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 Photo Image Courtesy of Ellie Miller
Now who doesn’t love cheesecake?  Cheesecake is one of my favorite desserts to enjoy especially around this time of the year.  It is creamy, not to sweet and has such a amazing texture!  This cheesecake is a delicious pumpkin cheesecake shared by 2 of our viewers/followers!  I made this last year for Thanksgiving and it was absolutely wonderful!
For this recipe we use a delicious sugar pumpkin to make the pumpkin puree.  These pumpkins are different from carving pumpkins (AKA jack-o-lanterns).  They are much smaller and are very sweet.  I did a video on how to pick and cook these delicious fall time produce!  You can watch it here:  All About Organic Pumpkins and Squashes and How To Cook Them.
For this recipe you will need Springform Pans.  They are very inexpensive and I always buy them in a set of 3  because I am always making different sizes of cheesecakes and many recipes call for different sizes.  The value for buying 3 is excellent too.  Springform pans are very easy to use and really make a cheesecake!
I love it when our viewers share their favorite recipes!  Do you have any favorite recipes that are made with wholesome ingredients that you would like to share?  Feel free to share them in the section “Join the Conversation” below this post.  I might even share it with others that will enjoy it too!
Organic Pumpkin Cheesecake Recipe
Prep time
Total time
Nutrition Info Calories: 261.7 Fat: 18.8g Carbohydrates: 19.0g Protein: 6.8g
Serves: 16 pieces
  • Crust: (From the kitchen of Rebecca St. Clair)
  • 1 cup of nuts of your choice (I used raw walnuts and almonds)
  • 4-5 dates (depending on size)
  • Dash of sea salt
  • Grind all ingredients in a food processor until crumbly and somewhat sticky.
  • Press into a parchment paper with butter lined springform pan and butter the sides. 9 in pan.
  • Filling: (From the kitchen of Rhonda Cain)
  • 2 (8 oz) packages of cream cheese (at room temperature)
  • 1 cup of ricotta cheese
  • ¼ cup sour cream
  • 2 cups of pumpkin puree (roasted from 2 (1 lb) pie pumpkins.
  • 3 eggs plus 1 egg yolk
  • ¾ cup of local honey
  • ½ tsp ground cinnamon
  • ⅛ tsp fresh ground nutmeg (grinding fresh adds so much more flavor)
  • ⅛ tsp ground cloves
  • 2 Tbsp oat flour (you can use 2 Tbsp arrowroot powder if you are grain & gluten free)
  • 1 tsp vanilla extract
  1. Roasting pie pumpkins: Cut each pumpkin in half, scoop out seeds, place on a parchment lined cooking sheet, Bake at 350 degrees for 45 minutes.
  2. Allow to cool, scoop out pumpkin and put in a food processor until puree’ consistency.
  3. Filling: Beat cream cheese until smooth.
  4. Add pumpkin, ricotta, eggs, egg yolk, sour cream, honey and spices.
  5. Add oat flour (or arrowroot powder) and vanilla.
  6. Beat together until well combined.
  7. Pour on top of crust in springform pan, spreading out evenly.
  8. Bake at 350 degrees for 1 hour to 1 hour 15 minutes. May still be slightly jiggly.
  9. Allow to cool, cover with plastic and chill for 4 hours.
  10. Top with whipping cream: 1 pint of whole cream, whip in a chilled bowl, add in honey to taste, maybe a tsp.
  11. Top cheesecake with whipped cream. Sprinkle with fresh ground nutmeg.
  12. The key with using a springform pan is to well grease the pan and edge around the sides with a butter knife before “springing” it.
  13. This makes a very tall cheesecake! About an inch from the top. So, a sliver will do ya!
Recipe Authors are Rhonda Cain and Rebecca St. Clair
Nutrition Information
Serving size: 1 piece
Photo image courtesy of Ellie Miller 

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12 thoughts on “Organic Pumpkin Cheesecake Recipe”

  1. hallecottis says:

    This recipe is so delicious! I might try to make this into cheesecake bars the next time I make it :)

  2. Catherine Garbus says:

    this looks great

  3. Barbara Dodson says:

    Thanks ~~~ I may have to try this one for Thanksgiving.

  4. Rhonda Harader Cain says:

    Jan, I think she calculated it off of 16 servings…and seriously, easy to get that. If you layer the whipped cream (I did it out of convenience) on top, it is a tall piece of cheesecake. Hope you guys like it. My coworkers gobbled it up!

  5. Whole Lifestyle Nutrition says:

    Yes, 16 slices serving size is 1 piece. I will make the change when I get to a computer. Thanks for catching that Jan:)

  6. Jan Martin Whitlinger says:

    Halle, You know me! LOL

  7. Jan Martin Whitlinger says:

    Hope you’re getting a little relaxation in while at Disneyworld!

  8. Whole Lifestyle Nutrition says:

    I am, thanks Jan…just had breakfast with Mickey, Pluto and others :) My girls are loving life right now :)

  9. Jan Martin Whitlinger says:

    It IS magical, isn’t it? Although, did you see that video I sent you before you left? 😉

  10. Whole Lifestyle Nutrition says:

    No, what video? Did u email it to me?

  11. Jan Martin Whitlinger says:

    I posted it to your wall… it’s too funny!

  12. Francine Wyse says:

    Oh Jan that video is too funny!!!

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