The Ultimate Paula Deen Pumpkin Cheesecake – Step-by-Step with Photos

If you’re a fan of rich, creamy desserts with a Southern twist, then you’re in for a real treat. Paula Deen Pumpkin Cheesecake is one of those unforgettable recipes that makes a grand entrance at any fall gathering, especially around Thanksgiving. With its velvety pumpkin filling, warm spices, and buttery graham cracker crust, it’s the perfect marriage of pumpkin pie and classic cheesecake.

But here’s the thing, while the original is a Southern favorite, we’ve taken it a step further. After testing, tweaking, and tasting (a lot!), we’ve crafted a version that’s not only easier to follow, but even better in texture, flavor, and presentation. Whether you’re baking it for the holidays or just because it’s a chilly weekend, this step-by-step Paula Deen pumpkin cheesecake guide will walk you through every detail, with photos, tips, and foolproof advice.

In this post, you’ll get the full, printable recipe, learn expert techniques to prevent cracks, discover ingredient swaps, and even find out how to freeze leftovers (if there are any!). It’s the ultimate guide for making a pumpkin cheesecake that looks impressive and tastes like it came straight out of a Southern bakery.

Ready to dive into this fall-favorite dessert? Let’s get started.

🍰 Why This Recipe Works

There are dozens of pumpkin cheesecake recipes out there, but what makes Paula Deen’s version, and this upgraded take on it, so special?

For starters, it’s a recipe rooted in Southern comfort. Paula Deen is known for indulgent, flavorful dishes, and this cheesecake lives up to that reputation. But we’ve taken it a step further by refining the process for better texture, deeper flavor, and a smoother baking experience. Here’s how:

✅ Balanced Flavor Profile

Many pumpkin cheesecakes lean too heavily on pumpkin or spice. This version strikes the perfect balance: rich cream cheese, subtle sweetness, just the right kick of cinnamon and nutmeg, and a velvety pumpkin finish that lingers with each bite.

✅ Silky, Crack-Free Texture

With a few expert tweaks, like using a water bath and room-temperature ingredients, this cheesecake comes out smooth and luscious, no unsightly cracks in sight. Plus, we’ve included foolproof instructions that help even first-time bakers get it right.

✅ Better Than the Original

We kept everything you love about Paula Deen’s pumpkin cheesecake, but enhanced the texture and simplified the steps. Our version uses a gentler mixing process, a chill-first crust method, and a more forgiving bake time, all for consistent, bakery-level results at home.

✅ Crowd-Pleaser for Fall & Holidays

Whether it’s Thanksgiving dessert or a cozy fall weekend bake, this cheesecake has seasonal superstar written all over it. It’s make-ahead friendly, freezable, and looks gorgeous on a dessert table.

✅ Easy to Follow, Step-by-Step Instructions

We guide you every step of the way with photos, tips, and tricks to help you bake with confidence. From prepping your crust to chilling the finished cheesecake, we’ve got you covered.

🛒 Ingredients You’ll Need

Before we dive into mixing and baking, let’s make sure you’ve got everything prepped and ready. This version of Paula Deen’s pumpkin cheesecake keeps it classic but adds a few smart tweaks to elevate the flavor and texture.

Here’s what you’ll need:

📦 For the Graham Cracker Crust:

• 1 ¾ cups graham cracker crumbs
  Tip: You can use gingersnap cookies for extra fall flavor, or gluten-free graham crackers if needed.
• ⅓ cup granulated sugar
• ½ teaspoon ground cinnamon
  (Optional, but it adds a cozy spice layer.)
• ½ cup (1 stick) unsalted butter, melted

🧁 For the Cheesecake Filling:

• 3 (8 oz) packages of cream cheese, softened
  Use full-fat for the best creamy texture. Let it come to room temperature to avoid lumps.
• 1 (15 oz) can of 100% pure pumpkin
  Avoid pumpkin pie mix, it’s pre-sweetened and spiced.
• 3 large eggs + 1 egg yolk
  The extra yolk makes the cheesecake extra rich.
• ¼ cup sour cream
  Adds a slight tang and smooth texture.
• 1 ½ cups granulated sugar
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract

🧂 Optional Toppings:

• Whipped cream or maple whipped topping
• Candied pecans or a drizzle of caramel
• Dusting of cinnamon or nutmeg before serving

Pro Tip: Want a more spiced version? Try adding a pinch of ginger or allspice to the filling. You can even swirl in a bit of maple syrup for a hint of sweetness that complements the pumpkin beautifully.

This ingredient list keeps things straightforward, but flexible enough to make it your own. Everything is easy to find at your local grocery store, and the recipe scales well if you want to make mini cheesecakes or a larger batch for a crowd.

👩‍🍳 How to Make Paula Deen’s Pumpkin Cheesecake (Step-by-Step with Photos)

This recipe breaks down the process into manageable, beginner-friendly steps so that anyone, yes, even first-time cheesecake bakers, can pull off a flawless, creamy pumpkin dessert that looks as good as it tastes.

Let’s bake!

🥣 Step 1: Make the Graham Cracker Crust

Ingredients:

• 1¾ cups graham cracker crumbs
• ⅓ cup granulated sugar
• ½ teaspoon cinnamon (optional)
• ½ cup unsalted butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Stir together the graham cracker crumbs, sugar, and a pinch of cinnamon in a medium-sized mixing bowl until evenly combined.
3. Pour in the melted butter and mix until the crumbs are fully coated and the texture looks like damp sand.
4. Press the mixture into the bottom of a 9-inch springform pan, packing it down firmly using the bottom of a glass or measuring cup.
5. Bake the crust for 8–10 minutes. Remove and set aside to cool slightly while you prepare the filling.

Pro Tip: Chill the crust for 15 minutes before filling, this helps it stay firm and crunchy, even after baking in the water bath.

🎃 Step 2: Prepare the Pumpkin Cheesecake Filling

Ingredients:

• 3 (8 oz) packages cream cheese, softened
• 1 (15 oz) can 100% pure pumpkin
• 3 large eggs + 1 egg yolk
• ¼ cup sour cream
• 1½ cups sugar
• ½ tsp cinnamon, ⅛ tsp each nutmeg & cloves
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract

Instructions:

1. In a large bowl (or stand mixer), beat the softened cream cheese until smooth, about 2–3 minutes on medium-low speed.
2. Add in the pumpkin and mix until fully incorporated.
3. Beat in the eggs and yolk one at a time, mixing just until combined after each addition.
4. Add sour cream, sugar, cinnamon, nutmeg, cloves, flour, and vanilla. Mix until smooth but don’t overmix.

Pro Tip: Overmixing can introduce too much air, which can cause the cheesecake to puff, then crack as it cools. Keep it gentle and steady.

💦 Step 3: Set Up the Water Bath

1. Wrap the bottom and sides of your springform pan in two layers of heavy-duty foil to prevent any water from leaking in.
2. Place the pan in a large roasting dish and carefully pour the cheesecake filling over the crust.
3. Smooth the top with a spatula.

Lightly tap the pan against the counter to help any hidden air bubbles rise to the surface.

4. Pour hot water into the roasting pan around the cheesecake, filling it halfway up the sides of the springform pan.

Why this matters: The water bath creates a humid baking environment that helps the cheesecake bake evenly and prevents cracking.

🔥 Step 4: Bake and Cool

1. Bake at 350°F (175°C) for 55–65 minutes, or until the center is just set but still slightly jiggly.
2. Turn off the oven, crack the door, and let the cheesecake sit inside for 1 hour. This slow cool helps prevent sudden temperature shock (and cracking).
3. Remove from oven, then from the water bath, and place on a wire rack to cool completely.

Don’t worry if the center looks a little wobbly, it will set as it chills.

❄️ Step 5: Chill Overnight

Once the cheesecake is at room temperature:

1. Cover it loosely with plastic wrap or foil.
2. Refrigerate for at least 6 hours, preferably overnight.

This is what gives the cheesecake its signature dense and creamy texture. Rushing this step can leave you with a soft or uneven center.

🧁 Step 6: Slice, Garnish & Serve

When you’re ready to serve:

• Run a knife around the inside edge of the springform pan before releasing the ring.
• Use a sharp knife dipped in hot water and wiped clean between each slice for clean cuts.
• Top with whipped cream, caramel drizzle, or candied pecans for extra flair.

You did it! Your Paula Deen-inspired pumpkin cheesecake is ready to impress, rich, creamy, and bursting with fall flavor.

🧠 Expert Tips for a Perfect Cheesecake

You followed the steps, now let’s make sure your Paula Deen pumpkin cheesecake comes out bakery-quality every single time. Whether it’s your first bake or your fiftieth, these expert tips will help you master texture, flavor, and presentation like a pro.

💡 1. Use Room Temperature Ingredients

This is one of the most important (and most skipped) steps. Cold cream cheese won’t blend smoothly, which leads to a lumpy batter, and that means uneven texture.

What to do: Let your cream cheese, eggs, and sour cream sit at room temp for at least 30–45 minutes before mixing.

💡 2. Don’t Overmix the Batter

It’s tempting to keep going until it looks super smooth, but overmixing introduces air, and air bubbles cause cracks as the cheesecake bakes and cools.

How to avoid it: Mix on low speed and stop as soon as everything is incorporated. Scrape the bowl sides as needed, but don’t overdo it.

💡 3. Use a Water Bath for Even Baking

A humid baking environment helps the cheesecake set slowly and evenly. It also prevents the dreaded top crack.

Bonus Tip: Pour hot (not boiling) water into the roasting pan after placing it on the oven rack, it’s safer and easier than trying to move it full of water.

💡 4. Bake Until Just Set

Cheesecake isn’t like a regular cake, it should still jiggle a little in the center when it’s done. Overbaking leads to a dry or rubbery texture.

Visual cue: The edges should be puffed and set; the center should wobble slightly like gelatin when you gently shake the pan.

💡 5. Cool Slowly (No Skipping This Step!)

Rapid temperature changes = cracks. Always let your cheesecake cool inside the oven with the door cracked open for about an hour before moving it to the counter.

Then cool it completely at room temperature before chilling overnight in the fridge.

💡 6. Chill Overnight for Best Texture

Yes, it’s hard to wait, but chilling the cheesecake for at least 6 hours (ideally overnight) lets it fully set, intensifies the flavor, and gives it that dense, creamy texture.

💡 7. Use a Hot Knife for Clean Slices

Want those perfect bakery-style slices? Dip a sharp knife in hot water, wipe it dry, and repeat between slices for clean, smooth cuts.

Optional: Dip the knife in warm water and dry it with a paper towel before every slice.

💡 8. Customize with Toppings

While this cheesecake shines on its own, toppings take it to the next level:

• Maple whipped cream
• Caramel drizzle
• Toasted pecans or candied walnuts
• A dusting of cinnamon or nutmeg

With these tips in your back pocket, you’ll not only get amazing results every time, you’ll also feel more confident tweaking the recipe to fit your tastes or dietary needs.

🍂 Variations & Add-Ons

One of the best things about this Paula Deen-inspired pumpkin cheesecake is how easy it is to make it your own. Whether you’re baking for dietary needs, adding a creative spin, or just switching things up for the holidays, here are some fun, delicious variations to try.

🧁 1. Mini Pumpkin Cheesecakes

Search-friendly variation: “Paula Deen mini pumpkin cheesecakes”

Want a handheld version that’s perfect for parties, potlucks, or portion control? Use a muffin tin lined with cupcake papers to create perfectly portioned mini cheesecakes.

