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Pumpkin Cheesecake Recipe

Not so sure that pumpkin cheesecake is better than pumpkin pie? Test the waters with this classic recipe that has the perfect pumpkin-to-cheesecake ratio.

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This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie – the best of both worlds. The only thing difficult about this cheesecake is waiting for it to cool down so you could eat it!

This pumpkin cheesecake is delicious by itself but is just over-the-top impressive when you add some of that caramel sauce and rum-infused whipped cream. This is the perfect holiday dessert. It’s inspired by Fall, makes your home smell incredible, and will have your dinner guests humming with delight.

This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor @natashaskitchen

Pumpkin Cheesecake Crust:

1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
6 Tbsp (3/4 stick) melted, unsalted butter
1 Tbsp sugar
1/2 tsp cinnamon

Pumpkin Cheesecake Filling:

3 (8-ounces each) packages cream cheese, room temperature
1 1/2 cups (about 9 oz by weight) packed light brown sugar
15 oz canned pumpkin pie mix (use half of the 30 oz can)
4 large eggs
1/4 cup sour cream
2 Tbsp all-purpose flour *measured correctly
2 tsp pumpkin pie spice (or make your own)
1/4 tsp salt
1 Tbsp real vanilla extract

Pumpkin Cheesecake Recipe

Optional Pumpkin Cheesecake Toppings:

1 cup of cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp rum or vanilla
Pumpkin pie spice to dust
Toasted pecans
Caramel sauce – this 8-minute recipe will rock your cheesecake

Pumpkin Cheesecake Recipe-2

How to Make a Pie Crust:

Preheat Oven to 350˚F.
1. Pulse graham crackers in a food processor until fine crumbs form.

2. In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3″ tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2″ up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.

Pumpkin Cheesecake Recipe-8

Pumpkin Cheesecake Recipe-3

How to make the Pumpkin Cheesecake Filling:

Preheat Oven to 350˚F.
1. In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don’t have chunks of cream cheese. Tip: brown sugar is considered “packed” when it holds it’s shape as it comes out of the measuring cup.

Pumpkin Cheesecake Recipe-9

Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don’t eat too much. You need it for your cheesecake.

Pumpkin Cheesecake Recipe-4

2. In a separate bowl, using  a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.

Pumpkin Cheesecake Recipe-10

Pumpkin Cheesecake Recipe-11

3. Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).

Pumpkin Cheesecake Recipe-12

Pumpkin Cheesecake Recipe-5

4. Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve

This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor @natashaskitchen

To Make the Whipped Cream:

Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.

1. In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don’t over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.

Pumpkin Cheesecake Recipe-6

Pumpkin Cheesecake Recipe

4.87 from 72 votes
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Not so sure that pumpkin cheesecake is better than pumpkin pie? Test the waters with this classic recipe that has the perfect pumpkin-to-cheesecake ratio.
This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It tastes exactly like a cheesecake that crossed paths with a pumpkin pie - the best of both worlds. This pumpkin cheesecake is delicious by itself but is just over-the-top impressive when you add some of that caramel sauce and rum-infused whipped cream. This is the perfect holiday dessert.
Author: Natasha of NatashasKitchen.com
Skill Level: Easy/Medium
Cost to Make: $12-$15
Servings: 8 -10 slices

Ingredients

The Crust:

  • 1 1/2 cups graham cracker crumbs from about 12 whole graham crackers
  • 6 Tbsp 3/4 stick melted, unsalted butter
  • 1 Tbsp sugar
  • 1/2 tsp cinnamon

The Filling:

  • 3 8-ounces each packages cream cheese, room temperature
  • 1 1/2 cups about 9 oz by weight packed light brown sugar
  • 15 oz can pumpkin pie mix
  • 4 large eggs
  • 1/4 cup sour cream
  • 2 Tbsp all-purpose flour
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 Tbsp real vanilla extract

Optional Toppings:

  • 1 cup of cold heavy cream beat with 1 Tbsp sugar and 1/2 tsp rum or vanilla
  • Pumpkin pie spice to dust
  • Toasted pecans
  • Caramel sauce

Instructions

How to Make the Crust: Preheat Oven to 350˚F.

  1. Pulse graham crackers in a food processor until fine crumbs form.
  2. In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 1 Tbsp sugar, 1/2 tsp cinnamon and 6 Tbsp melted butter. Transfer into a 9-inch springform pan with 3" tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2" up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.

How to make the Pumpkin Cheesecake Filling: Preheat Oven to 350˚F.

  1. In the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don't have chunks of cream cheese. Tip: brown sugar is considered "packed" when it holds it's shape as it comes out of the measuring cup.
  2. Have a taste of this cream cheese frosting. It would make a super yummy frosting actually! Just don't eat too much. You need it for your cheesecake.
  3. In a separate bowl, using a whisk, stir together 15 oz pumpkin pie mix, 4 large eggs, 1/4 cup sour cream, 2 Tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt and 1 Tbsp vanilla extract. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
  4. Transfer filling into pre-baked crust and bake on the middle rack at 350˚F for 1 hour. Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight).
  5. Before serving, carefully remove cheesecake from springform pan by running a blunt knife along the sides of the cheesecake to release from the springform mold. Add desired toppings (see list above) and serve.

To Make the Whipped Cream:

  1. Tip: Freeze mixing bowl for 10 minutes to get the best whipped cream results.
  2. In a cold mixing bowl, add 1 cup cold heavy whipping cream, 1 Tbsp sugar and 1/2 tsp rum or vanilla. Beat on high speed until fluffy and spreadable. Don't over-beat or it will turn buttery. It only takes less than 2 min to make fresh whipped cream.

