Pumpkin Cheesecake

The best part of fall for me is all the pumpkin, that is if you can’t tell from all the pumpkin recipes I’ve been sharing lately. My all time favorite way to enjoy pumpkin though is everybody’s favorite, pumpkin pie, although I do love cheesecake too. I really can’t decide which I like better, so when I heard about pumpkin cheesecake, I knew I just had to try it at home. It took me a while to try it, because the Cheesecake Factory is so close to our home, but I finally did it yesterday. Mine wasn’t as rich, it was a little lighter, and a fraction of the price. That was the best part!

This recipe was developed for Babble’s Family Kitchen.

recipe photo

Yield: Serves 4

Pumpkin Cheesecake

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For the Crust:
5 graham crackers
5 ginger snaps
1/4 cup pecans
4 tablespoons butter, melted

For the filling:
1 cup ricotta cheese
2 packages cream cheese, 8 oz, at room temperature
1 – 14 oz can pumpkin puree
1 cup packed brown sugar
1 3/4 tablespoons pumpkin pie spice
4 eggs
1/2 teaspoon salt


1. Preheat oven to 350 degrees.

2. Combine graham crackers, ginger snaps and pecans in food processor. Pulse until fine. Add melted butter and pulse until well combined. Press crust into the bottom of a 9 inch spring form pan. Now you have to make your pan watertight. Either wrap it with two sheets of aluminum foil, the type that comes in the long box, heavy duty 18 inch, or I have also heard that a turkey roasting bag will fit around the cheesecake pan. Do not use 2 sheets of regular size aluminum foil, this is not watertight, and you will have a soggy crust.

3. Add ricotta cheese to large mixing bowl. Use a hand-held mixer to blend until it is smooth. Add cream cheese and sugar. Blend until smooth. Add pumpkin, spices and salt. Blend until well combined. Add eggs, slowly, one at a time. Make sure each egg is completely incorporated before adding the next egg.

4. Pour batter into cake pan. Place cheesecake in a large roasting pan and fill with water until water comes halfway up the cheesecake pan. Place in oven. Reduce temperature to 300 degrees. Bake for 50- 60 minutes. Center will be jiggly when done, but not ripply. Turn oven off and leave it in the oven an additional 2 hours. Remove cheesecake after 2 hours and place on cooling rack until it is room temperature. Then place cheesecake in refrigerator for at least 8 hours before serving.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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  10 Responses to “Pumpkin Cheesecake”

  1. Peter — October 14, 2010 @ 7:29 pm

    That’s a beautiful pic, not over the top and I get the gist….the cheesecake is all about the pumpkin.

  2. Monet — October 14, 2010 @ 8:21 pm

    Pumpkin cheesecake is my favorite! My best friend made one last winter, and after my first bite, I knew I was in love. There is something wonderful about the melding of the creamy cheese with the spicy pumpkin. Scrumptious! And your photograph is just lovely. You are one talented woman. Thank you for sharing.

  3. Jaime — October 14, 2010 @ 11:44 pm

    Yum. RT @EclecticRecipes: Pumpkin Cheesecake: The best part of fall for me is all the pumpkin http://bit.ly/dpTWdt

  4. MaryMoh — October 15, 2010 @ 7:22 am

    I have not tried pumpkin cheesecake. It looks rich and delicious…..a healthier cheesecake 🙂

  5. kathleen — October 16, 2010 @ 12:00 am

    Pumpkin Cheesecake | Eclectic Recipes http://t.co/7rbtaSu via @AddThis

  6. grace — October 20, 2010 @ 4:47 am

    if only those cheesecakes weren’t so freakin’ expensive! the portions are large enough, however, to last a person about a month… 🙂

  7. Copycat restraurant recipes — March 21, 2011 @ 2:34 pm

    Thanks for a great site. Always looking to make restaurant recipes at home but never quite get them right. Have found a great recipe collection that has Applebees, KFC, McDonalds, etc and it’s great. Getting a bit fat now though!

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