✅ Bake for 20–25 minutes at 325°F
✅ Use a cookie scoop to portion evenly
✅ Cool and chill just like the full version

Mini cheesecakes also freeze beautifully, making them great for make-ahead desserts!

🍪 2. Gingersnap Crust Instead of Graham Crackers

For an extra punch of warm spice, swap the graham cracker crumbs for crushed gingersnap cookies.

✅ Use the same crust measurements: 1¾ cups crumbs, ⅓ cup sugar, ½ cup melted butter
✅ Add a pinch of cinnamon if you like extra depth

This combo pairs perfectly with pumpkin and elevates the fall flavor profile.

🍫 3. Chocolate Swirl Pumpkin Cheesecake

Swirl in a layer of melted dark chocolate or chocolate ganache before baking for a marbled effect.

✅ Use a spoon to dollop melted chocolate on top of the pumpkin filling, then swirl with a knife
✅ Gorgeous presentation + extra indulgence!

🥥 4. Dairy-Free or Gluten-Free Options

Need a more inclusive version for your guests?

• Dairy-free: Use plant-based cream cheese, sour cream, and butter substitutes (like Miyoko’s or Kite Hill)
• Gluten-free: Use GF graham crackers or gingersnaps for the crust
• Egg-free: Replace each egg with ¼ cup unsweetened applesauce or a flax egg (1 tbsp flaxseed + 3 tbsp water)

🥜 5. Salted Caramel & Toasted Pecans Topping

Give your cheesecake a Southern-inspired upgrade with:

• A drizzle of warm salted caramel sauce
• A handful of chopped toasted pecans
• A dollop of whipped cream

It’s rich, decadent, and perfect for Thanksgiving dinner or a cozy fall night.

🍁 6. Maple Whipped Cream

Whip heavy cream with a splash of pure maple syrup and a pinch of cinnamon for a lightly sweet topping that complements the pumpkin perfectly.

Optional: Add a tiny bit of vanilla or nutmeg for extra fall vibes.

🎨 Bonus Ideas:

• Pumpkin Cheesecake Bars (bake in a 9×13 pan and slice into squares)
• Pumpkin Cheesecake Dip (turn the filling into a no-bake spread for cookies or fruit)
• Swirl in cream cheese or chocolate layers for a marbled effect

Frequently Asked Questions

🎉 Final Thoughts

There’s something undeniably special about a rich, spiced Paula Deen pumpkin cheesecake, especially when it’s homemade, chilled to perfection, and topped with a swirl of whipped cream or drizzle of caramel. Whether you’re making it for Thanksgiving, a fall gathering, or just a cozy weekend treat, this ultimate step-by-step guide helps you bake it like a pro.

With the right tools, a little patience, and our expert tips, you’ll get a creamy, crack-free, crowd-pleasing cheesecake that’ll have everyone asking for seconds, and the recipe.

If you’ve made this cheesecake or added your own twist, we’d love to hear from you!
👇 Drop a comment below to share your tips, substitutions, or how it turned out.

And don’t forget to:

• ⭐ Rate the recipe if you loved it
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• 💌 Subscribe for more Southern-style holiday favorites and baking tips

Thanks for baking with us; happy fall and happy eating!

🍰 Love Southern Desserts? Try These Next!

If you enjoyed this rich and creamy Paula Deen pumpkin cheesecake, you’ll definitely want to try a few more Southern-inspired classics from our kitchen:

• 🎂 Paula Deen’s Carrot Cake – Moist, spiced, and topped with a luscious cream cheese frosting
• 🍰 Paula Deen’s Pound Cake – Buttery, golden, and perfect with berries or glaze
• 🍯 Paula Deen’s Butter Cake – Sweet, simple, and melt-in-your-mouth delicious
• 🍠 Paula Deen’s Sweet Potato Casserole – A holiday favorite with crunchy pecan topping

👉 Explore more on our Deen Recipes blog for comforting Southern dishes, holiday inspiration, and reader-favorite desserts!