RECIPE: PUMPKIN SWEETZEL CHEESECAKE by Gail K. Kachnycz 5 November 2025
I am not a fan of pumpkin pie, so I went looking for an alternative and found this cheesecake recipe by Sam Merritt. Her recipe has a graham cracker crust, but using spice wafers, with their blend of warm autumn spices, is the perfect compliment. Most of my recipes for caregivers are simple and healthy. This is neither, but it is worth every minute and every calorie as a special treat for Thanksgiving or Christmas.
NOTE: Spiced Wafers are a treat that is local to the Delaware Valley. We emphasize that they are NOT Ginger Snaps. However, if you live in an area where Spiced Wafers (Sweetzel or Ivan's) are not available, Ginger Snaps may be substituted.
For the original recipes by Sam Merritt, use these links:
Pumpkin Cheesecake by Sam Merritt Graham Cracker Crust by Sam Merritt
Gail Kachnycz put a “Sweetzel Spin” on the recipe (22 November 2024) Make 1 Day Ahead
My recipe is based on her recipe, but modified to use the Sweetzels Spiced Wafers for the crust.
SPECIAL EQUIPMENT: Food processor to make the crumbs. Spring-form pan (9-10 inch), sheet pan with rim to bake on, parchment paper. Microwave. Pyrex or microwave safe container to melt the butter. Stand mixer is best for mixing the batter, it is thick. Hand mixer can be used.
CRUST: original recipe calls for granulated sugar and brown sugar, but I don’t use these since the Sweetzels are already sweetened cookies.
CHEESECAKE: original recipe calls for softened cream cheese and eggs at room temperature. I assemble all the ingredients so they can warm up while I am making the crust.
INGREDIENTS
Crust: 1 sleeve of Spiced Wafers. 7 tablespoons melted butter.
Cheesecake: (whipped cream at serving time; Gail uses canned)
24 oz cream cheese (brick style, not spreadable) 3 eight oz bricks, warmed to room temperature
3/4 cup brown sugar packed
1/2 cup granulated sugar
1/3 cup sour cream
1 ½ teaspoon vanilla extract
1 cup pumpkin puree (check the label, do not buy pumpkin pie filling)
2 ½ teaspoons pumpkin pie spice
3 large eggs lightly beaten, room temperature preferred
INSTRUCTIONS:
1. Plan to make this one day in advance; the dessert needs to chill at least seven hours.
2. Set out all the ingredients so the cream cheese and eggs can warm.
CRUST:
1. Assemble the spring form pan: the circular bottom has a rim, the rim should face DOWN, so the flat edge of the pan allows the serving implement to slide easily under the crust to remove a slice. Cut parchment paper to fit the bottom of the pan, and a panel to cover the inside of the spring-form. Can also try cooking spray to prevent sticking.
2. Seven tablespoons of butter is 1 stick minus 1 tablespoon. Put the seven tablespoons in the Pyrex measuring cup and microwave to melt.
3. Slightly soften half a sleeve of Spiced Wafers by spreading them on a plate, cover with moist paper towel, and microwave on high for 10 seconds. Break each cookie to fit through the chute of the food processor. Pulse until small crumbs form. Remove any larger pieces to re-process with the next batch. Put first batch in a medium mixing bowl. Repeat with the second half of the sleeve. (Any large pieces left in the second batch can be eaten!)
4. Pour the melted butter into the Spiced Wafer crumbs, use a fork to combine until all of the crumbs are moistened.
5. Transfer the mixture into the pie plate or spring-form pan. Use the clean bottom of a measuring cup to firmly pack crumbs into the bottom of the pan. If using a pie pan, use your fingers to pack crumbs tightly into the sides of the pie pan. Refrigerate while making the filling.
CHEESECAKE:
1. Pre-heat oven to 350 degrees F (will bake at least 40 minutes) Line a sheet pan with parchment paper. Gail’s note: The butter from the crust will leak out of the seam where the bottom & side of the spring-form meet. The pan will collect the butter. Do not use aluminum foil, as this slows the heating process and will affect proper baking of the filling.
2. In the stand mixer (or large bowl & hand mixer) beat together softened cream cheese and sugars, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. Beat on medium-speed about 1-2 minutes, scraping down side occasionally.
3. Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.
4. Add vanilla extract, pumpkin puree, and pumpkin spice and stir until well combined.
5. Break eggs & beat them slightly (Gail uses the Pyrex cup that had the melted butter, so all the egg contents slide out). Add in three portions, beating until just mixed after each addition (and scraping down the sides after each addition).
6. Place the pan with crust on the sheet pan. Spread the cheesecake batter evenly over prepared crust.
7. Transfer to oven and bake on 350 F for 40 minutes or until center of cheesecake is set and bounces back to the touch.
8. Allow pumpkin cheesecake to cool to room temperature and then transfer to refrigerator and chill for 6 hours or overnight.
9. Serving: Release the spring-form. Should be able to insert wide spatula, perhaps 2, under the parchment paper & slide to serving platter. Remove parchment from the sides. Makes 12 slices.
Top with whipped cream (Gail uses canned) just before serving.
Serving: 1 cheesecake yields 12 slices. 520 kcal per slice (original recipe with graham cracker)
Storing: Use an airtight container; can store in refrigerator up to 5 days. Pumpkin cheesecake may also be frozen for several months.
