Pumpkin pie cheesecake Recipe
Indulge in a slice of autumn heaven with this easy pumpkin pie cheesecake recipe. This dessert layers creamy cheesecake with a deliciously spiced pumpkin layer, all encased in a buttery graham cracker crust. Every bite offers the perfect balance of sweetness and spice, making it an irresistible choice for gatherings, cozy nights in, or as a standout dessert for holiday tables.
The beauty of this pumpkin pie cheesecake is its simplicity. With minimal prep time and a few hours to set, it’s a fuss-free dessert that looks and tastes impressive. Its two-toned layers create a visually appealing treat, while the flavors evoke all the warmth of fall spices and creamy cheesecake.
Whether you’re a pumpkin lover or just exploring seasonal flavors, this recipe is sure to please. With a hint of vanilla and a touch of pumpkin spice, it captures the best of both cheesecake and classic pumpkin pie. Enjoy it chilled, and don’t forget the whipped cream for an extra indulgent touch!
Essential Ingredients for Pumpkin Pie Cheesecake
- Cream Cheese – Provides the creamy, smooth base that makes every bite melt in your mouth.
- Granulated Sugar – Sweetens the cheesecake while balancing the tanginess of the cream cheese.
- Vanilla Extract – Adds a warm, subtle flavor that enhances both the pumpkin and cheesecake layers.
- Eggs – Give structure to the cheesecake, ensuring a smooth, rich texture.
- Pumpkin Puree – The heart of the pumpkin flavor, adding moisture, color, and autumn essence to the cheesecake.
- Pumpkin Spice – A cozy blend of cinnamon, nutmeg, and cloves, infusing the cheesecake with warming spices.
- Graham Cracker Crust – Crunchy and buttery, this crust complements the creamy layers with a hint of sweetness.
- Whipped Cream (optional) – Adds a light, airy finish to each slice, balancing the dense, creamy cheesecake.
How to Make Pumpkin Pie Cheesecake
- Preheat your oven to 325°F (163°C) to get the perfect bake on the cheesecake.
- In a mixing bowl, beat cream cheese, sugar, and vanilla extract until the mixture is silky smooth and free of lumps. Add the eggs one at a time, blending thoroughly after each one.
- Pour 1 1/3 cups of the plain cheesecake mixture into the graham cracker crust, spreading it evenly as the first layer.
- Add the pumpkin puree and pumpkin spice to the remaining batter, gently stirring until fully incorporated. Pour this spiced mixture over the plain layer, using a spatula to smooth it out.
- Place the cheesecake in the oven and bake for 35-40 minutes, until the center is set but still slightly jiggly. This ensures a creamy texture without cracks.
- Let the cheesecake cool for an hour at room temperature, then transfer it to the refrigerator to chill for at least 3 hours or overnight for the best results.
- Serve slices cold, topped with whipped cream if desired for an extra treat.
Recipe Tips for the Perfect Pumpkin Pie Cheesecake
- Room Temperature Ingredients: Make sure the cream cheese is softened to avoid lumps and create a smooth batter.
- Layering Carefully: Gently layer the spiced pumpkin mix over the plain cheesecake to create a defined two-tone look.
- Avoid Overbaking: The cheesecake should have a slight jiggle in the center when you remove it from the oven to avoid a dry texture.
- Chill for Best Flavor: Allowing the cheesecake to set in the fridge enhances the flavors and gives the best consistency.
Tasty Variations
For a twist, try adding a hint of maple syrup to the pumpkin layer for a deeper, caramel-like sweetness. You could also swap the graham cracker crust for a ginger snap crust, adding a spicy kick that pairs perfectly with pumpkin. For a touch of crunch, sprinkle chopped pecans or candied pumpkin seeds over each slice.
Storing Leftover Pumpkin Pie Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator for up to five days to maintain freshness. If you’re planning to freeze it, wrap individual slices in plastic wrap, then place them in a freezer-safe container. Thaw in the fridge overnight before serving for the best texture and flavor.
This easy pumpkin pie cheesecake is a delicious way to enjoy fall flavors in a creamy, dreamy dessert that’s sure to become a new seasonal favorite!
Pumpkin Pie Cheesecake Recipe
Ingredients
- 2 large eggs
- 2 packages 8 oz each cream cheese, softened to room temperature
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- ½ cup granulated sugar
- 1 9- inch graham cracker crust store-bought or homemade
- 2 teaspoons pumpkin spice
- Whipped cream for serving (optional)
Instructions
- Preheat your oven to 325°F (163°C).
- In a large mixing bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add in the eggs one at a time, blending well after each addition.
- Measure out 1 1/3 cups of the cheesecake batter and spread it evenly over the base of the graham cracker crust, setting it aside for layering.
- To the remaining batter, add the pumpkin puree and pumpkin spice, stirring gently until fully incorporated. Carefully layer this spiced pumpkin mixture over the plain cheesecake layer, using a spatula to spread it evenly.
- Place the cheesecake in the preheated oven and bake for 35-40 minutes, or until the center is just slightly set. Allow the cheesecake to cool at room temperature for about 1 hour.
- Once cooled, refrigerate for at least 3 hours, or overnight, to allow it to set fully. Serve chilled with a dollop of whipped cream if desired.
Notes
- Leftovers: Store any remaining cheesecake in an airtight container in the refrigerator for up to 5 days.
- Make Ahead: This cheesecake can be prepared in advance. Wrap tightly in plastic wrap until ready to serve.
- Freezing: To freeze, wrap the cheesecake securely, then thaw in the refrigerator for 24 hours before serving.