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Pumpkin Cheesecake Dessert Recipe

Pumpkin Cheesecake Dessert Recipe

This recipe is from central Ohio, which is the heart of pumpkin country, so it definitely represents our area! I got the basic recipe from a niece and made a few changes. Now it's one of my family's year-round favorite desserts!
TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD:12-15 servings


  • 1 package (16 ounces) pound cake mix
  • 3 eggs
  • 2 tablespoons butter, melted
  • 4 teaspoons pumpkin pie spice, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped walnuts
  • Whipped cream, optional


  • 1. In small large bowl, combine the cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press into a 13-in. x 9-in. baking dish; set aside.
  • 2. In a large bowl, beat cream cheese until smooth. Add remaining eggs; beat on low speed just until combined. Stir in the pumpkin, milk, cinnamon, salt and remaining pie spice. Pour into crust; sprinkle with nuts. Place pan on a baking sheet.
  • 3. Bake at 350° for 35-45 minutes or until set. Cool. Refrigerate until serving. Cut into squares; garnish with whipped cream if desired. Yield: 12-15 servings.

Nutritional Facts

1 serving (1 piece) equals 378 calories, 22 g fat (8 g saturated fat), 89 mg cholesterol, 303 mg sodium, 39 g carbohydrate, 2 g fiber, 9 g protein.