Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
Preheat oven to 350°F. For the Crust, mix all ingredients in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.
For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. Pour into crust.
Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.
Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Our family loves this recipe & begins requesting it by mid October. It's delicious!
Taryn | October 18, 2015
I love it. Im being making this for the past 4 years on every thanksgiving my kids love it the always ask for it. Its a most to have on my thanksgiving table.
Marangeli | November 26, 2013
This is so good.
Tommy Land | October 20, 2014
I am a pumpkin lover so I could not wait until Thanksgiving to try this. My husband, who is the cook/baker in our family, made this for me. It is wonderful. The only complaints we would have is it was hard to get out of the pie pan and it was rather involved.
Georgana Davis | September 13, 2014
Easy to make, even if you're a first time baker. makes the house smell wonderful!
Roxanna | November 13, 2013
The flavors in this pumpkin pie cheesecake are incredible. It is fairly easy to make and it is worth the experience of baking. The pie taste resembles "pumpkin pie ice cream." It is a very moist cheesecake even though it contains pumpkin. I am very proud to feed it to my friends and family.This Pumpkin Cheesecake is worthy of being served in fine hotels as a dessert. It isn't just good, it is thanksgiving great!
Darla | September 26, 2013
The whole family loved it. Made the base with half ammaretti biscuits and half ginger biscuits. Just used mixed spice for the seasoning.
Tania | December 10, 2013
Tina | November 26, 2014
i havent made this yet but plan to for thankgiving. the ingredients sound tasty
michelle | November 06, 2013
Have not make this yet but plan on it soon. The receipe calls to leave the cheesecake in oven 1 hour after oven is turned off. Does the door stay closed or open?
Darlene | September 14, 2015
I made this for the 1st time for thanksgiving and it was amazing. I've never been a big fan of pumpkin but this cheesecake really changed that . I ended up making it 3 days in a row , because everyone loved it. It was soooo yummy. 5 stars
betzy | December 06, 2013