Are you a fan of both pumpkin pie and cheesecake? If so, you’re in for a treat! This Easy Pumpkin Pie Cheesecake combines the creamy richness of cheesecake with the warm, spiced flavors of pumpkin pie, making it the perfect dessert for the holiday season or any time you're craving something sweet and comforting. Keep reading to learn how to create this mouthwatering dessert with minimal effort and maximum flavor.

What is Pumpkin Pie Cheesecake?
Pumpkin Pie Cheesecake is a delightful dessert that blends the best elements of two beloved desserts: the creamy texture of classic cheesecake and the spiced sweetness of pumpkin pie. This fusion results in a dessert that is rich, flavorful, and perfect for fall. Whether you're an experienced baker or a beginner, this recipe is easy to follow and yields impressive results. The combination of tangy cream cheese, sweet pumpkin puree, and aromatic pumpkin spice all nestled in a graham cracker crust creates a dessert that's as pleasing to the eye as it is to the palate.
Ingredients List for Easy Pumpkin Pie Cheesecake
Before you get started, make sure you have all the ingredients on hand. Here's what you'll need:
- 2 (8 oz) packages of cream cheese, room temperature: The cream cheese is the base of the cheesecake, providing that classic tangy flavor and smooth texture.
- ½ cup granulated sugar: This adds the necessary sweetness to balance the tartness of the cream cheese.
- 1 teaspoon vanilla extract: Vanilla enhances the overall flavor, giving the cheesecake a rich, warm taste.
- 2 large eggs: Eggs are essential for binding the ingredients together and giving the cheesecake its structure.
- ½ cup pumpkin puree: Pumpkin puree adds the distinct flavor and moisture, making this a true pumpkin pie cheesecake.
- 2 teaspoons pumpkin spice: A blend of spices like cinnamon, nutmeg, ginger, and cloves that provides the warm, comforting flavors associated with pumpkin pie.
- 1 (9-inch) graham cracker crust (store-bought or homemade): The crust provides a crunchy contrast to the creamy filling, with a sweet, buttery taste that complements the cheesecake.
- Whipped cream, optional: While optional, a dollop of whipped cream adds a light, airy touch to each slice, making it even more indulgent.
Substitutions and Variations
This Easy Pumpkin Pie Cheesecake recipe is versatile, allowing for several substitutions and variations to suit your dietary preferences or to add a unique twist:
- Cream Cheese Substitutes: If you're looking to reduce calories or fat, you can use low-fat or Neufchâtel cheese instead of full-fat cream cheese. For a dairy-free option, there are several plant-based cream cheese alternatives available.
- Sugar Alternatives: To reduce the sugar content, consider using a sugar substitute like Stevia or a natural sweetener like honey or maple syrup. Keep in mind that this might slightly alter the texture and flavor.
- Gluten-Free Crust: For those with gluten sensitivities, use gluten-free graham crackers to make the crust or buy a pre-made gluten-free crust.
- Pumpkin Spice Variations: You can adjust the amount of pumpkin spice to suit your taste, or create your own blend of spices. If you prefer, you can also add a dash of cardamom or allspice for a different flavor profile.
- Crust Variations: Instead of a graham cracker crust, try using a gingersnap cookie crust for an extra layer of spiced flavor. Alternatively, a traditional pastry crust or even a chocolate cookie crust can add an interesting twist to the dessert.
Step-by-Step Cooking Instructions
Now that you have your ingredients ready, let’s dive into the process of making this delicious Pumpkin Pie Cheesecake.

Step 1: Preheat Your Oven
Start by preheating your oven to 325°F (165°C). This will ensure that the cheesecake bakes evenly.
Step 2: Prepare the Cream Cheese Mixture
In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. This usually takes about 2-3 minutes with an electric mixer on medium speed. It's important that the cream cheese is at room temperature to avoid lumps in your cheesecake.
