepare the filling.
**Filling:** In a large bowl, beat cream cheese until completely smooth and creamy.
**Add Sweetness:** Gradually add brown sugar and granulated sugar, beating until well combined.
**Incorporate Eggs:** Add eggs one at a time, mixing well after each addition.
**Pumpkin Spice Magic:** Stir in pumpkin puree, pumpkin pie spice, vanilla extract, and heavy cream until just combined. Do not overmix.
**Pour & Bake:** Pour the filling into the prepared crust. Bake in a preheated 350°F (175°C) oven for 1 hour and 40 minutes, or until the cheesecake is set around the edges but the center is still slightly jiggly.
**Cool Down:** Let the cheesecake cool completely in the oven with the door slightly ajar. Then, refrigerate for at least 4 hours, or preferably overnight.
**Caramel Topping (Optional):** In a small saucepan, combine butter and brown sugar over low heat. Stir until the sugar is completely dissolved and the mixture is smooth. Do not boil. Let cool slightly before pouring and spreading over the center of the cooled cheesecake, leaving a ½-inch margin.
**Serve & Enjoy:** Once completely chilled, carefully remove the cheesecake from the springform pan and slice. Serve and savor this delightful Thanksgiving treat!

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

294g

Fat

164g

Carbs

26g

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Frequently Asked Questions

How long does it take to make Fresh Pumpkin Cheesecake?

Fresh Pumpkin Cheesecake takes about 540 minutes from start to finish — roughly 60 minutes to prepare and 480 minutes to cook.

How many calories are in Fresh Pumpkin Cheesecake?

Fresh Pumpkin Cheesecake has approximately 901.2 calories per serving, with about 22 g protein, 26 g carbohydrates and 95 g fat.

What ingredients do I need for Fresh Pumpkin Cheesecake?

The key ingredients for Fresh Pumpkin Cheesecake are Zwieback Toast, Light Brown Sugar, Butter, Cream Cheese, Granulated Sugar, Eggs. See the full list with measurements above.