Easy Pumpkin Cheesecake


Easy Pumpkin Cheesecake

Easy Pumpkin Cheesecake
4 Hr
50 Min

There's something special about pumpkin desserts. We sure seem to crave them, especially when the temperature drops and the leaves start to change color. Well, here's an impossibly easy pumpkin cheesecake recipe that won't add a lot of work to your busy fall schedule. This pumpkin cheesecake recipe is smooth, creamy, and full of your favorite Autumn flavors. In our opinion, this is the best pumpkin cheesecake you could ask for. And the best part is that this is a canned pumpkin recipe, so you can enjoy our Easy Pumpkin Cheesecake any time of the year! And if you love desserts with pumpkin, be sure to check out Our Favorite Canned Pumpkin Recipes!

What You'll Need

  • 1 egg yolk plus 2 whole eggs
  • 1 prepared 10-inch graham cracker pie crust (extra-serving size)
  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1 (15-ounce) can 100% pure pumpkin (not pie filling)
  • 1 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger

What to Do

  1. Preheat oven to 350 degrees F. Beat egg yolk and brush onto pie crust. Bake crust for 5 minutes; set aside.
  2. In a large bowl, combine 2 eggs, cream cheese, and sugar, and beat with an electric beater on medium speed until smooth. Add pumpkin, cinnamon, and ginger and continue beating until well blended.
  3. Spoon mixture into prepared pie crust and bake for 40 to 45 minutes, or until set.
  4. Let cool, then refrigerate for several hours or overnight.



  • This simple pumpkin cheesecake is great plain, but we usually add a dollop of whipped cream or a scoop of ice cream. Mmmm!! 

  • Want to make this pumpkin cheesecake recipe extra special? Then add your own homemade graham cracker crust with our easy 4-ingredient recipe.

  • If pumpkin desserts are what you're lookin' for, then you don't want to miss our collection of perfect pumpkin recipes!
The Ultimate Dessert Menu: 35 of Our Best Cheesecake Recipes If you're looking for more easy cheesecake recipes, be sure to check out our FREE eCookbook featuring 35 of our best cheesecake recipes. Here you'll find a simple cheesecake recipe for every occasion and everyone!


Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 329
  • Calories from Fat 187
  • Total Fat 21g 32 %
  • Saturated Fat 10.0g 50 %
  • Trans Fat 0.0g 0 %
  • Protein 4.6g 9 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 69mg 23 %
  • Sodium 363mg 15 %
  • Total Carbohydrates 33g 11 %
  • Dietary Fiber 1.7g 7 %
  • Sugars 25g 0 %

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I made this recipe for Thanksgiving this year. I must say that all of my guests loved it! This and your pecan pie recipe were the perfect desserts.

This is so creamy and delicious! I'll make this one all year long - not just for Thanksgiving. The ginger adds a nice subtle taste.

Very good and very easy! In my opinion this could use 1/4 cup of brown sugar for richness.

could you use splenda?

I made this last year for Thanksgiving. There was none left for the next day! My only gripe was that there was too much cinnamon taste. I plan on making it again this year... will just cut down on the spices. I would prefer to taste the cream cheesiness and pumpkin instead :)

I read you comment before making this a decided to cut back on the cinnamon. I only used a teaspoon and I think it worked really well. Thanks for the tip!

I don't think one ounce of pumpkin will affect this recipe--no one is going to open a second can to take out an ounce. Cooking is not rocket science.

professional chefs consider cooking an extension of chemistry-so; yes , chefs would consider cooking a science,...me: I just 'eye-ball" measurements(like Rachael Ray)....still comes out good...


This is oh so true !!! get tired of recipes that you have to open another can or what ever for just a pinch of it. I also dislike that SOME RECIPES are in ounces and others are in grams or what ever. Let's put it together and use the good ole U.S.A. amounts !!!!!!!!!!!!!!!!!!!!!!!!!!!


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