Pumpkin Butter Cheesecake Recipe - Allrecipes.com
Pumpkin Butter Cheesecake Recipe
  • READY IN 55 mins

Pumpkin Butter Cheesecake

Recipe by  

"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."

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 16 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 40 mins
  • READY IN 55 mins
ADVERTISEMENT

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.

 
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.

 

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!!!!!

 
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.

 
Nov 19, 2007

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

 
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!

 
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.

 
Nov 18, 2010

This is soooo good! I make them during the holidays, I like them because they have a pumpkin flavor but are kinda like a bar cookie. They are better with less sugar and be sure to use real butter. Also, the texture and flavor is better if they chill overnite. Great recipe!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

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.

See More

About the Cook

 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States