This sumptuous pumpkin-coconut cheesecake with a graham cracker crust and a caramelly topping is adapted from a recipe that chef Leticia Moreinos Schwartz, author of the cookbook Latin Superfoods, developed for her family's Thanksgiving dinner. The combination of coconut and pumpkin is a flavor profile that nods to Moreinos Schwartz's childhood in Brazil. We've cut down on the sugar and the calories in a traditional cheesecake for this version of the treat but left all of the flavor and silky texture of the original. Source:, October 2019

Leticia Moreinos Schwartz


Dulce de Leche Glaze & Garnish


Instructions Checklist
  • To prepare crust: Preheat oven to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Tightly wrap the outside of the pan bottom and sides with heavy-duty foil. Put a kettle of water on to boil for the water bath.

  • Combine graham cracker crumbs and coconut in a food processor; process until well combined. With the processor running, slowly drizzle in butter through the feed tube until the crumbs are uniformly moist. Transfer to the prepared pan; press the mixture firmly into the bottom of the pan. Bake until lightly browned, 10 to 12 minutes. Transfer to a wire rack to cool for at least 10 minutes.

  • To prepare filling: Beat cream cheese, coconut cream and sugar in a large bowl with an electric mixer on medium-low speed until well combined. Add cinnamon, ginger, nutmeg and salt; beat until incorporated. Add eggs, one at a time, scraping down the sides occasionally. Beat in pumpkin and 1 teaspoon vanilla. Pour the batter into the crust.

  • Place the cheesecake in a roasting pan and carefully pour enough boiling water into the roasting pan to come 1 inch up the side of the cake pan. Bake until cheesecake is set around the edges but the center jiggles slightly, 1 1/2 to 1 3/4 hours.

  • Remove the roasting pan from the oven and let the cake cool in the water bath until the water is room temperature. Remove the cake pan from the water bath.

  • To prepare glaze: Heat dulce de leche in a small saucepan over low heat until just melted. Whisk in vanilla. Immediately pour the glaze over the cake, coating most of the top. Refrigerate the cheesecake for at least 4 hours and preferably overnight. (The cheesecake can be prepared up to 3 days ahead.) About 30 minutes before serving, remove the cheesecake from the refrigerator and decorate with coconut chips around the edges.


Tip: Dulce de leche is a traditional South American caramelized milk sauce. Look for it in cans or jars in the grocery store baking aisle near the condensed milk, with Hispanic ingredients or in specialty stores or online.

To make ahead: Refrigerate for up to 3 days.

Equipment: 9-inch springform pan; heavy-duty foil

Nutrition Facts

323 calories; total fat 17.6g 27% DV; saturated fat 11.1g; cholesterol 100mg 33% DV; sodium 223mg 9% DV; potassium 131mg 4% DV; carbohydrates 34.8g 11% DV; fiber 1.5g 6% DV; sugar 27g; protein 6.5g 13% DV; exchange other carbs 3; vitamin a iu 2946IU; vitamin c 1mg; folate 28mcg; calciummg; iron 1mg; magnesium 10mg; thiaminmg; added sugar 20g.

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Rating: 5 stars
Wow this pumpkin cheesecake is insanely delicious. I'm not a huge fan of pumpkin desserts generally but this one is really special. It's not overtly coconuty but the coconut adds a nice layer of unexpected flavor. Read More