Pumpkin Cheesecake

Pumpkin Cheesecake


Pumpkin is one of my favorite flavors to cook and bake with, especially in the fall season. A couple of years ago I saw Buddy Valastro on an episode of the Rachael Ray Show. He made this easy, marvelous gem that I love to make all the time. This cheesecake doesn’t last very long in my household. Sometimes I have to make two because everyone wants a BIG piece. What I really like about this recipe is that it’s hint of pumpkin flavor  that meshes well with the cheesecake. It’s not overly rich but has that great cheesecake bite.



Pumpkin Cheesecake


• 1 16 oz package cream cheese, softened or 2 8 oz small packages, softened

• 1/2 cup canned pumpkin, pure pumpkin, not pie filling

• 1/2 cup sugar

• 1/2 teaspoon vanilla

• 1 teaspoon ground cinnamon

• 2 eggs

• 1 pre-made or store-bought pie crust


Preheat oven to 350F

With an electric mixer beat the cream cheese, pumpkin, sugar, vanilla and cinnamon on medium speed until all the ingredients are blended together.

Pour the mixture into the pie crust.

Bake in the oven for 40 minutes until the center is just about set. Let cool. Refrigerate for about 3 hours.


About Ashley
Ashley is a freelance writer, editor and recipe developer. She is a passionate foodie and loves sharing her affinity for cuisine through her writing. She vows that nothing brings people together like a wonderful meal and great conversation. She enjoys cooking, fine dining, photography and traveling. She is also a co-host on Designed by Magic a podcast on 407 the PARX.

Leave a comment

Your email address will not be published.