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: ⅓ cup unsalted butter; ⅓ cup sugar; 1 egg; 1 ¼ cups flour; 2 (8 ounce) packages cream cheese, room temperature; ¾ cup sugar; 1 (1 lb) can pumpkin; 1 ½ teaspoons pumpkin pie spice; 2 eggs; salt, a dash; whipped cream, to garnish

Servings: persons

⅓ cup unsalted butter
⅓ cup sugar
1 egg
1 ¼ cups flour
2 (8 ounce) packages cream cheese, room temperature
¾ cup sugar
1 (1 lb) can pumpkin
1 ½ teaspoons pumpkin pie spice
2 eggs
salt, a dash
whipped cream, to garnish

1
Cream butter and sugar until light and fluffy.
2
Blend in egg; add flour and mix well.
3
Press on bottom and about 2 inches up the sides of a springform pan.
4
Bake at 400 degrees for 5 minutes.
5
Reduce oven temperature to 350 degrees.
6
Combine cream cheese and sugar and mix at medium speed on an electric mixer until well blended.
7
Blend in pumpkin, spices, and salt.
8
Add eggs, one at a time, mixing well after each addition.
9
Pour pumpkin mixture into pastry lined pan and smooth the surface.
10
Bake at 350 degrees for 50 minutes.
11
Loosen cake from rim of pan, cool, then refrigerate and chill thoroughly before removing rim.
12
Garnish with whipped cream before serving, if desired.

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: ⅓ cup unsalted butter, ⅓ cup sugar, 1 egg, 1 ¼ cups flour, 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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