Candied Pumpkin-Topped Cheesecake

21  Ratings
  • 25 min prep
  • 6 hr 35 min total
  • Makes 16 servings.

Candied Pumpkin-Topped Cheesecake Recipe


  • 40 NILLA Wafers, finely crushed (about 1-1/3 cups)
  • 1/4 cup butter, melted
  • 4 pkg.  (8 oz. each) brick cream cheese, softened
  • 3/4 cup sugar
  • 1 cup sour cream
  • 1 tsp.  ground Mexican cinnamon (canela)
  • 1/2 tsp. ground cloves
  • 4 eggs
  • 1 tsp. whole cloves (about 15)
  • 1 tsp. anise seed
  • 2 cups water
  • 8 small  cones (1 oz. each) piloncillo (Mexican brown loaf sugar), coarsely chopped
  • 2 cinnamon sticks
  • 3 cups chopped fresh pumpkin (about 1/2-inch pieces)


  • Heat  oven to 325ºF.
  • Mix  wafer crumbs and butter until well blended; press onto bottom of 9-inch springform pan.
  • Beat  cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, ground cinnamon and ground cloves; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake  1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
  • Meanwhile,  place whole cloves and anise seed in 5-inch-square piece of cheesecloth; tie closed with kitchen string. Place in medium saucepan. Add water, piloncillo and cinnamon sticks; bring to boil. Simmer on medium-low heat 40 min., stirring occasionally. Remove and discard cheesecloth pouch. Add pumpkin to water remaining in saucepan; simmer 20 min. or until pumpkin is tender and coated with syrup, stirring occasionally. Cool completely.
  • Remove  cinnamon sticks from pumpkin mixture just before serving; spoon pumpkin mixture over cheesecake. Garnish with cinnamon sticks.

Recipe Tips

How to Prepare in 13x9-inch PanTo bake cheesecake in a 13x9-inch pan instead, prepare as directed except reduce the baking time to 40 min. or until center is almost set.

SubstitutePrepare using Neufchatel cheese.

If You Don't Have CheeseclothIf you don't have cheesecloth, you can use a small paper coffee filter to make the pouch instead.


Nutrition Information

Makes 16 servings.

Nutrition per serving:

    • Calories 410 
    • Total fat 28 g
    • Saturated fat 16 g
    • Cholesterol 150 mg
    • Sodium 300 mg
    • Carbohydrate 34 g
    • Dietary fiber 0 g
    • Total sugars 29 g
    •     Includes added sugars n/a
    • Protein 6 g
    • Vitamin A 50 %DV
    • Vitamin C 4 %DV
    • Vitamin D n/a
    • Calcium 10 %DV
    • Iron 6 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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