Pumpkin Cheesecake

Sara Bonham


This is by far the best pumpkin cheesecake I have ever eaten and it's a courtesy of Miss Paula deen :)

★★★★★ 1 vote
15 Min
1 Hr


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1 3/4 c
graham cracker crumbs
3 Tbsp
light brown sugar
1/2 tsp
ground cinnamon
1 stick
melted salted butter


3 (8oz) pkg
cream cheese, room temperature
1 (15oz) can(s)
pureed pumpkin
eggs + 1 egg yolk
1/4 c
sour cream
1 1/2 c
1/2 tsp
ground cinnamon
1/8 tsp
fresh ground nutmeg
1/8 tsp
ground cloves
2 Tbsp
all-purpose flour
1 tsp
vanilla extract

How to Make Pumpkin Cheesecake


  • 1Preheat oven to 350 degrees F.
  • 2For crust:

    In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
  • 3For filling:

    Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
  • 4Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Printable Recipe Card

About Pumpkin Cheesecake

Course/Dish: Cakes

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