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This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor @natashaskitchen

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Angelina
    December 2, 2019

    How come my cheesecake center didn’t sink like yours is mined not finish baking? Reply

    • Natasha
      December 3, 2019

      Hi Angelina, with cheesecakes, they typically rise in the oven and then settle down as they cool and set. Reply

  • Angel
    December 2, 2019

    Made this recipe and followed it to the letter, I’ve never made cheesecake even though I love cooking and baking because I was always intimidated! So happy I tried this recipe, my husband who doesn’t like pumpkin but loves cheesecake said that this was one of the best cheesecake he has ever had! Restaurant quality and worth every calorie. Reply

    • Natashas Kitchen
      December 2, 2019

      Awww that’s the best! I’m so glad you went for it! Thank you so much for sharing that with me. I’m all smiles! Reply

  • Mo
    November 28, 2019

    Made this fabulous cheesecake for Thanksgiving. Let me tell you – it was the star of the dessert table! Everyone commented on it. A couple notes, I accidentally bought pumpkin purée instead of pie filling so to compensate for flavor I added an additional 1/2 tsp. of the pumpkin pie spice. Flavor was excellent! Also, people here have mentioned that their cheesecake cracked. Mine did pretty badly as well (I didn’t do a water bath FYI). However, I learned how to fix this issue with a clever trick! After the cheesecake is fully chilled and set (I did overnight) warm an offset spatula in some hot water, wipe clean, and then use it to gently press and spread the top of the cheesecake until you fill in the cracks and smooth out the top, stopping periodically to wipe off the spatula and rewarm it. Once you’re satisfied with the repair job, pop it back in the fridge for a bit to firm back up before serving. Works like a charm. Thank you, Natasha, for this excellent recipe!!! Reply

    • Natasha
      November 28, 2019

      I’m so glad you loved the pumpkin cheesecake and thank you for sharing your great tip about cracks. I love that! Reply

  • Andrea
    November 28, 2019

    I figured this would taste good. I was not prepared for just how amazing it would taste. I topped it with caramel, homemade whipped cream, and chopped pecans. So so good!! Reply

    • Natashas Kitchen
      November 29, 2019

      It is one of our favorites! Thank you for that awesome review, Andrea! Reply

  • Camy
    November 28, 2019

    OMG! This is the best cheese cake ever! The texture is perfect, and the caramel sauce is just amazing! I will definitely save and use this recipe over and over again! Natasha, whatever I tried from your recipes came out delicious! You are my favorite! Thank you for all the goodies! Reply

  • Kayla
    November 27, 2019

    Hi Natasha! Love your recipes, this one looks amazing! I’m thinking about making this crust-less. Would there need to be any adjustment to the cooking time? Thanks! Reply

    • Natashas Kitchen
      November 27, 2019

      Hi Kayla, without tested that I can not advise. If you experiment please let me know how you like that. Reply

  • Toni
    November 26, 2019

    Could adding a tbsp of rum be too much? Reply

    • Natashas Kitchen
      November 27, 2019

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Inessa
    November 26, 2019

    I made this cheesecake for our lunch at office. It turned out delicious! I skipped caramel topping as I didn’t have time for it. But my cheesecake cracked just in the middle while cooling in the oven. Any idea why? Reply

    • Natasha
      November 27, 2019

      Hi Inessa, I’m so glad you enjoyed the cheesecake! It could be due to overwhipping the filling. Make sure to use the paddle attachment (not whisk) and beat on medium speed so you don’t get too many air bubbles in there which could cause cracks. Also, be sure to just prop the door open with a wooden spoon for the first 45 minute cooling time. This will allow the cheesecake to cool slowly and set properly – and reduce the risk of cracks from a drastic temperature change. I hope that helps to troubleshoot. Reply

      • Inessa
        November 28, 2019

        Yes, I followed your recipe step-by-step, used puddle attachment and a spoon to cool cheesecake on the oven. Maybe just over whipped a little bit. But it was delicious anyway 🙂 Reply

  • Kenzie
    November 26, 2019

    Hi Natasha, I was wondering if it mattered if I cooked it in a water bath to prevent it from cracking, since my cheesecakes do most of the times. Any other advice would be good to, because I plan on making this for Thanksgiving for my family, and I want it to be perfect. Thanks so much! Reply

    • Natashas Kitchen
      November 27, 2019

      hi Kenzie, I don’t do the water bath for this one and haven’t had any issues. If you prefer to have some moisture in the oven, you can add a metal pan (like a bread pan half full with hot water) and place it on a rack while the cake is baking. Reply

      • lily
        November 27, 2019

        mine is currently in the oven. (haven’t tasted it yet) it cracked around the edges unfortunately. I usually use a water bath but as this recipe doesn’t call for it, I skipped it. my oven door can be propped open a bit on its own, I’m wondering if it matters much? Reply

        • Natasha
          November 27, 2019

          Hi Lily, it does help to just prop it open with a wooden spoon so it doesn’t lose heat too quickly, which helps prevent cracking. Reply

  • Louise Dieden
    November 24, 2019

    Have you tried making this in a 9×13 inch pan? I was thinking cheesecake squares would be good, easier to cut into smaller pieces. Reply

    • Natashas Kitchen
      November 25, 2019

      Hi Louise, It will probably bake up a little faster since the cheesecake will not be as thick. Without testing it in a 9″x13″ inch pan myself, I can’t give you exact baking times. Sorry, I can’t be more helpful! Reply

  • Linda
    November 16, 2019

    I made this for my supper club, needless to say, it was a hit! The recipe was easy to follow, and I made the caramel sauce too! Thank you for all the compliments I got from my friends! Reply

    • Natashas Kitchen
      November 16, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Linda! Reply

  • NYer
    November 14, 2019

    Followed recipe, except I used canned pumpkin. Came out perfect. Thanks. Reply

    • Natashas Kitchen
      November 15, 2019

      You’re welcome! I’m so happy you enjoyed it! Reply

  • Martha Valiente
    November 13, 2019

    Hi Natasha, i love watching your videos, I have made a couple of your recipes which were a hit. I want to try make the pumpkin cheesecake do you have a video for it. Reply

    • Natashas Kitchen
      November 13, 2019

      Hi Martha, I do not have a video for it at this time. Thank you for that suggestion. Reply

  • Georgia
    November 13, 2019

    Hi, Natasha! I just love your recipes. I’m planning on making this cheesecake for Thanksgiving. What are your thoughts on substituting ginger snaps for the graham crackers? Reply

