Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 lb. cream cheese, softened; 1 cup granulated sugar; 4 lg. eggs, lightly beaten; 3 egg yolks, lightly beaten; 3 tbsp. all-purpose flour; 2 tsp. ground cinnamon; 1 tsp. ground allspice; 1 tsp. ground ginger; 1 cup whipping cream; 1 tbsp. vanilla extract; 1 can (1 lb.) pumpkin; 1-1/2 cup Graham cracker crumbs; 6 tbsp. butter, melted; 1/4 cup granulated sugar

Servings: persons

2-1/2 lb. cream cheese, softened
1 cup granulated sugar
4 lg. eggs, lightly beaten
3 egg yolks, lightly beaten
3 tbsp. all-purpose flour
2 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground ginger
1 cup whipping cream
1 tbsp. vanilla extract
1 can (1 lb.) pumpkin
1-1/2 cup Graham cracker crumbs
6 tbsp. butter, melted
1/4 cup granulated sugar

1
Preheat oven to 350F.
2
Mix crumbs, butter and sugar.
3
Press into springform pan and smooth out and bake for 10 minutes.
4
Cool before filling.
5
Preheat oven to 425F.
6
In large mixing bowl beat together cream cheese, sugar, eggs, and yolks.
7
Add flour, cinnamon, cloves, and ginger.
8
Beat in whipping cream and vanilla, then add the mashed pumkin and beat at medium speed till just mixed thoroughly.
9
Pour into prepare crust and bake for 15 minutes.
10
Reduce temperature to 275F.
11
and bake for an hour.
12
Turn off heat and leave cake in oven overnight to cool.

1119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2-1/2 lb. cream cheese, softened, 1 cup granulated sugar, 4 lg. eggs, lightly beaten, 3 egg yolks, lightly beaten, and more.

Yes, Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions