I still remember the first time I baked a pumpkin cheesecake with my family—our kitchen smelled like cinnamon and nutmeg, and the kids couldn’t wait to sneak a taste. That moment inspired me to create this pumpkin cheesecake recipe that’s quick, easy, and family-friendly. Whether you want a no-bake pumpkin cheesecake for busy weeknights or a classic baked pumpkin cheesecake for special occasions, this recipe is customizable, comforting, and perfect for sharing.
Why You’ll Love This Recipe
This pumpkin cheesecake recipe is a must-try for anyone who loves creamy, spiced desserts that are both indulgent and easy to make. Whether you choose the no-bake pumpkin cheesecake version or the classic baked pumpkin cheesecake, each bite delivers rich pumpkin flavor with a smooth, velvety texture. Perfect for family gatherings, weeknight treats, or festive occasions, this pumpkin cheesecake is versatile and customizable. You can turn it into pumpkin cheesecake bars, muffins, or even cookies, making it ideal for any celebration. The recipe is approachable for beginners, yet satisfying enough for seasoned bakers. With a gingersnap crust option or traditional graham cracker base, this pumpkin cheesecake recipe combines convenience and comfort in every slice. It’s quick to prepare, kid-friendly, and perfect for sharing with friends. From the first creamy bite to the last, this pumpkin cheesecake promises the warm flavors of fall with minimal effort. Once you try this pumpkin cheesecake recipe, it will become a go-to dessert in your kitchen for years to come.
Ingredients for This Recipe
This pumpkin cheesecake recipe combines simple, everyday ingredients to create a dessert that’s creamy, flavorful, and perfectly spiced. The key to its rich texture is the cream cheese, which blends seamlessly with smooth pumpkin puree and evaporated milk. Eggs provide structure, while sugar and warm spices like cinnamon, nutmeg, and ginger bring out the classic pumpkin flavor. For the crust, a yellow or spice cake mix paired with melted butter creates a buttery, slightly sweet base. Optional toppings like pecans or toasted coconut add extra crunch and festive flair. Whether you make the no-bake pumpkin cheesecake or the baked pumpkin cheesecake version, these ingredients come together to produce a comforting, family-friendly dessert that’s perfect for fall or any special occasion.
🛒 Ingredients:
1 can (15 oz) pumpkin puree
8 oz cream cheese, softened
1 can (12 oz) evaporated milk
3 large eggs
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
1 box (15 oz) yellow or spice cake mix
½ cup (1 stick) unsalted butter, melted
Optional: ½ cup pecans or toasted coconut for topping
This combination ensures a creamy, spiced pumpkin cheesecake that’s versatile and easy to enjoy.
How to Make This Recipe
Making pumpkin cheesecake is easier than you might think. Start by preparing the crust using a yellow or spice cake mix combined with melted butter, pressing it evenly into your pan for a firm, flavorful base. The filling comes together quickly by blending pumpkin puree, softened cream cheese, evaporated milk, eggs, sugar, and warm spices until smooth and creamy. Pour the mixture over the prepared crust, then bake or chill depending on your preferred style. Optional toppings like pecans or toasted coconut add texture and a festive touch. With these simple steps, you’ll have a rich, creamy cheesecake that’s perfect for sharing with family and friends. This recipe works for both traditional baked versions or a no-bake version, giving you flexibility for busy weeknights or special occasions.
🛒 Steps:
- Preheat oven to 350°F (175°C) if making baked pumpkin cheesecake.
- In a large bowl, beat 8 oz softened cream cheese until smooth.
- Add 1 can (15 oz) pumpkin puree, ¾ cup granulated sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon salt. Mix until fully combined.
- Beat in 3 large eggs and 1 can (12 oz) evaporated milk until smooth.
- Prepare crust by combining 1 box (15 oz) cake mix with ½ cup melted butter. Press into a greased 9×13-inch pan.
- Pour pumpkin mixture over the crust and smooth the top.
- Bake 50–60 minutes until set, or refrigerate 4 hours for no-bake pumpkin cheesecake.
- Optional: sprinkle with ½ cup pecans or toasted coconut before serving.
