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Pumpkin Spice Cheesecake Recipe
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5 from 1 vote

Pumpkin Spice Cheesecake Recipe

This Pumpkin Spice Cheesecake Recipe is perfect for the holidays! A chewy spice cake crust with a creamy pumpkin filling.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cheesecake, Pumpkin dessert, Pumpkin Spice Cheesecake, Thanksgiving dessert
Servings: 12
Calories: 484kcal

Equipment

  • Springform pan
  • Mixing bowls
  • Hand mixer

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:
  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.   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.
  2. 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: 484kcal | Carbohydrates: 50g | Protein: 10g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 115mg | Sodium: 539mg | Potassium: 412mg | Fiber: 2g | Sugar: 35g | Vitamin A: 6424IU | Vitamin C: 3mg | Calcium: 223mg | Iron: 3mg