Pumpkin pie cheesecake is a dessert that blends two favorites—pumpkin pie and cheesecake. The crust is made from graham crackers, sugar, and cinnamon. The filling uses cream cheese, eggs, and pumpkin puree, along with autumn spices. This creates a rich, flavorful treat that is creamy yet light with a perfect spiced kick. It’s a crowd-pleaser that’s both familiar and unique.
Preparing pumpkin pie cheesecake typically takes about 15 minutes to assemble. After that, it needs 50-60 minutes in the oven to bake. Cooling time is essential, so allow it to chill in the fridge for at least 4 hours before serving. This dessert is best when made the day before, giving it enough time to set.
This pumpkin pie cheesecake recipe always delivers a smooth, creamy texture with just the right amount of spice. The graham cracker crust adds the perfect crunch to balance the rich filling. Each time it’s made, the pumpkin flavor stands out without overpowering the cheesecake, making it a hit at gatherings. It’s easy to prepare and never fails to impress, especially when served chilled.
Why You’ll Love It Pumpkin Pie Cheesecake Recipe
- Delicious Flavor: The combination of creamy cheesecake and warm pumpkin pie flavors creates a mouthwatering dessert. Each bite offers the perfect balance of spice, sweetness, and richness, making it irresistible.
- Easy to Make: This pumpkin pie cheesecake is simple to prepare with minimal ingredients. You can whip it up without the stress of complicated steps, ensuring everyone enjoys this treat without the hassle.
- Perfect for Fall: With the warmth of cinnamon, nutmeg, and pumpkin, this recipe captures the essence of autumn. It’s an ideal dessert for family gatherings, holiday dinners, or just a cozy treat on a chilly evening.
Ingredient Notes for a Pumpkin Pie Cheesecake Recipe
Here’s a simple and helpful breakdown of each ingredient used in a Pumpkin Pie Cheesecake Recipe.
- Graham cracker crumbs: Create the buttery base for the crust. Their slightly sweet flavor pairs perfectly with creamy cheesecake.
- Granulated sugar: Adds sweetness to both the crust and filling. Helps balance the pumpkin’s earthy flavor.
- Ground cinnamon: Brings warmth and that classic pumpkin spice flavor that makes every bite cozy.
- Unsalted butter: Binds the crust together and gives a rich, smooth taste.
- Cream cheese: The heart of the cheesecake layer—soft, rich, and creamy for the perfect texture.
- Granulated sugar: Sweetens the cheesecake mixture, blending smoothly with cream cheese and pumpkin.
- Pumpkin puree: Adds natural flavor, moisture, and a signature orange color. Use pure pumpkin, not pumpkin pie mix.
- Eggs: Bind the filling and give the cheesecake its structure. Beat gently for a smooth texture.
- Vanilla extract: Adds depth and enhances the overall flavor of the cheesecake.
- Ground cinnamon: Doubles down on the warm spice note that defines pumpkin desserts.
- Ground nutmeg: Offers a hint of nutty sweetness that complements the pumpkin flavor.
- Ground ginger: Adds a touch of spice and brightness to balance the creamy filling.
- Ground cloves: A little goes a long way—adds depth and warmth to the spice blend.
- Salt: Enhances every flavor, balancing sweetness and spices for a well-rounded taste.
- Heavy cream: Makes the cheesecake extra smooth and gives a luxurious, creamy texture.
Pumpkin Pie Cheesecake Recipe Variation
For a twist on this classic dessert, try a pumpkin swirl cheesecake version. Simply take half of the pumpkin mixture and swirl it into the cheesecake batter before baking. This creates a beautiful marbled effect and adds extra layers of flavor. You can also add chopped pecans to the crust for a crunchier texture.
How to Serve Pumpkin Pie Cheesecake Recipe
To serve your Pumpkin Pie Cheesecake, slice it into wedges and garnish with a dollop of whipped cream and a sprinkle of cinnamon. It’s perfect for a Thanksgiving dinner or a cozy fall evening. You can also add caramel sauce for an extra touch of sweetness.
For a more indulgent experience, serve it with a cup of warm spiced coffee or hot cocoa. This dessert pairs beautifully with any autumn beverage, making it an ideal treat for family gatherings or a special holiday celebration.
Storing & Reheating
To store your pumpkin pie cheesecake, wrap it tightly in plastic wrap or aluminum foil. Keep it in the refrigerator for up to 5 days. If you want to store it for a longer period, freeze the cheesecake. Just make sure it’s properly wrapped to prevent freezer burn.
When reheating your pumpkin pie cheesecake, it’s best to do so slowly. Allow it to come to room temperature for about 30 minutes before reheating. For a warm slice, microwave it for 15-20 seconds. This method preserves the creamy texture and the rich flavors of the cheesecake.
If you’re reheating a whole cheesecake, it’s better to use an oven. Preheat your oven to 300°F (150°C). Place the cheesecake on a baking sheet and cover it loosely with foil. Heat for about 15 minutes, or until warmed through, ensuring the crust stays crisp and the filling remains creamy.
FAQs About Pumpkin Pie Cheesecake Recipe
Can I use canned pumpkin for pumpkin pie cheesecake?
Yes, canned pumpkin is an easy and convenient option for making pumpkin pie cheesecake. Be sure to choose plain pumpkin puree, not pumpkin pie filling.
How long should I bake pumpkin pie cheesecake?
Bake the cheesecake at 325°F for about 60 to 70 minutes. The center should be slightly set but still a little jiggly when done.
How do I prevent cracks in my pumpkin pie cheesecake?
To avoid cracks, bake the cheesecake slowly and evenly, and let it cool gradually. Avoid opening the oven door during baking to maintain a steady temperature.
Can I use a gluten-free crust for pumpkin pie cheesecake?
Yes, you can easily substitute a gluten-free crust for the regular crust in your pumpkin pie cheesecake recipe. Make sure the crust ingredients are labeled gluten-free to ensure it fits dietary needs.
The Best Pumpkin Pie Cheesecake Recipe
Ingredients
Equipment
Method
- In a medium-sized bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until everything is well-coated and the mixture looks like wet sand.
- Press the mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon to press it down firmly.
- Bake the crust for 8-10 minutes at 325°F (165°C) until golden brown. Remove it from the oven and let it cool while you prepare the cheesecake filling.
- In a large bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy.
- Add the pumpkin puree, eggs, vanilla extract, and spices (cinnamon, nutmeg, ginger, cloves, and salt). Mix until everything is well-combined.
- Add the heavy cream and continue mixing until the mixture is smooth and has a thick, creamy consistency.
- Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to spread it evenly.
- To prevent cracks, create a water bath by placing the springform pan into a larger roasting pan. Pour hot water around the sides of the springform pan until it comes halfway up the sides of the pan.
- Bake the cheesecake in the preheated oven for 1 hour to 1 hour 10 minutes. The edges should be set, but the center will still be slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, remove the cheesecake from the oven and refrigerate it for at least 4 hours, preferably overnight, to fully set.
- Once chilled, remove the cheesecake from the springform pan. Slice it and serve with whipped cream or a drizzle of caramel sauce if desired. Enjoy!
