Easy Pumpkin Cheesecake Recipe with Cardamom

Easy Pumpkin Cheesecake recipe with Cardamom. Silky, smooth and light texture of Cheesecake with soft crust made with Pizzelle cookies. This Cheesecake makes the perfect fall dessert!

This Pumpkin cheesecake recipe is easy to whip up. When I say easy, I mean it! My 10-year-old can bake this cake with very little help. You might struggle to hold yourself back patiently for the cake to cool down though. My 7-year-old son couldn't wait for it to cool down and he decided to scoop out the top when no one was watching lol.

This recipe has just the right amount of pumpkin and freshly ground cardamom for an Indian kick ;). Not too sweet, yet it has all those wonderful balanced flavors you crave.

What's in this Pumpkin Cheesecake Recipe:

Only eight ingredients and you are all set to throw a cheesecake party. This is truly a crowd pleasing cheesecake.

Ps, I don't usually rave about my own food but I feel that I should share a couple of honest reviews I received from my neighbors. Yes, I sent the cake to my neighbors and they absolutely loved the texture and taste of this cake.

Pumpkin Cheesecake Crust

The best part about this cheesecake is its crust. Instead of using traditional graham crackers for the crust, I have used Italian Pizzelle cookies. I love the cheesecake crust to be slightly softer to balance out with the silky smooth texture of the cream cheese.

• 20 Italian Pizzelle cookies (each bag contains about 8-10 cookies)

• 3 tablespoons melted butter

Cake Filling

• 2, 8oz Original Cream Cheese, let the cream cheese rest at room temperature for half hour.

• 1, 15oz Pumpkin Puree(No sugar added) or 2 cups of homemade pumpkin puree

• 3 large eggs

• 3 tablespoons all purpose flour

• ½ cup organic granulated cane sugar

• 1 teaspoon freshly ground cardamom

Optional Toppings

• 1 cup heavy whipping cream

• 1 tablespoon powdered sugar

• ½ teaspoon vanilla

• Pizzelle cookies and crumbs

How to Bake Pumpkin Cheesecake?

Any cheesecake has three simple steps for baking. One, make a crust from your favorite sweet crackers or cookies with melted butter. Second, whip up the cream cheese filling. Third, bake! That's all!

How to Make the Crust

• Preheat Oven to 350˚F.

• Cut parchment paper in round to fit the base of the round cheesecake pan. You may use pre-cut parchment paper or use the bottom of the pan you are using to create a stencil on parchment paper then cut it into a round piece.

• Next, fold about 11 inches of parchment paper in half then cut it lengthwise for two narrow strips to fit the sides of the pan.

• Grease the 8-inch cake pan with oil or butter. Place round parchment paper at the base of the pan. Place each strip of parchment paper while pressing gently on the sides of the pan to stick to the grease.

• Pulse Pizzelle cookies in a food processor until fine crumbs form.

• Add the melted butter to the crumbs and pulse it again until well combined. Transfer the crumb mixture to the lined pan with the help of a silicone spatula.

• Use flat bottom small measuring cup to press crumbs at the base of your pan and going about ½″ up the sides of the pan. Set it aside.

Tip: I chose to not bake the crust but if you like crispy crust, bake at 350˚F for 6-8 minutes and cool it to room temperature.

Pumpkin Cheesecake Filling

• Take out seeds from about 5 to 6 cardamom pods and grind them in a mortar and pestle.

• Combine cream cheese, eggs, flour, sugar, pumpkin puree, and cardamom powder in a food processor or a stand mixer and mix it until smooth and well combined.

• Gently pour the cream cheese mixture into the pan with crust, start by pouring from center. Place the cake pan on a piece of aluminum foil and wrap around the pan for the water bath.

• Position the baking rack in center of oven and place a large baking sheet with 3 cups of hot water. Place the cake pan on the baking sheet with water.

• Bake cheesecake for 55-60 minutes or until the center is almost set. A slightly wobbly center is perfectly fine. Remove cake from the oven and set it aside to cool down completely at room temperature.

• Cover the top of the cake pan with a paper towel then wrap with plastic wrap. Refrigerate the cheesecake for at least 5 to 6 hours or overnight.

• Once the cake has chilled, carefully lift the cake off using the paper and place it on a serving tray or stand. You should be able to lift the chilled cake and remove the parchment paper.

Whipped Cream Topping

• Whip 1 cup of heavy whipping cream with powdered sugar and vanilla with the help of a hand mixer or a stand mixer until fluffy & peaks start to form. Top it on pumpkin cheesecake with crumbled pizzelle cookies.

• Cut the tip of the piping bag and attach 1m star piping tip or your favorite piping tip. Scoop out the whipped cream in a piping bag with the help of a silicone spatula. Start piping the beautiful whipped cream flowers ;).

Other Cardamom Recipes

If you like the taste of Cardamom, try my sweet and savory recipes using cardamom.

• Cardamom Infused Crepes

• Carrot & Cardamom Pudding

• Mutton Biryani

• Veg Dum Biryani

Kitchen Tools You’ll Need:

• Cheesecake Pan
• Food Processor or a Stand Mixer
• Parchment Paper
• Baking Sheet

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