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A sliced, whole spiced pumpkin cheesecake.
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5 from 10 votes

Spiced Pumpkin Cheesecake with Oat Crust

This delicious and silky pumpkin cheesecake with oatmeal and pepita crust can be made with or without a water bath!
Prep Time30 minutes
Cook Time1 hour 10 minutes
Chilling Time5 hours
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American, Christmas, Thanksgiving
Diet: Vegetarian
Servings: 10 people
Calories: 462kcal
Author: Alicia

Equipment

  • 9 inch springform pan

Ingredients

Crust

  • 1.5 cups oat flour * I used Bob's Red Mill, but you can easily grind up quick cooking oats in a food processor
  • 1 cup roasted pepita seeds (shelled pumpkin seeds)
  • ¼ cup brown sugar
  • ½ stick (4 tablespoons) unsalted, good butter like Kerrygold, melted
  • ½ teaspoon ground ginger
  • 1 teaspoon ground cinnamon

Pumpkin Cheesecake filling

  • 3 8oz packages cream cheese blocks at room temperature
  • 1 cup white sugar
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • teaspoon ground cloves
  • ½ teaspoon salt
  • 15 oz can canned pumpkin puree (unflavored)
  • ¼ cup all purpose flour
  • 5 large eggs

Whipped cream

  • ¾ cup heavy whipping cream
  • 1 teaspoon cinnamon or pumpkin pie spice blend

Instructions

  • Preheat oven to 350 degrees Fahrenheit. In a 9 inch springform pan, cut out a piece of parchment paper the size of the bottom. Place it in the pan and butter or grease the sides of the pan. 
  • In a food processor, grind pepita seeds until they're crumbly, but not quite fine. Add spices, brown sugar, and oat flour and pulse to combine. Stir in butter until well combined. Take the seed/oat mixture and press it into the bottom of your pan until it's packed. Place in the oven at 350 degrees for 7 minutes. Remove and allow to cool. 
  • Meanwhile in a mixing bowl, beat the cream cheese and sugar on high speed until light and fluffy. Add spices and vanilla and mix till combined. Then add the pumpkin puree and flour. Finally add your eggs, one at a time, just mixing enough to incorporate them. Do not overmix once the eggs are added. 
  • Pour cheesecake mixture into your prepared crust and place on a large baking sheet to guard from any leaks. Bake at 350 degrees for 55-65 minutes. The cheesecake should look firm around the edges with a slight jiggle in the very middle, like jello. Allow to cool completely in the springform pan, and then place in the fridge for 4-5 hours until chilled through. 
  • Once your cheesecake is chilled through, place whipping cream in a chilled mixing bowl and whip on high for about 2-3 minutes until stiff peaks start to form. Gently smooth the whipped cream on top of your cheesecake and sprinkle with cinnamon or preferred spices. 

Notes

  • I recommend Organic Valley or Whole Foods brand block cream cheese for this recipe as they don't contain carrageenan 
  • Make sure you get 100% canned pumpkin puree without spices, NOT pie filling or pie mix. Pumpkin purees vary greatly in texture and flavor. I like to use Libby's for best results. 
  • To prevent cracking, especially in cooler climates, see the post for tips like leaving in the oven to cool with the door cracked or how to implement a water bath. 
  • To make this gluten free, substitute the all purpose flour with Bob's 1:1 gluten free baking flour. 
  • Sunflower seeds can be substituted for the pepitas. 

Nutrition

Serving: 1piece | Calories: 462kcal | Carbohydrates: 48g | Protein: 9g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 132mg | Sodium: 346mg | Potassium: 271mg | Fiber: 4g | Sugar: 28g | Vitamin A: 7295IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg