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A Center Piece Worthy: Pumpkin Cheesecake with Vanilla Bean Whipped Cream

30 minutes to prepare I 50 minutes cook time I 2-3 hours to cool I 12 serving 

If you’re looking for an unforgettable dessert centerpiece, this pumpkin cheesecake is it. Filled with natural vanilla fragrances in every layer, this taste of perfection will immediately upgrade all of your holiday dinners and parties in the upcoming fall season. Oh, and if you want to take things up a notch, freshly prepared vanilla whipped cream and pecan nuts on top are a must. Trust us – your dinner guests will all be humming with delight. 

Pumpkin Cheesecake



170 g graham crackers 

100 g butter ( melted) 

1 tsp Vanilla Vida vanilla paste 


3 eggs

1 cup ( 170 g )  of sugar 

300 g cream cheese

200 g whipped cream

2 tbsp corn starch

500 g pumpkin puree 

1 tsp  “Vanilla Vida” extract 

Vanilla Bean Whipped Cream

1 cup ( 240g)  heavy whipping cream 

1 tbsp sugar

1  “Vanilla Vida” bean  



  1. In a blender mix gram crackers with
    melted butter.
  2. Add in vanilla paste and mix with a spatula. 
  3. Add the mixture into a round molt and press it into the bottom to make an even layer.
  4. Leave to rest in the freezer for 20 minutes.


  1. Preheat the oven to 180C degrees.
  2. In a bowl beat 3 eggs with sugar with a handmixer or stand mixer  for 3-4 minutes. 
  3. Add in cream cheese, whip cream , corn starch, and mix. 
  4. Add pumpkin puree and vanilla extract and
    mix again. 
  5. Pour the mixture into to the mold on top
    of the crakcers.
  6. Slam the mold down on the counter a few times to get rid of any air bubbles.
  7. Place the mold in a larger pan; add 3 cm of hot water for the water bath in order to prevent cracking. 
  8. Bake for 45-50 minutes, or until the center is just set and the top appears dull. Turn off your oven and crack open the oven door. 
  9. Allow the cheesecake to cool in the oven for 60 minutes, then remove it to a wire rack then continue to cool for 2 hours or until cheesecake is completely cooled.
  10. Top the cheesecake with vanilla cream and pecans and serve. 

Vanilla Bean Wipped Cream 

  1. Pour whipping cream and sugar into the bowl. 
  2. To remove the seeds from the vanilla bean, place it on a cutting board, slice the bean down the middle cutting in half and scrape the seeds from each half of the bean into the bowl.
  3. Beat on medium-high speed just until stiff peaks are formed.