Pumpkin Cheesecake Recipe

Name: Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 ¼ cups graham wafer crumbs; ¼ cup melted butter; 3 (8 ounce) packages cream cheese, softened; ¾ cup sugar; ¾ cup brown sugar, firmly packed; 5 eggs; ¼ cup heavy cream; 1 teaspoon cinnamon; 1 teaspoon nutmeg; ¼ teaspoon clove; 1 (16 ounce) can pumpkin

Servings: persons

1 ¼ cups graham wafer crumbs
¼ cup melted butter
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
¾ cup brown sugar, firmly packed
5 eggs
¼ cup heavy cream
1 teaspoon cinnamon
1 teaspoon nutmeg
¼ teaspoon clove
1 (16 ounce) can pumpkin

1
Preheat oven to 350F.
2
CRUST:
3
In a small bowl, mix together graham wafer crumbs and melted butter.
4
Press firmly into the bottom of a 9-inch springform pan.
5
Bake at 350 for 8-10 minutes.
6
FILLING:
7
In a large bowl, mix together cream cheese and sugars.
8
Add eggs one at a time, beating well after each egg is added.
9
Beat until light and fluffy.
10
Stir in cream, spices and pumpkin.
11
Pour into graham wafer crust.
12
Bake at 350F for 1 hour.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 ¼ cups graham wafer crumbs, ¼ cup melted butter, 3 (8 ounce) packages cream cheese, softened, ¾ cup sugar, 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.

Pumpkin Cheesecake

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