    • Natashas Kitchen
      November 13, 2019

      Hi Georgia, I think that would work fine. Let me know how you like it! Reply

      • Yumi
        November 27, 2019

        Hi Natasha, I don’t have a mixer so can I use a hand mixer for this? Reply

  • Dayle
    November 9, 2019

    Hi Natasha, I am making this for Thanksgiving and have a question. should the springform pan be greased at all before making the crust? Thank you. Reply

    • Natashas Kitchen
      November 9, 2019

      Hi Dayle, The crust has enough butter that I don’t usually need to grease the pan. However, if your pan isn’t non-stick, it might be a good idea. It holds up really well in the refrigerator. Reply

  • Angelina Phenhlavanh
    November 4, 2019

    Can I use regular sugar instead of brown sugar and If I use pumpkin pure in can compared to pumpkin pie mix Do I need to add more spices to the cheesecake Reply

    • Natashas Kitchen
      November 4, 2019

      Hi Angelina, I haven’t tried any sugar or flour substitutions in this recipe and without experimenting, I really can’t make any recommendations for that. Reply

  • Deni
    November 4, 2019

    Hello Natasha,
    I can’t find pumpkin pie mix where i live (spain). Do you happen to have an easy recipe for that?
    Thanks 🙂
    btw, really like your recipes! Reply

    • Natasha
      November 4, 2019

      Hi Deni, a pumpkin puree works well – it doesn’t have to be pumpkin pie mix. Pumpkin pie mix is essentially pumpkin puree with some spices added. Reply

      • Deni
        November 4, 2019

        Thanks for the tip! hopefully I will try this recipe  Reply

        • Natashas Kitchen
          November 4, 2019

          You’re welcome! I hope you love it. Reply

    • Sarah
      November 4, 2019

      I just use fresh pumpkin steamed down and mashed. (Be sure to use a pie pumpkin. They are smaller in diameter. The large ones used for carving jack-o-lanterns are too “mealy”.) Nothing beats fresh ingredients! Reply

      • Deni
        November 4, 2019

        oh! i’ll try that, thanks!  Reply

  • Mary Alcala
    October 29, 2019

    I loved your recipes!! So good and yummy!! Reply

    • Natashas Kitchen
      October 29, 2019

      I’m so glad you’re enjoying our recipes, Mary! Reply

  • Ana
    October 25, 2019

    Hi Natasha how are you? I love your recipes . The pumpkin cheesecake look beautiful but here in Australia we don’t have pumpkin in tin. How much is the quantity in fresh pumpkin… i got sone in my gardens.. thanks a lot Reply

    • Natashas Kitchen
      October 25, 2019

      Hi Ana, it would be the same amount. We have people asking about that in the comments also, I recommend looking through those. Reply

      • Vera Martinov
        November 26, 2019

        Hey Natasha! I have been making this cheesecake for a couple year In a row and my family absolutely LOVES it but everytime it cracks I have followed the recipie so closely and even tried using different ovens and it cracks every time :(( it’s not a huge deal because I serve it cut but it’s become so frustrating that I can’t get it to come out without a crack. Hope there’s something I can do to fix it! Reply

        • Natashas Kitchen
          November 27, 2019

          Hi Vera, I’m always happy to help troubleshoot. Be careful not to beat on too high of speed and do not use the whisk attachment if a paddle is called for in the recipe. This is so that it doesn’t incorporate too much air bubbles into the batter which can cause the cheesecake to crack. I hope that helps! Reply

    • Kari corey
      November 26, 2019

      Can you omit the flour in the cheesecake filling? I need to make it gluten free. Thanks Reply

      • Natashas Kitchen
        November 26, 2019

        Hi Kari, without testing that myself, I can’t really recommend it. Maybe someone else has tried making it gluten free? Thanks in advance!! Reply

      • Natasha
        November 26, 2019

        Hi Kari, I would suggest replacing it with a 1:1 gluten-free flour instead. Reply

  • Chrissy
    October 20, 2019

    I just made this for a party yesterday. It looked beautiful when I went to serve it, but I cut one piece and quickly saw that it didn’t seem like it set completely. I baked for a full hour. I let the cheesecake sit in the oven to cool as well. Anyone else have an issue?

    Taste was good but I think next time I’d use the pumpkin pie mix in a can instead of pure pumpkin. I did add extra pumpkin pie spice but something just seemed to be missing. Reply

    • Natasha
      October 20, 2019

      Hi Chrissy, I haven’t had that experience but not all ovens are created equal so it may just have needed an extra 5 minutes. Also, make sure to let it cool completely before slicing. If you slice any cheesecake too early, it will appear underbaked in the center before it has had a chance to set. I hope that helps to troubleshoot. Reply

  • Dayle
    October 14, 2019

    Hello I would love to make this but don’t have a paddle attachment. Could I just use a regular beaters? Thank you. Reply

    • Natashas Kitchen
      October 14, 2019

      Hi Dayle, the reason for the paddle attachment is so that it doesn’t incorporate too much air bubbles into the batter which can cause the cheesecake to crack. Be careful not to beat on too high of speed. I hope you love it! Reply

  • Laura
    October 10, 2019

    Is the pumpkin pure the same like pumpkin pie mix? The pumpkin pie mix is powdery or solid pure mix? Reply

    • Natashas Kitchen
      October 10, 2019

      Hi Laura, we used pumpkin pie mix in the instructions. We have a photo in the recipe of the pumpkin pie mix in a can. I hope that helps. Reply

      • Laura
        October 11, 2019

        Thank you Natasha for your answer, however I’d like you to tell me if in the can presented in your picture, it’s pumpkin pure?? I live in Canada and usually in the cans like the one presented in your picture it’s pumpkin pure. And in the picture where you put all the ingredients together I can’t see well if it’s a pure or not. I appreciate your answer. We are celebrating Thanksgiving this weekend and I am looking forward to make it for our Thanksgiving diner with friends. Reply

