Pumpkin Cheesecake In Nut Crust Recipe (2024)

As a few commenters have noted, due to an editing error this recipe called for flour in the steps, but cornstarch in the ingredient list. We've fixed that and are now giving both options in the recipe;use cornstarch if you would like the cake to be gluten-free, or flour if gluten isn't an issue and that's what you have on hand.

The canned pumpkin puree has too much liquid, therefore requiring the cornstarch in this recipe. Instead, bake fresh pumpkin (I used Winter Luxury) or squash, then puree (I used an immersion blender), add a bit of sugar, and then cook in a sauce pan until the water has mostly evaporated and the pumpkin takes on a slight caramelized appearance. This dryer puree does not need a thickener such as cornstarch, and allows the final cheesecake product to take on a much robust true pumpkin flavor.

I never comment on recipes but I have to on this one: It's pretty awful. I followed recipe exactly and am a pretty good cook, but the filling tasted mostly like slightly pumpkin-flavored cream cheese, which isn't something you'd want to eat a slice of. Filling will be lumpy if you follow directions. Crust= meh.

A very delicious and surprisingly light cheesecake. I did substitute a generous half cup of yogurt for the cup of heavy cream and was very pleased with the result. Note that the ingredient list calls for cornstarch (which allows the cake to be labeled gluten free) but the instructions call for flour which is what I used. The crust is lovely and very easy--everything in the blender and done.

So powdered ginger for the crust and ground ginger for the filling? Are those ingredients the same?

This recipe is horrible for so many reasons. It should be tested and updated or just removed. I tried to list the reasons here but ran out of room. Find another pumpkin cheesecake recipe to make. Don't waste your 2.5# of cream cheese on this one.

I made this recipe because I wanted a different option than the typical sweet graham cracker crust. Make sure to chop the nuts VERY fine. In addition, I wanted to try a recipe that used less sugar. The cream cheese was over powering and took away from the overall taste. This recipe needs less cream cheese. We liked less sweet overall. With adjustments I may make this again.

A few notes from my experience:Blend cream cheese & sugar together, THEN add eggsThis created a ton of filling - next time I am trying 2 pounds cream cheese, plus 15 oz pumpkin and leave the spices the sameI will also try to bake it at 350 for for 35 min and then lower the temp. 400 burned the top of my cake. And add a pinch of salt to your crust and a bigger pinch to your filling. It will enhance flavor.

This recipe is horrible for so many reasons. It should be tested and updated or just removed. I tried to list the reasons here but ran out of room. Find another pumpkin cheesecake recipe to make. Don't waste your 2.5# of cream cheese on this one.

This is the worst cheesecake recipe. It tasted like slightly flavored cream cheese. In my opinion, too much cream cheese, not enough spice, cinnamon especially and not enough sugar. Do not recommend.

I baked this recipe for our family Canadian Thanksgiving Supper.We did a critique over my original pumpkin cheesecake I make every year.By far my original pumpkin cheesecake is the best with our family favorite!We loved trying this recipe yet as well. Thanks!

I had initially planned to make this cheesecake because of the gf nut crust. After reading the negative reviews I went back to my old favorite from Smitten Kitchen - bourbon pumpkin cheesecake. I used gf graham crackers for the crust. They made a crisp, almost toffee-like crust - give them a try!

I was so disappointed in this cheesecake. Needs a bunch more sugar. Kept me up that night thinking I had missed adding a cup of granulated sugar so i went back to read the recipe and saw that I had not made a mistake. My husband likes less sweet desserts but even he agreed it wasn’t great. I was glad it was just my family eating the cake (and that I added some yummy whipped cream!). Threw the left overs out after our dinner. This recipe needs to be reworked.

I followed this recipe precisely and it turned out... disgusting. The cream cheese was lumpy because it says to add eggs first, and the filling just tastes of pumpkin cream cheese. Not a great bake :(

Made this using roasted sweet potatoes instead of the pumpkin puree. I was desperate for a NYT's recipe for pumpkin cheesecake and didn't heed the bad reviews of this recipe. Its flavor did not hold up to that of the pumpkin pie next to it on the dessert stand. Sweet Potato or pumpkin is a personal preference and easily swapped out in equal parts. I added extra sugar and that didn't elevate from meh to the star dessert. The leftovers will be eaten but I won't make it again.

So powdered ginger for the crust and ground ginger for the filling? Are those ingredients the same?

Despite some of the comments stating this wasn’t pumpkin-flavored enough, I felt it was great - not overly rich and not under flavored. I used a traditional crust instead of the pecans which worked fine.

Most recipes calling for use of a springform pan tell us to wrap the pan in aluminum foil to keep it from leaking; or, as in this recipe, which calls for placing the pan in a water bath, to prevent water from getting into the springform pan and ruining the cheesecake.

I’m the guy who always reduces the amount of sugar in a recipe but this is the one time I actually increased it by 50 percent. This cheesecake definitely needs more sugar. I also made a half recipe and used an 8 inch pan which worked well. I liked it, our guests liked it. But I wouldn’t make it again. It just wasn’t interesting enough.

SKIP IT! Like many who’ve written here, I did not read the comments before making this. I wish I had. It was not great. Not horrible but not something I plan to make again. I added 1/4 cup of sugar after taste testing the filling. That wasn’t enough to rescue it. All that said, it was very pretty. I baked it in a water bath and let it cool in the oven for about 8 hours, following the America’s Test Kitchen recommendation; I think that helped ensure the middle set and the top didn’t crack.

Made this for Thanksgiving w/o looking at comments & was then alarmed after putting in the oven by the number of negative reviews. However, it was delicious -- it is exactly as described in the commentary about the recipe: light, not too sweet and not leaden in the stomach; the balance of spices is perfection and it was just pumpkin-y enough. The nut crust is fantastic though ginersnap or graham cracker would be good too. It was devoured by my guests, happy it was not heavy after the main event.