Step 3: Add Sugar and Vanilla
Once the cream cheese is smooth, gradually add in the granulated sugar and vanilla extract. Continue to beat the mixture until everything is well combined and the texture is silky.
Step 4: Incorporate the Eggs
Add the eggs one at a time, beating after each addition until just combined. Be careful not to overmix, as this can introduce too much air into the batter, leading to cracks in the cheesecake as it bakes.
Step 5: Add the Pumpkin Puree and Spices
Next, gently fold in the pumpkin puree and pumpkin spice. Stir until the mixture is well blended, with no streaks of pumpkin visible. The batter should have a light orange color and a fragrant aroma.
Step 6: Pour the Mixture into the Crust
Pour the cheesecake batter into the prepared graham cracker crust, spreading it evenly with a spatula. Make sure to smooth the top for an even surface.
Step 7: Bake the Cheesecake
Place the cheesecake in the preheated oven and bake for 35-40 minutes, or until the center is almost set but still slightly jiggly. The edges should be firm, but the center will continue to set as it cools.
Step 8: Cool and Chill
Once baked, remove the cheesecake from the oven and let it cool to room temperature on a wire rack. Then, refrigerate the cheesecake for at least 4 hours, or overnight if possible. Chilling is essential for the flavors to meld and for the cheesecake to achieve the right consistency.
How to Cook Pumpkin Pie Cheesecake: A Step-by-Step Guide
Creating the perfect Pumpkin Pie Cheesecake involves more than just following a recipe. Here’s a detailed guide to ensure your cheesecake turns out perfectly every time:
- Room Temperature Ingredients: Always use room temperature cream cheese and eggs. Cold ingredients can result in a lumpy batter, which will affect the texture of your cheesecake.
- Avoid Overmixing: While it’s important to mix the ingredients well, be careful not to overmix. Overmixing can incorporate too much air into the batter, leading to cracks in the cheesecake as it bakes.
- Water Bath Alternative: If you’re worried about your cheesecake cracking, you can bake it with a water bath. However, if that seems too complicated, simply placing a pan of water on the rack below the cheesecake can help add moisture to the oven and prevent cracks.
- Check for Doneness: The key to a perfect cheesecake is knowing when it’s done. The center should still be a bit jiggly when you remove it from the oven; it will continue to set as it cools.
- Cooling is Crucial: Allow the cheesecake to cool slowly to avoid cracks. First, cool it at room temperature, then refrigerate it for several hours or overnight. This slow cooling process helps set the cheesecake properly.
Common Mistakes to Avoid
To ensure your Pumpkin Pie Cheesecake comes out perfectly, avoid these common mistakes:
- Skipping the Room Temperature Step: Using cold ingredients can cause the batter to be lumpy, leading to an uneven texture in the final product.
- Overmixing the Batter: Too much mixing can incorporate air into the batter, which can cause the cheesecake to rise and then collapse, leading to cracks.
- Not Allowing Enough Cooling Time: Rushing the cooling process can cause the cheesecake to crack or not set properly. Patience is key for a perfect cheesecake.
- Overbaking: If you bake the cheesecake until the center is completely firm, it may become overcooked and dry. Remember, it should still be slightly jiggly in the center when you remove it from the oven.
Serving and Presentation Tips
Serving and presentation play a big role in the enjoyment of your Pumpkin Pie Cheesecake. Here’s how to make it look as good as it tastes:
How to Serve Pumpkin Pie Cheesecake
- Slice with Care: Use a sharp knife dipped in warm water to make clean slices. Wipe the knife between cuts for the best results.
- Top with Whipped Cream: Add a dollop of whipped cream to each slice just before serving. You can also sprinkle a little extra pumpkin spice or cinnamon on top for a decorative touch.
- Serve Chilled: Pumpkin Pie Cheesecake is best served cold, straight from the refrigerator. This helps maintain its creamy texture and rich flavor.
Presentation Ideas for Pumpkin Pie Cheesecake
- Garnish with Spices: Lightly dust the top of the cheesecake with pumpkin spice or cinnamon for a simple yet elegant presentation.
