READY IN 55 mins

Pumpkin Butter Cheesecake

Read Reviews (17)

"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." — zeezeebaker

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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.
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.
Bake in preheated oven until top is set, 40 to 50 minutes. Cool, and cut into squares to serve.

Kitchen-Friendly View

PREP 15 mins
COOK 40 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 09, 2008

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.

—Amy

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Most Helpful Critical Review

Dec 29, 2007

I may have done something wrong somewhere, but I don't think so. It seems a little wrong to me and I think it's the recipe. The texture of the top is thinner than I imagined. It's almost like a pudding on top of a heavy cake. I had imagined more of a cheese cake or at least pumkin pie. I used all 4 cups of sugar because it seemed like such a runny batter. I have a raging sweet tooth. I mean, I can eat spoons ful of sugar right out of the bowl and enjoy it. So I can't believe I'm writing this, but it's a bit too sweet. And the wang from the cheese is just not there. Pure pumpkiny sweetness. It tastes intense, but makes you feel kind of yucky. After eating a piece of this, I feel like I've just binged out on a whole can of Duncan Hines frosting. Not that I've ever done that . . . So anyway, I think it's an ok recipe. It just wasn't what I had in mind. I think if you're a good baker you might want to tweak the top part to get it a little thicker. Maybe more cream cheese. And you might want a little less sugar like others have suggested.

—BELINDAJK

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19 Ratings

Nov 16, 2007

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!!!!!

—DINGIE118

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Dec 24, 2008

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.

—Kelly

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Nov 19, 2007

Great recipe. I decreased sugar to 3 cups, and it was perfect.

—Amy

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Dec 04, 2008

This is Paula Deen's recipe for Ooey Gooey Pumpkin Butter cake. Just make sure your butter is melted. It is so rich, so delicious, a little piece is all you need. Wonderful cake!

—KOALAGIRL

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Nov 08, 2010

As other reviewers have stated, this is Paula Deen's Pumpkin ooey gooey butter cakes. It would have been helpful to know that the butter should be melted.

—mbbiggs1985

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Dec 16, 2007

Unfortunately I burned the crust that the other reviewers raved about...don't make the same mistake that I did and use flimsy silicone bakeware! The flavor of the pumpkin was good; it tasted pretty similar to pumpkin pie with a little cream cheese mixed in. Next time I think I'll use crushed gingersnaps for the crust, instead, though.

—Apple Jacks

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Nutrition

Calories
443 kcal
22%

Carbohydrates
59.5 g
19%

Cholesterol
99 mg
33%

Fat
21.6 g
33%

Fiber
1.3 g
5%

Protein
4.5 g
9%

Sodium
418 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Butter Cheesecake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 443
Calories from Fat: 194

% Daily Value *
Total Fat 21.6g 33 %
Saturated Fat 11.4g 57 %
Cholesterol 99mg 33 %
Sodium 418mg 17 %
Potassium 122mg 3 %
Total Carbohydrates 59.5g 19 %
Dietary Fiber 1.3g 5 %
Protein 4.5g 9 %
Sugars 45.9g
Vitamin A 95 %
Vitamin C 2 %
Calcium 9 %
Iron 13 %
Thiamin 8 %
Niacin 12 %
Vitamin B6 4 %
Magnesium 5 %
Folate 25 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.