Pumpkin Spice Cheesecake Recipe

Chewy spice cake crust with creamy pumpkin spice filling!  This Pumpkin Spice Cheesecake is the perfect holiday dessert.

Serves: 8

Pumpkin Spice Cheesecake Recipe

Chewy spice cake crust with creamy pumpkin spice filling! This cheesecake is great for the holidays!

10 minPrep Time

1 hr, 25 Cook Time

1 hr, 35 Total Time

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Ingredients

  • 1 (15.25 ounce) box spice cake mix, prepared
  • 3 (8 ounce) packages cream cheese, softened
  • 3 eggs
  • 1 (15 ounce) can pumpkin
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons pumpkin pie spice

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray a 9-inch springform pan with nonstick cooking spray.
  3. Prepare cake mix as directed on package. Pour into sprayed pan.
  4. Bake for 35 minutes or until set.
  5. In a large mixing bowl, beat together cream cheese until fluffy.
  6. Beat in eggs, pumpkin, sweetened condensed milk and pumpkin pie spice.
  7. Pour mixture over the crust.
  8. Reduce oven temperature to 300 degrees F.
  9. Bake for 50 minutes or until the center of the cheesecake is set and the edges are golden brown.
  10. Let cool completely and serve.
Recipe Type: Dessert
7.6.4
798
http://www.sixsistersstuff.com/recipe/2015/10/pumpkin-spice-cheesecake-recipe/


Delicious Pumpkin Spice Cheesecake from Six Sisters' Stuff

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9 Responses to “Pumpkin Spice Cheesecake Recipe”

  1. Jessica Carter
    This recipe does not work as written. Don't make the same mistake I did... if you bake the whole cake mix in the 9" spring form pan you will have literally zero room to pour a cheesecake on the top. Do the biggest spring form you have and even then you will probably have to cut the cake in half horizontally to be able to pour the cheesecake mixture on top. This recipe needs fixing sisters!
  2. Natalie S
    I was so excited to bake this cheesecake as a dessert for our family Thanksgiving meal. Upon pulling the "crust" from the oven, I immediately thought I had done something wrong. I triple checked the recipe and the box of cake mix. Then I even measured my pan wondering why I still have half of the cheesecake mixture in a bowl. Lastly, I am now checking the reviews. Good to know I didn't do anything wrong and this recipe needs to be FIXED pronto.
  3. Kathy DeVilbiss
    Do you have a recipe for the crust for this cheesecake? The directions say to prepare the cake as directed and then gives the cheesecake recipe to go on top. I'd love to try it if you can provide the crust portion of the cecipe. Thanks!
  4. And my recipe doesn't bake the crust until all filled in...then i back all together for 65-70 mins. Or until set...cool completely on rack..refrigerator for 2 hours...then loosen cake from sides of pan with knife and then take off spring form sides....then add a topping of 2cups of chilled whipping cream, whipped with 1/4 cup of sugar...sprinkle some slivered almonds that have been toasted for 4-5 min ...wonderful cheesecake!

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