Pumpkin Cheesecake | Cleveland Southside Moms


1-1/2 cups graham cracker crumbs

1/4 cup sugar

1/3 cup butter, melted


4 packages (8 ounces each) cream cheese, softened

1-1/2 cups sugar

2 tablespoons cornstarch

2 teaspoons vanilla extract

4 large eggs, room temperature, lightly beaten

1 cup canned pumpkin

2 teaspoons ground cinnamon

1-1/2 teaspoons ground nutmeg


Optional: Whipped cream, additional ground cinnamon and caramel syrup


Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

Combine crumbs and 1/4 cup sugar; stir in butter. Press onto bottom and 1-1/2 in. up the sides of prepared pan. Place on a baking sheet. Bake until set, 10-15 minutes. Cool on a wire rack.

For filling, beat 1 package cream cheese, 1/2 cup sugar and cornstarch until smooth, about 2 minutes. Beat in remaining cream cheese, 1 package at a time, until smooth. Beat in remaining sugar and the vanilla. Add eggs; beat on low speed just until combined. Place 2 cups filling in a small bowl; stir in pumpkin, cinnamon and nutmeg.

Pour half the plain filling over crust; dollop with half the pumpkin filling. Cut through with a knife to swirl. Repeat layers and swirling.

Place springform pan in a large baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, 55-65 minutes. Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around inside edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan. If desired, top with whipped cream and cinnamon or caramel sauce.

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