This Cinnamon Pumpkin Cheesecake is everything! I have a thing for cinnamon. I've said before: I measure cinnamon "with my heart." As such, I dreamed up this beauty and made it as cinnamony as possible!
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This Cinnamon Pumpkin Cheesecake has a cinnamon blondie crust topped with a creamy no-bake pumpkin cheesecake! The finishing touch is a swirl of cinnamon whipped cream!
If you enjoy this recipe, check out the posts for my Pumpkin Coconut Pie, Pumpkin Spice Latte Cupcakes, and Pumpkin Blondies with Cinnamon Swirl!
The cinnamon blondies are super easy and mix up in one bowl! This recipe bakes up in a standard 9" springform pan.
Once the crust is baked (your whole house will smell of cinnamon!) and cooled, you top it with fluffy no-bake pumpkin cheesecake. Now, this is the hard part: the waiting. The cheesecake needs to chill in the refrigerator for at least 3 hours before cutting it!
Neither the crust nor the cheesecake filling are super sweet, so a dollop (or two) of cinnamon whipped cream really enhances the cheesecake nicely! The cheesecake can be made in advance, but you'll want to make the whipped cream right before serving it.
The thick, chewy, super cinnamony blondie crust is JUST what this pumpkin cheesecake needed to be over-the-top delicious! I hope you'll give it a try. I may measure cinnamon with my heart, but I also included actual measurements in the recipe just for you.
Other Recipes You May Like
Cinnamon blondie crust adapted from Buns in My Oven (link here) and no-bake pumpkin cheesecake adapted from One Little Project (link here).
Cinnamon Pumpkin Cheesecake
Ingredients
Cinnamon Blondie Crust:
- 1 cup flour
- 2 teaspoon cinnamon
- pinch salt
- ½ cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
No-Bake Pumpkin Cheesecake:
- 16 oz cream cheese, at room temperature
- ½ cup sugar
- ½ cup brown sugar
- 15 oz pumpkin purée
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- 1½ cups heavy (whipping) cream, cold
- 2 tablespoon sugar
Cinnamon Whipped Cream:
- 1½ cups heavy (whipping) cream, cold
- 3 tablespoon powdered sugar
- 1 teaspoon cinnamon
Instructions
For Crust:
- Preheat oven to 350° F. Grease an 9" springform pan (see note). Set aside.
- In a small bowl, combine the dry ingredients (flour, cinnamon, and salt). Set aside.
- In a large bowl, combine the melted butter, brown sugar, egg, and vanilla extract. Mix until thoroughly combined.
- Add the dry ingredients and stir until just combined. Scrape mixture into the prepared pan.
- Smooth the mixture evenly into the pan. Bake 22-24 minutes, or until a toothpick inserted into the center comes out clean. Allow bars to cool completely on a wire rack.
For Cheesecake:
- In the bowl of a stand mixer, combine cream cheese, sugar, and brown sugar. Beat until smooth.
- Add pumpkin, vanilla extract, and spices and mix until incorporated.
- In a second mixer bowl, beat the cream with the whisk attachment. Gradually add the sugar. Beat to stiff peaks
- Fold the whipped cream gently into the pumpkin mixture, taking care to not deflate the mixture. Continue folding until no streaks remain.
- Dollop the pumpkin cheesecake mixture on top of the cooled crust, smoothing the top. Place the cheesecake in the refrigerator to chill for at least 4 hours.
For Whipped Cream:
- Place cold heavy cream, powdered sugar, and cinnamon in the bowl of a stand mixer. Start the mixer on low speed, and gradually increase the speed to high. Whip until the cream thickens and forms peaks.
- After it has chilled, top the cheesecake with the cinnamon whipped cream.Enjoy!
Notes
Nutrition Estimate
Nutrition information is provided as a courtesy and is only an estimate.
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