Pumpkin-Almond Cheesecake Recipe

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Pumpkin-Almond Cheesecake
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  1. Preheat oven to 350°.
  2. To prepare almond cake, combine 6 tablespoons sugar, 1/4 cup butter, 1/8 teaspoon salt, and 4 ounces almond paste in a large bowl; beat with an electric mixer at medium speed until light and fluffy (about 3 minutes). Add 2 eggs, 1 at a time, beating well after each addition. Weigh or lightly spoon cake flour into a dry measuring cup; level with a knife. Stir flour and rum into sugar mixture. Spread the batter evenly into a 9-inch springform pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (do not remove or loosen sides of springform pan).
  3. Reduce oven temperature to 300°.
  4. To prepare the cheesecake, place softened cheeses, 1/2 cup sugar, and salt in a large bowl; beat with a mixer at medium speed just until blended. Add 3 eggs, 1 at a time, beating at low speed just until each addition is incorporated. Scrape seeds from vanilla bean, and reserve bean for another use. Add seeds, pumpkin, yogurt, and ginger to cream cheese mixture; beat at low speed just until blended. Pour the cream cheese mixture evenly over top of cooled almond cake. Bake at 300° for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven, and run a knife around outside edge. Cool to room temperature on a wire rack. Cover and chill for 8 hours or overnight.
  5. To prepare brittle, line a baking sheet with parchment paper; coat parchment paper with cooking spray. Combine 1/2 cup sugar, 1 1/2 tablespoons water, and corn syrup in a small saucepan; bring to a boil, stirring just until sugar dissolves. Cook, without stirring, for 7 minutes or until mixture is golden. Remove from heat. Stir in almonds and butter. Quickly spread sugar mixture in a thin, even layer over prepared parchment; cool completely. Break into 14 pieces. Slice cheesecake into 14 slices; top each serving with 1 tablespoon whipped topping and 1 piece brittle.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2588.73 Kcal (10838 kJ)
Calories from fat 1200.18 Kcal
% Daily Value*
Total Fat 133.35g 205%
Cholesterol 1102.88mg 368%
Sodium 1490.52mg 62%
Potassium 2079.39mg 44%
Total Carbs 273.2g 91%
Sugars 219.96g 880%
Dietary Fiber 10.42g 42%
Protein 85.52g 171%
Vitamin C 15.2mg 25%
Vitamin A 0.7mg 24%
Iron 15.8mg 88%
Calcium 769.3mg 77%
Amount Per 100 g
Calories 220.52 Kcal (923 kJ)
Calories from fat 102.24 Kcal
% Daily Value*
Total Fat 11.36g 205%
Cholesterol 93.95mg 368%
Sodium 126.97mg 62%
Potassium 177.14mg 44%
Total Carbs 23.27g 91%
Sugars 18.74g 880%
Dietary Fiber 0.89g 42%
Protein 7.29g 171%
Vitamin C 1.3mg 25%
Vitamin A 0.1mg 24%
Iron 1.3mg 88%
Calcium 65.5mg 77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 62.1
  • 71

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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