Creamy Hazelnut Pumpkin Cheesecake

Pumpkin, hazelnuts and chocolate are the dream trio you didn't know you needed in your life! I love creamy pumpkin cheesecake and this twist made with hazelnuts and chocolate-hazelnut spread (aka Nutella!) has mega jazz hands. My favorite part of this Hazelnut Pumpkin Cheesecake (besides how good it is) is that it can be made days ahead of time (see notes) making it the ultimate make-ahead dessert.
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This Creamy Hazelnut Pumpkin Cheesecake is one of those recipes that you can make a few days ahead, the whole thing, and not give it another thought until dessert time. I mean, does life get much better?!

I added a similar recipe to The Cake Book: Dulce de Leche Pumpkin Cheesecake (it’s in the holiday chapter — SO GOOD), because I love this pumpkin and caramel combination so much (I also have this Pumpkin Bars with Salted Caramel and Toasted Meringue recipe on the blog).

Without more fuss, let’s get to it!

Why You Should Make This Cheesecake

  • Delicious, creamy and LOADED with flavor
  • It comes out perfect, every single time
  • Every single component (The crust! The cheesecake!) is make ahead
  • You need zero water, I repeat: ZERO WATER BATH
Top view of a pumpkin hazelnut cheesecake on a cake pedestal.

The Cheesecake Crust

My very favorite graham cracker crust recipe is linked here. It’s buttery, perfectly crumbly and tastes fabulous!

This recipe adds finely chopped hazelnuts to the crust and they are so good. But feel free to omit the nuts for whatever reasons (the recipe graham cracker crust explains how, it’s simple).

The 25-Minute Butter Graham Cracker Crust can be made up to three days ahead of time.

Slices of creamy pumpkin cheesecake.

Cheesecake Tips

  • Make sure all of your ingredients are at room temperature
  • Mix everything low and slow. If you whip too much air into your cheesecake you run the risk of cracks
  • Scrape the sides and bottom of the bowl throughout the mixing process to make sure that everything is evenly mixed as you go along…this will keeps lumps out of your cheesecake
  • Line your springform pan with parchment. It seems like a little thing, but it really helps release the cheesecake when removing it from the pan
  • Do not tap your cheesecake on the counter pre-bake, that will just create air bubbles (which lead to cracks)
  • No sudden temperature changes. Follow the steps for cooling down your cheesecake exactly as written and it will come out perfect!
A side profile of a slice of cheesecake on a white plate.

Baker’s Timeline

Day 1

If you’d like to really go hard on the make-ahead route, you can make the crust three days ahead of time!

Day 2

Make and bake your cheesecake.

Days 3 or 4

Serve and enjoy!

All this said, you can also make everything the day ahead of serving. I just wanted to share a more extended timeline in case you’re having an especially busy week.

This is not a same-day cheesecake. It ideally needs overnight (or at least six hours) in the fridge to chill and set.

Close up of a slice of pumpkin cheesecake with hazelnuts on top.

Favorite Pumpkin Cheesecake Tools

Springform Pan — I use this for all of my cheesecakes

Fine-Mesh Sieve — I can’t recommend using a sieve enough when making cheesecake. It will get rid of any rogue air bubbles or cream cheese clumps and is the best!


KitchenAid Mixer — I prefer my KitchenAid to a handheld for making cheesecake. Most handheld’s low speed isn’t low enough. I would probably use my arms and a spatula to mix the filling if I didn’t have a KitchenAid.

My favorite Scale 

A super close up look at the hazelnuts and sea salt flakes on top of pumpkin cheesecake.

Some More Holiday/Fall/Winter Deliciousness to Try

Since so many people make this during the holidays, I wanted to share some of my favorite recipes to make this time of year including my Easy Cheesy Dinner Rolls, Five-Spice Cranberries, Honey-Caramel Pear Crostata and Five-Spice Fig Jam (such a great appetizer with gooey brie).

Also check out my original Salted Caramel Pumpkin Cheesecake as well as my Cranberry Cheesecake!

If you love baking with pumpkin as much as I do, I hope you’ll also check out these Easy Moist Pumpkin BreadChocolate Chip Pumpkin MuffinsPumpkin Streusel MuffinsPumpkin Cupcakes with Chai FrostingPumpkin Bourbon Cake with Brown Butter Frosting (what?!), my favorite Pumpkin Scones and these Pumpkin Chocolate Chip Cookies.

And don’t forget to check out the pumpkin cookies and cakes in The Cookie Book and The Cake Book!

Have fun making this Hazelnut Pumpkin Cheesecake!

