Pumpkin Cheesecake with Salted Pretzel Crust – Recipe! Image 1
Desserts, Food

Pumpkin Cheesecake with Salted Pretzel Crust – Recipe!

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Cheesecakes have always been a part of my dessert repetoire and I can thank my mother because she has been making them for the family since I was young.  This Pumpkin Cheesecake with Salted Pretzel Crust is my seasonal take on one of the best all-time desserts.

Cheesecakes usually start with cream cheese, sugar and eggs, but it’s what you add to them, that make them so special.  Canned pumpkin and a bit of cinnamon add flavor without overpowering an already delicious dessert, and a sour cream topping offers a contrast of textures and taste for a complete this sweet treat.  Using salty pretzels as the base gives my cheesecake an interesting vibe that compliments the palate, making it not too sweet, leaving you wanting for one more forkful.

A lovely slice after a light dinner, or mid-afternoon with a warm cup of tea is more than delightful.  It’s a dessert that’s easy to make for any occasion and will fit nicely into your holiday menu.

Pumpkin Cheesecake with Salted Pretzel Crust – Recipe! Image 2



2 1/2 cups pretzels

1/4 cup granulated sugar

8 tablespoons melted butter


16 ounces cream cheese

1 cup granulated sugar

2 large eggs

1 cup canned pumpkin puree

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

2 tablespoons cornstarch

2 tablespoons heavy cream


1 1/3 cups sour cream

1/4 cup granulated sugar

(Makes 7-inch Cake)

Pumpkin Cheesecake with Salted Pretzel Crust – Recipe! Image 3

Pumpkin Cheesecake with Salted Pretzel Crust – Recipe! Image 4

To Prepare:

  1.  Preheat oven to 325 degrees.  Spray pan with cooking spray or brush with oil.
  2. In a food processor, add pretzels, sugar and melted butter.  Pulse several times until fine coarse crumbs.  Pour into prepared pan and press into bottom.
  3. Bake crust for 10 minutes.  Remove and cool.  Cover bottom of pan with foil (see video above).
  4. In food processor, add cream cheese, sugar and eggs.  Puree until creamy, about 1 minute.
  5. Add pumpkin, cinnamon, vanilla, cornstarch and cream, puree until smooth.
  6. Pour filling into crust and place in a pan.  Fill with hot water, until 1/3 up sides of cheesecake.
  7. Bake for 45-55 minutes, or until mostly firm, but center still slightly jiggly.  Remove from oven and water bath and let cool at room temperature.
  8. Chill in refrigerator at least 4 hours – better if overnight.  Whisk together topping and pour on top.  Remove ring and serve.  Enjoy!





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