Paula Deen Pumpkin Cheesecake recipe is a true classic: similar to pumpkin pie but creamy, rich, and surprisingly light. It rests on a cinnamon-scented graham cracker crust and is simple enough to become your go-to Thanksgiving or holiday dessert.
Why this recipe is the best
This is a faithful copycat of Paula Deen’s pumpkin cheesecake with clarified, user-friendly instructions. The balance of pumpkin, warm spices, and a tender cream cheese filling produces a dessert that’s festive without being overly sweet. It’s perfect for holiday dinner tables and family gatherings.
Key ingredients
Below are the ingredients that give this cheesecake its smooth texture and classic flavor. Follow the notes for the best results.
- Philadelphia cream cheese – This recipe works best with full-fat Philadelphia-style cream cheese for the creamiest, smoothest filling. Make sure the blocks are fully softened to room temperature before mixing.
- Pureed pumpkin – Use canned or homemade pureed pumpkin (NOT pumpkin pie filling) so the pumpkin flavor stays clean and not overly spiced or sweetened.
- Vanilla – Pure vanilla extract is preferred, though an imitation vanilla can be used in a pinch because pumpkin is the main flavor here.
How to make pumpkin cheesecake
The method and mixing order are important for a velvety cheesecake. Photos below show key stages to help you match texture and consistency.
- Preheat the oven to 350°F. Crush graham crackers in a food processor or with a rolling pin until finely ground. Combine crumbs with brown sugar and cinnamon in a bowl.
- Melt and add the butter, then press the mixture into the bottom and partly up the sides of a 9″ springform pan to form the crust.
- Whisk together the flour, cinnamon, nutmeg, and cloves. In a mixer bowl, add one brick (8 oz) of cream cheese with the flour-spice mixture and ½ cup sugar; beat on low for about 3 minutes to start smoothing the cheese.
- Scrape the bowl, then add the remaining cream cheese one package at a time, mixing on medium-low for about a minute with a scrape down between additions. Add the remaining sugar and mix another minute, scraping again.
- Add two whole eggs and beat on medium-high for about 30 seconds. Then add the last whole egg plus one yolk and beat another 30 seconds. Scrape the bowl.
- Fold in the pumpkin purée, sour cream, and vanilla, mixing only until combined. Pour the filling over the crust and set the springform pan into a water bath (place the pan in a larger roasting pan and add hot water about halfway up the springform sides).
- Bake at 350°F for 70–80 minutes. The edges should begin to darken while the center remains slightly wobbly when you gently shake the pan. Remove from the oven and let the cheesecake cool undisturbed at room temperature for 2–4 hours, then refrigerate at least 4 hours (preferably overnight) before serving. Slow cooling is essential for proper texture and to avoid cracks.
Hint: Take time when mixing. Rushing or skipping mixing steps will negatively affect the texture.
Top tips
- Use a quality cream cheese: For the smoothest, creamiest filling, full-fat Philadelphia-style cream cheese works best. Softer or lower-quality brands can produce grainy or lumpy results.
- Room temperature ingredients: Make sure cream cheese, eggs, and sour cream are near room temperature before mixing so the batter blends evenly.
- Water bath: Don’t skip the water bath. It creates a humid environment that prevents cracking and helps the cheesecake set with a delicate texture.
Recipe
Paula Deen Pumpkin Cheesecake
Author: Nicole
Summary: A classic pumpkin cheesecake: creamy, lightly spiced, and perfect for holiday gatherings.
Prep time: 40 mins Cook time: 1 hr 10 mins Total time: 6 hrs 50 mins
Servings: 16 Calories per serving: 247 kcal
Equipment
- 9″ springform pan (preferably leakproof)
- Large roasting pan or other pan for a water bath
- Stand mixer or a heavy-duty hand mixer
- Food processor or rolling pin for crushing crackers
Ingredients
Crust
- 1 ¾ cups graham cracker crumbs
- 2 Tbsp light brown sugar
- ½ tsp cinnamon
- 6 Tbsp salted butter, melted
Filling
- 24 oz Philadelphia cream cheese, at room temperature (three 8-oz packages)
- 1 ½ cups sugar
- 2 Tbsp all-purpose flour
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ⅛ tsp cloves
- 3 whole eggs + 1 egg yolk
- 15 oz can pureed pumpkin
- ¼ cup sour cream
- 2 tsp vanilla
Instructions
- Preheat oven to 350°F.
- Make the crust: Pulse or crush graham crackers to fine crumbs. Mix with brown sugar and cinnamon, then add melted butter. Press into the bottom and slightly up the sides of a 9″ springform pan. Set aside.
- Mix the dry filling spices and flour. In a mixer bowl, beat one 8-oz brick of cream cheese with the flour-spice mix and ½ cup sugar on low for about 3 minutes to begin smoothing.
- Scrape the bowl and add the second 8-oz cream cheese; mix 1 minute, scrape, then add the last brick and mix another minute. Increase speed to medium, add remaining sugar and beat 1 minute.
- Add two whole eggs and beat 30 seconds, then add the final egg and yolk and beat another 30 seconds. Scrape the bowl carefully.
- Fold in the pumpkin, sour cream, and vanilla, mixing only until combined. Pour the filling over the crust.
- Place the springform pan in a larger roasting pan and pour hot water into the outer pan so it reaches about halfway up the springform sides. Bake 70–80 minutes until edges are set and center is still slightly jiggly.
- Remove from oven and cool completely and undisturbed at room temperature for 2–4 hours. Then refrigerate for at least 4 hours before serving. Do not rush cooling.
- Slice and serve chilled.
Notes
- Store in the refrigerator up to 3 days.
- Freeze for up to 2 months in an airtight container; thaw 1–2 hours at room temperature or 2–4 hours in the refrigerator.
- Original crust quantities were higher in butter and sugar; the amounts listed here make a balanced crust without excess grease or sweetness.
- Do not refrigerate the cheesecake immediately after baking; allow it to cool slowly to avoid texture issues.
Nutrition (per slice)
- Calories: 247 kcal
- Carbohydrates: 34 g
- Protein: 9 g
- Fat: 9 g (Saturated fat: 5 g)
- Sodium: 419 mg
Substitutions and variations
Try one of these variations to change the flavor or accommodate dietary needs.
- Ginger snap crust: Use 1 ¾ cups crushed ginger snaps and 6 Tbsp butter in place of graham crackers and cinnamon.
- Pumpkin spice filling: Replace the cinnamon, nutmeg, and cloves with ¾ tsp pumpkin spice for a simpler blend.
- Gluten-free: Substitute gluten-free graham crackers and reduce the butter by 2 Tbsp if needed.
- Pumpkin swirl: Reserve about ¼ of the plain filling, mix the reserved portion with 1 cup pumpkin, dollop over the remaining filling, and swirl with a knife before baking.
Storage
Keep the cheesecake refrigerated for up to 3 days for best texture and flavor. For longer storage, freeze slices in an airtight container for up to 2 months and thaw in the refrigerator before serving.