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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

Ingredients

For the Crust

For the Filling

Directions

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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  • 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.
    Reply
  • 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.
    Reply
  • lisalewisburns
    22 NOV, 2017
    Wonderfully easy
    Reply
  • 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!!
    Reply
  • 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!
    Reply
  • 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?
    Reply
    • MS11881758
      2 NOV, 2017
      It's important to have the ingredients at room temperature.
  • meganmartin487
    26 NOV, 2016
    the video on this recipe is broken. i can hear it, but the visuals are blacked out. the recipe looks really yummy though!
    Reply
  • jeanabushgmail
    15 NOV, 2015
    QUESTION - I've made this numerous times and love it. This time I need to make mini cheesecake cups for my daughter's class. Any suggestions for modification of crust, baking times, etc? Thank you!
    Reply
    • MS10826823
      27 NOV, 2015
      I made small round cheesecakes with this recipe, I changed the crust to accommodate but not much change, I added a stick of butter, used 1.5 cup of graham crackers, added 1 tsp cinnamon and lined the bottom & 1/3 sides of the spring baking dishes. I added marbling to the top by removing ⅔ cup before adding pumpkin purée, ½ cup of the sugar and 2 of the eggs (scooped ⅔ cup from batter). I shortened the oven-ON time, then, followed recipe. Spring baking dishes are important. THX MARTHA ! voila.
  • digijen
    1 DEC, 2014
    This cheesecake is delicious and came together nicely. I had no cracks, and I didn't use a water bath. I had one small jelly-like section, approximately 1" and slightly off-center. I'd change two things in the above recipe: 1. I couldn't get the graham cracker crust to come together using only 4 tablespoons of unsalted butter. I had to use the whole stick (8 tablespoons). 2. I wouldn't use plastic wrap in the fridge. Condensation formed, pulling the wrap down and onto the face of the cake.
    Reply
  • aldencathy@yahoo.com
    19 NOV, 2014
    I made this delicious pie last week, it turned out perfect! I did everything Martha did, except I wrapped springform pan with foil and placed in water bath. I also increased the cooking time to 47 minutes. I did keep turning the light on and looking every so often. One thing I think is very important is for the oven to be preheated to 350 degrees, then turned down to 300 when you place the pie in.
    Reply
    • MS10826823
      27 NOV, 2015
      This is exactly how I made it, following Martha's recipe to the letter (except for crust, I added 1 stick unsalted butter). I then created small 5" and then 7" cakes with marbling on-top, I made smaller than that later. The recipe holds up ! LOVE IT !

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