        • Natasha
          October 14, 2019

          Hi Laura, I used pumpkin pie mix which is pumpkin puree with spices mixed into it – essentially the filling for pumpkin pie in a can. You can also use pumpkin puree but I would suggest adding a little extra pumpkin pie spice to the mixture to compensate. Reply

  • CHARLENE DANNIN
    October 7, 2019

    I love everything you show, however my son can not have sugar so I really try to make something he can have without cheating, I know there are many people out there in the same position, PLEASE share with us some great cakes,pies etc. sugar free so we all can enjoy #sugar sub.? Reply

    • Natashas Kitchen
      October 7, 2019

      Thank you for that suggestion, Charlene! Several of our readers try our recipes with sugar substitutes and post that in the recipe comments. I recommend looking there for suggestions also. Reply

  • Nicola
    September 30, 2019

    Hi natasha, i love your recipes. For this one did you use regular sugar or icing sugar for frosting. Reply

  • Ursula
    September 3, 2019

    Hello my favourite cook!
    I love your easy and delicious recipes and copy a lot of them.i would love to make this Pumpkin cheesecake but I can’t get the pumpkin pie filling nor the pumpkin pie seasoning here in Darwin. How much of a fresh pumpkin would I have to use and what other seasoning could I use.
    I thank you very much in advance and I’m looking forward to your new recipes
    Cheers. Ursula Reply

    • Natasha
      September 3, 2019

      Hi Ursula, I have tried this with equal parts of regular pumpkin puree from a can and it still worked well. Reply

  • LINDA FARRELL
    December 12, 2018

    Do you think I would be able to freeze this pumkin cheesecake? Reply

    • Natashas Kitchen
      December 12, 2018

      Generally pies freeze well, however, I haven’t tested that with this recipe. If you experiment, let me know how you liked the recipe! Reply

  • Evie
    November 26, 2018

    Hello Natasha,
    Recipe looks great and I would love to try but I live in the UK and can’t find sour cream. I also don’t have any Greek yogurt on hand. Can I substitute anything else? Or leave it out? I have heavy cream…

    Please let me know.

    Thanks! Reply

    • Natasha
      November 26, 2018

      Hi Evie, without testing it, it is difficult to make that kind of recommendation. Do you have a thick plain yogurt? That might be the best bet. Reply

  • Rosalie
    November 24, 2018

    After searching and looking at numerous recipes I kept coming back to yours. I made this for Thanksgiving and it was a huge hit! I made a pecan praline sauce to serve with it.

    Thank you so much!

    Rosalie Reply

    • Natashas Kitchen
      November 24, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Maggie
    November 23, 2018

    I wanted to make this cheesecake for Thanksgiving. Went to four different supermarkets to buy the pumpkin cake mix. They were all out!! I finally found it at Target. I’m glad I found it because this recipe is super delicious and easy to make. Everyone loved it. Thanks for the recipe. Reply

    • Natashas Kitchen
      November 23, 2018

      You’re welcome! I’m so happy you enjoyed it! Reply

  • Ed from Tampa
    November 21, 2018

    I followed this recipe a couple years ago when my buddy had a bunch of crook-necked pumpkins from his farm. It came out great then.

    Using store bought pumpkin mix – very different stuff than real pumpkin. This time I let the cream cheese get very soft, made the mixing much easier. Reply

    • Natashas Kitchen
      November 21, 2018

      Nothing beats homemade!! I’m so happy you enjoyed this recipe! Reply

  • Irma Wassermann
    November 20, 2018

    Can you use canned pumpkin? Reply

    • Natasha
      November 20, 2018

      Hi Imra, absolutely! Canned pumpkin puree will work great 🙂 Reply

  • catherine S.
    November 16, 2018

    I like the way you think! I think your husband is a happy man and it’s obvious you put love into what you make and “bam” it in your own special, kind of twisted and caring way to better one’s experience. I’m looking forward to making this recipe for the holidays and thank you for sharing!

    I’m also curious HOW you stay so slim and lovely eating so much good food! Reply

    • Natashas Kitchen
      November 16, 2018

      Thank you Catherine! You’re too kind! Everything in moderation is key. Thank you for that wonderful feedback. Reply

  • Sarah W.
    November 8, 2018

    Can you substitute real pumpkin for the stuff out of a can? I always make my pumpkin pie from pumpkins I’ve previously steamed and mashed. Will that work instead of the canned filling, or will it not be smooth enough to mix with the other ingredients? Reply

    • Natashas Kitchen
      November 8, 2018

      Hi Sarah! There may have to be a few adjustments but it should work just fine. Simply use the same amount of fresh pureed pumpkin as the recipe calls for. Reply

  • Liliy
    September 27, 2018

    Hi Natasha, I was wondering, if I cooked this in a 8”x11” pan, do you have any idea how long I would need to cook it for?

    I want to cut them into small, square cheesecake bites 🙂 Reply

    • Natashas Kitchen
      September 27, 2018

      Hi Liliy! It will probably bake up a little faster since the cheesecake will not be as thick. Without testing it in a 8″x11″ inch pan myself, I can’t give you exact baking times. Sorry I can’t be more helpful! Reply

  • Kathryn
    September 25, 2018

    Hey Natasha I know you posted this recipe in 2017 but I have made a smaller crust and I have a lot of mix left over and its too late to go to the store and buy another crust (I am to lazy to make my own lol!) could I just wrap it up and put it in the fridge overnight or do I Have to just throw it out?
    Thanks! Reply

    • Natasha
      September 26, 2018

      Hi Kathryn, I’m not sure how it would turn out after being refrigerated. If it firms up with all the cream cheese, you may need to bring it back to room temperature and beat until it is smooth and creamy. I honestly haven’t tested it that way but that is my best guess 🙂 Reply

  • Paulette Holloway
    December 3, 2017

    The best pumpkin cheesecake ever. I made this for thanksgiving this year. Everyone loved and enjoyed it. Can you freeze this pumpkin cheese cake? If not can the recipe be cut in half? How would the ingredients be cut in half if this is possible. What size pan would you use? If the pumpkin cheesecake can be freeze, I would like to make 2 separate smaller cakes with one recipe. What size pans would I use to do this. Give one and freeze one.

