Pumpkin Spice Cheesecake with Pumpkin Design


The presentation is key for this pumpkin spice cheesecake with a gingerbread crust and beautiful pumpkin design.

Pumpkin Spice Cheesecake Tart


  • For the base:
  • 3 cups ginger cookie crumbs
  • 6 tablespoons unsalted butter
  • For the filling:
  • 16 ounces cream cheese, softened
  • 1/2 cup sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/3 cup pumpkin puree
  • 2 eggs
  • Orange food coloring
  • Green food coloring


  • Preheat oven to 325 degrees.
  • In a medium bowl, combine cookie crumbs and butter. Press into a 9-inch tart pan. Bake until crust is just set, about 10 minutes.
  • With a hand mixer on low speed, combine the cream cheese, sugar, pumpkin pie spice and salt until smooth. Beat in pumpkin. Beat in the eggs one at a time, taking care not to incorporate much air into the mixture.
  • Remove 1/3 cup of filling, and tint it with the orange food coloring. Remove another 1/3 cup of filling, and tint it with green food coloring.
  • Pour remaining, uncolored filling into the crust, and smooth to level.
  • Pipe orange pumpkins with green stems all over the surface of the cheesecake. Bake until just set, about 20 minutes.
  • Allow to cool at room temperature, then freeze for at least 2 hours. Serve chilled.