Pumpkin cheesecake recipe

Give your dessert table a boost this Thanksgiving by combining two popular favorites. The result is creamy, festive and an all-around delicious pumpkin cheesecake recipe.

Pumpkin cheesecake

Many times if you combined two amazingly delicious things together, the results would be far from anything you’d actually want to eat. Every once in a while though, it works out and the combination is even better than the original versions on their own. Case in point — pumpkin cheesecake. Pumpkin pie is one of my favorite desserts and somewhere in the top ten lies cheesecake, but pumpkin cheesecake, well, it knocks all other contestants out of the running. Leave it to the mother of all things saturated in butter, Paula Deen, to create a version that is not only delicious but easy, too.

Pumpkin cheesecake

Serves 8



  • 1-3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter


  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1 (15 ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1-1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F.

For crust:

  1. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.

For filling:

  1. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
  2. Pour into crust. Spread out evenly and place in oven for one hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for four hours before serving.

More pumpkin desserts

3 Non-pie Thanksgiving pumpkin desserts
Classic pumpkin pie with maple whipped cream
Pumpkin tiramisu


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