    Thank you for your time Reply

    • Natasha
      natashaskitchen
      December 3, 2017

      Hi Paulette, I haven’t tried freezing it so I’m not sure but my guess is that it would work. One of my readers wrote in with their experience cutting the recipe in half and baking in a 9″ pie dish: “2 special changes for the glass 9-inch pyrex pie pan: I did not pre-bake the crust AND I cooked it at 400′ for 45 minutes, taking it straight to the cooling rack (I did not leave it in the oven any longer). I used about half of the mix to avoid any overflow.” I hope that helps! Reply

  • Michaela
    November 28, 2017

    I made this for Thanksgiving and it was INCREDIBLE!! I went to Truluck’s that night and ordered their pumpkin cheesecake, and it tasted awful compared to this one.
    Thank you for this recipe, Natasha! Reply

    • Natasha's Kitchen
      November 28, 2017

      You’re welcome Michaela! I’m happy to hear how much you love the recipe. Thanks for sharing your fantastic review! Reply

  • Chelsea
    November 25, 2017

    This will be my first cheesecake so I’ve looked at a lot of recipes. I’ve stopped looking and definitely baking this cheesecake. Your recipe doesn’t call for a water bath, correct? And why out of curiosity? Reply

    • Natasha
      natashaskitchen
      November 25, 2017

      Hi Chelsea, I don’t do the water bath for this one and haven’t had any issues. If you prefer to have some moisture in the oven, you can add a metal pan (like a bread pan half full with hot water) and place it on a rack while the cake is baking. Reply

  • Marimar
    November 22, 2017

    The one I use 9″x 2.5 a little bigger than what I see in the photo Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Marimar, the one I use is a 9×3 which has a 12 cup capacity while a 9×2.5 only has a 10 cup capacity. Reply

      • Marimar
        November 24, 2017

        Thanks for your answer. The pumpkin
        cake was delicious. I loose quarter of the filling , but now I know for next time Reply

  • Marimar
    November 22, 2017

    Hello Natasha in the part of the ingredients you put pumpkin pie mix, but in the method you put pumpkin pure . I’m a fan of your recipes, but in this recipe I use a non stick 9 inch spring form, and the filling was double the 9 “spring form . is your spring form is bigger than 9 ”

    t was perfect, maybe your bread is bigger of 9 ?? ‘ Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Thank you for pointing that out! I clarified it to read pumpkin pie mix in the instructions. Hi Marimar, I use a standard size 9″ springform pan with 3″ tall walls. Are you possibly using a cake pan or a short springform pan instead? Reply

      • Jayme Stirling
        October 7, 2018

        Can you use pure pumpkin purée? I don’t have the pie mix. Reply

        • Natashas Kitchen
          October 7, 2018

          Hi Jayme, I have tried this with regular pumpkin puree from a can and it still worked well. The pumpkin pie mix has some additional seasonings in it. Reply

  • Andrea
    November 22, 2017

    This is so yummy. I made it a couple of years ago, and have been asked to make it again. To me, there is too much of an alcohol taste to the whipped cream with the added rum extract. Is there any way to take more of the alcohol taste out? Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Andrea, you can reduce the amount or just let the cream sit in the refrigerator for a few hours or overnight. If the cream is left refrigerated overnight, you will hardly taste the alcohol the following day. Also, for a quick fix, you can whip and fold in some fresh cream to mute the flavor.  Reply

      • Andrea
        November 22, 2017

        Thank u for replying so quickly! I will try that. Also, do u think it would matter if I made one in an 8 inch or 10 inch springform pan instead of a 9 inch? Reply

        • Natasha
          natashaskitchen
          November 22, 2017

          Hi Andrea, I’m not sure if an 8″ would be too small and if you try the 10″ you may have to adjust the baking time since it will bake faster being a shorter cake. Reply

  • Ashley
    November 22, 2017

    Hi Natasha!

    My cheesecake split in the middle. I followed the instructions word for word. Any idea on why this happened so I can make adjustments? Regardless, it still looks great and I can’t wait to try it! Reply

    • Natasha
      natashaskitchen
      November 22, 2017

      Hi Ashley, I’m always happy to help troubleshoot. Be careful not to beat on too high of speed and do not use the whisk attachment if a paddle is called for in the recipe. This is so that it doesn’t incorporate too much air bubbles into the batter which can cause the cheesecake to crack. I hope that helps! Reply

  • Kimberly
    November 21, 2017

    Could I use fresh pumpkin instead of canned? Would I need to add more pumpkin pie spice?

    Thank you! Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi Kimberly, I recommend the canned one for the most consistent results. Sometimes a homemade one that is too wet might cause cracking. I think you could make it work if it was very well drained. Reply

  • Nicole
    November 20, 2017

    Can you use regular pumpkin? What is the difference between pumkin pie mix and pumpkin ? Reply

    • Natasha
      natashaskitchen
      November 20, 2017

      Hi Nicole, I have tried this with regular pumpkin puree from a can and it still worked well. The pumpkin pie mix has some additional seasonings in it. Reply

  • Les
    November 15, 2017

    I noticed the recipe said 15 ounce pumpkin pie mix, however I believe this can is always about 30 ounces. Should I measure out 15 ounces (it is suppose to be pumpkin pie mix, not just pumpkin purée correct?). Thank you! Reply

    • Les
      November 15, 2017

      Oh, I see you answered this question already. Thanks! Got it! Reply

    • Natasha
      natashaskitchen
      November 15, 2017

      Hi Les, that is correct, you need half of the 30 oz can.  Reply

  • dan harris
    November 13, 2017

    as a website owner and blogger myself, i have to tell you how much i LOVE your site! gonna make my first cheesecake today – pumpkin, and i couldn’t do it without you. thanks natasha!

    dan harris Reply

    • Natasha's Kitchen
      November 13, 2017

      Thanks Dan! I’m happy to hear how much you are enjoying my site! Thanks so much for following! Reply

  • Liliana
    November 11, 2017

    Hi Natasha,

    Is it a 15oz can of pumpkin pie mix or 30oz can? I just want to make sure 15oz is correct because I’ve only seen 30oz cans in stores…and the picture you posted with the can looks pretty big too.

