Pumpkin Cheesecake

Paula Deen's Pumpkin Cheesecake

I had never made a Pumpkin Cheesecake from scratch before, so when I set out to find a recipe I immediately found one on Food Network by Paula Deen with rave reviews. This Pumpkin Cheesecake is everything I imagined it to be and it turned out flawless and delicious!

This cheesecake is like a Pumpkin Pie married a New York Cheesecake! It is fluffy, yet dense and full of the spices of fall. Give it a try and let me know what you think! And for all you pumpkin haters out there, I promise I will bring a different dessert to the blog just for you very soon! In the meantime, you can find me over here devouring all things pumpkin! #teampumpkin
Graham Crackers for homemade scratch Pie Crust

If you love pumpkin as much as I do, make sure to check out our other posts like healthy pumpkin pancakes!

Pumpkin Cheesecake

Prep Time 15 minutes
Cook Time 1 hour
Author Paula Deen



  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter


  • 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


  1. Preheat oven to 350 degrees F.

For crust

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

For filling

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

Recipe Notes

Adapted from Show Me The Yummy

Kimberly Bishop Crockpot Empire Signature

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