Pumpkin Cheesecake Recipe

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Pumpkin Cheesecake

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


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.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy