Perfect Pumpkin Cheesecake

    (19)
    1 hour 50 min

    This baked cheesecake has a sponge cake base. The filling is made by blending pumpkin puree, butter, cream cheese, eggs and sugar. It's perfect for dessert with a dollop of whipped cream.


    19 people made this

    Ingredients
    Serves: 16 

    • Cake
    • 525g sponge cake mix
    • 1 egg
    • 115g unsalted butter
    • Filling
    • 225g cream cheese, softened
    • 425g pumpkin puree
    • 3 eggs
    • 2 teaspoons vanilla extract
    • 115g unsalted butter
    • 475g icing sugar, sieved
    • 1 1/2 teaspoons ground cinnamon
    • 1 1/2 teaspoons ground nutmeg

    Method
    Prep:15min  ›  Cook:40min  ›  Extra time:55min  ›  Ready in:1hr50min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 23x33cm or similar sized baking dish.
    2. To make the cake, stir the cake mix together with 1 egg and 115g butter in a mixing bowl until well blended. Pat the mixture evenly onto the bottom of the prepared baking dish.
    3. To make the filling, beat the cream cheese and pumpkin together in a mixing bowl until smooth. Beat in the eggs, vanilla, and 115g butter until creamy and smooth. Gradually stir in the icing sugar, cinnamon and nutmeg until evenly blended. Spread the pumpkin mixture over the cake layer.
    4. Bake in preheated oven until top is set, 40 to 50 minutes. Cool and cut into squares to serve.

    Pumpkin puree

    Can be purchased online.

    Cheesecake tips

    For more easy tips on how to make a perfect cheesecake, check out our Perfect cheesecake tips how-to guide.

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    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (17)

    by
    41

    This recipe is almost the same Paula Dean's Pumpkin Gooey Butter Cakes, which I have made for a couple of years. Let me tell you, I am a huge pumpkin lover, and once I began making these, my family insists that I bring them to every Thanksgiving and Christmas instead of regular pumpkin pie. They are so good. Everyone I have made them for absolutely loves them, they are a staple now at holiday parties and get togethers. You just have to be sure not to cook to long, or the crust will be overdone. The pumpkin part is really so yummy and gooey and the yellow cake mix compliments it perfectly. YUM! Oh, you can also make this a pineapple, banana, or peanut butter insteas of pumpkin. For pineapple, substitute a 20 ounce can of drained crush pineapple for the pumpkin. For Banana, sub. 2 ripe bananas instead of pumpkin. For peanut butter, use chocolate cake mix instead of yellow and substitute 1 cup creamy peanut butter instead of pumpkin.  -  09 Nov 2008  (Review from Allrecipes US | Canada)

    by
    17

    This recipe is absolutely Fabulous. Although we ran out of confectioners. We only had 2 cups of confectioners sugar (16 oz) and added one cup of regular sugar. Anywho, I would stick with just 2 cups of confectioners sugar (unless you like super sweet desserts). I love, love, love it. I will be using it for a dinner party on Monday. Thanks so much!!!!!  -  16 Nov 2007  (Review from Allrecipes US | Canada)

    by
    16

    I added my own variation by using a Spice cake mix and make it in muffin tins so everyone had their own little cake. It was fabulous.  -  24 Dec 2008  (Review from Allrecipes US | Canada)

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