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Pumpkin Cheesecake Starter

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Whip up a creamy, sweet cheesecake with the mouth-watering aroma of pumpkin pie in mere minutes with our easy-to-make starter mix. We mix puree of fresh pumpkin with brown sugar and a custom blend of spices to evoke that uniquely autumnal aroma. Simply mix the starter with cream cheese and eggs, pour into prepared graham-cracker crust and bake (see recipe tab for details). No water bath is necessary for baking, as our starter will keep the cheesecake moist and smooth. The starter can also be mixed with softened cream cheese and toasted pecans for a sweet dip, or simply spread on pumpkin bread, French toast or biscuits for an unexpected topping.

  • 17 oz. (makes one 9" diam. cheesecake).
  • Made in USA.
  • Pumpkin, pure cane sugar, brown sugar, lemon juice concentrate, spices, pectin, ascorbic acid, natural flavor and salt.
  • Manufactured in a facility that processes wheat/gluten, fish, tree nuts, sesame, milk, soy, mustard.

Shipping Information

UPS can deliver most in-stock items within 4-5 business days. UPS is unable to deliver to P.O. boxes.

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Next Day Delivery

For an additional charge of $17.50 per address, we can expedite delivery to most destinations. This service is not available for some oversize items, items shipped directly from the supplier (including perishable and custom-manufactured items), out-of-stock items and items to be shipped outside the contiguous 48 states.

Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.

Return Policy

At Williams Sonoma, we take great pride in the quality and craftsmanship of our products. Attention to design, materials, safety and construction are our priority. Upon receipt, please inspect your purchase and notify us of any damage; we will arrange for a prompt replacement.

If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).

For all cutlery returns (knife sets, single knives, cutting boards, knife sharpeners, and knife storage) please contact us at 888.922.4108 to initiate the return.

We cannot accept returns on monogrammed, personalized, special-order items, custom upholstery, food, items shipped direct from the vendor, or on items damaged through normal wear and tear. Final sale items ending in .97 or .99 cannot be returned.

Made to Order and Final Sale Furniture items are non-returnable, and cannot be cancelled once the order is placed.

For returns of items purchased from your Williams Sonoma Gift Registry, we will gladly provide a refund or exchange for the merchandise within 90 days of your event or within 90 days of purchase, whichever date is later. View Full Returns Policy.


Pumpkin Cheesecake



1 jar Pumpkin Cheesecake Starter

3 eggs

3 packages (each 8 oz./250 g) cream cheese

1 prepared 9-inch (23-cm) graham-cracker piecrust


Have all the ingredients at room temperature.

Preheat an oven to 350ºF (180ºC).

In a medium bowl, whisk together the Pumpkin Cheesecake Starter and eggs until just blended. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the cream cheese on medium speed until smooth and creamy, 2 to 3 minutes. Reduce the speed to low, add the pumpkin mixture and continue beating until the mixture is smooth and uniform, 1 to 2 minutes, stopping the mixer to scrape down the sides of the bowl as needed. 

Pour the mixture over the prepared crust and transfer to the oven. Bake until golden brown and the center is almost set, about 45 minutes. Transfer to a wire rack and let cool completely to room temperature, about 2 hours.

Cover with plastic wrap and refrigerate until well chilled before serving, at least 4 hours and up to 2 days. Makes one 9-inch (23-cm) cheesecake.

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