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Mom’s Best Pumpkin Cheesecake

Total Time

Prep: 35 min. Bake: 55 min. + chilling


12 servings

Pumpkin swirls not only turn this fall cheesecake into a showstopper, but they also seem to make it more delicious! —Jami Geittmann, Greendale, Wisconsin
Mom's Best Pumpkin Cheesecake Recipe photo by Taste of Home
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  • 1-1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup canned pumpkin
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons ground nutmeg
  • Optional: Whipped cream, additional ground cinnamon and caramel syrup


  1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  2. Combine crumbs and 1/4 cup sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake until set, 10-15 minutes. Cool on a wire rack.
  3. For filling, beat 1 package of cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, 1 package at a time, until smooth. Beat in remaining sugar and the vanilla. Add eggs; beat on low speed just until combined. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon and nutmeg.
  4. Pour half of plain filling over crust; dollop with half of pumpkin filling. Cut through with a knife to swirl. Repeat layers and swirling.
  5. Place springform pan in a large baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with whipped cream and cinnamon or caramel sauce.

Nutrition Facts

1 slice: 518 calories, 34g fat (19g saturated fat), 152mg cholesterol, 361mg sodium, 47g carbohydrate (36g sugars, 1g fiber), 8g protein.

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Average Rating:
  • Leticia
    Oct 11, 2020

    I have made this a few times and it is perfection! It's a family favorite and now a new must make for the holidays! I use homemade butternut squash puree. I feel it makes the cheesecake!

  • Cynthia
    Dec 26, 2019

    I'm dropping my rating to 2 stars because my cheesecake never firmed up. I ended up freezing it just to obtain clean slices. I followed the recipe to the letter, every ingredient was room temp and I left it in the fridge for 24 hrs. Still, it never firmed up. I believe I may have overmixed the batter (I used a stand mixer) per info I found on some blogs. I wish this recipe had warned about overmixing, and hopefully others will read my 2 reviews and have better success than I did.

  • gramcayo
    Oct 23, 2018

    I've made this "cake" 4 times now and we love it. I rec'd 3 requests for it after the initial one! The only change I've made is a slight one. I only put the pumpkin mixture in about a cup of the filling. I did this because when I used 2 cups I didn't get the defined swirl.....I also mixed a little cinnamon with sugar to "dust" the whipped cream on top. That extra touch of sugar added a little sweetness and a slight "crunch" which was nice