Paula Deen Pumpkin Cheesecake

Paula Deen Pumpkin Cheesecake pairs a spiced graham cracker crust with a smooth pumpkin filling loaded with cinnamon, nutmeg, and cloves. It bakes in about an hour and serves 8. Make it for Thanksgiving, Christmas dinner, or any fall gathering where pie feels too ordinary.

The filling has to be completely smooth before it goes into the pan. Lumpy cream cheese will not fix itself in the oven. Beat it on its own first, then add the pumpkin and eggs. Rushing that step is the fastest way to end up with a grainy cheesecake.

This needs a full four hours in the fridge before you cut it. Plan to bake it the night before or first thing in the morning. A warm cheesecake will not hold its shape and the flavor needs time to settle.

Paula Deen Pumpkin Cheesecake

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

8

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

725

kcal

A smooth, spiced pumpkin filling baked over a buttery graham cracker crust with cinnamon, nutmeg, and cloves. Chilled for four hours until firm and sliceable.

Ingredients

• Crust:
  

• 1¾ cups graham cracker crumbs
  

• 3 tablespoons light brown sugar
  

• ½ teaspoon ground cinnamon
  

• 1 stick salted butter, melted

• Filling:
  

• 3 (8-ounce) packages at room temperature cream cheese
  

• 1 (15-ounce) can pureed pumpkin
  

• 4 eggs (3 eggs plus 1 yolk)
  

• ¼ cup Sour cream
  

• 1½ cups sugar
  

• ½ teaspoon ground cinnamon
  

• ⅛ teaspoon fresh Ground nutmeg
  

• ⅛ teaspoon ground cloves
  

• 2 tablespoons all purpose flour
  

• 1 teaspoon vanilla extract

Directions

• Crust:
• Preheat the oven: Preheat oven to 350 °F.
• Make the crust: In medium bowl, combine crumbs, sugar and ½ teaspoon cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
• Filling:
• Make the filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
• Bake and chill: Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Tools for this recipe

• Nordic Ware 9-inch springform pan, KitchenAid 5-speed hand mixer, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use a regular pie pan instead of a springform pan?

You can, but removing clean slices will be harder. A springform pan lets you release the sides without flipping the cheesecake. If you only have a pie dish, grease it well and plan to serve straight from the pan.

How long does this cheesecake keep in the fridge?

It stays good for about 4 days covered in the refrigerator. The crust softens a little after day two but the flavor actually gets better overnight. You can also freeze it wrapped tightly in plastic for up to a month.

Can you make this the day before Thanksgiving?

That is the best way to do it. The cheesecake needs at least four hours of fridge time anyway, so baking it the night before gives it a full overnight chill. It slices cleaner and tastes richer when it has had time to set completely.

Why does the recipe call for 3 eggs plus 1 extra yolk?

The extra yolk adds richness and helps the filling set up dense and creamy. Whole eggs alone can make cheesecake slightly rubbery. The yolk gives it a smoother texture without adding extra liquid from another full egg white.

What happens if the cheesecake cracks on top?

Cracks usually come from overbaking or a sudden temperature change. Let it cool in the oven with the door cracked for about 15 minutes before moving it. If it does crack, it still tastes the same. Top it with whipped cream and no one will notice.