Easy Pumpkin Cheesecake

by Pamela

pumpkin cheesecake, easy pumpkin cheesecake, how to make cheesecake

Easy pumpkin cheesecake – who wouldn’t want that on their table this year? Pumpkin is synonymous with Fall and don’t forget the pumpkin spice too (which does not contain pumpkin…hence the word spice being in there), but the one place you really find pumpkin, this time of year is in desserts. Usually pumpkin pie, but pumpkin cheesecake has also become pretty popular this time of year. Sure, you could go to your local grocery store and buy one or order a cheesecake from a local restaurant, but I promise you that this pumpkin cheesecake recipe is so easy and unintimidating that you can, and should, make it yourself. And, as an extra bonus, the presentation is extra impressive for your guests.

I’ve actually been making this pumpkin cheesecake for a few years now and am not really sure how it hasn’t made it onto the site until now. I think it’s because I usually make it when we’re going somewhere that there will be a big group of people, because it makes WAAAAAYYYYY too much for a dessert for the two of us.

As far as pumpkin desserts go this one is pretty impressive looking. With this dessert you get to put out the whole, baked, pumpkin with a hint of the cheesecake peeking out of the top. You can either put it out with the lid on the gourd or off to the side, it’s up to you. I love walking into a gathering with this dessert.

Easy Pumpkin Cheesecake Made Right Inside a Pumpkin

I recently took this pumpkin cheesecake to my Cake Club gathering and was greeted with ooohs and aaahs (this is especially gratifying when you’re having a bad day…which I was that day).

When people try to figure out how to bake a cheesecake, they’re generally turned off by all the steps and then the final step of baking it in a water bath. That’s why you see so many easy cheesecake/no bake cheesecake recipes. This cheesecake recipe is so easy because it’s literally a dump and bake kind of cake. No water bath needed because the moisture comes from baking it inside the pumpkin (which is full of the moisture the cheesecake needs).

The filling of this cheesecake is loaded with pumpkin spices, the way you get the pumpkin mixed in there is by spooning out some of the freshly baked pumpkin with the the cheesecake filling. Oh, and yes, there is a graham cracker crust (of sorts). The cheesecake filling is layered into the pumpkin with crushed graham crackers.

So sign up to bring dessert to this years Thanksgiving dinner, you’re gonna knock their socks off with this gorgeous dessert.

Easy Pumpkin Cheesecake
Prep time
Cook time
Total time
How to make cheesecake easy...bake it inside a pumpkin. This pumpkin cheesecake will make a beautiful addition to your holiday dessert table.
Recipe type: Dessert
Cuisine: American
Serves: 6-8
  • Sugar Pie Pumpkin
  • 16 Ounces Cream Cheese
  • 1 Cup Sour Cream
  • 1 Cup Sugar
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Unsalted Butter
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Cinnamon
  • 1 Teaspoon Allspice
  • ½ Teaspoon Ground Nutmeg
  • ½ Teaspoon Powdered Ginger
  • 1 Package Graham Crackers
  1. Pre-heat oven to 375 degrees Fahrenheit.
  2. Cut the top off of the pumpkin and clean out all of the seeds and strings from the pumpkin (throw this away) and set the top and the pumpkin off to the side.
  3. Add the next 10 ingredients to a mixing bowl and blend until everything is thoroughly combined.
  4. Crush up the graham crackers so that they're in pieces but not pulverized.
  5. Layer the graham crackers and cheesecake filling into the pumpkin. I usually get three layers into the pumpkin before running out of room. You should layer it to just below the very top of the pumpkin. If you don't want any to rise above the pumpkin, only fill it to bottom of the opening at the top of the pumpkin.
  6. Set pumpkin and pumpkin top/lid onto baking sheet with the bottom of the lid off of the baking sheet (set it on an angle next to the pumpkin).
  7. Bake for 60 minutes.
  8. Check for doneness by gently pressing the side of the pumpkin to make sure that it has softened and the top of the cheesecake should be browned. If pumpkin still isn't soft, continue baking in 10 minute intervals. If cheesecake is browned where you like it but pumpkin isn't done, gently cover cheesecake with a piece of aluminum foil.
  9. Remove from oven and let cool.
This cheese cake will still be quite soft when you scoop it out, it does NOT harden like traditional cheesecake. You could also serve this by slicing into the pumpkin and serving it in wedges.


Welcome to My Man's Belly! Leave me a comment and let me know what you think about the site or if there's a recipe you'd like to see here. Have a great day.


Julia November 14, 2014 at 7:22 am

Awesome recipe Pamela! Love the photo! What restaurant have you had the best Pumpkin Cheesecake?

Maureen | Orgasmic Chef November 12, 2014 at 5:22 pm

I love this idea but how do you cut and serve it?

Pamela November 13, 2014 at 6:52 am

Hi Maureen, You can either cut it into wedges or (like I serve it) simply scoop it out with a bit of fresh roasted pumpkin.

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