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Whole Paula Deen pumpkin cheesecake topped with whipped cream and cinnamon on a rustic fall-themed counter.

Paula Deen Pumpkin Cheesecake

5 from 1 vote
This rich and creamy Paula Deen pumpkin cheesecake features a spiced graham cracker crust and a velvety pumpkin filling. Perfect for fall holidays and gatherings, it’s a crowd-pleaser that’s been upgraded for perfect results every time, complete with step-by-step instructions, pro tips, and storage advice.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Resting Time 9 hours
Total Time 10 hours 35 minutes
Servings: 12 people
Course: Dessert
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • For the Crust:
  • 1 ¾ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • ½ tsp cinnamon optional
  • ½ cup unsalted butter melted
  • For the Filling:
  • 3 packages 8 oz each cream cheese, softened
  • 1 can 15 oz 100% pure pumpkin
  • 3 large eggs
  • 1 egg yolk
  • ¼ cup sour cream
  • 1 ½ cups granulated sugar
  • ½ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract

Equipment

  • 1 9-Inch Springform Pan Wrap with foil to prevent water leaks
  • 1 Large Roasting Pan For water bath
  • 1 Stand Mixer or Hand Mixer To mix filling smoothly
  • 2 Mixing Bowls One for crust, one for filling
  • 1 Rubber Spatula For scraping and folding
  • 1 set Measuring Cups & Spoons Dry and liquid
  • 1 Cooling Rack For proper air circulation
  • 1 Plastic Wrap & Foil For storage and freezing

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Wrap the outside of your springform pan in foil and set aside.
  3. Make the crust:
  4. Mix graham crumbs, sugar, cinnamon, and butter. Press into pan and bake for 8–10 minutes. Let cool slightly.
  5. Prepare the filling:
  6. Beat softened cream cheese until smooth. Add pumpkin, eggs, sour cream, sugar, spices, flour, and vanilla. Mix just until combined.
  7. Pour into crust:
  8. Smooth the top and gently tap to remove air bubbles.
  9. Prepare the water bath:
  10. Place pan into roasting dish and pour hot water halfway up the sides.
  11. Bake for 55–65 minutes.
  12. Center should jiggle slightly. Let cool in oven (door cracked) for 1 hour.
  13. Cool completely on rack, then chill in fridge overnight.
  14. Serve:
  15. Release springform, slice with hot knife, and add optional toppings.

Nutrition

Calories: 420kcal

Notes

  • Always use full-fat cream cheese for best texture
  • Optional toppings: whipped cream, caramel sauce, candied pecans
  • Cheesecake can be frozen up to 2 months, thaw overnight in fridge
  • Don’t use pumpkin pie filling, only 100% pure pumpkin

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