Pumpkin Cheesecake

READY IN: 1hr 25mins
Recipe by Rhonda

Don't let the length of this recipe scare you away. This is delicious. My family expects this cheesecake around the holidays. They get disappointed if I do not make this and start asking.

Top Review by Jenny C

Confusing to the tastebuds but overall delicious. I love the prescence of the pumpkin flavors, but it really made me want pumpkin pie more than cheesecake. Just not for me, I guess. Good trial run ... I'd like some regular cheesecake next time. Thanks for the recipe.

Ingredients Nutrition


  1. Combine first 5 ingredients, mix well.
  2. Firmly press mixture into a 9 inch springform pan.
  3. Combine 3/4 cup sugar, pumpkin, 3 egg yolks, spices and salt in a medium bowl; mix well and set aside.
  4. Beat cream cheese with an electric mixer until light and fluffy.
  5. Gradually add 1/4 cup plus 2 tablespoons sugar, mixing well.
  6. Add egg, egg yolk, and whipping cream, beating well.
  7. Add cornstarch and flavorings; beat until smooth.
  8. Add pumpkin mixture; mix well.
  9. Pour into prepared pan.
  10. Bake at 350 degrees for 50-55 minutes.
  11. (center may be soft but will firm when chilled) Let cool on a wire rack; chill thoroughly.
  12. Garnish with whipped cream, if desired.

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