Recipe: Last Minute Pumpkin Cheesecake

by Caitlyn Stace

Pumpkin cheesecake garnished with nutmeg and cinnamonYou've created this amazing meal but just realized, "I don't have dessert!"

Rather than running out to the store to pickup a fancy, expensive dessert, try your hand and wow your guests with this semi-homemade, pumpkin cheesecake. Whether you whip this up for an impromptu dinner party or holiday meal, this dessert is sure to please.

Last Minute Pumpkin Cheesecake

Prep time: 10 minutes | Total time: 1 1/4 hours | Yield: 8-10 servings


• 11-ounce package no-bake cheesecake mix
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon cloves
• 3/4 cup milk
• 3/4 cup pumpkin puree
• 1/2 teaspoon vanilla extract


Prepare the graham cracker crust in the cheesecake mix according to package directions. Press into a 9 inch pie plate. Chill in the freezer while preparing the filling.

In small mixer bowl combine cheesecake filling mix and spices. Add the milk, pumpkin and vanilla. Beat at low speed until blended. Beat 3 minutes at medium speed. Pour mixture into crust.

Chill at least 1 hour. Garnish with whipped cream and cinnamon if desired.

Cook's Notes

To make it even more festive, drizzle caramel sauce on the cheesecake before cutting, and then add a little more to each slice when serving. You can always add a dollop of whipped cream, too!

Have leftover cans of pumpkin puree? Why not try making Grandma's Refrigerator Rolls, a pumpkin parfait or pumpkin latte. It's better than letting the cans hide in your pantry!

Do you have a favorite pumpkin recipe? Share it with us in the comments!

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