Pumpkin Spice Cheesecake
Perfect for the holidays. Whether you use canned or fresh pumpkin is totally up to you.
Served in a graham cracker deep dish crust this cheesecake is large enough to serve 16 people. The Thanksgiving crowd will all have a chance to have a piece.
These are the INGREDIENTS you will need:
- 1 deep dish graham cracker crust
- 4 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 can 15 oz pumpkin
- 1 Tbs pumpkin pie spice
- 1 tsp vanilla
- 4 large eggs
- Optional Garnish can be whipped cream, caramel sauce, chocolate sauce or nuts.
These are the INSTRUCTIONS For preparation:
- Heat oven to 325°F.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over graham cracker crust crust.
- Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Let cool. Refrigerate cheesecake 4 hours.
- Garnish can be whipped cream, caramel sauce, chocolate sauce or nuts.
NOTES
How to Use Fresh Pumpkin: Substitute 1 cup mashed cooked cut-up fresh pumpkin for the canned pumpkin. Prepare crust and cheesecake filling as directed, adding 3 Tbsp. flour with the cream cheese, and 1 container (8 oz.) BREAKSTONE’S OR KNUDSEN Sour Cream with the pumpkin. Pour filling over crust. Bake in 325ºF oven 1 hour 15 min. or until center of cheesecake is almost set. Continue as directed.
Test Cheesecake Doneness: To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed. It will be set except for a small area in the center that will be soft and jiggly.
Soften Cream Cheese: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
I enjoy this cheesecake and you will too!
This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.
Pumpkin Spice Cheesecake
Ingredients
- 1 deep dish graham cracker crust
- 4 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1 can 15 oz pumpkin
- 1 Tbs pumpkin pie spice
- 1 tsp vanilla
- 4 large eggs
- Optional Garnish can be whipped cream, caramel sauce, chocolate sauce or nuts.
Instructions
- Heat oven to 325°F.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over graham cracker crust crust.
- Bake 1 hour 20 min. to 1 hour 30 min. or until center is almost set. Let cool. Refrigerate cheesecake 4 hours.
- Garnish can be whipped cream, caramel sauce, chocolate sauce or nuts.
Notes
Substitute 1 cup mashed cooked cut-up fresh pumpkin for the canned pumpkin. Prepare crust and cheesecake filling as directed, adding 3 Tbsp. flour with the cream cheese, and 1 container (8 oz.) BREAKSTONE’S OR KNUDSEN Sour Cream with the pumpkin. Pour filling over crust. Bake in 325ºF oven 1 hour 15 min. or until center of cheesecake is almost set. Continue as directed.Test Cheesecake Doneness
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese. ©MARILYN’S TREATS. All images are copyright protected
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
Hi Marilyn!
This looks amazing! I’m getting the ingredients for it this afternoon when I go to town.
You’re one of my features this week at Homestyle Gathering – late notice because I forgot to let everyone know. 🙂 Thanks for sharing!
>>> Kim
Thank you Kim for the feature! If you get the chance to make this cheesecake come back and let me know.Enjoy!!
Nothing beats a slice of pumpkin cheesecake this time of year – looks delicious! Thanks for sharing with us at The Blogger’s Pit Stop!
Thank you Roseann. Glad you like the pumpkin cheesecake! Enjoy your week.
Yum! My husband loved fluffy desserts like this! Can’t wait to surprise him w this one!
xoxoxo Sharon
Thank you Sharon! It is so very delicious. I save it for the holiday. Enjoy!
You had me at pumpkin spice 🙂 Thanks for sharing – featuring you at the next To Grandma’s House We Go.
Thank you Chas. I appreciate the feature and engagement! Enjoy.
Okay, adding this one to my Thanksgiving dessert menu too! Thanks so much for sharing your talent with us at the Creative Muster. Looking forward to seeing what you’ll be sharing next week. Pinning!
Robin?
Thank you for the pin Robin. I am glad you like the recipes. Enjoy your week!
I love this time of year – and all the pumpkin goodness like this! Thanks for sharing at the What’s for Dinner party. Have a great week!
You are welcome Helen. This time of year is my favorite pumpkin time too. Enjoy!
I have never tired a cheesecake made with Pumpkin, this looks delicious! Sharing
The pumpkin is delicious indeed. If you like pumpkin then this recipe is not just tasty but also easy . Enjoy!
This looks mouthwateringly scrumptious. Pinning for sure!
Thank you Suzan for the pin! I am glad you like the recipe. Have a lovely evening!
You know, I love pumpkin too and this pumpkin spice cheesecake looks delicious too!
Thank you Amy! We only have this pumpkin cheesecake this time of year. And it is worth the wait! Have a wonderful week!
My mouth is truly, truly watering as I pin this recipe and the no-bake cheesecake recipe, too. They look so good. Might do this instead of a traditional pumpkin pie for the holidays. Thank you, Marilyn!
I am glad you are enjoying these recipes Leslie! If you do make it let me know. Thanks for sharing and have a wonderful week!
Pumpkin and cheesecake always make a great combination! I made a double layer pumpkin cheesecake the other day (the cheesecake and the pumpkin were separate layers) and I got 1 piece of it. The family ate the rest on me before I could have another piece!
Definitely have to try your cheesecake, it looks delicious 🙂 I wish I could hide it tho haha!
I hear you about not getting a piece. I make my family wait until I get a photo or two before they can eat. They repay me by being ravenous. I have a few cheesecakes in here that are pumpkin or in layers. Those are the best of both worlds. Enjoy!
You have shared so many scrumptious cheesecake recipes. They all, including this one, look like a piece of heaven. TFS.
Thank Clearissa. You are too kind. I love creamy and light cheesecake and this one sure is. Enjoy!