Pumpkin Pie Cheesecake Recipe

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My wife and I think this is a perfect ending to a good meal. The cheesecake is smooth and creamy.—DeWhitt Sizemore, Woodlawn, Virginia
TOTAL TIME: Prep: 10 min. + cooling Bake: 1 hour + cooling
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + cooling Bake: 1 hour + cooling
MAKES: 12 servings


  • 1-1/2 cups graham cracker crumbs
  • 1 tablespoon sugar
  • 5 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 1 cup canned pumpkin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • Whipped cream

Nutritional Facts

1 slice: 245 calories, 14g fat (8g saturated fat), 87mg cholesterol, 184mg sodium, 28g carbohydrate (20g sugars, 1g fiber), 4g protein.


  1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack.
  2. In a bowl, beat cream cheese, sugar and vanilla until smooth. Beat in eggs on low speed just until combined. Combine the pumpkin, cinnamon, nutmeg and allspice. Fold into cheese mixture.
  3. Pour into crust. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes.
  4. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream. Yield: 12 servings.
Originally published as Pumpkin Cheesecake in Taste of Home June/July 2001, p53

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wyobliss User ID: 5900916 89880
Reviewed Nov. 23, 2011

"The simplest cheesecake recipe I ever made and really delicious! Big hit with my family - even those that do not like pumpkin pie."

Mary-Vance User ID: 5522617 73246
Reviewed Oct. 17, 2011

"Smooth and creamy ant the recipe is in a "language" anyone can understand"

MY REVIEW User ID: 1735029 103960
Reviewed Nov. 21, 2010

"Wonderful. Will make again. Creamy, silky and moist.Next time I make it I am going to try crushed ginger snap cookies instead of graham crackers, I think it will add a little more pizzaz to it."

dheemstra User ID: 2453217 88626
Reviewed Nov. 16, 2009

"This cheesecake was outstanding. I made it for a dinner party and everone said it was the best pumpkin cheesecake they had ever had!"

CherylTT4 User ID: 1230823 88622
Reviewed Nov. 8, 2009

"I recently made this for a supper with friends. We all agreed it was absolutely heavenly! It is the best of cheesecake and pumpkin pie rolled together! I will definitely be making it again. The friends are already requesting the recipe."

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