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Pumpkin Cheesecake Recipe

User Rating 5 Star Rating (2 Reviews)


Pumpkin cheesecake recipe with spiced pumpkin cream cheese filling. Enjoy this wonderful cheesecake as a holiday dessert or make it and freeze sections to serve anytime.

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes


  • Crust:
  • 2 1/4 cups graham cracker crumbs
  • 2/3 cup butter, softened
  • 1/3 cup sugar
  • .
  • Filling:
  • 5 packages (8 ounces each) cream cheese, softened
  • 1/2 cup light brown sugar, packed
  • 3/4 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 6 eggs
  • 1 can (16 ounces) pumpkin puree
  • 2/3 cup evaporated milk


In a medium bowl, combine graham cracker crumbs, butter, and 1/3 cup granulated sugar. Stir with a fork until blended. Press crumbs into the bottom and up sides of a 10x3-inch round springform pan. Press to within about 1/2-inch of top.

Heat oven to 350°.

In a mixing bowl with electric mixer, beat cream cheese at low speed until smooth. Add brown sugar, 3/4 cup granulated sugar, and remaining ingredients. Beat until blended. Increase speed to medium and beat for 5 minutes, scraping down sides of bowl from time to time. Pour batter into the prepared pan; bake for 1 hour. Turn off oven and leave cheesecake in the oven for 30 minutes. Cool in pan on wire rack. Cover and refrigerator. When ready to serve, carefully remove sides of pan.
Serves 12 to 18.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Pumpkin Cheesecake, Member Clhammoud

Have been making this for three years...family and friends love and expect it now!! It is easy and delicious...great as a leftover, too!

1 out of 1 people found this helpful.

See all 2 reviews

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