Pumpkin Cheesecake

Decadent pumpkin cheesecake is easy with these simple step by step photos instructions for the home cook. Cheesecake Factory inspired. Take something very special to those family gathering that will have them all talking.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Pumpkin Cheesecake, Thanksgiving
Servings: 8
Calories: 595kcal
Author: Dan Mikesell AKA DrDan



  • 9-12 graham crackers
  • 5 tablespoons butter
  • 1 tablespoon sugar


  • 1 cup sugar
  • 24 oz cream cheese
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg


  • Allow cream cheese and eggs to come to room temperature. Preheat oven to 350 degrees.
  • Crush 9-12 graham crackers but not into dust. You need 1 1/2 cup of crumbs.
  • Melt 5 tablespoons butter and mix into the graham cracker crumbs with one tablespoon sugar and mix until coated.
  • Prep a 8 or 9-inch spring-form pan with a good coat of butter. Mash the graham cracker into the bottom and about one inch up the side. Bake for 5 minutes then remove to cool while making the filling.
  • In a large bowl combine the three 8 oz packages cream cheese, one cup sugar and one teaspoon vanilla. Mix with an electric mixer until smooth.
  • Add 1 cup pumpkin, three eggs, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon allspice. Optional if you want more "pumpkin pie" taste change the spices out for 1 teaspoon of pumpkin pie spice.
  • Mix until smooth and pour the filling into the pan.
  • Bake until a little browning. That will be 60 to 70 minutes depending on your oven. It is a good idea to place a baking sheet on a rack under the pan during baking for any leakage.
  • Allow to cool at room temperature for a few hours then refrigerate until cold.


Pro Tips:

  1. Allow cream cheese and eggs to come to room temperature for 30 minutes before starting.
  2. An 8-9 inch springform pan and an electric mixer are required for this recipe.
  3. Do not use lower fat cream cheese.
  4. Take out of the oven when the edge is getting medium to a darker brown.
  5. Let the cheesecake cool at room temperature for a couple of hours before refrigerating.
  6. Refrigerate for at least 2 hours before cutting.
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Calories: 595kcal | Carbohydrates: 49g | Protein: 10g | Fat: 38g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 136mg | Sodium: 445mg | Potassium: 62mg | Fiber: 2g | Sugar: 36g | Vitamin A: 4650IU | Vitamin C: 1.7mg | Calcium: 80mg | Iron: 1.1mg