This cheesecake is a perfect Haloween dessert but can be enjoyed any time of the year, pumpkin cheesecake is soft delicious and easy to make. Serve it plain or with a dollop of cream. Microwave about 200 grams of sliced pumpkins for 4 minutes then place it in a mixing bowl and add sugar and honey then blend the mixture until very soft.

You can also use pumpkin puree if you don’t have the pumpkin. Into the beaten pumpkin mixture, add cream cheese and beat it again until it is combined with the pumpkin mixture. Add heavy cream and two eggs and beat them in until you get a smooth batter. For the dry ingredients, add a cake or all-purpose flour and mix it in until the flour is moistened and there are no lumps in the batter, add vanilla extract for flavouring and beat it once more.

Line the baking pan with parchment paper and pour in the batter then tap the pan a few times on the counter to remove any trapped air bubbles in the batter. If you want to make the batter extra smooth, you can strain it with a mesh strainer before pouring it to the baking pan. Bake the cake in a 340 degrees Fahrenheit oven for 40 minutes or until a skewer inserted at the centre comes out clean.

Once baked, let the cake sit to cool before frosting the cake, you can also dust the top with powdered sugar then serve. This cheesecake is best served a day after when the flavours have set.


  • 200 g Pumpkin
  • 50 g Granulated Sugar
  • 1 tbsp Honey
  • 200 g Cream Cheese
  • 100 ml Heavy Cream substitute: plain yoghurt
  • 2 Eggs
  • 1 tbsp Cake Flour (low gluten or protein flour) or all-purpose flour
  • 1 tsp Vanilla Extract


  1. Microwave the pumpkins for 4 minutes
  2. When it is still hot, add the sugar and the honey then mash the pumpkins and start to beat them with an electric mixer.
  3. Add the cream cheese and blend it again then add the heavy cream and 2 eggs and beat them in as well.
  4. Add the cake flour or all-purpose flour and drizzle in the vanilla extract then mix until the ingredients are completely moistened.
  5. Line the bottom of a pan with parchment then pour the batter into the cake pan and drop the cake pan several times to remove the bubbles.
  6. Place the cake pan into the oven preheated to 170°C (338°F). Bake the cheesecake for about 40 minutes. If the top of the cheesecake browns too quickly, cover it with aluminium foil to slow it down while baking.
  7. Let the cake cool down completely before frosting or you can dust the top with powdered sugar before serving. Enjoy.