• Easy Pumpkin Cheesecake

    4 votes
    Easy Pumpkin Cheesecake
    Prep: 15 min Cook: 60 min Servings: 12
    by Nancy Miyasaki
    193 recipes
    This is an easy pumpkin cheesecake. Try it, or my pumpkin cheesecake with gingersnaps and walnuts recipe, as a nice alternative to regular pumpkin pie. Neither will kill your craving for pumpkin pie this holiday season, but they might create a new craving for you! This is adapted from a Paula Deen recipe. Thanks Paula!


    • 1 3/4 cups graham cracker crumbs
    • 3 tablespoons plus 1 teaspoon light brown sugar
    • 1/2 teaspoon ground cinnamon
    • 1 stick melted salted butter
    • Filling:
    • 3 (8-ounce) packages cream cheese, at room temperature
    • 1 (15-ounce) can pureed pumpkin
    • 3 eggs plus 1 egg yolk
    • 1/4 cup sour cream
    • 1 1/2 cups sugar
    • 3/4 teaspoon ground cinnamon
    • 1/8 teaspoon fresh ground nutmeg
    • 1/8 teaspoon ground cloves
    • 2 tablespoon all-purpose flour
    • 1 teaspoon vanilla extract


    1. Preheat oven to 350 degrees F.
    2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 10-inch springform pan. Set aside.
    3. 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.
    4. 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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    • John Spottiswood
      John Spottiswood
      If you're looking for a light, airy cheesecake, this isn't for you. But if you're in the mood for a creamy, rich cheesecake with a wonderful Autumn twist, you're going to love this!
      • Arturo Féliz-Camilo
        Arturo Féliz-Camilo
        excellent for the season!


        • judee
          Pumpkin dessert is perfect for Thanksgiving. I love the idea of a creamy rich choice.

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