- Add Caramel Drizzle: For an extra indulgent touch, drizzle some caramel sauce over the top of the cheesecake before serving.
- Decorate with Nuts: Sprinkle chopped pecans or walnuts around the edges of the cheesecake or on each slice for a bit of crunch and visual appeal.
Pumpkin Pie Cheesecake Recipe Tips
To take your Pumpkin Pie Cheesecake to the next level, consider these tips:
- Make Ahead: This cheesecake can be made a day or two in advance. In fact, the flavors tend to improve as the cheesecake sits, making it perfect for preparing ahead of time for holiday gatherings.
- Freeze for Later: Pumpkin Pie Cheesecake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. It can be frozen for up to two months. Thaw it overnight in the refrigerator before serving.
- Experiment with Toppings: While whipped cream is a classic choice, you can also try topping your cheesecake with a layer of chocolate ganache, a sprinkle of crushed gingersnaps, or even a spoonful of cranberry sauce for a festive twist.
Frequently Asked Questions (FAQs)
Q: Can I use fresh pumpkin instead of canned pumpkin puree?
A: Yes, you can use fresh pumpkin. Just make sure to cook and puree it until smooth before using it in the recipe. Keep in mind that fresh pumpkin may have more moisture, so you might need to adjust the baking time slightly.
Q: How can I prevent my cheesecake from cracking?
A: To prevent cracks, avoid overmixing the batter, bake the cheesecake with a water bath or a pan of water in the oven, and let the cheesecake cool gradually. Cracks can also be hidden with toppings like whipped cream or caramel sauce.
Q: Can I make this cheesecake without a crust?
A: Yes, you can bake this cheesecake without a crust. Simply pour the batter into a well-greased springform pan and bake as directed. The baking time may need to be adjusted slightly.
Q: How long can I store Pumpkin Pie Cheesecake?
A: Pumpkin Pie Cheesecake can be stored in the refrigerator for up to five days. Make sure it's covered to prevent it from absorbing any odors from other foods in the fridge.
Q: Can I use a different type of crust?
A: Absolutely! Feel free to experiment with different crusts like chocolate cookie crusts, gingersnap crusts, or even a traditional pastry crust. Each will give the cheesecake a unique flavor.
Conclusion
This Easy Pumpkin Pie Cheesecake is the perfect dessert for any occasion, blending the comforting flavors of pumpkin pie with the creamy richness of cheesecake. Whether you're hosting a holiday dinner or simply indulging in a weekend treat, this recipe is sure to impress. With its smooth texture, warm spices, and crunchy graham cracker crust, this cheesecake is a delightful way to enjoy the best of both worlds. Don't forget to try the variations and tips provided to make this dessert truly your own. Enjoy every bite of this delicious fusion of flavors!
PrintEasy Pumpkin Pie Cheesecake
Indulge in this easy Pumpkin Pie Cheesecake, featuring a smooth blend of cream cheese and pumpkin puree, spiced with pumpkin spice, and nestled in a graham cracker crust. This quick and delicious fall dessert is sure to be a hit!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes + chilling time
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 (8 oz) packages cream cheese, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup pumpkin puree
- 2 teaspoons pumpkin spice
- 1 (9-inch) graham cracker crust (store-bought or homemade)
- Whipped cream, optional
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, beat the cream cheese until smooth.
- Add the sugar and vanilla extract, and mix until combined.
- Beat in the eggs one at a time until fully incorporated.
- Stir in the pumpkin puree and pumpkin spice until well blended.
- Pour the mixture into the graham cracker crust.
- Bake for 35-40 minutes, or until the center is set.
- Let the cheesecake cool completely, then refrigerate for at least 2 hours.
- Serve with whipped cream, if desired.
Notes
- For a firmer cheesecake, let it chill overnight.
- You can use homemade or store-bought pumpkin puree.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
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