Pumpkin Pie Cheesecake

Now you can have your cake, and eat it too! Try our pumpkin pie cheesecake for a unique (and delicious) twist on a traditional dessert.

  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Makes: 12 servings
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All You Need

  • 2 cups graham cracker crumbs
  • 3 tbsps butter, melted
  • 2 tbsps granulated sugar
  • 2 pkgs (8 ounces each) cream cheese, softened
  • 3/4 cup firmly packed light brown sugar
  • 3 eggs
  • 1 can (15 ozs) pumpkin
  • 1 tbsp flour
  • 2 tsps Pure Vanilla Extract
  • 1 1/2 tsps Pumpkin Pie Spice


  1. Preheat oven to 350°F. For the Crust, mix 2 cups graham cracker crumbs, 3 tablespoons melted butter and 2 tablespoons of granulated sugar in medium bowl. Press evenly into bottom of 9-inch springform pan. Set aside.

  2. For the Filling, beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating on low speed after each addition just until blended. Add pumpkin, flour, vanilla and pumpkin pie spice; beat until smooth. Pour into crust.

  3. Bake 50 minutes or until top is lightly browned and center is almost set. Turn off oven; let cheesecake stand in oven 1 hour. Remove from oven. Run small knife or metal spatula around rim of pan to loosen cheesecake. Cool in pan on wire rack.

  4. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.


Need a little inspiration? We’re ready with a few suggestions.