Spiced Pumpkin Cheesecake

READY IN: 2hrs
Recipe by Juenessa

This recipe courtesy of Bon Appetit, October 2002. This needs to chill overnight, so plan accordingly.

Top Review by dbowie80

I made this a couple of years ago. It was my first time ever making a cheesecake and it came out wonderfully! The texture, the taste, the smell...heaven!! I drizzled a little caramel syrup on top of individual slices and it made it taste that much better.

Ingredients Nutrition


  1. For crust:.
  2. Position rack in center of oven and preheat to 350°F
  3. Wrap double layer of heavy-duty foil around outside of 10-inch-diameter springform pan.
  4. Combine graham crackers, sugar, and cinnamon in processor.
  5. Blend until graham crackers are very finely ground.
  6. Drizzle butter over.
  7. Using on/off turns, blend until crumbs begin to stick together.
  8. Press crumbs onto bottom (not sides) of springform pan.
  9. Bake until crust is slightly golden, about 10 minutes.
  10. Transfer to rack and cool while preparing filling.
  11. Maintain oven temperature.
  12. For filling:.
  13. Using electric mixer, beat cream cheese and sugar in large bowl until smooth and fluffy.
  14. Beat in eggs 1 at a time.
  15. Add pumpkin and remaining 7 ingredients.
  16. Beat just until blended.
  17. Pour filling into prepared crust.
  18. Place springform pan in large roasting pan.
  19. Add enough water to come halfway up sides of springform pan.
  20. Bake cheesecake until slightly puffed and softly set and top is golden, about 1 1/2 hours.
  21. Transfer springform pan to rack and cool.
  22. Cover and refrigerate cake overnight.
  23. Using knife, cut around sides of pan to loosen cake.
  24. Release pan sides.
  25. Cut cheesecake into wedges and serve.

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