Rebecca Firth

Creamy Hazelnut Pumpkin Cheesecake

Pumpkin, hazelnuts and chocolate are the dream trio you didn't know you needed in your life! I love creamy pumpkin cheesecake and this twist made with hazelnuts and chocolate-hazelnut spread (aka Nutella!) has mega jazz hands. My favorite part of this Hazelnut Pumpkin Cheesecake (besides how good it is) is that it can be made days ahead of time (see notes) making it the ultimate make-ahead dessert.
5 from 1 review
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Course: Dessert
Cuisine: Cheesecake
Servings: 8 -12


To Start

  • 15 ounces (1 3/4 cups or 425 g) pure pureed pumpkin (see note)

For the Crust

For the Cheesecake

  • 14 ounces cream cheese (room temperature)
  • 1 ½ cup (300 g) granulated sugar
  • 1 teaspoon sea salt salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 5 large eggs (room temperature)
  • 8 oz (240 g) sour cream (room temperature)
  • 2 teaspoons (8 g) pure vanilla extract

To Garnish

  • Hazelnuts
  • Sea salt flakes


To Start

  • Add the pumpkin puree to a medium saucepan over medium-low heat and cook, stirring constantly, for 8-10 minutes. This will bring out the pumpkin flavor and get rid of excess moisture. Then smear the cooked pumpkin puree over a stack of towels. This will get rid of even more moisture. Replace the towels if they become saturated. Set aside to cool.

For the Graham Cracker Crust

  • Grease a 9-inch (23-cm) nonstick springform pan and line with parchment paper.
  • Make the buttery graham cracker crust (replacing the finely chopped pecans with hazelnuts) all the way through baking and cooling using the instructions and how-to photos for my graham cracker crust here. Once cooled, spread the chocolate hazelnut spread over the crust. Grease the bare sides of the springform pan (above the crust) and set aside.

For the Cheesecake

  • Preheat your oven to 400°F (200°C) and place a heat-safe skillet or Dutch oven on the bottom oven rack. Boil 4 cups (1 L) water and set aside while you prepare your cheesecake filling. 
  • Place the cream cheese, granulated sugar, salt, cinnamon, cardamom, cloves, ginger and nutmeg in the bowl of an electric-stand mixer fitted with the paddle attachment and beat on low for about 2 minutes or until smooth. Scrape the sides and bottom of the bowl to make sure everything is combined and use the back of a spatula to smash out any lumps.
  • In a small bowl whisk the eggs together and then slowly stream them in with mixer on low for about 2 minutes or until combined. Add in the pumpkin, sour cream and vanilla; making sure each ingredient is well blended before adding in the next. Mix for an additional 2 minutes on low and pour through a fine-mesh sieve into the cooled crust.
  • Place in the center of the oven and pour the warm water into the skillet on the bottom rack and immediately close the door. Bake the cheesecake for 15 minutes and then reduce the heat 250°F (121°C) for an additional 45 minutes. When done the center will jiggle a bit and the sides will be set. Turn off the oven and let the cheesecake sit in it for 30 minutes with the door open. After 30 minutes, set the cheesecake on the counter and let it sit at room temperature for at least an hour. When cool, wrap tightly in the springform and set in the fridge to chill and set overnight.
  • When ready to serve, take the side of the springform pan off…you may need a knife to gently run along the side. Periodically clean the knife with a damp cloth to keep everything as clean and smooth as possible. Follow this same advice when cutting slices. Garnish the top with raw hazelnuts + sea salt flakes.


Pureed Pumpkin 

Make sure you use pure pureed pumpkin (in the US I love Libby’s); do not use pumpkin pie filling.

Cream Cheese

Use the blocks of cream cheese rather than cream cheese spread that comes in the tub. Philadelphia is my favorite brand for cheesecakes.
Make absolutely sure that your cream cheese is at room temperature before starting for the creamiest cheesecake.

Make Ahead Notes

This cheesecake is best made ahead and I personally like to do it over several days. I might make the crust one day and then fill it with the cheesecake filling the next day and then serve on the third day after an overnight chill. This all makes it especially perfect for Thanksgiving (or any holiday/event where you’ll have lots more to cook). I recently made it with toasted meringue  — try it!

Freezing Your Cheesecake

You can wrap the cheesecake tightly in the springform pan and freeze it for 1 to 2 months. Defrost, still wrapped, in the fridge overnight.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo


Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Recipe Rating


  • Hilary December 1, 2020 at 8:26 PM

    Love this cheesecake but it takes WAY longer than an hour at 250. At least 45 minutes longer both times I’ve made it so far!

    • Rebecca Firth December 1, 2020 at 9:05 PM

      Hi Hilary!
      Thank you for your comment—I’m so glad you like it!! I’m going to update this recipe before next holiday season and I will troubleshoot why that may be happening!! Happy holidays to you!! xox

  • Carol H November 2, 2020 at 12:19 AM

    I don’t know what I did wrong It was delicious but more like pudding. I followed this recipe to the T. Even changed the paper towels and let it continue to pull moisture out of pumpkin puree overnight. I had 8 oz bricks of cream cheese so I took off 2 oz. Should I have left it in the oven longer?

    • Rebecca Firth November 2, 2020 at 12:35 AM

      Hi Carol!
      It sounds like it didn’t set…there are a couple of reasons why that would happen. First, may I ask what pumpkin you used (brand and type)? Did you start with the blast of heat for the first 15 minutes and then reduce for the remaining hour? Lastly, is there any chance your oven runs cool? If the pumpkin had too much moisture and/or the oven runs cool, you could end up with an undercooked/pudding-like cheesecake.

