Pumpkin Cheesecake Deliciously Deconstructed

by CorreenK

My award-winning Pumpkin Cheesecake recipe is a creamy pumpkin custard and cheesecake filling slow baked, then topped with crumbled cinnamon grahams and whipped cream. Try it!

On my list of favorite things pumpkin AND cheesecake definitely rule.

Imagined, then created my ideal recipe for deconstructed pumpkin cheesecake. Rather than keep it to myself I decided to share this truly sublime dessert for you to try at home.

This pumpkin dessert recipe is one of our new family favorites!

As you read through this recipe page, I encourage you to think of personal touches that you would like to add too.

My Deconstructed Pumpkin Cheesecake
My Deconstructed Pumpkin Cheesecake

Go Ahead...Enjoy Every Last Bite!

Deconstructed (as a foodie term) is taking the foods that are normally combined in a recipe or dish, rearranging the ingredients, and then plating them together in new and innovative ways. 

Pumpkins...Here's to your health!

Pumpkin Nutrition Values
Pumpkin Nutrition Values

Pumpkin is also "low in saturated fat, and very low in cholesterol and sodium.
It is also a good source of vitamin E, thiamin, niacin, vitamin B6, folate, iron,
magnesium and phosphorus". Read more about pumpkin nutrition at
Self Nutrition Data

I Love Fall and Pumpkins

Crisp air, vibrant colors and lots of warm, comforting food

Our boys, sweetest-ever hubs and I got together for dinner here at our place. On the menu; baked and goldenly-glazed spiral ham, broccoli burst salad (recipe coming soon), twice baked potatoes and heart-shaped homemade biscuits...I felt dessert needed to seal the deal on this delicious get-together.

The idea for a Fall-kissed..."deconstructed" pumpkin cheesecake, came to be. From my foodie head to the last savored spoonful, my cleverly deconstructed pumpkin cheesecake recipe is the latest hit in our house...'twas the shining star of this family dinner!

Follow on down to read about my pumpkin dessert idea...and as always, I encourage you to add your own twists too! 

An Ode to the Pumpkin

Lots of year round recipes
Pumpkin, a Super Food for All 12 Months of the Year
$14.95  $3.06
The Perfect Pumpkin: Growing/Cooking/Carving

Includes information for growing and harvesting more than 95 varieties of pumpkins, plus craft and carving projects from jack-oí-lanterns to soaps, creams, and decorations. ...

$14.95  $2.83

Making the Cheesecake Filling

Whip it, whip it good :)
Whipping the cheesecake filling
Whipping the cheesecake filling

I Love My Kitchenaid

Isn't it pretty in blue?
KitchenAid KSM150PSBU Artisan Series 5-Qt. Stand Mixer with Pouring...
Only $429.99

Cheesecake Filling Tips

These ideas came to mind as I was making the recipe for cheesecake filling...

  • Use colored sugar, like I did, to subtly tint the color of the cream cheese filling.
  • Farm fresh eggs, our girls lay us 4 to 6 each day, will add a tinge of color too because of the brightly colored yolk.
  • Don't overly sweeten this mixture, the tanginess of the cream cheese played off nice with the sweetened pumpkin custard.
  • Vegans are welcome to use cream cheese and egg substitutes for this recipe. :)
Deconstructed Pumpkin Cheesecake Recipe

Deconstructed Pumpkin Cheesecake Recipe

Foodie kissed from my kitchen to yours

Prep time 25 min  -  Total time 90 min
Ingredients for 6 servings
Cheesecake Filling--->  • 6 oz cream cheese; softened at room temperature  • 1 farm fresh egg; beaten  • Sugar; to taste (I added about two teaspoons)<br><br>  • Pumpkin Custard--->  • 1 1/2 cups sugar  • 1/2 teaspoon salt  • 1 teaspoon ground cinnamon  • 1/2 teaspoon ground ginger  • 1/8 teaspoon ground cloves  • 2 farm fresh eggs; beaten  • 15 oz can of pureed pumpkin  • 1 1/2 cups of half and half creamer (see low-calorie ideas below)

Preparing the Cheesecake Filling

Place cream cheese in mixing bowl, whip to light and fluffy. Scrape sides of bowl. Add in egg and sugar, continue whipping at high speed. Mixture should be pillowy soft and not overly sweet.

Preparing the Pumpkin Custard

In a large mixing bowl stir together sugar, salt and spices. With a mixer or by hand, stir in the eggs and pumpkin puree. While mixing, slowly pour in the half and half until the ingredients are well blended and creamy.

Assembling the Pumpkin Cheesecake

Preheat oven to 350°F

Fill a 13x9 baking pan half way with water. In a one-cup capacity ramekin pour in 1/2 cup of pumpkin custard mixture, spoon in a large dollop of cheesecake filling into the center. Repeat steps for the remaining ramekins.

Top off each ramekin with the remaining pumpkin custard. Wipe off any drizzles or the pumpkin custard will bake on and look icky on your beautiful dessert dish.

Set each ramekin into the baking dish, add more water, if needed (water should cover the outside of the ramekin 1/2 to 3/4).

Bake 50 to 60 minutes or until butter knife inserted into center comes out clean. Cool completely and refrigerate until ready to top and eat.

Topping the Pumpkin Cheesecake

Whipped cream and crumbled cinnamon graham crackers.

