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



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  • 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
  • 3
  • 1
    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


  1. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
  2. 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.
  3. Pour 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.

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About Pumpkin Cheesecake

Course/Dish: Cakes
Other Tag: Quick & Easy

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