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Pumpkin Spice Cheesecake
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Pumpkin Spice Cheesecake

This Pumpkin Spice Cheesecake Cake is going to be the big hit at your Thanksgiving table. It’s so easy to make and your guests will rave!
Prep Time15 mins
Cook Time1 hr 40 mins
Chill2 hrs
Course: Dessert
Cuisine: American
Keyword: pumpkin spice cheesecake, pumpkin spice cheesecake recipe
Servings: 12 servings
Calories: 800kcal
Author: Jill


  • 1 box spice cake mix
  • 3 eggs
  • 1 c water
  • 1/2 c oil
  • 1/4 c flour
  • 2 tsp pumpkin spice
  • 15 oz pumpkin
  • 32 oz cream cheese softened
  • 1 c packed brown sugar
  • 2/3 c sugar
  • 5 large eggs
  • 1 c heavy whipping cream
  • 1/2 c powder sugar
  • 1 tsp vanilla


  • preheat oven to 350 degrees
  • spray springform pan and set aside
  • follow the directions on the cake mix box to prepare the cake
  • pour the cake batter half way into the springform pan
  • bake for 25-35 minutes or until a tooth pick comes out clean
  • While cake is baking prep the cheesecake
  • In a medium bowl, combine the flour, pumpkin spice and pumpkin and mix until combined
  • In a standing mixer beat the cream cheese until smooth
  • Add in the brown sugar and 2/3 c sugar and mix until combined
  • while mixing on low speed, add in 1 egg at a time, mixing well after each egg added
  • slowly mix in the pumpkin mix
  • set oven to 325
  • once cake is baked and cooled, add in 3/4 of the cheesecake mixture on top of the cake
  • bake for 1 hour and 15 minutes
  • Once that time is up, turn off the oven and leave the oven door cracked open for 45 minutes
  • Once that time is up place cheesecake on a wire rack to cool for 1 hour
  • Place cheesecake into fridge for 4 hour to overnight
  • After the cheesecake has been in the fridge for 4 hours or overnight prep the whipped cream
  • remove cheesecake from springform pan
  • in a standing mixer, combine the heavy whipping cream, powder sugar and vanilla and mix on medium speed until stiff peaks form
  • scoop whipped cream into a piping bag fitted with a star tip
  • pipe whipped cream onto the edging of the cheesecake and top with pecans.


Calories: 800kcal | Carbohydrates: 75g | Protein: 12g | Fat: 52g | Saturated Fat: 22g | Cholesterol: 239mg | Sodium: 589mg | Potassium: 459mg | Fiber: 1g | Sugar: 57g | Vitamin A: 4510IU | Vitamin C: 3.4mg | Calcium: 171mg | Iron: 3.5mg