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    Home » Recipes » Desserts

    Pumpkin Cheesecake

    November 1, 2021 by LaKita 2 Comments

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    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe - Print Recipe

    This Pumpkin Cheesecake is rich, creamy, and delicious. It is made in a rectangle baking dish that makes it perfect to share with family and friends for the holidays or fall season.

    If you are craving even more baked goods then be sure to try making a batch of Pumpkin Scones or for a different cheesecake option, try making a No Bake Blueberry Cheesecake.

    overhead view of pumpkin cheesecake on two white plates with forks and in glass baking dish

    This is the season for pumpkin!

    So what better way to honor the pumpkin season than to share with you an awesome recipe for a pumpkin cheesecake that includes a homemade cookie and pecan crust. This recipe is not overly sweet and does not have an overpowering pumpkin flavor. 

    The recipe may also be divided in half if you would like to make a much smaller version, but why do that when you could share this cheesecake with your friends and family, which I am sure they will enjoy!

    Jump to:
    • Ingredient Notes
    • Instructions
    • Tips
    • Storage
    • Recipe
    • More Pumpkin Recipes

    Ingredient Notes

    overhead view of all ingredients needed to make pumpkin cheesecake
    1. Pecans - Use raw chopped pecans or whole pecans that you chop yourself.
    2. Ginger Snaps - These cookies will for the base of the cheesecake crust and provide incredible flavor.
    3. Butter - Melt the butter and salted or unsalted is up to your preference.
    4. Cream Cheese - Be sure to use full fat cream cheese for this recipe and allow it to softened a bit before using.
    5. Sugar - Use granulated or cane sugar for this cheesecake recipe.
    6. Pumpkin - Make sure it is pumpkin puree and not pumpkin pie filling.
    7. Pumpkin Spice - Add the pumpkin spice from the store or make your own by following my simple homemade spice blend recipe.
    8. Vanilla Extract - Pure vanilla extract works the best.
    9. Eggs - Four large eggs are needed for this recipe.

    Instructions

    Begin the recipe by preheating the oven to 325 degrees F. and grabbing a rectangle 9x13-inch baking dish.

    To a food processor add in ¼ cups pecans and ginger snaps and pulse for 1 to 2 seconds. Add in the butter and pulse a few more times until it resembles a crumbly mixture. A few big chunks are fine.

    ingredients needed to make cheesecake crust in food processor

    Spray the baking dish with cooking spray and press the mixture into an even layer on the bottom.

    cheesecake crust ingredients pressed into the bottom of a glass baking dish

    Using a mixer, combine together the softened cream cheese and mix until smooth. Add the sugar and continue mixing until well combined. Add in the pumpkin, pumpkin spice, and vanilla extract.

    cheesecake ingredients combined in stand mixer bowl

    Adjust the mixer to a low speed and add in the eggs and mix until all of the ingredients are fully combined. Turn off the mixer and pour the cheesecake filling on top of the crust. Spread to make sure it is even.

    cheesecake in glass baking dish before baking

    Place into the oven and bake for 40 to 45 minutes, until the center is almost set. Allow the cheesecake to completely cool to room temperature before covering to place into the refrigerator to cool for at least 4 hours before slicing to serve. Enjoy!

    close up side view pumpkin cheesecake slice on white plate

    Tips

    • Start the recipe with room temperture cream cheese for easy mixing and to make a smooth mixture.
    • Mix the cheesecake filling ingredients together until it is creamy and smooth.
    • While the cheesecake is baking, try not to open the oven too often.
    • After an hour the cheesecake may not seem done, but it will firm more as it cools.
    • Place a piece of clean paper towel on top of the cheesecake before covering to store in the refrigerator to absorb any condensation from forming on top of the cheesecake.
    • Try not to leave the cheesecake out at room temperature for more than 1 to 2 hours.
    • Graham crackers can be substituted in the same unit of measure.

    Storage

    Store any leftover cheesecake in the refrigerator, covered, for up to 4 days. The cheesecake can also be stored in the freezer for up to 3 months.

    Recipe

    side view square slice on pumpkin cheesecake on white plate topped with whipped topping

    Pumpkin Cheesecake

    LaKita Anderson
    This Pumpkin Cheesecake is rich, creamy, and delicious. It is made in a rectangle baking dish that makes it perfect to share with family and friends for the holidays or fall season.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Resting Time 4 hrs
    Course Dessert
    Cuisine American
    Servings 16
    Calories 351 kcal

    Equipment

    • Rectangle 9x13-inch baking dish

    Ingredients
      

    • ¼ cup pecans
    • 1 ½ cups ginger snaps cookies (approx. 38 cookies)
    • ¼ cup butter, melted
    • 32 ounces cream cheese, softened (4-8 oz. packages)
    • 1 cup granulated sugar
    • 15 ounces pumpkin puree, canned or fresh
    • 1 tablespoon pumpkin spice
    • 1 teaspoon vanilla extract
    • 4 large eggs

    Instructions
     

    • Begin the recipe by preheating the oven to 325 degrees F. and grabbing a rectangle 9x13-inch baking dish.
    • To a food processor add in ¼ cups pecans and 1 ½ cups ginger snaps and pulse for 1 to 2 seconds. Add in the ¼ cup butter and pulse a few more times until it resembles a crumbly mixture. A few big chunks are fine.
    • Spray the baking dish with cooking spray and press the mixture into an even layer on the bottom.
    • Using a mixer, combine together the 32 ounces softened cream cheese and mix until smooth. Add the 1 cup granulated sugar and continue mixing until well combined. Add in the 15 ounces pumpkin puree, 1 tablespoon pumpkin spice, and 1 teaspoon vanilla extract.
    • Adjust the mixer to a low speed and add in the 4 large eggs and mix until all of the ingredients are fully combined. Turn off the mixer and pour the cheesecake filling on top of the crust. Spread to make sure it is even.
    • Place into the oven and bake for 40 to 45 minutes, until the center is almost set. Allow the cheesecake to completely cool to room temperature before covering to place into the refrigerator to cool for at least 4 hours before slicing to serve. Enjoy!
    • Store in the refrigerator in an airtight container for up to 4 days.

    Nutrition

    Calories: 351kcalCarbohydrates: 26gProtein: 6gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 116mgSodium: 280mgPotassium: 197mgFiber: 1gSugar: 17gVitamin A: 5056IUVitamin C: 1mgCalcium: 82mgIron: 2mg

    *All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Keyword pumpkin cheesecake
    Tried this recipe?Mention @SimplyLaKita or tag #SimplyLakita

    Original post date 10/25/2013. Updated 11/01/2021.

    overhead view square cheesecake slice on white plate with fork

    More Pumpkin Recipes

    • Pumpkin Scones
    • Pumpkin Spice Smoothie
    • Easy Pumpkin Spice Tahini Cookies
    • Pumpkin Spice Granola

    Got any comments, questions, or other ideas for this Pumpkin Cheesecake? Please share them in the comments below!


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    Reader Interactions

    Comments

    1. Sheila Skillingstead

      October 26, 2013 at 3:25 pm

      Your recipe is awesome. I will have to adjust the crust since I'm gluten-intolerant but definitely worth the change. Thanks for the idea. I also like that you did the cheesecake in an ordinary baking pan. Enjoy Sharefest.

      Reply
      • admin

        October 27, 2013 at 2:55 pm

        Thank you! Please give it a try and let me know how it turns out...would love to hear about your experience.

        Reply

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    Hi, I'm LaKita, a food blogger living in Northwest/Panhandle Florida. I love creating and sharing recipes that are simple to make and comforting to eat. Follow me for more delicious recipes.

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