Pumpkin Cheesecake Recipe

It’s that time of year where everyone is serving up pumpkin pie. I like to offer something different at my holiday gatherings. Pumpkin Cheese Cake.

This recipe is designed to cooked in a pie plate. I have made it in a spring form pan as well. Just remember, it is ok if the middle does not look solid. It will solidify as it cools.


Pumpkin Cheese Cake


  • 1 1/3 cup Ginger Snap cookie crumbs
  • 1/2 cup butter
  • 16 oz cream cheese softened (2 bricks)
  • 2/3 cup pumpkin puree
  • 1/2 tsp allspice
  • 5 tsp cinnamon
  • 2/3 cup brown sugar
  • 2 eggs


  1. Preheat your oven to 350. Blend 1 cup cookie crumb with butter until crumbly. Press into pie plate. Bake for 10 minutes.
  2. Blend the cream cheese and brown sugar until smooth. Add pumpkin, eggs and spices. Blend until just mixed. Pour over the base. Bake for 25-30 minutes.
  3. Top with whipped cream if desired.

Every time I bring this cheese cake to a holiday gathering, it is one of the first things to disappear.

I make the crust using crushed up ginger snaps. I have a great recipe here! The only problem is making sure you have enough left after munching to make the crust with! You can also use 1 cup of flour mixed with 1/3 cup of brown sugar, or graham cracker crumbs.



  1. Lisa Kerr

    This looks DELICIOUS! I love all your recipes. Thank you for sharing them!!

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