Pumpkin Cheesecake

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Servings: 8 servings
Prep Time: 4 hours 30 min
Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
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 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F. 

For crust:

In medium bowl, combine crumbs, sugar and 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. 

Show: Paula's Home Cooking/Celebrates cookbook
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Leave a Comment

Reader Comments:

54321

I made this for Thanksgiving -- it was verrrry GOOD! I used 6 mini-springform pans (perfect for this recipe), and it was a HUGE hit. Fortunately, I held out one of the six springforms at home. I'm making this again next week. It is my new "go to" cheesecake for the holidays. SUPERkeeper!!

By Alison Mac on December 03, 2013

54321

Anyone have a problem with it being runny in the middle? What did you do to fix it?

By Kristine A Woolsey on November 28, 2013

54321

Love you Paula and I follow many of your recipes. I miss your cooking show thanks

By Ann T Roslevich on November 24, 2013

54321

I made this recipe and then added the sour cream/sugar topping with the praline topping (both taken from you, Paula.) Most delicious with the walnut praline topping and the sour cream layer hides any cracks!

By sharon bell on November 23, 2013

54321

I have made this for thanksgiving for several years. I saw it on your show. It became a family fovorite instantly, and made me a Star. Thank you so much for sharing this wonderful dessert recipe. I give you credit everytime a new "taster" falls in love. If I ever get to Savannah I plan on eating at Lady and Sons. Someday it will happen! God Bless you and yours, Loni Dimond I serve with fresh whipped cream...nummy!(The real thing)

By Loni Dimond on November 18, 2013

54321

Put a small bowl of water in the oven when baking, prevents the cracks.

By Vicky on November 09, 2013

54321

I made this last year for Thanksgiving it was HUGE hit! Making it this year again! If the cheesecake cracks in the oven take a spatula dip it in water and smooth over crack(s). Get ready for a delish dessert, that everyone will love.

By AH on October 31, 2013

54321

I MADE THIS LAST NIGHT AND WOW-ZA! EASY AND FABU! I USED A PREMADE SHORTBREAD COOKIE CRUST AND A GRAHAM CRACKER. IT MADE ENOUGH FILLING FOR 2. IT IS SO DELICIOUS AND EASY. I MADE THE SOUR CREAM TOPPING AND BAKED THAT AN EXTRA FEW MINUTES. I PUT A COOKIE SHEET UNDER THE PIES AND FILLED WITH WATER FOR MOISTURE. THEY DID NOT CRACK OR SPLIT AND WERE SO CREAMY AND SMOOTH. I USED 1 1/2 CUPS OF SPLENDA INSTEAD OF SUGAR, AND YOU WOULD NEVER KNOW.I ALSO USED 2T CORNSTARCH INSTEAD OF THE FLOUR,AND ADDED 1T OF PUMPKIN PIE SPICE. I HAVE MADE MY MOMS CHEESECAKE RECIPE FOR YEARS, AND THIS WAS JUST AS EASY. TRY IT, YOU WILL BECOME A FAN. THANK YOU PAULA, AND ALL THE BEST TO YOU IN 2014 MADDY IN MO

By maddyiris on October 31, 2013

54321

Sounds delicious!! Can't wait to make.

By Anonymous on October 16, 2013

54321

This is the best cheesecake recipe I have ever used. How wonderful it is!

By Karen Mc Cabe on September 01, 2013

54321

Super delicious!!!

By Arabelis on February 26, 2013

54321

The pumpkin cheesecake was awesome. Everyone at Christmas dinner enjoyed it. Just needed a good topping for it. Suggestions?

By Georgia Harper on December 24, 2012

54321

Delicious! Made it two weeks ago and everyone loved it. A friend asked me to bake it for a gathering tomorrow.

By Maria Cristina on December 05, 2012

54321

I make this every year! It is a total hit! I go the extra calorie route and add my delicious home made cream cheese frosting and decorate the whole cake artistically! Hides the crack if there are any and looks beautiful!! This year I am attempting to make into mini cheesecakes, anyone tried this? How long should I bake for any tips?

By melissa on December 01, 2012

54321

Saw you make this on the show once and I started making it. We love it. I press the graham cracker crust up against the sides of the spring form pan for a wonderfully look(and I love the crust) I also make 1.5 the amount of the crust for that reason. The only bad thing is, my family always requests it anytime we go somewhere.

By Mark Arends on November 19, 2012

54321

Saw you make this on the show once and I started making it. We love it. I press the graham cracker crust up against the sides of the spring form pan for a wonderfully look(and I love the crust) I also make 1.5 the amount of the crust for that reason. The only bad thing is, my family always requests it anytime we go somewhere.

By Mark Arends on November 19, 2012

54321

Great cheesecake for the holidays! I have never made a cheesecake before and I expected it to be difficult but it was so easy to make. I made it for my fellow employees and everyone loved it so now I am going to make it for my family on Thanksgiving day. :]

By mindy on November 12, 2012

54321

made your pumpkin cheescake followed all steps after it was cooled it pulled away from the crust and cracked in the middle.. what did I do wrong??

By chuck on October 20, 2012

54321

After reading through the previous comments, here are a couple suggestions... I decreased the butter in the crust to 1/2 stick and increased the cinnamon to 1 teaspoon. Regarding "butter leaks" and "cracking"...The first step should be to wrap the outside of the springform pan with a piece of wide, heavyduty foil. When you're ready to put it in the oven, set the wrapped springform on a half sheet pan and fill with hot water, bake as directed. This process eliminates a messy oven and prevents cracking.

By The Gypsy on October 19, 2012

54321

By far the most delicious cheesecake I have ever made, and EVERYONE loved it for Thanksgiving, it's now forming a tradition that I bring a Pumpkin Cheesecake to every Thanksgiving dinner I go too. I'd give it ten stars if I could! My first cheesecake cracked really badly, but just a heads up to other if you let it sit in the over for an hour after its done with the oven off and door open it won't crack at all smile

By Anonymous on October 17, 2012

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