This method guarantees a creamy, spiced pumpkin cheesecake that’s perfect for fall, family gatherings, or any festive occasion.
Expert Cooking Tips
Creating a perfect pumpkin cheesecake takes a few simple techniques that elevate the texture and flavor. Start by ensuring your cream cheese is softened to room temperature—this helps the filling blend smoothly with the pumpkin puree and evaporated milk. Mix the sugar and spices thoroughly to infuse the pumpkin flavor evenly. When preparing the crust, press the cake mix and melted butter firmly into the pan to prevent cracking. For a no-bake pumpkin cheesecake, chilling time is key for a firm, creamy texture. Optional toppings like pecans or toasted coconut add a delightful crunch. Following these tips ensures a creamy, flavorful dessert every time.
💡 Expert Tips:
- Always use room-temperature 8 oz cream cheese for a smooth pumpkin cheesecake filling.
- Use 1 can (15 oz) pumpkin puree that is well-drained or smooth to avoid excess moisture.
- Freshly measure 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger for optimal flavor.
- Mix 3 large eggs and 1 can (12 oz) evaporated milk gently to maintain creamy texture.
- Press 1 box (15 oz) cake mix with ½ cup melted butter firmly for a stable crust.
- Refrigerate no-bake pumpkin cheesecake at least 4 hours for proper setting.
- Top with ½ cup pecans or toasted coconut for added texture and flavor.
These expert tips guarantee a rich, spiced pumpkin cheesecake that will impress every guest.
FAQs
What’s the easiest way to make this dessert at home?
A no-bake version is quick and simple, perfect for beginners or when you’re short on time.
Can I make it in different forms, like bars or muffins?
Yes! You can prepare it as bars, muffins, or even cookies for a fun twist.
What’s the best crust to use?
A traditional graham cracker crust works well, but a gingersnap crust adds a spicy, festive flavor.
Where can I buy it pre-made?
Many grocery stores and wholesale retailers carry seasonal versions, making it convenient if you don’t want to bake.
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This dessert is a versatile and crowd-pleasing treat that’s perfect for any occasion. Whether you choose a baked version or a no-bake option, it delivers creamy, spiced flavor with a satisfying texture. You can customize it with different crusts or turn it into bars, muffins, or cookies to suit your needs. Easy to prepare and ideal for family gatherings, weeknight treats, or festive celebrations, this recipe is sure to become a favorite in your kitchen.
Print
Pumpkin Cheesecake Dump Cake
- Total Time: 40–45 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
A decadent mashup of creamy pumpkin cheesecake and buttery cake, this dump cake is easy to assemble yet feels luxurious. Perfect for fall, holiday gatherings, or anytime you crave a comforting, spiced dessert.
Ingredients
🛒 Ingredients:
1 can (15 oz) pumpkin puree
8 oz cream cheese, softened
1 can (12 oz) evaporated milk
3 large eggs
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon salt
1 box (15 oz) yellow or spice cake mix
½ cup (1 stick) unsalted butter, melted
Optional: ½ cup pecans or toasted coconut for topping
Instructions
📝 Instructions:
Preheat Oven: Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
Make Cheesecake Pumpkin Layer: In a large bowl, beat together pumpkin puree and cream cheese until smooth. Add evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger, and salt; whisk until fully combined.
Assemble Layers: Pour pumpkin-cheesecake mixture into the prepared dish. Sprinkle cake mix evenly on top — do not stir.
Add Butter & Toppings: Drizzle melted butter evenly over the cake mix. Sprinkle pecans or toasted coconut if desired.
Bake: Bake uncovered for 50–55 minutes, until the top is golden and the center is set.
Cool & Serve: Allow to cool at least 30 minutes, then refrigerate for 1–2 hours for firmer slices. Serve chilled or slightly warmed with whipped cream.
Notes
- Extra Cheesecake Flavor: Use full-fat cream cheese and a splash of vanilla extract.
- Toppings: Caramel drizzle, chocolate chips, or a sprinkle of cinnamon sugar enhances flavor.
- Storage: Store covered in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert / Fall Dessert
- Method: Baked
- Cuisine: American