Pumpkin Cheesecake Recipe

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3 votes | 6758 views

This is a tried and true recipe that I have made for over 20 years. It is part of Tammie and my Thanksgiving tradition and one of my family’s favorites. Hope you enjoy!

Prep time:
Cook time:
Servings: 8 Servings


Cost per serving $1.89 view details


  1. Combine crumbs and sugar. Stir in melted margarine until fully blended. Press into bottom of 9” cheesecake pan.
  2. TIPS: The back of a spoon helps smooth and press the crumbs up the sides of the pan.
  3. I leave the pan in the fridge while I prepare the filling to help keep the sides firm.
  4. Preheat oven to 325 degrees.
  5. Mix with an electric beater in a large bowl the cream cheese until smooth.
  6. Add sugars gradually.
  7. Add eggs one at a time.
  8. Add pumpkin and spice.
  9. Pour into the prepared crust.
  10. Bake for 1 hour, 45 minutes.
  11. TIPS: Let cream cheese get to room temperature before mixing.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 416g
Recipe makes 8 servings
Calories 1352  
Calories from Fat 771 57%
Total Fat 86.51g 108%
Saturated Fat 38.35g 153%
Trans Fat 1.41g  
Cholesterol 315mg 105%
Sodium 1059mg 44%
Potassium 491mg 14%
Total Carbs 127.22g 34%
Dietary Fiber 2.2g 7%
Sugars 96.97g 65%
Protein 22.05g 35%
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  • judee
    November 14, 2011
    I love the beautiful golden color of this pumpkin cheesecake. How special for Thanksgiving dessert.
    1 reply
    • Carolinaheartstrings
      November 15, 2011
      Thank you. It is truly a wonderful tasting dessert. A real treat.

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