Cinnamon Pumpkin Cheesecake

Lilie Bakery | Cinnamon Pumpkin Cheesecake 3

Lilie Bakery | Cinnamon Pumpkin Cheesecake 2

Lilie Bakery | Cinnamon Pumpkin Cheesecake 1

A delicious recipe of Anglo-Saxon origin: Pumpkin cheesecake with cinnamon… When autumn arrives, this dessert simply becomes essential across the Atlantic. But then, why such a craze? The key is the key ingredient of the recipe: pumpkin = pumpkin! And yes, pumpkin for dessert, rather surprising, but above all delicious!

Combined with spices (cinnamon, cloves etc.), the squash is tasted in hot drinks, as a cake, pie, etc. I present it to you today in a pumpkin cheesecake version, accompanied by cinnamon. The perfect duo!

You can of course make the squash puree yourself, or you can make it from store-bought cubes, or store-bought squash puree.

I still like the creaminess and the comforting side of the cheesecake as much, I wanted to add a small dose of homemade whipped cream for more indulgence. You will find other cheesecake recipes here.

Let's go for the recipe! If you do it at home, don't hesitate to tag me @liliebakery on Instagram so I can see your cheesecakes :)

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For you to note!

Cinnamon Pumpkin Cheesecake

The ultimate fall recipe!
Prep time30 minutes
Cook time1 time 5 minutes
Total1 time 35 minutes
Yield: 8


  • 170 g crumbled dry cookies
  • 65 g soft butter, melted
  • 1/2 tsp ground cinnamon
  • +
  • 300 g fresh cheese philadelphia nature
  • 450 g squash puree
  • 3 whole eggs
  • 60 g whole cream
  • 240 g powdered sugar
  • 1 tsp ground cinnamon
  • 30 g of flour
  • 1 tsp liquid vanilla extract
  • +
  • 20 cl semi-thick full cream
  • 2 tbsp of icing sugar


  • Start by preheating the oven in traditional heat to 170 ° C.
  • To make the base, mix the cookies, cinnamon and melted butter, then pack the mixture into the bottom of a 20cm round mold with removable hinge.
  • For the garnish, beat the cream cheese then add the mash, eggs, crème fraîche, sugar and cinnamon. Finally add the flour and vanilla. Beat well to homogenize everything.
  • Pour the preparation on the biscuit base then put in the oven for 1:05. Let cool then put in the fridge.
  • Make the whipped cream by beating the cream and icing sugar until a firm whipped cream is obtained. Garnish a pastry bag fitted with a fluted nozzle then decorate the cold cheesecake.


Like all cheesecakes, it will be even better two days later.
About Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)



  1. Reply


    28th October, 2015


    Can pumpkin be replaced by squash?
    Thank you again for these lovely recipes and for the viewing pleasure :)

    • Reply

      Lilie bakery

      28th October, 2015

      Hello Amandine, indeed, I mention 'squash puree' in the ingredients, you can opt for pumpkin, squash or other type of squash. @ soon

  2. Reply


    28th October, 2015

    Very original this recipe even if I'm not a fan of cinnamon

  3. Reply

    Lulu | Gourmet Trip

    28th October, 2015

    I am a fan! Your cheesecake is really beautiful :-)

  4. Reply

    small kitchen

    28th October, 2015

    He is really very beautiful!

  5. Reply

    Maryse & Cocotte

    28th October, 2015

    I don't know why I blocked the squash in the desserts… but seeing your cheese cake, it really makes you want to test. Thank you.

  6. Reply

    Madness Story

    1th November 2015

    A recipe that catches my eye. I hope I can do it.
    Thanks for sharing the recipe :)

  7. Reply


    1th November 2015

    Thank you very much for this great recipe :-)
    Made Friday and eaten today, everyone enjoyed it (even those who don't like pumpkin)!
    Super easy to do!

  8. Reply

    Nicole guth

    2th November 2015

    He looks fabulous!
    I print and I test during the week.
    Thank you and have a nice week

  9. Reply


    5th November 2015

    Very nice cake, and seasonal! I'll have to test this ;-)

  10. Reply

    Céline (Like a desire to)

    11th November 2015

    Very nice your seasonal cheesecake.

  11. Reply


    15th November 2015

    hey your recipe looks super good but what did you use for dry cookies? Thanks in advance Oceane

    • Reply

      Lilie bakery

      15th November 2015

      Hello Océane, I used Petits Lu, but all basic biscuits are fine. @ soon

  12. Reply


    15th November 2015

    Yes it is true that apart from in soup I do not use the pumpkin much, but for once I will try this recipe, I am not too fan of cinnamon either but a little colored icing sugar will the case for the decoration. Great, thank you

  13. Reply


    March 6, 2016

    Thank you! Thank you! Thank you! I love it, I just made small individual ones on a chocolate shortbread base. It's my gourmet dessert of the moment

  14. Reply


    7th October, 2021

    Hello, I have the idea to stack two cheese cakes do you think it holds and does not sag? thanks in advance

    • Reply

      Lilie bakery

      11th October, 2021

      Hello Laëtitia, cheesecakes in general are quite dense (therefore heavy) I'm not sure that stacking them would be a good idea. Goodbye :)

  15. Reply


    22th October, 2022

    Thanks for your recipe! Do you think I can replace the sugar with honey? Thanks :)

    • Reply

      Lilie bakery

      26th October, 2022

      Hello Valérie, yes you can use honey in the cheesecake, you have to adjust the quantity by tasting your preparation. Goodbye :)

  16. Reply


    27th November 2022

    Super good recipe. I added speculoos to make the base and a little less sugar than recommended for the filling.

    • Reply

      Lilie bakery

      28th November 2022

      Thank you Sebastian for your feedback!


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