Pumpkin Pie Cheesecake Recipe

November 29, 2019

Written by Anna White

One of my favorite desserts in cheesecake. I found this recipe on McCormick.com and not only did I have to try it personally, but I also had to share it with you because it is really good.  I made this as our dessert for Thanksgiving this year. Although I’m not supposed to be eating stuff like this, I kept telling myself because it had pumpkin in it, it wouldn’t be as bad for me. 

Pumpkin Pie Cheesecake

A layer of pumpkin filling sandwiched between two layers of vanilla cheesecake.
Prep Time20 mins
Cook Time50 mins
Refrigerate4 hrs
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake
Servings: 12
Calories: 459kcal


Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs
  • cup butter, melted
  • 2 tbsp sugar
  • 2 tsp Pumpkin Pie spice

Cheesecake Filling

  • 3 pkgs (8 ounce each) cream cheese, softened
  • 1 cup sugar
  • 4 eggs
  • 1 cup sour cream
  • 1 can (15 ounces) pumpkin
  • ¼ cup flour
  • 1 tbsp Pumpkin Pie spice
  • 2 tsp Pure Vanilla extract


  • Preheat over to 325°. For the crust, mix all ingredients in medium bowl. Press evenly onto bottom and up sides of 9-inch springform pan.
  • For the filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy.
  • Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
  • Add sour ream; mix well.
  • Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth.
  • Stir vanilla into remaining plain batter.
  • Pour 1/2 of the vanilla batter into crust.
  • Gently pour pumpkin batter over top. Top with remaining vanilla batter.
  • Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in over 2 hour or until cooled. Remove from oven.
  • Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.

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