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close up of pumpkin cheesecake with whipped cream

Pumpkin Cheesecake


Pumpkin Cheesecake is a mix between a creamy cheesecake and pumpkin pie! Best of all you can make it with just a few simple ingredients and 15 minutes of prep time!


Units Scale
  • premade graham cracker crust-1 deep dish or 2 regular
  • (2) 8 oz packages of Philadelphia cream cheese
  • 3/4 cup sugar
  • 1 1/2 tbsp flour
  • 1/2 cup canned pumpkin puree
  • 1 tbsp pumpkin pie spice
  • 1/2 tbsp vanilla extract
  • 1/4 tsp salt
  • 2 eggs


  1. Preheat oven to 350 degrees.
  2. In a mixer, blender, or food processor combine cream cheese and sugar at low speed until smooth, scarping the sides as needed.
  3. Add pumpkin puree, pumpkin pie spice, vanilla extract, flour and salt.
  4. Mix until well blended, scraping sides as needed.
  5. Add eggs one at a time.
  6. Add filling to pie crust, smoothing top with a spatula.
  7. Bake 45 minutes.
  8. Turn oven off and let cheesecake sit in oven an additional 1.5 hours without opening the oven.
  9. Transfer to the refrigerator for at least 4 hours until firm.
  10. Serve with whipped cream if desired.


  • Let cream cheese soften to room temperature before mixing to avoid lumps
  • Do not over mix the filling, mix until just blended to avoid air bubbles that will cause cracks.
  • Don’t omit the baking pan with hot water under the cheesecake, this is a very important step to prevent cracking as it keeps the cake moist while it cooks.
  • If the cheesecake still cracks simply cover with whipped cream!
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Dessert
  • Method: baking
  • Cuisine: American


  • Serving Size:
  • Calories: 373
  • Sugar: 34.4 g
  • Sodium: 405.4 mg
  • Fat: 18 g
  • Carbohydrates: 46 g
  • Protein: 7.9 g
  • Cholesterol: 78.9 mg

Keywords: pumpkin cheesecake