Pumpkin Spice Cheesecake Recipe

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

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

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  • 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


  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. Pour 2 1/2 cups cake batter into springform pan. Bake 15 to 17 minutes.
  4. In a large mixing bowl, beat together cream cheese until fluffy. Beat in eggs, pumpkin, sweetened condensed milk, and pumpkin pie spice.
  5. Pour cream cheese mixture over hot cake crust. Fill to about 1 inch from the top of the pan. Reduce oven to 300 degrees. Bake 45 to 50 minutes, or until the center of the cheesecake is set and the edges are golden brown.
  6. Let cool completely and serve.
Recipe Type: Dessert
3141 cal
151 g
383 g
49 g

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14 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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