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Creamy pumpkin spice cheesecake

A delicious cheese cake similar to the ones from the Cheesecake Factory.


2 pk cream cheese (softened, 8 oz packages)
1⁄2 c sugar
2 egg
1 pn salt
1 t cinnamon (ground)
1⁄2 t nutmeg (ground)
1⁄2 T ginger (ground)
1⁄2 t clove (ground)
1 cn pumpkin (mashed, 15 oz can)
1 pk sauce (frozen cranberry-orange sauce, thawed and pureed)
1 pie crust (Graham cracker prepared pie crust)


  1. Preheat oven to 350° F.
  2. Beat vanilla, cream cheese, and sugar with electric mixer in large bowl until smooth and well blended (medium speed).
  3. Add one egg at a time, beating well after each addition.
  4. Mix in pumpkin.
  5. Add salt, spices, and continue beating until well blended.
  6. Spread out approximately 3/4 cup pumpkin mixture evenly into crust.
  7. Pour 1/3 cup cranberry sauce over the pumpkin mixture.
  8. Top with remaining pumpkin mixture and cranberry sauce.
  9. Take a knife and swirl the cranberry sauce into the pumpkin mixture without scraping the crust.
  10. Bake 50 to 60 minutes.
  11. Cool completely on a wire rack.
Total time
1 hour, 20 minutes
Cooking time
Preparation time
8 servings


Refrigerate 2 hours or more before serving.

moderate, bake
dairy, dessert, snack
North American recipes
Food in U.S.A.

Do this at home!