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Pumpkin Cheesecake

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Pumpkin Cheesecake 14a

Since the weather has cooled down and I have all that frozen pumpkin puree. I thought I would try my hand at creating a pumpkin cheesecake. I love pumpkin and I love cheesecake so it seemed like the perfect choice. I have never made cheesecake other than boxed or frozen, and frozen doesn’t even count as making it. I have certainly eaten tons of cheesecake. I actually didn’t even try cheesecake until I was in my early 30’s. I was managing a high school cafeteria and the head cook made the best homemade mini  cheesecakes. I thought cheese and cake together couldn’t possibly be good. But boy was I wrong! My tastes have matured since then…thank goodness.

I did a little Swag Bucks searching (won 11 bucks while doing it. If you’re not doing it you don’t know what you’re missing) for pumpkin cheesecake and found this recipe which I, of course, adapted using sucanat and whole wheat four. I also cut back on the amount of sugar used by almost half. The reviews seemed to indicate it was a little to sweet.

You’ll need:

One 9-inch homemade graham cracker crust

1 ½ c. graham crackers = 1 package of 9-10 crackers

1/3 c. sugar

6 Tablespoon. butter, melted

½ teaspoon cinnamon

Preheat oven to 350°F.

Crush graham crackers in a plastic bag with a rolling pin until fine.


In a medium bowl combine crushed graham crackers, melted butter and cinnamon. Mix well.


Pour mixture in a 9-inch glass pan press the mixture evenly with a spoon.

Pumpkin Cheesecake filling

6 ounces cream cheese, softened

2 eggs

1 cup sucanat/sugar

¾ cup pureed pumpkin

¼ cup whole wheat flour/flour

1/4 teaspoon ginger

½ teaspoon cinnamon

In a large bowl, beat cream cheese, eggs, and sugar and pumpkin together until smooth.

Stir in flour, ginger, and cinnamon. Beat until smooth.


Pour into graham cracker crust and bake 45 – 50 minutes.

Allow to cool and serve. Refrigerate.

Pumpkin Cheesecake 14a


I went by the original recipe and it said to bake it for an hour and that was to long for mine. When I took it out of the oven I was a little upset because it looked dark. I was so disappointed I put it in the refrigerator for 2 days before I even tasted it. I finally took it out on Thursday morning and took a bite. I was pleasantly surprised. It was delicious. I will definitely be making this again. Just watch your baking time 🙂

Sometimes I share at these fabulous parties!

24 thoughts on “Pumpkin Cheesecake”

  1. Debra says:

    I love pumpkin too and I have a cheesecake loving son….might have to try this soon 🙂

  2. Grandma Kc says:

    I love cheesecake, too and I have never had a pumpkin one. And I love pumpkin pie so I think I’m going to have to try this one! Thank you!

  3. Judy Haughton-James says:

    Very interesting Diane! I have never had pumpkin cheesecake.

  4. Lisa @ Grandma's Briefs says:

    We have the same taste, as I love all things pumpkin, all things cheesecake. This sounds delicious and like one I need to try. Now.

  5. Katherine G says:

    This looks delicious!!!

  6. Kathy Moody says:

    Oh, yummmy! This looks so delicious. Thank you so much for sharing at A Bouquet of Talent. I appreciate you sharing so much. Just linked up to your great party. 🙂

  7. Christine says:

    Great tip about the baking time!!! It looks really delicious!

    Thanks so much for sharing this at The DIY Dreamer.. From Dream To Reality!

  8. Char says:

    That looks so yummy! I’m popping by to visit from Katherine’s linky!

  9. Eileen says:

    Oh, it looks delicious! I’m glad you didn’t give up and decided to taste it. I absolutely love anything pumpkin flavored. I’m visiting from Katherine’s Favorite Things. Stop by if you get a chance. 🙂

  10. Katherines Corner says:

    Oh I bet that smells as good as it looks. Thank you for sharing at the Thursday Favorite Things hop my friend xo

  11. rosey says:

    This looks fabulous! I just had my first pumpkin cheesecake ever for hubby’s birthday (on the menu at the restaurant we went to), and it was really good!

  12. Michelle says:

    I love pumpkin and cheesecake too. This looks delicious and I’ll definitely be trying this recipe this Fall. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share next week. Have a great weekend.

  13. Betsy @ Romance on a Dime says:

    I will have to try this. I love that it uses whole wheat!! I pinned it on my Fall Inspiration board!

    Thanks so much for linking up at Romance on a dime!

    1. Diane says:

      Thanks so much Betsy 🙂

  14. Connie says:

    that looks so lovely! I think I can smell it baking too 🙂 Thanks for linking with me.

  15. Charlene@APinchofJoy says:

    Looks delicious — and glad you tasted it and told us about the near miss! Hard to know what to do when a recipe isn’t the perfection we pictured! thanks so much for sharing on Busy Monday!

  16. Miz Helen says:

    Hi Diane,
    Your Pumpkin Cheesecake looks delicious and is perfect for fall. Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  17. Jessi @ Practically Functional says:

    Yum, I love pumpkin everything so I have to try this! Thanks for sharing this at The Fun In Functional!

  18. Alea @ Premeditated Leftovers says:

    What a delightful combination! I am featuring this in my highlights today.

  19. April @ The 21st Century Housewife says:

    Your pumpkin cheesecake sounds wonderful, Diane. I love pumpkin desserts this time of year (or any time of year really…) I was just like you when I was younger, and really did not like cheesecake at all. Now it’s one of my favourite desserts. It’s funny how your tastes change!

  20. Amanda @Natural Living Mamma says:

    This looks delicious! Thanks so much for sharing on Simple Meals Friday. I cant wait to see what you have cooking this week!

  21. Renae says:

    The ingredient list says Ginger but the directions say Nutmeg and I dont see that on the ingredient list. Which do I use?? How about Pumpkin Pie Spice??

    1. Diane says:

      Opps! The original called for nutmeg which I didn’t have so I used ginger. You could use Pumpkin Pie spice. Thanks for the heads up!

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