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Pumpkin Cheesecake

Recipe photo courtesy of Mikkel Vang

We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.

Source: Everyday Food, November 2004
Total Time Prep Servings


For the Crust

For the Filling


Cook's Notes

To make the crumbs for the crust, pulse graham crackers in a food processor until finely ground. Or, if you prefer, substitute the same amount of packaged graham-cracker crumbs.

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How would you rate this recipe?
  • shannjd
    17 DEC, 2018
    I followed recipe to the T, only sprayed the springform with pam first. I used gingersnaps for crust with 6tbsp butter and 1 cup sugar because the snaps were less sweet than I wanted...overall perfect instructions. I did 45mins, but he have a cast iron plate we put in our oven that regulates the temp very well, so no need for extra time. I had zero cracks! It came out perfectly and this was the first cheesecake I have ever baked. I read the comments for advice beforehand so, thank you ladies!
  • karnapiebenga
    21 NOV, 2018
    Very disappointed, top has a crater.Have s brand new convection oven. Guess I'll dump s can of whipped cream on the top of it. All ingredients were at room temp, also had butter running out on the cookie sheet.
    • iabdai
      21 NOV, 2018
      Did you leave it in the oven for two hours after it finished baking? Did you open the oven door? I just made it, and it’s now cooling on the counter, no craters. This is my second time making it, and no issues with cracking.
  • CKL22104443
    21 NOV, 2018
    I make this cheesecake at least once a year, especially for Thanksgiving. It's always a hit, and it's perfect to make a day or two ahead of time. I like to substitute different cookies for the crust sometimes--ginger snaps are great. Depending on the cookies I use, I'll cut down the sugar this recipe calls for or omit it altogether. It's also very easy to make this cheesecake gluten free; I just swap out the regular flour for an all-purpose gf flour mix like Cup4Cup and use gf cookies. Delicious, and no one would ever know it's gluten free!
  • irmaghosn
    27 DEC, 2017
    I am not good at baking, but when I found this recipe I decided to give it a try. I had roasted my pumpkin earlier and frozen it. Then I made my own pumpkin spice, because where I live it is hard to get anything other than canned pumpkin puree. I wanted to see if I could succeed in this cheesecake for our annual family Christmas lunch. (I had bread pudding ingredients ready just in case...) I made the cheesecake 3 days in advance and it turned out perfect!! Everyone loved it, and it was so easy to make. I will most certainly do it for next year as well.
  • shawnaseed
    24 NOV, 2017
    The center of my cheesecake was runny and undercooked, despite my following the directions exactly. (and the fact that my oven actually runs a bit hot.) My ingredients were room temperature, so that's not the problem. Very disappointing. You can't really check a cheesecake for doneness, of course. I can't recommend this recipe.
    • katiemc715
      20 DEC, 2017
      Did you leave it in the oven for the 2 hours after it was done baking?
  • MS11489961
    20 DEC, 2016
    Made this per the recipe. Followed directions on cooking time. When removed from the refrigerator to remove spring form pan, the cheese cake cracked as it was extremely undercooked. My Gaggenau oven is six months old and was calibrated correctly. Any comments site manager on the correct cook time for this cheesecake?
    • katiemc715
      20 DEC, 2017
      I have found that mine crack for one of two reason - 1. I opened the oven any time during the baking/sitting for 2 hours process or 2. I refrigerated it too soon after taking it out of the oven. For a crack-free cheesecake, once it's in the oven I DO NOT open the door until the 2 hours is up, and I let it sit out of the oven covered with a towel for AT LEAST 1 hour before refrigerating. Hope this helps!
    • MS11881758
      2 NOV, 2017
      It's important to have the ingredients at room temperature.
  • ALR6950393DW
    24 NOV, 2017
    This was the best Cheesecake ever! My family loved it and my friend (who does not eat sweets) asked to take some home with him. That being said I did change a few things. 1. I did not add the eggs. 2. I did not use the Pumpkin Spice mix. I used 2 tablespoons of cinnamon and 1 tablespoon of Ginger and 1 teaspoon of Cloves. 3. I used Ginger Snaps for my crust. The hardest part of this is not to open the oven, for almost 3 hours! I wanted to check my Cheesecake so bad! But I had control and it was well worth the wait. We topped the Pumpkin cheesecake with "Whip Cream in a Mason Jar" and crushed pistachios.
  • lisalewisburns
    22 NOV, 2017
    Wonderfully easy
  • katiemc715
    20 NOV, 2017
    This is my go-to dessert every fall for thanksgiving and Christmas. By far one of the best cheesecakes I’ve ever had. The most satisfying part is having a perfectly smooth top without a single crack but even if it does crack it still tastes amazing. Thank you for this recipe!!
  • emmarzullo
    28 SEP, 2017
    I've been making this for years. It is a real crowd-pleaser. I don't even like cheesecake, but I love this!

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