Total Time
50mins
Prep 10 mins
Cook 40 mins

An easy to make pumpkin cheesecake that tastes great. My wife found this recipe on a box of Philadelphia Cream Cheese.

Ingredients Nutrition

Directions

  1. Mix together the cream cheese, sugar, and vanilla until well mixed.
  2. Add the eggs and mix well.
  3. Separate one cup of the batter from the rest.
  4. Pour the rest of the batter into the crust.
  5. Mix the pumpkin and spices into the one cup of batter and then pour this onto the rest of the batter in the pie shell.
  6. Bake at 350 degrees for 35 to 40 minutes.
  7. Allow to cool and then refrigerate for at least 3 hours.
Most Helpful

5 5

Delicious! rich! creamy! decadant! wonderfully easy! followed the instructions exactly, I love this cheesecake.

1 5

Didn't turn out well. Found this same recipe on another website after I had already made it. The correct way to make this is to pour the 1 cup of cream cheese filling into the bottom of the crust and mix the remaining cream cheese mixture with the pumpkin. The recipe listed here states to mix the 1 cup of cream cheese mixture with the pumpkin mixture. I didn't have enough pumpkin mixture to cover the first layer entirely. Very disappointed. It was like a cheesecake with a small amount of pumpkin. Instead, had I used the majority of the cheesecake filling to mix with the pumpkin it would have been delicious just like I have eaten before.

5 5

Doesn't get any easier or any better than this! I have made regular pumpkin cheesecakes before but the layer in this makes it so much prettier!! I accidentally bought canned pumpkin pie mix, instead of just regular pumpkin so only added a little bit of the spices in. The layers turned out so beautifully. I think next time I might do 3 layers, two pumpkin and one white. The texture of the cheesecake is perfect too, delicious. I doubled the recipe and made two, I did bake it for 10 extra minutes.