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–+ servings

Pumpkin Cheesecake with Cinnamon Whipped Cream

Rich, smooth, and creamy, this Pumpkin Cheesecake is the essence of decadence. Pipe some cinnamon whipped cream on top for a perfect dessert!
5 from 2 votes

Find the full recipe, including tips, step-by-step photos, and storage instructions at BrambleWineCottage.com

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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Refrigeration Time 6 hours
Total Time 7 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 633 kcal

Equipment

  • 10 inch Springform pan

Ingredients
  

Crust

  • 1 ½ cups almond flour
  • ¼ cup sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter melted

Pumpkin Cheesecake Filling

  • 32 ounces cream cheese, softened to room temperature (4 8oz packages)
  • 1 cup sour cream
  • 2 cups sugar
  • 15 ounce can pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3 large eggs

Cinnamon Whipped Cream

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • ½ teaspoon ground cinnamon

Instructions
 

  • In a medium mixing bowl, whisk together the almond flour, sugar, and ground cinnamon for the crust. Add the melted butter and stir until combined.
  • Press the crust mixture evenly into the bottom of a 10-inch springform pan that has been buttered . Place in the refrigerator to set for 20 minutes.
  • Preheat oven to 300°F.
  • In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Beat in the sour cream.
  • Add the sugar, pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and ground cloves. Mix just until combined.
  • Add the eggs and beat into the cheesecake batter just until combined; do not over-mix.
  • Pour the cheesecake batter into the springform pan. Bake at 300°F for 1 hour and 20 minutes until golden brown on top. Tip: place a cookie sheet under the cheesecake to catch any butter that might drip out of the pan from the crust.
  • Cool the cheesecake at room temperature until just warm, then cover with plastic wrap and refrigerate for at least 6 hours.
  • Before serving, beat the heavy whipping cream until thickened. Add the powdered sugar and ground cinnamon, then beat until it reaches the consistency of whipped cream.
  • Slice and serve the cheesecake with the whipped cream.

Notes

The cheesecake needs to be refrigerated for 6 hours, but you can let it chill overnight if you want to.

Nutrition

Serving: 1sliceCalories: 633kcalCarbohydrates: 51gProtein: 10gFat: 45gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 162mgSodium: 291mgPotassium: 249mgFiber: 3gSugar: 45gVitamin A: 7014IUVitamin C: 2mgCalcium: 166mgIron: 2mg
Keyword Dessert, Fall Dessert, Pumpkin, Cheesecake
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