      Next time, if there’s a lot of jiggle left in the cheesecake you might consider leaving it in the oven longer, keeping an eye on it so that it doesn’t over bake. ♥️

  • Dwi December 14, 2017 at 6:26 AM

    Beautiful photos and yummy cakes….. Make me wanna eat all of them hihihihi

    • Carol Hughes November 2, 2020 at 1:06 AM

      Libby’s 100% pure pumpkin and I did 15 minutes at 400° before I dropped it down to 250° for 1 hour. I haven’t had temp problems on my oven before. I didn’t use my convention, but maybe next time I do?

      • Rebecca Firth November 2, 2020 at 1:23 AM

        Hmm, it should have set. Libby’s is the best!!! I have this scheduled to make soon so that I can take fresh photos and add weight measurements. I’ll see if I can troubleshoot—I’ll add any updates and specifically respond to this thread if I uncover anything that might help! xo

        • Carol Hughes November 2, 2020 at 1:30 AM

          Thank you Rebecca!

  • Erin Clarkson December 3, 2017 at 2:59 PM

    Ooooooh Becky this looks YUM! I am kinda scared of baked cheesecakes – I’ve only made one and the water bath leaked and it was sog central, but I think I need to get my big girl pants on and try again! xx

    • Rebecca Firth December 4, 2017 at 2:22 PM

      The leaking water bath is the WORST!!!!! You just need a really good springform and tightly wrap the crap out of it in foil…someone told me you could do a cheesecake in an Instant Pot and I was like, wait, what? Does that mean it wouldn’t have leak concerns??? …You need to revisit the cheesecake — they’re so much fun!! xoxo

  • Laura | Tutti Dolci December 1, 2017 at 11:24 PM

    Prettiest cheesecake ever! Love the hazelnut crust (can that be mandatory for all cheesecake from here on out?!) :)

  • hilmopaige November 26, 2017 at 2:48 AM

    Love this – all of your thanksgiving dessert options were beautiful and inspiring!! Can’t wait to see what else you create in the coming month…xoxox

  • Natalie November 21, 2017 at 5:14 PM

    Oh this cake looks simply awesome!

    • Rebecca Firth November 22, 2017 at 7:23 PM

      Thank you so much Natalie!! Happy Thanksgiving!! xoxo

  • Mary Ann | The Beach House Kitchen November 20, 2017 at 8:36 PM

    As much as I love hosting, it’s nice once in awhile to sit back and relax! I’m sure this cheesecake will fly right off the table. It looks absolutely delicious Rebecca. I LOVE the added decadence with the chocolate hazelnut spread. Now that the stretchy pants are out, why not, right?! Hope you, Stella and Gavin, and your entire family have a blessed and Happy Thanksgiving! XO

    • Rebecca Firth November 21, 2017 at 2:02 PM

      Oh the stretchy pants are out for sure!!!! Wishing you and your family a wonderful Thanksgiving Mary Ann!!!! xoxo

  • Amisha November 20, 2017 at 7:54 PM

    OMG !!! Stunner as always! I am loving both your cheesecake recipes! I love that you used hazelnuts in your crust – such a beautiful rich texture it would provide I am sure! and your pictures are gorggggg!!! I love that last shot especially.

    • Rebecca Firth November 21, 2017 at 1:57 PM

      You’re so sweet — thank you Amisha!!!! I love putting nuts in this type of crust — it does add such nice texture and flavor. Happiest of Thanksgivings to you!!! xoxo

  • Traci | Vanilla And Bean November 20, 2017 at 7:47 PM

    I’ve not made cheesecake in far too long.. doesn’t mean I’ve not been thinking about it, though. I looove how you’ve combined hazelnuts, brown sugar and pumpkin. Absolutely scrumptious Becca! Really I get it – relieved and crushed. Sitting on the couch sipping wine.. I’m SO with you! Rob, I and et al are going out to a farm to table local restaurant/bistro – I feel completely pampered over Thanksgiving because we just take a break from it all. A bit of a staycation if you will. I’ve come to look forward to it SO much (more than I used to due to years of hosting – burnout if you will)! Eating? Pie, pie, pie, drinking a lot of sangria oh and making and eating all the appetizers pre thanksgiving dinner! Happy Thanksgiving my dear! xo

    • Rebecca Firth November 21, 2017 at 1:55 PM

      That sounds like the perfect Thanksgiving Traci — wishing you the best holiday week!!! xoxo

  • Asha Shivakumar November 20, 2017 at 7:16 PM

    Wow Rebecca!!! This looks gorgeous and love all the moody pictures. I am a big huge fan of pumkin desserts and this one is no exception. Love the use of all the spices here.

    • Rebecca Firth November 21, 2017 at 1:54 PM

      Hi Asha!! I am such a big fan of pumpkin desserts — I’m loving the cake you just did. Happy Thanksgiving to you!!! xo

  • Josh November 20, 2017 at 5:15 PM

    Wow!! This looks great!