Paula Deen Pumpkin Cheesecake Recipe

This Paula Deen-inspired Pumpkin Cheesecake is a rich and creamy dessert perfect for fall gatherings or holiday dinners.

The smooth texture of the cheesecake, combined with the warm spice of pumpkin and the buttery graham cracker crust, makes this dessert unforgettable.

Serve with whipped cream or a caramel drizzle for an extra indulgent treat.

Paula Deen Pumpkin Cheesecake Recipe

Oskar Thompson

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Chilling Time 4 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12 5

Calories 450 kcal

Equipment

• Springform pan 9-inch
• Mixing bowls
• Electric mixer or hand whisk
• Rubber spatula
• Food processor or rolling pin for graham cracker crust
• Baking sheet for water bath
• Aluminum foil

Ingredients

  

For the Crust:

• 3/4 cups graham cracker crumbs
• 2 tbsp sugar
• 5 tbsp unsalted butter melted

For the Cheesecake Filling:

• 24 ounce cream cheese, softened
• 1 cup sugar
• 3 eggs large
• 1 cup canned pumpkin puree
• 1/2 tbsp ground cinnamon
• 1/4 tbsp ground nutmeg
• 1/4 tbsp ground cloves
• 2 tbsp all-purpose flour
• 1/4 cup sour cream

Instructions

 

• Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan in aluminum foil to prevent any leakage.
  
• Prepare the crust:

  In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.

  Mix until the crumbs are fully coated.

  Press the mixture evenly into the bottom of the springform pan.

  Bake the crust for 10 minutes.

  Remove from the oven and allow to cool.
  
• Make the cheesecake filling:

  In a large mixing bowl, beat the softened cream cheese until smooth.

  Gradually add in the sugar and beat until well combined.

  Add the eggs one at a time, beating after each addition.
  
• Add the pumpkin and spices:

  Once the eggs are incorporated, add in the pumpkin puree, vanilla extract, cinnamon, nutmeg, cloves, and flour.

  Mix until the batter is smooth and the spices are well distributed.
  
• Add the sour cream:

  Stir in the sour cream to add a layer of creaminess to the filling.
  
• Prepare for baking:

  Pour the cheesecake filling over the cooled crust.

  Place the springform pan in a larger baking sheet or roasting pan and fill the sheet with about 1 inch of water to create a water bath. This will help prevent cracking during baking.
  
• Bake the cheesecake:

  Place the pan in the oven and bake for 1 hour and 30 minutes, or until the center is set but still slightly jiggly.
  
• Cool and chill:

  Remove the cheesecake from the oven and carefully remove it from the water bath.

  Let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
  
• Serve:

  Once fully chilled, remove the cheesecake from the springform pan. Serve with whipped cream or caramel sauce for a perfect autumn dessert.
  

Video

Notes

For a smooth and crack-free cheesecake, ensure all ingredients are at room temperature before mixing.

Avoid overmixing the batter after adding the eggs to prevent incorporating too much air, which can cause cracks.

The water bath helps maintain even heat distribution during baking, reducing the risk of cracks.

For an extra touch, sprinkle a bit of cinnamon sugar on top before serving.

• Carbohydrates: 40g
• Protein: 7g
• Fat: 30g

 

Keyword Cheesecake, Comfort Food, Fall Recipes, Holiday Desserts, Pumpkin Desserts

Alternatives You Should Consider

Graham cracker crumbs form the foundation of the crust, but you can elevate this classic base by using light brown sugar and cinnamon.

The addition of brown sugar adds a deeper sweetness, while cinnamon infuses a cozy warmth, perfect for complementing the fall flavors of pumpkin and spices.

For the filling, while cream cheese is the star in both recipes, Greek yogurt offers a lighter, tangier alternative, either as a substitute or a mix with the cream cheese.

Greek yogurt brings a subtle tartness that balances the richness of the cheesecake, creating a smoother, more delicate texture.

You can also replace sour cream with Greek yogurt for a lighter texture and slight tang, making the filling both creamy and refreshing.

To enhance the flavors further, consider adding ginger to the spice mix, as suggested in the second recipe, for a more complex taste.

Summary

Paula Deen’s Pumpkin Cheesecake recipe is a delicious and creamy dessert that perfectly blends the flavors of fall.

The combination of pumpkin and cream cheese, along with warm spices and a graham cracker crust, makes it an irresistible treat for any occasion.

Enjoy it with a dollop of whipped cream for the ultimate indulgence.