Servings
Font
Back
Pumpkin Cheesecake
0 from 0 votes

Pumpkin Cheesecake

Can't decide pumpkin pie and cheesecake? This Pumpkin Pie Cheesecake is the best of both! Creamy cheesecake with swirls of pumpkin pie filling!

Prep Time
20 mins
Cook Time
2 hrs 25 mins
Chill Time
4 hrs
Total Time
6 hrs 45 mins
Servings: 12 servings
Calories: 280 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the crust
  • 10 graham cracker
  • 2 teaspoons cinnamon
  • 2 Tablespoons granulated sugar
  • 7 Tablespoons butter melted, unsalted
For the cheesecake layer
  • 3 packages cream cheese 8 ounce each, softened
  • 1 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 3 egg room temperature, large
  • 2 egg room temperature, large yolks
  • 1 Tablespoon vanilla extract
For the pumpkin layer
  • ⅔ cup pumpkin puree pure
  • ¼ cup light brown sugar packed
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
Garnish
  • Whipped Cream optional

Instructions

    Cup of Yum
  1. Preheat the oven to 325 degrees F. Add a large roasting pan with several inches of water onto the lowest rack of the oven. Grease the bottom and sides of a 9-inch springform pan with shortening or butter. Set aside.
  2. Start by making the crust. Add the graham crackers, sugar, and cinnamon to a food processor, and run at high speed until the graham crackers are fine crumbs.
  3. Gradually pour in the melted butter while the food processor is running at low speed until well-mixed.
  4. Pour the crumb mixture into the springform pan, and press them firmly into the base and slightly up the sides. Bake in the oven for 15 minutes.
  5. While the crust is baking, make the cheesecake filling. In a large bowl, use an electric hand mixer and beat together the cream cheese, sugar, and flour until smooth. 
  6. Pour in the eggs and egg yolks, one at a time, and beat until they are just mixed. Add the vanilla extract in with the last egg, and set aside.
  7. Now make the pumpkin layer. Whisk the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon in a medium bowl.
  8. Pour about a third of the cheesecake filling into the pumpkin filling and whisk until just combined.
  9. Pour the remaining cheesecake mixture into the springform pan, and smooth it out to the edges.
  10. Pour the pumpkin mixture over the cheesecake layer, and spread evenly over the top.
  11. Put the springform pan into the oven, on the rack just above the pan of water (not into the pan of water).
  12. Bake for 1 hour and 10 minutes in the preheated oven. Turn off the oven, but keep the cheesecake in there for another hour. Do not open the oven door. You want to keep the heat trapped in there.
  13. Take the cheesecake out of the oven and rest on a cooling rack for at least 30 minutes.
  14. Cover the cheesecake with foil or plastic wrap, and put it in the refrigerator for 4 hours or until the cake is firm. Overnight is best.
  15. When ready to serve, run a knife around the edge of the springform pan. Release the latch and remove the outer ring. Serve chilled with whipped cream.

Notes

  • Gingersnap cookies can be used in place of the graham crackers.
  • Store covered in refrigerator for up to 6 days. Or freeze for up to 3 months.

Nutrition Information

Serving 1slice Calories 280kcal (14%) Carbohydrates 36g (12%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 7g (35%) Polyunsaturated Fat 5g (29%) Cholesterol 118mg (39%) Sodium 137mg (6%) Fiber 1g (4%) Sugar 26g (52%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 280

% Daily Value*

Serving 1slice
Calories 280kcal 14%
Carbohydrates 36g 12%
Protein 6g 12%
Fat 13g 20%
Saturated Fat 7g 35%
Polyunsaturated Fat 5g 29%
Cholesterol 118mg 39%
Sodium 137mg 6%
Fiber 1g 4%
Sugar 26g 52%

* Percent Daily Values are based on a 2,000 calorie diet.