Oct 28

Foodie Friday: Fall in love with Pumpkin Cheese Cake

It’s that time of year again for all things pumpkin and at SeaWorld that means, pumpkin fish, pumpkin patch and pumpkin cheesecake! That’s right, our culinary operations team works hard to bring our guests delicious treats that are fitting for the season.

In fact the pumpkin cheesecake is just as big of a hit in the employee lounge as it is in the park. I wanted to make sure the recipe was good so had to test a slice myself. And when I informed co-workers of this blog I was promptly asked if I needed assistance, a second opinion…okay everyone just wanted a reason to eat a piece of this fabulous dessert!

I am no food critic but our pumpkin cheesecake is fluffy, smooth and melts right off the spoon. Hopefully you can visit the park soon and give it a try. If not, here is the recipe if you want to make it at home. It would be a perfect project for this coming weekend.

Happy Halloween everyone!



  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter


  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon fresh ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract


Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch round pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

If desired top with whipped cream and dust with cinnamon.