Pumpkin Spice Cheesecake Recipe

Chewy spice cake crust, with a creamy pumpkin spice filling. This Pumpkin Spice Cheesecake is the perfect holiday dessert. The pumpkin cheesecake filling with the spice cake crust creates a holiday favorite, your guests and family will rave about.

Is it just me, or is Pumpkin Spice Cheesecake way better than actual pumpkin pie? I wish the pilgrims had this recipe a long time ago, so it was tradition to eat this on every Thanksgiving.

But I guess I will just make it my own tradition.

This Pumpkin Spice Cheesecake is so easy to make. The crust is even made with a pre-made cake mix.

Give yourself a break from regular pumpkin pie this Thanksgiving, and give the family what they really want, Pumpkin Spice Cheesecake.

Don’t have a spring form pan?

If you don’t have a spring form pan, don’t panic. You could easily make it without it. Here are some ideas:

  1. 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.
  2. 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.
  3. Bake it in a 9×13″ pan. This we don’t recommend. 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 will still work and taste delicious.Cook as you normally would, but know that for best results we recommend baking in a round pan or a spring form pan.

how to make Pumpkin Spice cheesecake

Step 1: Preheat oven to 350 degrees F.

Step 2: Spray a 10-inch springform pan with nonstick cooking spray. Again, if you don’t have a springform pan, use your 9×13″ pan.

Step 3: Prepare cake mix batter according to package directions.

Step 4: Pour 2 1/2 cups cake batter into springform pan. Bake 15 to 17 minutes.

Step 5: In a large mixing bowl, beat together cream cheese until fluffy. I used a hand mixer to do this.

Step 6: Beat in eggs, pumpkin, sweetened condensed milk, and pumpkin pie spice.

Step 7: Pour cream cheese mixture over hot cake crust.

Step 8: Fill to about 1 inch from the top of the pan.

Step 9: Reduce oven to 300 degrees.

Step 10: 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.

Step 11: Let 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.

Step 12: 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.

Did you know we have a youtube channel?

We have hundreds of delicious and simple recipes your family will love. We take you step by step and walk you through each recipe, so you know how to make it perfectly.

Check out how to make our Simple Pumpkin Pie recipe here:

Looking for more Pumpkin Recipes? Check out a few of our favorites:

Pumpkin Sheet Cake
Pumpkin Pecan Cobbler
Pumpkin Chocolate Chip Bread
Pumpkin Pie Milkshake

Serves: 12

Pumpkin Spice Cheesecake Recipe

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

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

Save RecipeSave Recipe

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
  • 4 teaspoons pumpkin pie spice

Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray a 10-inch springform pan with nonstick cooking spray.
  3. Prepare cake mix according to package directions.
  4. Pour 2 1/2 cups cake batter into springform pan. Bake 15 to 17 minutes.
  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 cream cheese mixture over hot cake crust.
  8. Fill to about 1 inch from the top of the pan.
  9. Reduce oven to 300 degrees.
  10. Bake 45 to 50 minutes, or until the center of the cheesecake is set and the edges are golden brown.
  11. Let cool completely and serve.
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Comment on this Recipe

16 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!
  5. 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)

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