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Pumpkin Cheesecake Recipe


You will need butter to coat the springform pan with 1/2 cup honey graham cracker crumbs.


  • 2 lbs cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/3 cup all-purpose flour, sifted
  • 1 1/2 tsp ground cinnamon
  • 1 tsp grated nutmeg
  • 1 tsp ground cloves
  • 1/4 tsp allspice
  • 1/8 tsp salt
  • 6 eggs
  • 2 cups pumpkin puree (canned pumpkin pie filling works just fine)
  • 1/8 to 1/4 tsp pumpkin pie spice - (optional)


  • 1 cup heavy cream
  • 1/2 cup chopped pecans

Generously butter the bottom and interior sides of the 9 inch springform pan. Sprinkle the honey graham cracker crumbs onto the bottom and side's of the well-buttered 9-inch springform pan. Chill until ready for filling.

Add the dry ingredients, sugar, flour, cinnamon, nutmeg, cloves, allspice, salt and pumpkin pie spice (if desired) to a large mixing bowl. Using a wire whisk thoroughly mix the dry ingredients. Add the cream cheese and eggs to the dry ingredients. Beat the filling until smooth. Add the pumpkin puree and continue to beat until very smooth. Pour the mixture into the chilled springform pan and bake in a preheated 325-degree oven for 1 1/2 hours. Turn off the oven and let the cake stand in the open oven for 30 minutes. Transfer to a wire rack and let cool completely.

Carefully remove the sides of the springform pan. In a chilled bowl, whip the heavy cream and spread it over the top of the cake. Sprinkle the chopped pecans on top of the whipped cream. Transfer the cake to a serving dish and serve.

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