Copycat Cheesecake, Easy Pumpkin Cheesecake

Copycat Cheesecake, Easy Pumpkin Cheesecake


Copycat Cheesecake, Easy Pumpkin Cheesecake

I love pumpkin cheese cake. I consider it a favorite anytime – not only during the Halloween or Thanksgiving season. Sadly, most restaurants and supermarkets only offer pumpkin cheese cake during the holidays, and that doesn’t really help when I experience cravings in mid-May

Copycat Cheesecake, Easy Pumpkin Cheesecake


  • 1 cup canned pumpkin
  • 1 container (size 8 ounces) cold whip
  • 1 (8 ounce) soft cream cheese package
  • 1/2 cup sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 graham crackers prepared 9 “

For the Edges

  • 1 teaspoon. Sugar
  • 1 1/2 cups of graham crumbs
  • 5 Tbsp. butter, melted

To Fill

  • 1/2 tsp. cinnamon
  • 1/4 tsp. allspice
  • 3 (8 ounces) packet of cream cheese, softened
  • 1 glass of sugar
  • 1 teaspoon. vanilla
  • 1 cup canned pumpkin
  • 3 eggs
  • 1/4 tsp. Nutmeg
  • Whipped cream


  1. Mix crust together, only until coated and crushed. Press down and 2/3 over the side of the 8 “springform skillet. Bake for 5 minutes at 350. Set aside.
  2. Mix cheese, sugar, and vanilla in a large bowl, stir until blended with an electric mixer. add pumpkin eggs, and spices, beat until smooth and soft. Pour into crust.
  3. Bake for 60-70 min. or until the top turns a little darker. Remove from the oven and leave it to room temperature, then cool.
  4. After it is completely cold, remove the side of the pan and cut it. Serve with whipped cream.


  1. Beat the cream cheese, pumpkin, sugar, and pumpkin pie seasoning in a large bowl with a wire whisk or electric mixer until smooth. Stir the shake topping gently. Spoon into crust.
  2. Refrigerate for three hours or until ready. Decorate as desired.

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