8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)

This moist, rich, and decadent pumpkin cheesecake is sure to satisfy pumpkin pie and cheesecake lovers alike.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Coat an 8-inch springform pan with cooking spray, and sprinkle pan evenly with crumbs.

Step 3

Combine sugars and cream cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add pumpkin and next 9 ingredients (through eggs), and beat well.

Step 4

Pour cheese mixture into prepared pan. Bake at 325° for 35 minutes or until center is just set. Turn oven off, and partially open oven door. Cool cheesecake in oven 1 hour.

Step 5

Remove cheesecake from oven, and cover. Chill at least 8 hours or overnight. Serve with whipped topping, and sprinkle topping with cinnamon, if desired.

Chef's Notes

"After trying many versions, I developed this cheesecake. The cream cheese makes the filling very moist, and the dessert tastes more like a pumpkin pie than a cheesecake. Our family loves it." -Beth Berenis, Ocoee, FL

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