Pumpkin Butter Cheesecake

Pumpkin Butter Cheesecake

17
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."
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Ingredients

55 m servings 443 cals
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Original recipe yields 16 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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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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Reviews

17
  1. 19 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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.

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

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...

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!

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.

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 but...

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 pr...