Pumpkin Cheesecake

Pumpkin Cheesecake Recipe

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Meryl Hausner


A friend brought this fabulous cake on Thanksgiving..my kids want it all the time. It is delicious and not too complicated. It is worth the work..

★★★★★ 1 vote


crumb crust recipe
made with finely ground gingersnaps or graham crackers
3 pkg
cream cheese (8 oz. each)
1 3/4 c
3 Tbsp
all purpose flour
5 large
1/2 tsp
2 large
egg yolks
3/4 tsp
1/8 tsp
ginger, ground
1/8 tsp
allspice, ground
1/8 tsp
nutmeg, grated
solid pack pumpkin, 15 oz.


1 1/2 c
finely ground graham crackers
5 Tbsp
butter, melted,unsalted
1/3 c
1/8 tsp

How to Make Pumpkin Cheesecake


  • 1Preheat oven to 550.
  • 2Beat together cream cheese, sugar & flour with an electric mixer until smooth,& add whole eggs, 1 at a time, beating n low speed until each ingredient is incorporated & scraping down bowl between additions.
  • 3Transfer 2 1/2 cups filling to another bowl and beat yolks, spices and pumpkin into remaining filling until smooth.
  • 4Put springform pan with crust in a shallow baking pan. Pour half of pumpkin filling into crust, then half of plain.
  • 5Repeat procedure with remaining fillings ( springform pan will be completely full), drizzling the plain so that some of pumpkin filling is still visible.
  • 6Gently swirl a small spoon once through batters ina figure eight pattern without touching crust.
  • 7Bake in baking pan (to catch drips) in middle of oven for 12 minutes or until puffed.
  • 8Reduce heat of oven to 200 and bake 30 minutes (do not open oven).
  • 9Dome a piece of lightly oiled foil over cake and continue baking until mostly firm, center will still be slightly wobbly when pan is gently shaken, about 1 hour more.
  • 10Run a knife around top edge of cake to loosen and cool completely in springform pan on a rack.
  • 11Chill loosely covered, at least 6 hours. Remove side of pan and transfer cake to plate. Bring to room temperature before serving.
  • 12To make the CRUMB CRUST: stir together the crumb crust ingredients & press onto bottom & 1 inch up side of a buttered 24 centimeter springform pan. Fill right away or chill up to 2 hours.

Printable Recipe Card

About Pumpkin Cheesecake

Course/Dish: Cakes