Pumpkin Cheesecake Recipe | Yummly
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Pumpkin Cheesecake

JUST SO TASTY(11)
Dorothy Sherman: "It turned out great. The caramel sauce put it rig…" Read More
20Ingredients
90Minutes
300Calories
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Pumpkin Cheesecake

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Ingredients

US|METRIC
13 SERVINGS
  • 1 1/3 cups graham cracker crumbs
  • 6 Tbsp. melted butter
  • 3 Tbsp. light brown sugar
  • 1/2 tsp. cinnamon
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 2 Tbsp. corn starch (or flour)
  • 24 oz. brick-style cream cheese
  • 1 3/4 cups pumpkin puree
  • 3 Tbsp. Sour Cream
  • 3 large eggs
  • 3/4 cup white sugar
  • 4 Tbsp. unsalted butter (cut into 4 pieces)
  • 1/3 cup whipping cream
  • 1 tsp. vanilla extract
  • 1/4 tsp. coarse salt
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    NutritionView More

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    300Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories300Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol80mg27%
    Sodium250mg10%
    Potassium120mg3%
    Protein3g6%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate44g15%
    Dietary Fiber2g8%
    Sugars36g72%
    Vitamin A110%
    Vitamin C2%
    Calcium4%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(11)

    Reviewer Profile Image
    Dorothy Sherman 10 months ago
    It turned out great. The caramel sauce put it right outta the ball park. I'd make it again in a nano second
    Reviewer Profile Image
    Jen A. 10 months ago
    It turned out amazing
    Reviewer Profile Image
    Walker 2 years ago
    It was light and fluffy just a perfect cheesecake.
    Reviewer Profile Image
    Pasqui 3 years ago
    great texture and great taste. Really love it
    Reviewer Profile Image
    Kimmy Journot 5 years ago
    This cheesecake was delicious! If you like pumpkin pie and cheesecake the you’ll think this is amazing! It’s so creamy with the perfect amount of pumpkin. I skipped the Carmel drizzle and just used ice Carmel topping. Definitely worth the effort to bake!
    Reviewer Profile Image
    Pamela Jefferson 5 years ago
    I actually made this twice! Sooooo good! I didn’t use the double broiler method though, I tried but water kept seeping in so I cooked regularly. Still turned out fantastic!!!! However, I had to cook it A LOT longer than an hour, it seemed like it was never going to get firm! Oh but when it did it was sooooo delicious! I didn’t make the caramel though. I added a couple extra ingredients to the cheesecake mixture. I will definitely be making this again!
    Reviewer Profile Image
    gene reams 5 years ago
    it turned out excellent . i did it the way the recipe called for i did not change the recipe and yes i would make it again.
    Reviewer Profile Image
    Orey 5 years ago
    This cheesecake turned out amazing even though the top cracked a little bit
    Reviewer Profile Image
    Angela H. 5 years ago
    Fantastic! Big hit . Try it!
    Reviewer Profile Image
    Debra Cleary 5 years ago
    I didn’t do the water bath and it cracked but I wasn’t worried about how it looked... my boys loved it... was gone in less than 4 hours!!!
    Reviewer Profile Image
    Erin Fitzgibbon 5 years ago
    Burned it the first time but the second time it turned out amazing.

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