Paula Deen's Pumpkin Cheesecake

"As seen on the Food Network website."
photo by mgrothmeriwethersnw photo by mgrothmeriwethersnw
photo by mgrothmeriwethersnw
photo by jcaskey photo by jcaskey
Ready In:
5hrs 15mins
1 pie




  • 1. Preheat oven to 350 degrees F.
  • 2. In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
  • 3. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
  • 4. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Questions & Replies

  1. Can I freeze it to keep it nice for 5 days?
  2. Do you bake this cheesecake in water bath


  1. This recipe was quick and easy and the finished product was delicious! I was looking for a cheesecake recipe that did not call for milk or cream as I was out of those but needed to make a dessert for a neighborhood "Sip N Stroll". This one worked great and the cheesecake was a hit. Thanks flfleaona, for a keeper recipe!!
  2. First off, I had a devil of a time trying to leave a review. Several attempts at several locations, but I'm here and I really wanted to review this recipe. I made it to the recipe, except I added 1/4 tsp. pumpkin pie seasoning, and used a water bath while baking. I did have to cook it for 1 hr and 20 minutes. It was done perfectly, and it was a hit with our Thanksgiving crowd. Cheesecakes aren't the easiest to get done right. As a rule, when it's just soft near the middle, it's done!
  3. Made this for a family Christmas party. Everyone loved it. I didn't use the graham cracker crust I used Carla Halls easy pie crust recipe and it all turned out great
  4. I made this cheesecake for my Keno group and it was a huge hit. It is so delicious !!
  5. Love this cheesecake and it is perfect for this time of the year!



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