    Thank you for clarifying! Reply

    • Natasha
      natashaskitchen
      November 11, 2017

      Hi Liliana, that is correct, you only need to use 15 oz of the mix. I used half of the can shown 🙂 Reply

      • Rebecca Kluchnyk
        November 23, 2017

        ooooops… I used the entire can, I didn’t even think to check how much was in it. Just realized my mistake after reading this. Cheesecake just came out of the oven, but no telling what will happen when it’s cooled, I guess! Reply

        • Natasha
          natashaskitchen
          November 23, 2017

          I haven’t tested it with that much. I hope it still turns out great for you! Reply

  • Marimar
    November 9, 2017

    Hi Natasha,
    How I know when you add new recipes

    Thanks Reply

    • Natasha
      natashaskitchen
      November 9, 2017

      Hi Marimar, we send out weekly newsletter updates with new recipes. You can subscribe here 🙂 Reply

  • Dayle
    November 6, 2017

    I don’t have a paddle only the standard mixer. Is this ok ?I would love to make this. Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      Hi Dayle, the reason for the paddle attachment is so that it doesn’t incorporate too much air bubbles into the batter which can cause the cheesecake to crack. Be careful not to beat on too high of speed. I hope you love it! Reply

      • Dayle
        November 7, 2017

        Thank you very much for your quick response I can’t wait to try this cheesecake Reply

        • Natasha's Kitchen
          November 7, 2017

          My pleasure Dayle! I hope you love it! Reply

  • Anna
    November 6, 2017

    Could you make this with 15oz pumpkin puree instead of pumpkin pie mix? And maybe just add a bit more pumpkin pie spice? Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      HI Anna, this recipe does work with plain pumpkin puree as a substitute even without the extra spice – although you could add a little more if you wanted a little extra flavor. Reply

      • Anna
        November 7, 2017

        Thank you! Reply

        • Natasha's Kitchen
          November 7, 2017

          You’re welcome Anna! Reply

  • Chris
    October 23, 2017

    This sounds wonderful but I’m curious because there’s a huge difference between pumpkin pie mix and pumpkin puree. The pumpkin pie mix is a liquid and has added ingredients whereas the puree is more solid and just pumpkin. Which did you use and how would you adjust for using the other? Reply

    • Natasha
      natashaskitchen
      October 23, 2017

      Hi Chris, it is pumpkin pie mix. I have tested it with both and they both work since there is enough spice added. Sorry for the confusion! I updated the recipe to clarify 🙂 Reply

    • Sheryl
      November 14, 2017

      I made this last year with gluten free graham crackers and pureed pumpkin and it was very very good. I honestly don’t remember if I used flour but if I did it would have been bob’s red mill 1 to 1 gf flour – I use it in everything I bake. Reply

  • Nancy
    October 16, 2017

    Omg! your recipe for this pumpkin cheesecake is to die for. I actually did it as an activity with my little girls and the recipe was super easy to follow. My girls loved it and we enjoyed eating it after very much!
    Thank you! Reply

    • Natasha's Kitchen
      October 16, 2017

      You’re welcome Nancy! I’m glad to hear your family enjoys the recipe! Thank YOU for sharing your fantastic review! Reply

  • Charity
    October 11, 2017

    I’m gluten free so I was going to skip the crust and just make the cheese cake. Can I skip the flour in the cheese cake or substitute it with a tapioca flour, corn starch etc? Reply

    • Natasha
      natashaskitchen
      October 11, 2017

      Hi Charity, without testing that myself, I can’t really recommend it. Maybe someone else has tried making it gluten free? Thanks in advance!! 🙂 Reply

    • jonathan nevin
      October 25, 2017

      I NEVER PUT FLOUR IN MY CHEESCAKE …I LIKE IT BETTER Reply

  • Patricia Hand
    September 25, 2017

    I can never find what size spongiform pan. Please specify. I have three different sizes. Thanx. Reply

    • Natasha
      natashaskitchen
      September 25, 2017

      Hi Partricia, It is a 9″ springform pan. I have it written in red in step 2 with a link to the springform pan we have :). I hope you love the cake! Reply

      • Patricia Hand
        September 25, 2017

        Thanx so much. I must have missed that. LOL! It’s cooling down in the oven right now… can’t hardly wait til later tonight. I used crushed pecans as the crust. Will top with homemade whipped cream. Edwards used to make a pie of this combination of flavors but it’s been years. That’s why I’m so excited to try. Thanx for sharing. Reply

        • Natasha
          natashaskitchen
          September 25, 2017

          You’re so welcome! 🙂 I hope you love the recipe! I imagine your kitchen smells amazing right now! 😉 Reply

  • Kateryna Padalytsya
    September 5, 2017

    Amazing! Made it last year and will make it again this year for thanksgiving 🙂 Reply

    • Natasha's Kitchen
      September 5, 2017

      I’m glad you love it as much as I do Kateryna! Thanks for sharing your excellent review! Reply

  • Deb
    July 1, 2017

    Serving my pumpkin cheesecake tomorrow. So far, so good! BUT, how do I make caramel sauce. Reply

    • Natasha
      natashaskitchen
      July 2, 2017

      Hi Deb, that recipe doesn’t live on my site but here is the recipe I used. There is a link above but it’s easy to miss :). Reply

      • Deborah Sabol
        July 3, 2017

        The pumpkin cheesecake was a BIG hit!!! Reply

        • Natasha's Kitchen
          July 3, 2017

          Yes! I’m happy to hear that Deborah! Thanks for sharing 🙂 Reply

  • April 9, 2017

    Yum! Yum! Yum! What else is there to say? This looks delicious. I definitely want to try making it. Pinning for later. Reply

