Pumpkin Butter Cheesecake

Pumpkin Butter Cheesecake

zeezeebaker 1

"This is a variation of pumpkin cheesecake. I made it for Thanksgiving instead of pumpkin pie a few years ago and it has since become a holiday staple in my family."

Ingredients 55 m {{adjustedServings}} servings 443 cals

Serving size has been adjusted!

Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. To make the cake, stir the cake mix together with 1 egg and 1/2 cup butter in a mixing bowl until well blended. Pat the mixture evenly onto the bottom of the prepared baking dish.
  3. To make the filling, beat the cream cheese and pumpkin together in a mixing bowl until smooth. Beat in the eggs, vanilla, and 1/2 cup butter until creamy and smooth. Gradually stir in the confectioners' sugar, cinnamon, and nutmeg until evenly blended. Spread the pumpkin mixture over the cake layer.
  4. Bake in preheated oven until top is set, 40 to 50 minutes. Cool, and cut into squares to serve.
Tips & Tricks
Rate recipe

Your rating


Reviews 17

  1. 19 Ratings


This recipe is almost the same Paula Dean's Pumpkin Gooey Butter Cakes, which I have made for a couple of years. Let me tell you, I am a huge pumpkin lover, and once I began making these, my family insists that I bring them to every Thanksgiving and Christmas instead of regular pumpkin pie. They are so good. Everyone I have made them for absolutely loves them, they are a staple now at holiday parties and get togethers. You just have to be sure not to cook to long, or the crust will be overdone. The pumpkin part is really so yummy and gooey and the yellow cake mix compliments it perfectly. YUM! Oh, you can also make this a pineapple, banana, or peanut butter insteas of pumpkin. For pineapple, substitute a 20 ounce can of drained crush pineapple for the pumpkin. For Banana, sub. 2 ripe bananas instead of pumpkin. For peanut butter, use chocolate cake mix instead of yellow and substitute 1 cup creamy peanut butter instead of pumpkin.


This recipe is absolutely Fabulous. Although we ran out of confectioners. We only had 2 cups of confectioners sugar (16 oz) and added one cup of regular sugar. Anywho, I would stick with just 2 cups of confectioners sugar (unless you like super sweet desserts). I love, love, love it. I will be using it for a dinner party on Monday. Thanks so much!!!!!


I added my own variation by using a Spice cake mix and make it in muffin tins so everyone had their own little cake. It was fabulous.