Paula Deen Pumpkin Cheesecake recipe is a true classic. Think pumpkin pie transformed into a creamy, rich cheesecake that still feels light, all on a cinnamon-scented graham cracker crust. Easy to prepare and ideal for Thanksgiving or holiday gatherings, this cheesecake will quickly become a favorite.
Why this recipe works
This is a faithful copycat of Paula Deen’s pumpkin cheesecake with clearer instructions and helpful tips to ensure consistent results. It’s a seasonal favorite that shines at Thanksgiving and Christmas.
If you enjoy pumpkin desserts, try Paula Deen’s pumpkin bars or a double layer pumpkin pie for more holiday options.
Key ingredients
Below are the core ingredients and a few notes to get the best texture and flavor from this cheesecake.
- Philadelphia cream cheese – We recommend Philadelphia for the smoothest, creamiest texture. Be sure it is fully softened to room temperature.
- Vanilla – Pure vanilla is preferred, but imitation vanilla will work if needed; pumpkin should remain the dominant flavor.
- Pureed pumpkin – Use canned or homemade pure pumpkin puree. Do not use pumpkin pie filling.
How to make pumpkin cheesecake
Follow these step-by-step instructions and refer to the photos for visual guidance on texture and consistency.
- Preheat the oven to 350°F. Crush graham crackers in a food processor or with a rolling pin. Combine the crumbs with the brown sugar and cinnamon.
- Add the melted butter and mix well. Press the mixture firmly into the bottom and partway up the sides of a 9″ springform pan.
- Whisk together the flour, cinnamon, nutmeg, and cloves. In a mixer bowl, add one package of room-temperature cream cheese, the flour-spice mixture, and ½ cup sugar. Beat on low for about 3 minutes until smooth.
- Scrape down the bowl and add the second package of cream cheese. Beat on medium-low for 1 minute, scrape again, then add the third package and beat another minute. Add the remaining sugar and beat for one more minute, scraping down the sides as needed.
- Add two whole eggs and beat on medium-high for about 30 seconds. Add the final egg and the extra yolk, beating another 30 seconds. Scrape the bowl.
- Fold in the pumpkin puree, sour cream, and vanilla. Mix just until combined. Pour the filling over the crust and set the springform pan inside a larger roasting pan. Add hot water to the outer pan until it reaches roughly halfway up the sides of the springform to create a water bath.
- Bake at 350°F for 70–80 minutes. The edges should begin to darken and the center will still wobble slightly when the pan is nudged. Remove from the oven and let the cheesecake cool completely at room temperature, undisturbed, for 2–3 hours. Refrigerate for at least 4 hours before serving. Do not rush the cooling process—slow cooling is essential for proper set and texture.
Hint: Take your time when mixing. Proper mixing is crucial for a smooth, lump-free cheesecake.
Top tips
Use Philadelphia cream cheese or another high-quality brand. Cheaper or store-brand cream cheeses often produce a grainy or lumpy texture. Always bring cream cheese to room temperature for the silkiest filling.
Don’t refrigerate the cheesecake immediately after baking; allow it to cool slowly at room temperature before chilling.
Recipe
Paula Deen Pumpkin Cheesecake
Nicole
Equipment
- 9″ springform pan
- Large roasting pan for a water bath
- Stand mixer or hand mixer
Ingredients
Crust:
- 1 ¾ cups graham cracker crumbs
- 2 Tablespoons light brown sugar
- ½ teaspoon cinnamon
- 6 Tablespoons salted butter, melted
Filling:
- 24 ounces Philadelphia cream cheese, room temperature
- 1 ½ cups sugar
- 2 Tablespoons all-purpose flour
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cloves
- 3 whole eggs + 1 egg yolk
- 15 ounce can pureed pumpkin
- ¼ cup sour cream
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350°F.
For the crust:
- Pulse graham crackers to crumbs or crush with a rolling pin. Combine crumbs, brown sugar, and cinnamon.
- Stir in the melted butter, then press the mixture into the bottom and slightly up the sides of a 9″ springform pan. Set aside.
For the filling:
- Whisk flour, cinnamon, nutmeg, and cloves together. Place one block of cream cheese in a mixer, add part of the flour-spice mix and ½ cup sugar, and beat on low for about 3 minutes until smooth.
- Scrape the bowl and add the next block of cream cheese. Beat 1 minute, scrape again, then add the final block and beat 1 more minute.
- Increase speed to medium and add the remaining sugar. Beat 1 minute. Add two eggs and beat 30 seconds, then add the last egg and the yolk and beat another 30 seconds. Scrape down the bowl.
- Add the pumpkin, sour cream, and vanilla. Mix on low just until combined, scraping the sides to ensure uniform texture.
- Pour the filling over the crust. Place the springform pan into a larger roasting pan and add hot water to reach about halfway up the sides of the springform (water bath).
- Bake at 350°F for 70–80 minutes. The edges will set and darken while the center remains slightly wobbly.
- Remove from oven and let cool at room temperature, undisturbed, for 2–4 hours. Then refrigerate for at least 4 hours before slicing.
- Serve chilled and enjoy.
Notes
- Refrigerate leftovers up to 3 days. Flavor and texture are best within that time.
- Freeze airtight for up to 2 months. Thaw in the refrigerator for 2–4 hours or at room temperature for 1–2 hours; serve immediately after thawing.
- The original crust called for more butter and brown sugar; the reduced amounts here prevent an overly greasy or overly sweet crust.
- Always use fully softened cream cheese for the smoothest filling.
- Do not refrigerate immediately after baking—slow cooling prevents cracking and ensures proper texture.
Nutrition
Calories: 247 kcal
Carbohydrates: 34 g
Protein: 9 g
Fat: 9 g
Substitutions and variations
Try these variations to change the flavor or accommodate dietary needs.
- Ginger snap crust – Replace graham crackers and cinnamon with 1 ¾ cups crushed ginger snaps and 6 Tablespoons butter.
- Pumpkin spice – Substitute the individual spices in the filling with ¾ teaspoon pumpkin spice.
- Gluten free – Use gluten-free graham crackers and reduce butter by 2 Tablespoons for the crust.
- Pumpkin spice deluxe – Add ¾ teaspoon pumpkin spice to the crust, keep the filling spices the same, and add ½ teaspoon pumpkin spice to the filling. Dust the top with a little pumpkin spice before serving.
- Pumpkin swirl cheesecake – Reserve ¾ of the plain filling for the crust, mix 1 cup pumpkin into the remaining filling, drop spoonfuls on top, and swirl gently with a knife before baking.
Equipment
Recommended tools for best results:
- 9″ springform pan (a leakproof pan is ideal). Use a water bath for even baking and smooth texture.
- Stand mixer or a high-quality hand mixer to achieve a lump-free filling.
Storage
Refrigerate for up to 3 days for best flavor. Freeze in an airtight container for up to 2 months; thaw in the refrigerator for 2–4 hours or at room temperature for about 1–2 hours and serve immediately.