Name: Pumpkin Spice Cheesecake Recipe
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
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

This Pumpkin Spice Cheesecake Recipe 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.

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.

Don’t have a springform pan for Pumpkin Spice Cheesecake Recipe?

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.

Ingredients Needed to make Pumpkin Spice Cheesecake Recipe:

Spice Cake Mix (prepared)
Cream cheese
Eggs
Canned Pumpkin
Sweetened Condensed Milk
Pumpkin Pie Spice

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How to make this Pumpkin Spice Cheesecake Recipe

Preheat oven to 350 degrees F.

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 degrees.

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.

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.)

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Serves: 12

Pumpkin Spice Cheesecake Recipe

5 from 1 vote

This Pumpkin Spice Cheesecake Recipe is perfect for the holidays! A chewy spice cake crust with a creamy pumpkin filling.

Prep Time 10

Cook Time 1 5

Total Time 1 15

Print Pin

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 degrees F.
Spray a 10-inch springform pan with nonstick cooking spray.
Prepare cake mix 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.
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 degrees.
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

Equipment

Springform pan
Mixing bowls
Hand mixer

Recipe Details

Course: Dessert

Cuisine: American

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Questions & Reviews

Jessica Carter says:

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!
AmyM says:

Would it work with half a cake mix?
Natalie S says:

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.
Kathy DeVilbiss says:

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!
kim says:

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 ; (
Christina says:

Do you think it would work in a 13x9 pan and make more like cheesecake bars?
Cyd says:

The cake is the crust (bottom) portion of this recipe.
Cindy says:

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!!!
Cindy says:

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!
Judy Gelowitz says:

Are you going to correct recipe.It looks delicious I was thinking of baking it.
Cyd says:

Hi Judy. I have updated the recipe.
Steve says:

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)
Sandra says:

Can I use 13 by 9 inch glass bakeware instead?
Cyd says:

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.
Taylor says:

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?
Debbie says:

Recipe says to only use 2 1/2 cups of cake batter.
Merisa says:

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...
Trina says:

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!