Zesty Cheesecake with Pumpkin, Peaches, and Turmeric

Zesty Cheesecake with Pumpkin, Peaches, and Turmeric

Prep: 20 mins | Cook: 1 hour | Total: 1 hour 20 mins + chilling time

Serves: 8

Total Carbs: 40g (approx. per serving)

Total Calories: 300 (approx. per serving)


For the Crust:

  • 1 1/2 cups gluten-free graham cracker crumbs (or regular graham crackers for non-gluten-free)
  • 1/4 cup melted butter or coconut oil
  • 2 tablespoons sugar

For the Filling:

  • 16 oz (450g) cream cheese, softened (or dairy-free cream cheese for vegan)
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs (or egg replacement for vegan)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup chopped peaches (fresh or canned, drained)

For the Topping:

  • 1/2 cup sour cream (or dairy-free sour cream for vegan)
  • 2 tablespoons powdered sugar
  • 1 teaspoon lemon zest


  1. Preheat your oven to 175°C (350°F). In a medium bowl, combine the gluten-free graham cracker crumbs, melted butter or coconut oil, and sugar. Mix until the crumbs are well-coated. Press the mixture into the bottom of a 9-inch spring form pan. Bake for 10 minutes, then set aside to cool.
  2. In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, sugar, and brown sugar, and mix until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, ground turmeric, ground cinnamon, ground nutmeg, ground ginger, and salt. Fold in the chopped peaches.
  3. Pour the filling over the cooled crust. Smooth the top with a spatula. Bake in the preheated oven for about 1 hour, or until the center is set and a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with aluminium foil.
  4. In a small bowl, combine the sour cream, powdered sugar, and lemon zest. Mix until smooth.
  5. Remove the cheesecake from the oven and let it cool to room temperature. Spread the sour cream topping over the cooled cheesecake. Refrigerate for at least 4 hours, or overnight, to set.
  6. Remove the cheesecake from the spring form pan and slice to serve. Enjoy your zesty cheesecake with pumpkin, peaches, and turmeric.

This recipe is:

  • Gluten-free (if using gluten-free graham crackers)
  • Vegetarian
  • Vegan (if using dairy-free and egg replacement options)
  • Contains no nuts

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