This pumpkin spice cheesecake features a buttery graham cracker crust filled with a creamy pumpkin spice cream cheese filling.
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We love this Pumpkin Spice Cheesecake Recipe way better than actual pumpkin pie. This Pumpkin Spice Cheesecake is so easy to make. The crust is made with a pre-made cake mix, then topped with a tasty pumpkin filling.
Recipe Ingredient Notes
To make Pumpkin Spice Cheesecake, you will need the following ingredients:
- Spice Cake Mix (prepared)
- Cream cheese
- Eggs
- Canned Pumpkin
- Sweetened Condensed Milk
- Pumpkin Pie Spice
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Pumpkin Spice Cheesecake
- Preheat oven to 350℉.
- Spray a 10-inch springform pan with nonstick cooking spray. Again, if you don’t have a springform pan, use your 9×13″ pan.
- Prepare cake mix batter according to package directions.
- Pour 2 1/2 cups cake batter into springform pan. Bake 15 to 17 minutes.
- In a large mixing bowl, beat together cream cheese until fluffy. I used a hand mixer to do this.
- Beat in eggs, pumpkin, sweetened condensed milk, and pumpkin pie spice.
- Pour cream cheese mixture over hot cake crust.
- Fill to about 1 inch from the top of the pan.
- Reduce oven to 300℉.
- Bake 45 to 50 minutes, or until the center of the cheesecake is set and the edges are golden brown. To check the middle of the cheesecake, I usually give the pan a little shake with my oven mitts on. (If the center jiggles, I usually put it back in for another two minutes or so before trying again. This is just a little shake. You don’t want to shake it like crazy, but just a little jiggle of the pan will be good.)
- Let the Pumpkin Spice Cheesecake cool completely and serve. We recommend refrigerating it, but you could also let it cool on the counter. In our personal opinion, this cheesecake tastes best when it is cold, not room temperature. It will also harden a little faster, so you can eat it sooner. It’s a win win.
Making The Recipe Ahead of Time
If making ahead of time, place in fridge until ready to serve. We wouldn’t recommend making this more than 2 days, in advance. It tastes best fresh. If you are making it ahead of time, we suggest not adding the whipped cream dollops until ready to serve.
Springform Pan Alternatives
Pumpkin Spice Cheesecake is made in a springform pan. If you don’t have a spring form pan, don’t panic. You could easily make it without it. Here are some ideas:
- Individualized Cheesecakes: You could easily make these into mini cheesecakes using a muffin tin. You could do this two ways. You could put the cheesecakes into cupcake liners, in the muffin tin, or you could spray the muffin tin with non stick cooking spray, and add the batter straight into the tin. The cooking time will be less for the mini cheesecakes. I would cook these for about 30 minutes, but be sure to keep an eye on them.
- Bake it in a 9×13″ pan: You could try it, but we don’t recommend it. The cheesecake often doesn’t set up right in the middle. The cheesecake has a difficult time heating evenly throughout. However, if you have no other option, this still might work and taste delicious. Cook as you normally would, but know that for best results we recommend baking in a round pan or a springform pan.
Explore More Delicious, Pumpkin Pies, Tarts, and Cobblers
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Caramel Pecan Turtle Pumpkin Pie
- Double Layer Pumpkin Pie
- Homemade Fresh Pumpkin Pie
- Mini Pumpkin Cheesecakes
- Mini Pumpkin Pies
- No Bake Pumpkin Pie
- Pumpkin Pecan Cobbler
- Pumpkin Pie
Pumpkin Spice Cheesecake Recipe
This pumpkin spice cheesecake features a buttery graham cracker crust filled with a creamy pumpkin spice cream cheese filling.
Serving servings
Ingredients
- 15.25 ounce Spice cake mix, prepared
- 24 ounces cream cheese, softened
- 3 eggs
- 15 ounces canned pumpkin puree
- 14 ounces sweetened condensed milk
- 4 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 350℉.
- Spray a 10-inch springform pan with nonstick cooking spray.
- Prepare cake mix according to package directions.
- Pour 2 ½ cups cake batter into springform pan. Bake 15 to 17 minutes.
- In a large mixing bowl, beat together cream cheese until fluffy.
- Beat in eggs, pumpkin, sweetened condensed milk, and pumpkin pie spice.
- Pour cream cheese mixture over hot cake crust.
- Fill to about 1 inch from the top of the pan.
- Reduce oven to 300℉.
- Bake 45 to 50 minutes, or until the center of the cheesecake is set and the edges are golden brown.
- Let cool completely and serve.
Notes
Pumpkin Spice Cheesecake is made in a springform pan. If you don’t have a spring form pan, don’t panic. You could easily make it without it. Here are some ideas:
- Individualized Cheesecakes: You could easily make these into mini cheesecakes using a muffin tin. You could do this two ways. You could put the cheesecakes into cupcake liners, in the muffin tin, or you could spray the muffin tin with non stick cooking spray, and add the batter straight into the tin. The cooking time will be less for the mini cheesecakes. I would cook these for about 30 minutes, but be sure to keep an eye on them.
- Bake it in a 9×13″ pan: You could try it, but we don’t recommend it. The cheesecake often doesn’t set up right in the middle. The cheesecake has a difficult time heating evenly throughout. However, if you have no other option, this still might work and taste delicious. Cook as you normally would, but know that for best results we recommend baking in a round pan or a springform pan.
Nutrition
Calories: 484 kcal · Carbohydrates: 50 g · Protein: 10 g · Fat: 29 g · Saturated Fat: 14 g · Cholesterol: 115 mg · Sodium: 539 mg · Potassium: 412 mg · Fiber: 2 g · Sugar: 35 g · Vitamin A: 6424 IU · Vitamin C: 3 mg · Calcium: 223 mg · Iron: 3 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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!
Would it work with half a cake mix?
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.
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!
I agree this wasn’t correct at all.. wasted filling and had to make aa regular cheesecake so I did toss it away. .. The cake got over done and dry… def a thumbs down. Un – pinning ; (
Do you think it would work in a 13×9 pan and make more like cheesecake bars?
The cake is the crust (bottom) portion of this recipe.
The crust should be one box of spice cake mix blended with a stick of very soft butter, not melted….pad it into the bottom of a spring form pan…square or round (i have both and work great)…now your pumpkin cheesecake will b perfect!!!
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!
Are you going to correct recipe.It looks delicious I was thinking of baking it.
Hi Judy. I have updated the recipe.
Was a hit at the party…went really quick. Cake was moist and cheesecake set nicely and was not too dense.
When making the pie, there will be leftover batter for both the spicecake and cheesecake, we made mini versions using a muffin tin and adjusting the cook times to ~10 min and ~30 min (10 for the cake and 30 after adding the cheesecake layer)
Can I use 13 by 9 inch glass bakeware instead?
I’m sure it would work. We have only made it in the springform pan. The cooking times for each layer could vary so watch closely.
Typically cheesecakes are baked in a water bath. I noticed that on this recipe that is not the case. Am I just not seeing it written down?
Recipe says to only use 2 1/2 cups of cake batter.
I cooked the crust as directed and its was still gooey in the middle, are you supposed to cooke it for 15-17 minutes or until set? When I poured the cheesecake mixture on top it just went directly through the gooey middle of the crust straight through to the bottom. I am not counting on it turning out…
I am not sure why everyone is say the recipe isn’t correct. You’re only suppose to use 2 1/2 cups of the cake mix. My 12 old son just learning how to cook followed the recipe on his own and it came out perfect!