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."


55 m servings 443 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 59.5g
  • 19%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 418 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

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  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.
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  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 fa...

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 ...

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.