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Spiced Pumpkin Cheesecake

User Rating 5 Star Rating (1 Review)


Pumpkin Cheesecake

Pumpkin Cheesecake

Photo of Pumpkin Cheesecake © Diana Rattray
This is an excellent cheesecake to make for the fall season, or serve it as a Thanksgiving dessert.

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 10 minutes

Yield: Serves 12


  • Crust
  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons melted butter
  • 1/2 teaspoon cinnamon
  • .
  • Filling:
  • 2 (8 ounces each) packages cream cheese, softened
  • 1 cup half-and-half or whipping cream
  • 1 cup canned pumpkin
  • 3/4 cup granulated sugar
  • 4 eggs, separated
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • .
  • Topping:
  • 1 cup sour cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract


Combine crust ingredients; press into bottoms and about 2 inches up the sides of a 9-inch springform pan. Bake at 325° for 5 minutes.

In a large mixing bowl, combine cream cheese with cream, pumpkin, sugar, egg yolks, flour, 1 teaspoon vanilla, spices, and salt. Beat until smooth. Beat egg whites until stiff; fold into the pumpkin mixture. Spoon batter into crust. Bake at 325° for 1 hour.

Combine topping ingredients; spread over cheesecake and bake 5 minutes longer. Chill thoroughly before serving, and store leftovers in the refrigerator.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Made 2, and 1 was gone within a few hours, Member Kimiandboys

I made this recipe and it actually made two small cheesecakes. One was gone in only a few hours. It's a big hit! I did not use the sour cream topping. Instead, I made a carmel topping and drizzled it over the top. Kids and adults loved it!

12 out of 12 people found this helpful.

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