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Pumpkin Pie Cheesecake

Pumpkin pie and cheesecake lovers will both choose this dessert at your holiday table.

Pumpkin Pie Cheesecake



  • 2 cups Graham cracker crumbs
  • 3 tablespoons butter, melted
  • 2 tablespoons granulated sugar


  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup firmly packed light brown sugar
  • 3 eggs
  • 1 can (15 ounces) pumpkin
  • 1 tablespoon flour
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 1/2 teaspoons McCormick® Pumpkin Pie Spice
  • Whipped cream (optional)


  1. Heat oven to 350 degrees F.
  2. Crust: Mix all ingredient in medium bowl.
  3. Press evenly into bottom of 9-inch springform pan; set aside.
  4. Filling: Beat cream cheese and brown sugar in large bowl with electric mixer on medium speed until fluffy.
  5. Add eggs, one at a time, beating on low speed after each addition just until blended.
  6. Add pumpkin, flour, vanilla extract and pumpkin pie spice; beat until smooth.
  7. Pour into crust.
  8. Bake 50 minutes or until top is lightly browned and center is almost set.
  9. Turn off oven; let cheesecake stand in oven 1 hour.
  10. Remove from oven.
  11. Run small knife or metal spatula around rim of pan to loosen cheesecake.
  12. Cool in pan on wire rack.
  13. Refrigerate 4 hours or overnight.
  14. Garnish with whipped cream and sprinkle with additional pumpkin pie spice, if desired.

Prep Time: 20 min | Cook Time: 50 min | Yield: 12 servings

Recipe and photo credit (used with permission): McCormick