Pumpkin Cheesecake

Recipe courtesy Paula Deen, 2007

Show: Paula's Home CookingEpisode: Fall Harvest

Rated: 5 stars out of 5Rate itRead users' reviews (189)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
8 servings

Times:

Prep: 15 min
Inactive Prep: 4 hr 15 min
Cook: 1 hr 0 min
Total:: 5 hr 30 min

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Ingredients

Crust:

1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:

3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

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.

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.

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Comments & Reviews

recipe Pumpkin Cheesecake
RITA Cheney, WA 11-06-2009
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Easy and Pretty
Rated: 5 stars out of 5

I have made this recipe MANY times. I too use a water bath and increase the cooking time to about 90 minutes. I also use a... ginger snap crust. I never worry if it cracks.... that's what whipped cream is for! I mix finely minced candied ginger into fresh whipped cream and spread it like icing over the entire cheesecake. It gives it a very pretty finish and tastes wonderful.Read more
recipe Pumpkin Cheesecake
Jennifer Amherst, MA 11-06-2009
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Best Cheesecake Ever
Rated: 5 stars out of 5

First cheesecake I ever made and it came out perfectly. The crust can be a bit hard after taking it out of the fridge the... day after baking, so I'd recommend letting it warm up a bit before serving. I did also run into the problem with butter leaking out the bottom of the springform pan, so make sure you line your oven with some tin foil or something.Read more
recipe Pumpkin Cheesecake
null null, null 11-06-2009
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Excellent recipe, tips for noobs.
Rated: 5 stars out of 5

This recipe is great but there are a few things beginners might consider, if you are going to make this I suggest using a... water bath. But MAKE SURE TO LINE YOUR SPRINGFORM PAN WITH ALUMINUM FOIL, or else you will end up with something more like pumpkin soup. If you don't use a waterbath cook this at a lower temperature than is recommended for a while longer to avoid gooey centers and cracked tops. Read more
recipe Pumpkin Cheesecake
Crystal Sanford , FL 11-03-2009
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LOVED THIS!!!
Rated: 5 stars out of 5

I made this according to directions, but ran into problems with there being melted butter on the bottom of my oven. I am not... sure if this was because of my springform pan or too much butter in the crust. I made this in my small convection-toaster oven. Cooked it for 55 min. It came out wobbly but slightly browned on top edges. I was worried.... Refrigerated it and the next day it was beautiful. Tasted great!!! This was my first cheesecake. I will definately make this again. Thank you Paula!!!!! I can't wait to share this with friends.Read more
recipe Pumpkin Cheesecake
Danielle Marquette, MI 11-01-2009
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Maybe third times a charm!
Rated: 4 stars out of 5

First time I made this, I followed the recipe exactly as, used a springform pan, was in the oven for an hour. The top of it... was perfect, no cracks at all, however; the center was still wobbly. I figured it would become solid after being in the cooler overnight but it was extremely gooey, raw and runny. Smelled absolutely wonderful but was really disappointed that it didn't work out. The second time making this, I cooked it a little longer than an hour. It had risen quite a bit and had a alot of cracks in it. I thought I had ruined it. I put it in the cooler overnight. I figured it would shrink in size but I also knew I had cooked it too long and that there would be a lot of cracks in it. To my surprise it turned out great. It shrunk quite a bit to a normal size cheesecake and the cracks were not nearly as bad as I thought they would be. I cut it into 12 small slices and each piece was perfect, it wasn't overdone at all. It tasted like a piece of pumpkin pie and a piece of new york cheesecake meshed together in one. Most awesomely delicious as all Paula Deens recipes are. I think the next time I make this, I will definitely try the water-bath method which is something I have never done. I'm no cheesecake expert but usually my new york cheesecakes turn out perfect, I bake those for three hours though, this one was a little tricky, certainly easy but a little troublesome.Read more
recipe Pumpkin Cheesecake
KIM Pine Bush, NY 10-30-2009
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Best Pumpkin Cheesecake
Rated: 5 stars out of 5

A co-worker made this cheesecake for a party at work and it waw the best!couldn't wait to come home and get the recipie off... your website. This needs to be my new desert for Thanksgiving.Read more