Pumpkin Cheesecake

Pumpkin Cheesecake Recipe

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Nicole Schafer


This is a Paula Deen recipe... so it may not be Weight-Watchers approved or health conscious. Oops.
This is my favorite "show off" item thus far... mind you I haven't been in the kitchen that long. Yummy with loads of whipped cream and a surprisingly light and fluffy for cheesecake.
I even forgot the sugar one time, added it after it was all in the pan (trying to not mess up the crust), and everyone loved it still!

★★★★★ 2 votes



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


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

How to Make Pumpkin Cheesecake


  • 1In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
  • 2Beat 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.
  • 3Pour into crust. Spread out evenly and place 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
Other Tag: Quick & Easy