• Cooking Time:
  • Servings:
  • Preparation Time:


  • Crust:
  • 2 c. graham cracker, cookie or any other type crumbs
  • 7 T. butter
  • 1/3 c. sugar
  • 1/2 t. cinnamon
  • Filling:
  • 1 1/2 c. sugar
  • 4 pkgs. (8 oz. ea.) cream cheese
  • 4 eggs, slightly beaten
  • 2 egg yolks, slightly beaten
  • 2 1/2 t. cinnamon
  • 1/2 t. ground cloves
  • 1/4 t. allspice
  • 3 T. flour
  • 1 t. ginger
  • 1 c Heavy Cream
  • 2 c Pumpkin
  • 1T Vanilla


  • For the crust use a (10 inch) springform pan.
  • Mix together crumbs, butter, sugar and cinnamon and place in bottom and partially up sides of springform pan. Place in freezer for 10-15 minutes.
  • Mix together sugar, cream cheese, eggs and yolks until smooth with no lumps of cream cheese left at all. This will make your cheesecake lighter (less dense).
  • Add spices and flour and mix.
  • Add whipping cream (un-whipped), vanilla and pumpkin.
  • Pour into prepared crust. Place a pan of water on the bottom rack of a 425° oven. Place cheesecake on upper rack and bake for 15 minutes.
  • Reduce heat to 275° and bake for 1 hour.
  • Shut oven off but do not remove cake; let sit in oven for 2 hours.
  • Remove from oven and refrigerate overnight before serving.


I get invited to many Thanksgiving parties IF I agree to bring one of my Pumpkin Cheesecakes.

Categories: Cheesecake  Dessert 

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