This pumpkin spice cheesecake features a buttery graham cracker crust filled with a creamy pumpkin spice cream cheese filling.
We love this Pumpkin Spice Cheesecake Recipe way better than actual pumpkin pie. This Pumpkin Spice Cheesecake is so easy to make. The crust is made with a pre-made cake mix, then topped with a tasty pumpkin filling.
Recipe Ingredient Notes
- Spice Cake Mix (prepared)
- Cream cheese
- Eggs
- Canned Pumpkin
- Sweetened Condensed Milk
- Pumpkin Pie Spice
How to Make Pumpkin Spice Cheesecake
- Preheat oven to 350 ℉.
- Spray a 10-inch springform pan with nonstick cooking spray. Again, if you don’t have a springform pan, use your 9×13″ pan.
- Prepare cake mix batter according to package directions.
- Pour 2 1/2 cups cake batter into springform pan. Bake 15 to 17 minutes.
- In a large mixing bowl, beat together cream cheese until fluffy. I used a hand mixer to do this.
- Beat in eggs, pumpkin, sweetened condensed milk, and pumpkin pie spice.
- Pour cream cheese mixture over hot cake crust.
- Fill to about 1 inch from the top of the pan.
- Reduce oven to 300℉.
- Bake 45 to 50 minutes, or until the center of the cheesecake is set and the edges are golden brown. To check the middle of the cheesecake, I usually give the pan a little shake with my oven mitts on. (If the center jiggles, I usually put it back in for another two minutes or so before trying again. This is just a little shake. You don’t want to shake it like crazy, but just a little jiggle of the pan will be good.)
- Let the Pumpkin Spice Cheesecake cool completely and serve. We recommend refrigerating it, but you could also let it cool on the counter. In our personal opinion, this cheesecake tastes best when it is cold, not room temperature. It will also harden a little faster, so you can eat it sooner. It’s a win win.
Making The Recipe Ahead of Time
If making ahead of time, place in fridge until ready to serve. We wouldn’t recommend making this more than 2 days, in advance. It tastes best fresh. If you are making it ahead of time, we suggest not adding the whipped cream dollops until ready to serve.
Springform Pan Alternatives
Pumpkin Spice Cheesecake is made in a springform pan. If you don’t have a spring form pan, don’t panic. You could easily make it without it. Here are some ideas:
- Individualized Cheesecakes: You could easily make these into mini cheesecakes using a muffin tin. You could do this two ways. You could put the cheesecakes into cupcake liners, in the muffin tin, or you could spray the muffin tin with non stick cooking spray, and add the batter straight into the tin. The cooking time will be less for the mini cheesecakes. I would cook these for about 30 minutes, but be sure to keep an eye on them.
- Bake it in a 9×13″ pan: You could try it, but we don’t recommend it. The cheesecake often doesn’t set up right in the middle. The cheesecake has a difficult time heating evenly throughout. However, if you have no other option, this still might work and taste delicious. Cook as you normally would, but know that for best results we recommend baking in a round pan or a springform pan.
Explore More Delicious, Pumpkin Pies, Tarts, and Cobblers
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Caramel Pecan Turtle Pumpkin Pie
- Easy Double Layer Pumpkin Pie
- Mini Pumpkin Cheesecakes
- Mini Pumpkin Pies With Graham Cracker Crust
- No Bake Pumpkin Pie
- Pumpkin Pecan Cobbler
- Simple Pumpkin Pie
Pumpkin Spice Cheesecake Recipe
This pumpkin spice cheesecake features a buttery graham cracker crust filled with a creamy pumpkin spice cream cheese filling.
Serving servings
Ingredients
- 15.25 ounce Spice cake mix, prepared
- 24 ounces cream cheese, softened
- 3 eggs
- 15 ounces canned pumpkin puree
- 14 ounces sweetened condensed milk
- 4 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 350℉.
- Spray a 10-inch springform pan with nonstick cooking spray.
- Prepare cake mix according to package directions.
- Pour 2 ½ cups cake batter into springform pan. Bake 15 to 17 minutes.
- In a large mixing bowl, beat together cream cheese until fluffy.
- Beat in eggs, pumpkin, sweetened condensed milk, and pumpkin pie spice.
- Pour cream cheese mixture over hot cake crust.
- Fill to about 1 inch from the top of the pan.
- Reduce oven to 300℉.
- Bake 45 to 50 minutes, or until the center of the cheesecake is set and the edges are golden brown.
- Let cool completely and serve.
Notes
Pumpkin Spice Cheesecake is made in a springform pan. If you don’t have a spring form pan, don’t panic. You could easily make it without it. Here are some ideas:
- Individualized Cheesecakes: You could easily make these into mini cheesecakes using a muffin tin. You could do this two ways. You could put the cheesecakes into cupcake liners, in the muffin tin, or you could spray the muffin tin with non stick cooking spray, and add the batter straight into the tin. The cooking time will be less for the mini cheesecakes. I would cook these for about 30 minutes, but be sure to keep an eye on them.
- Bake it in a 9×13″ pan: You could try it, but we don’t recommend it. The cheesecake often doesn’t set up right in the middle. The cheesecake has a difficult time heating evenly throughout. However, if you have no other option, this still might work and taste delicious. Cook as you normally would, but know that for best results we recommend baking in a round pan or a springform pan.
Nutrition
Calories: 484 kcal · Carbohydrates: 50 g · Protein: 10 g · Fat: 29 g · Saturated Fat: 14 g · Cholesterol: 115 mg · Sodium: 539 mg · Potassium: 412 mg · Fiber: 2 g · Sugar: 35 g · Vitamin A: 6424 IU · Vitamin C: 3 mg · Calcium: 223 mg · Iron: 3 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews