This pumpkin cheesecake is so good, it will make you come back for more every single time. Not difficult to make and perfect for the autumn season.

Pumpkin cheesecake with marshmallows |

Pumpkin cheesecake

I was writing a blogpost for tomorrow featuring the ten best restaurants in Curacao (well of the ones we visited of course, so up for debate) and in one of the restaurants, Kome, we had thé best cheesecake ever. A pumpkin cheesecake… with burned marsh mallows… And once back home I decided I just needed to recreate that recipe now that the flavors where still lingering in my mind. So I did… And I made it in november and than forgot about it!

Pumpkin cheesecake |

Until I wrote the before mentioned post, mentioned that insanely good pumpkin cheesecake, wanted to link to it..only to realise it was not there! O horror…. I mean.. I post salads for crying out loud and I forget the best pumpkin cheesecake you’ll ever eat??

That is just not very nice of me… So here I am correcting the error. And forgive the slightly christmassy pictures as it was obviously meant to shine during the december month. And yes, I could have waited till next Christmas, but that would mean letting you wait an insane amount of time before you could make this recipe.

And besides: it doesn’t need to be Christmas at all to make this pumpkin cheesecake. It is super easy and can be made the entire year. So there’s that.

Pumpkin cheesecake |

How to make the pumpkin cheesecake

The pumpkin cheesecake is best made using pumpkin puree from a can. That is usually less liquidy then the pumpkin puree you would make at home, although that is absolute also a possibility.

Here in the Netherlands it can be hard to find pumpkin puree from a can so I have to make it myself most of the time. But not to worry. Both will work equally well.

The first thing you do for making the pumpkin cheesecake is to crumble the cookies and mix it with the melted butter. That will be your cheesecake base.

Now comes the fun part of making the actual cheesecake. I first whisk the cream cheese with the sugar so the sugar crystals have the time to get fully incorporated into the cheese. I then add the pumpkin puree, the eggs and all the spices. Taste if it is to your liking and add extra spices if you want.


You bake it in the oven for around 45 minutes to an hour and keep in mind that the cheesecake will set once it is cooling down. You want the top to feel firm but not too firm. It can still be slightly wobbly underneath but not too much.

Pumpkin cheesecake |

Pumpkin cheesecake with burned marshmallows

5 from 1 vote
GangCake and cookies

Take into account that this recipe needs time to set. Preparation time is one hour but you will need a few hours more to have it set and cool properly. Just so you know
Decorative clock showing preparation time
Prep time 15 minutes
Cooking time 45 minutes
Total time 1 hour

12 people


  • 600 gr cream cheese I used mon chou
  • 300 gr pumpkin puree
  • 150 gr sugar
  • 2 eggs
  • 1 tsp vanilla essence
  • 220 gr ginger cookies
  • 100 gr butter unsalted
  • 2 tsp gingerbread spices
  • marshmallows small ones or big ones cut in pieces – optional

  • First make the base by crumbling the ginger cookies in the food processor or by hand. Melt the butter in a small sauce pan and mix with the crumbs.
  • Cover the base of a baking tin with baking paper and press the cookie mixture firmly into the bottom using the back end of a spoon. Place into the fridge to set.
  • Place the cream cheese in a mixer and whisk this together with the sugar to a creamy mass. Add the eggs one by one and finish with the pumpkin puree, the spices and the vanilla. Mix it all well.
  • Add the cream cheese to the tin, smooth the surface and place into the oven.
  • Bake for about 45 minutes and check if the cheesecake is cooked. The top needs to be firm to the touch but it can still be a bit wobbly.That is fine. It will set some more.
  • Turn of the oven and leave the tin to cool further in the oven. Finish by placing it in the fridge for another 1 or 2 hours before cutting.

Nutrition Information per portion

Calories: 382kcal | Carbohydrates: 32g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 272mg | Potassium: 199mg | Fiber: 1g | Sugar: 19g | Vitamin A: 4813IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 2mg


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist