Pumpkin Cheesecake Recipe by Paula Deen

Level: Easy

Time: 85 MINUTES

2 ratings
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  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon, plus 1/2 teaspoon for the crust
  • 1 stick salted butter, melted
  • 3 (8 oz) packages cream cheese, at room temperature
  • 1 (15 oz) can pureed pumpkin
  • 4 eggs, 3 eggs plus 1 yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract


Preheat oven to 350 °.


For crust:


In medium bowl, combine crumbs, sugar and 1/2 teaspoon cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.


For filling:


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.


Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pumpkin Cheesecake


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2 Reviews

Nancy 11/27/2014
The best cheesec

The best cheesecake EVER!!!

Tina 10/12/2014
Delicious! A big

Delicious! A big hit with my family

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