    • Natasha's Kitchen
      April 10, 2017

      It IS so GOOD! Please let me know what you think of the recipe Jennifer! Reply

  • Priscilla
    April 6, 2017

    Absolutely delicious! Thank you so much for sharing this recipe with us! I didn’t have a springform pan so I used my rectangular glass baking dish instead. (I don’t mind if it turns in to squares) I used almond flour for my base and did not pre-bake it. Didn’t have any sour cream or regular flour so I used arrowroot flour instead and just omitted the sour cream. It turned out wonderful! Just the perfect mix of pumpkin pie and cheesecake! Does not require toppings but if making it for company then toppings would be a nice touch and presentation. Thanks again & God bless you!!! Reply

    • Natasha's Kitchen
      April 7, 2017

      I’m happy you love the recipe Priscilla! God Bless 😀 Reply

  • Victoria
    January 4, 2017

    Do you absolutely have to have a springform pan or can u use the crusts aleast made at the store??? Reply

    • Natasha
      natashaskitchen
      January 4, 2017

      Hi Victoria, the crust and the pan the crust is in which is store-bought is too small for this recipe. It would overflow the pan. Maybe it would work ok if you divided it between 2 of those pre-made store-bought crusts but I haven’t tested it that way to give any recommendations on baking times. Reply

  • BellaBakery
    December 23, 2016

    I did everything as said and when I proped the door open it sat for about 17minutes and it started cracking. My cheesecake is cooling right now but I was wondering if it was okay that it cracked. Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      There could be several reasons why it could have cracked, but it’s definitely ok even if it did crack 🙂 It will not affect the flavor of the cheesecake 🙂 Reply

  • Lillian
    December 23, 2016

    While this cake was baking it started to smell really bad, the butter from crust got out of pan and dripped onto oven floor. I think its my fault but I am not sure. Any advice what happened? Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      Hi Lillian, did you pre-bake the crust and use the correct amount of butter in the recipe? I’ve never had that happen before so I wonder if it’s due to too much butter or maybe a springform pan that doesn’t fit tightly enough? Reply

  • ~Bella's Bakery~
    December 23, 2016

    I tryed this at my cousins house and HAD to find this recipie. I did not know the name of your site but I found it somehow, thank god i did, So i got to work and made this. I fell in LOVE even when It did not come out of the oven. my house smelled like heaven. It was of course delish! I love it so much! I will always use this recipie and none other. Thank you soo much!!! I wish I could give it a million stars! Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      Bella, welcome to the site and thank you for such an amazing review, I’m all smiles 😬. I hope you’ll find many more favorites here. Reply

  • Lori
    December 23, 2016

    Hello. My springform pan is 10″ in diameter (across the top). Should I modify the baking time? Please and Thanks! Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      It will probably bake up a little faster since the cheesecake will not be as thick. Without testing it in a 10 inch pan myself, I can’t give you exact baking times. Sorry I can’t be more helpful! Reply

  • liza
    December 22, 2016

    I am planing on makeing this for our Christmas party but my mom does not like pumpkin and I dont know how it will taste. Any ways that you can explain how it tastes like? Thankyou! Reply

    • Natasha
      natashaskitchen
      December 22, 2016

      It’s very mild in flavor and difficult to explain without trying it. Reply

      • December 22, 2016

        Okay, thanks for trying Reply

  • Cyd
    December 21, 2016

    Made this for Thanksgiving. Everyone loved it. It was requested for Christmas immediately. This will definitely be on our holiday menu. Thank you for sharing. Reply

    • Natasha's Kitchen
      December 21, 2016

      I am so glad you enjoyed it as much as I do! Merry Christmas Cyd 🙂 Reply

  • Kevin
    December 20, 2016

    My Daughter made this cheesecake for Thanksgiving and followed the recipe exactly, although we used 8″ springform so didn’t use all of the mix. Anyway- the cheesecake turned out very well in terms of texture and taste (had a seam open on the top -to much steam build up during the bake). We topped it with good old homemade whipped cream. Wow really nice and flavorfull cake. Thanks for sharing. Next up your overnight cinnamon rolls for Christmas morning! Reply

    • Natasha's Kitchen
      December 21, 2016

      Thanks for sharing such a great review Kevin! What a treat that is going to be come Christmas morning!! Reply

  • Ed
    December 17, 2016

    This recipe is a winner! Thanks! Reply

    • Natasha's Kitchen
      December 19, 2016

      Thank you Ed! So glad you love it! 🙂 Reply

  • Lee Hamilton
    December 16, 2016

    Has anyone topped with sour cream topping (no whipped cream) and also drizzed with the caramel sauce? I would like to try the caramel sauce, but my family will miss having a cheesecake without sour cream topping. Reply

    • Natasha
      natashaskitchen
      December 16, 2016

      I haven’t tried that but I do think it would work with traditional sour cream topping like for regular cheesecake. Now I’m curious, how do you make that topping? 😉 Reply

      • LINDA FARRELL
        December 12, 2018

        Mix sour cream, 2 tablespoons white sugar, and vanilla extract together in a bowl until creamy; pour over cheesecake. Bake until topping is set, about 5 minutes. Reply

  • Jessica
    November 24, 2016

    I made this cheesecake last night for Thanksgiving dinner tonight. I was taking it out of the springform pan after having it sit in the fridge overnight. When I removed it from the bottom pan to transfer the cake to the cake stand the center crust was crumbling and breaking. Did I not put enough butter or sugar? I followed the measurements and recipe really well! Reply

    • Natasha
      natashaskitchen
      November 24, 2016

      Hi Jessica, Did you pre-bake the crust? there should be enough butter and sugar to hold it together Maybe try to press the crumbs into the pan a little more firmly next time around! Good thing it’s the bottom of the cheesecake and no one will even know it ;). Have a happy Thanksgiving! Reply

      • Jessica
        November 24, 2016

        I did pre-bake it and had it cool to room temp before I poured the batter. It’s possible I might have put more graham crackers then was called for. It enough butter and sugar to bind. Would refrigerating or freezing the crust help for the next time?

