Simply Organic Holiday Organic Pumpkin Spice Cheesecake Recipe Simply Organic Holiday Organic Pumpkin Spice Cheesecake Recipe

Organic Pumpkin Spice Cheesecake

The intersection of pumpkin and cheesecake makes for a delightfully different dessert.





Use organic ingredients where possible.

Cheesecake Crust:

  • 1 cup graham crackers, crushed into crumbs
  • 34 cup cookies of choice, such as sugar or speculoos cookies, crushed into crumbs
  • 3 tablespoons light brown sugar
  • 12 teaspoon Simply Organic® Cinnamon
  • 8 tablespoons unsalted butter

Cheesecake Filling:

  • 24 ounces cream cheese, at room temperature
  • 15 ounces (1 34 cups) pumpkin purée
  • 3 eggs + 1 egg yolk
  • 2 cups sugar
  • 14 cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons Simply Organic® Vanilla Extract
  • 12 teaspoon Simply Organic® Cinnamon
  • 18 teaspoon Simply Organic® Ground Nutmeg
  • 18 teaspoon Simply Organic® Ground Cloves
  • 18 teaspoon Simply Organic® Ginger


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, combine graham cracker crumbs, cookie crumbs, brown sugar and cinnamon. Stir in melted butter. With fork, press crumb mixture into greased 9-inch springform pan. Set aside.
  3. With an electric mixer, beat cream cheese until smooth, then add pumpkin, eggs and egg yolk, sugar, sour cream, flour, vanilla, cinnamon, nutmeg, cloves and ginger. Mix until well combined.
  4. Pour pumpkin filling into crust, spreading evenly. Bake for 1 hour. Test to see if cheesecake is set by gently shaking pan. If only a small circle in center of cake jiggles, it is done.
  5. Remove and let sit for 15 minutes, at which point the center will firm up.
  6. Cover with plastic wrap and refrigerate for 4 hours before serving.

Chef Suggestion

  • Place cheesecake on a sheetpan to bake. This not only helps prevent messes from potential spills, but also helps the bottom of the cheesecake cook more evenly.

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