♥ Visit my page to see lots of tips and tricks for this recipe! ♥

You'll find ideas for the cheesecake filling, the pumpkin custard, and toppings. Plus I'd love to hear from you in the guest book ~_~

Recipe  5.0/5 Stars (3 Votes)

Constructing the Pumpkin Cheesecake

And yep! I had a drinkie poo too :)
Putting the pumpkin cheesecake recipe together
Putting the pumpkin cheesecake recipe together

Pumpkin Custard Tips

Go ahead and twist up the pumpkin custard recipe with these ideas...

  • Replace the half and half with one 12 oz can of evaporated milk (fat-free or low-fat)
  • Make your own evaporated milk by stirring together 1 1/3 cups non-fat dry milk and 1 1/2 cups water (makes 2 cups)
  • Experiment with sugar-free or low-sugar alternatives. I'd like to try stevia. You?
  • Most egg substitutes work well in custard recipes. Give it a try.
  • Easily create a vegan dessert by using equal portions of whipped silken tofu in place of the evaporated milk. If the tofu mixture is too thick, add scant amounts of water until the mixture is thinned out a bit.
  • Choose to bake your pumpkin cheesecake in 1/2 pint mason jars, like I did, for a comforts-of-home look. Screw on the lid and ring for those too full from the family meal, so they can enjoy it later that night or the next day (don't forget to include the toppings!). Also an innovative dessert gifting idea...don't ya think?

Make your own pumpkin puree

Super easy and freshly homemade!

Supplies to Make This Pumpkin Cheesecake

Making your life easier
Duralex 8-Ounce Glass Ramekin, Set of 4
$26.99  $19.00
Chicago Metallic 6 Piece Cr?me Brulee Set
$19.99  $16.99

Finishing Touches on the Deconstructed Pumpkin Cheesecake

Did you just lick the screen? No worries ;)
Correen's Deconstructed Pumpkin Cheesecake
Correen's Deconstructed Pumpkin Cheesecake

Topping the Pumpkin Cheesecake Tips

The deconstructed part :)

Here are a few more ideas you might like to try...

  • For a more traditional cheesecake, in the bottom of the ramekin press in a graham cracker crust by crumbling graham crackers mixed with melted butter. Assemble the cheesecake as indicated above.
  • Top the pumpkin cheesecake with raw sugar before baking for a carmelized sugar layer. If you have a brulee torch you can do this once the pumpkin cheesecake is baked and cooled...right before serving.
  • Drizzle with caramel or chocolate sauce...mmm!
  • Try a sprinkling of homemade sweet roasted pumpkin seeds on top of the whipped cream.

What toppings would you like on your pumpkin cheesecake? Leave your thoughts in the guest book below.

Links to More Information

All about pumpkins

Are you going to try this pumpkin dessert?

  Display results
Thanks for taking the time to participate in my poll

In Closing...

CorreenKIt fills me with joy to share the inspired recipe ideas I'm whipping up in my kitchen. Besides the articles here, I'm also growing my online presence and passion for cooking over at FoodLoversWeb.com.

If you are interested in writing here on Wizzley, click on my referral link to join in on the fun and profits! ~Correen K

Twitter icon Pinterest icon

Updated: 06/14/2015, CorreenK
Thank you! Would you like to post a comment now?

You Are Welcome to Leave Your Thoughts and Ideas Right Here!

katiem2 on 01/02/2015

Holly Cheese Cake this is the sweets for me, love cheese cake and can't wait to give your easy deconstructed pumpkin cheesecake a go. I avoid making cheese cake because it is not easy to do, not the good stuff anyway, but this is both good and easy. Genius!!!! I enjoy pumpkin year round too because it is super healthy, affordable, especially canned out of season, and delicious. Love the recipe. Thanks

WriterArtist on 12/14/2014

The photo is so tempting. Pumpkin is my favourite when it comes to desserts - and when it is combined with cheese. It is exceptionally yummy.

CorreenK on 08/28/2014

@terihansen I actually think the Maker's helped with the recipe inspiration. ;)
@Maree Hope you get a chance to try the recipe...it's fun to break from tradition every now and again.

MareeT on 08/27/2014

Love this recipe, so unique and I bet it's delicious!

terihansen on 08/27/2014

Oh my! My two favorite things, cheesecake and Makers...[I'm a KY girl what can I say] We begin a new family thanksgiving tradition this year since it will be the first without mother, I believe this will become our new traditional dessert. Move over pecan pie, hello pumpkin cheesecake. Mother would approve.

CorreenK on 08/27/2014

Just popping in with a "thank you" for all your kind comments. ~Cheers!

RuthCox on 08/26/2014

Pumpkin is truly a favorite food of mine, pumpkin anything is good but this recipe sounds divine! And you have thought of every variation imaginable, too, thank you!

Mira on 01/18/2014

This is truly wonderful. Thanks for sharing!

kimbesa on 07/02/2013

That sounds really good! I haven't been making cheesecake, so a deconstructed version can get me started. And using those small canning jars will work for me, too!

katiem2 on 09/23/2012

This is so divine, gotta make it again. Did so once when I first stumbled upon it and my kids have been asking for it again. So glad I found it again, gonna book mark this time. Thanks for this awesome recipe. It's my eldest daughters favorite. I'll tweet today as well. :)K

You might also like

Sannel's Healthy Pound Cake

This is probably the healthiest pound cake you can ever make.The secret ingre...

Low Calorie Gluten Free Chocolate Cake: Which Actually Tastes ...

You can make this cake gluten free or not, for the dieter, this is a flourles...

Disclosure: This page generates income for authors based on affiliate relationships with our partners, including Amazon, Google and others.
Loading ...