        Happy Thanksgiving to you too! Reply

        • Natasha
          natashaskitchen
          November 24, 2016

          That really could be it – using too much graham crackers. Normally refrigerating or freezing isn’t necessary and may affect the overall bake time to start with a chilled pan and crust. Also, pushing the crust up 1/2″ around the edges so it’s not too thick at the bottom :). Reply

  • Lori
    November 24, 2016

    This cheesecake is soooooooo yummy!! Many rave reviews from family, friends and co-workers!! Would not change a thing! Thank you! Reply

    • Natasha
      natashaskitchen
      November 24, 2016

      Lori, thank you for such a rave review and you are very welcome 😁. Reply

  • Heidi
    November 23, 2016

    Is there anything I can substitute for the Sour cream? Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      Hi Heidi, I haven’t tried anything else so I can’t really say. Maybe plain Greek yogurt would be the next best thing? Reply

  • Sadie
    November 23, 2016

    Thanks for this awesome recipe. I made this tonight exactly as you instructed. The batter was absolutely amazing. After the hour of cooking the cheesecake had no cracks. While letting it cool in the oven with the door open it cracked. Any idea why? Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      It helps to just open the door a crack with a wooden spoon for it to cool slower. Reply

  • Erin
    November 23, 2016

    Hi! I was wondering how I could make this into mini cheesecakes? Thank you! Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      Erin, yes you can. I had a reader report great results baking it in the muffin tins for 20 mins. Let me know how they turn out 😀. Reply

  • Aracelly
    November 23, 2016

    I have my in the oven as I type this, only problem is I only had two cream cheese packages. I’m crossing my fingers it will come out delicious. Also I use my homemade sugar cookie dough instead of graham crackers. Do you think I made a mistake by only using 2 cream cheese? Thank you. Reply

    • Natasha
      natashaskitchen
      November 23, 2016

      I haven’t tested the recipe this way so can’t say for sure how that would affect the recipe. Let me know how it works out and have a great Thanksgiving! Reply

  • Anna
    November 21, 2016

    I’m so excited to make this tomorrow! Just to be clear, it calls for a can of the pie filling, NOT just the pumpkin, is that right? Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Hi Anna, either one will work but yes, you can go ahead and get the pie filling. Enjoy!! 🙂 Reply

  • ROXANNE AVALLONE
    November 21, 2016

    I would love to try this. Can you tell me what is better to use pumpkin pie mix or pumpkin, and if it is pumpkin pie mix do I still mix in the pumpkin spice. Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Either one will work. I almost prefer the pumpkin pie mix and yes you would still do the same spices. Reply

  • lily
    November 19, 2016

    hi, do you have a pumpkin pie recipe. not a cheesecake? Reply

    • Natasha
      natashaskitchen
      November 20, 2016

      Lily, I currently don’t have a recipe for a pumpkin pie. Reply

  • Krista McClain-Jump
    November 18, 2016

    I just made this and it smells so wonderful. I will be serving it at a dinner tomorrow and everyone is so excited for cheesecake. Thanks so much for the recipe! Reply

    • Natasha
      natashaskitchen
      November 18, 2016

      Krista, you are very welcome and thank you for such a nice review 😀. Reply

  • November 10, 2016

    Its a 15 ounce can, right? I am a bit confused, in the picture it looks bigger. Reply

    • Natasha
      natashaskitchen
      November 10, 2016

      Yes that is correct (15 oz). That is all I had on hand for the photo 🙂 Reply

  • October 25, 2016

    I made this Pumpkin Cheesecake recipe this weekend and it turned out fabulous! I actually made 2 smaller pies out of the recipe because I didn’t have the right pan.

    I shared it on my blog Reply

    • Natasha
      natashaskitchen
      October 25, 2016

      I’m so glad you enjoyed it! 🙂 Reply

    • jen
      November 11, 2016

      did you still bake it the same length of time? Reply

  • Lizbeth Flores
    October 24, 2016

    Hi I have a quick question. I am planning to make this recipe for my family this Friday and I was wondering if omitting half the required sugar would still work?

    I don’t know anything about baking but I am concerned on how it will affect the baking process?

    Thank-you! I will rate this recipe once I bake it 🙂 Reply

    • Natasha
      natashaskitchen
      October 24, 2016

      HI Lizbeth, I haven’t tried doing that so I can’t say for sure, but I would probably start experimenting with 1 cup sugar rather than 1 1/2 cups if I wanted to cut down the sugar. If you test it out, let me know how it goes 🙂 Reply

  • Elizabeth
    October 23, 2016

    I made this today the the whole top was cracked. I did everything that the recipe said. I don’t know what happened. It still was very yummy! But the caramel sauce made the cheesecake soggy a little bit.
    Also, can you please make more cheesecake recipies? I would really love that. And maybe some French macaroons? Thankyou! 🍰😙 Reply

    • Natasha
      natashaskitchen
      October 23, 2016

      Hi Elizabeth, the caramel sauce is meant to be added prior to serving but it should not have made the top soggy – did you use a thinner sauce? I do have a great recipe for macarons here and my cheesecake recipes are here :). Enjoy!! 🙂 Reply

      • Elizabeth
        October 24, 2016

        I used homemade russian caramel sauce that my mom makes. Thankyou for the the links for recipies! Reply

        • Natasha
          natashaskitchen
          October 24, 2016

          You are welcome Elizabeth 😁. Reply

  • Jo Anne
    October 18, 2016

    I use gingersnap cookies to make the crust for my pumpkin cheesecake. Kicks the flavor up several notches! But love the idea of caramel sauce and the rum-flavored whipped cream as toppings! Reply

    • Natasha
      natashaskitchen
      October 18, 2016

      Jo Anne, thank you for sharing your version with us 😁. Reply

      • Bernadette Mija
        November 15, 2016

        Can make the pumpkin cheesecake Tuesday for Saturday? Reply

        • Natasha
          natashaskitchen
          November 15, 2016

          Yes you can, just don’t put any toppings on it until ready to serve 😁. Reply

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