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Pumpkin Pie Cheesecake

The Best Pumpkin Pie Cheesecake Recipe

Pumpkin pie cheesecake is a dessert that blends twofavorites—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 creamyyet light with a perfect spiced kick. It’s a crowd-pleaser that’s both familiarand unique.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings: 8 People
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 ½ cups graham cracker crumbs (about 10 graham crackers, crushed)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted
For the Pumpkin Pie Cheesecake Filling:
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup heavy cream

Equipment

  • 9-inch Springform Pan
  • Mixing Bowls
  • Electric Mixer or Stand Mixer
  • Measuring Cups and Spoons
  • Spatula
  • Oven
  • Baking Sheet
  • Aluminum Foil

Method
 

Make the Crust
  1. 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.
  2. 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.
  3. 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.
Prepare the Pumpkin Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy.
  2. Add the pumpkin puree, eggs, vanilla extract, and spices (cinnamon, nutmeg, ginger, cloves, and salt). Mix until everything is well-combined.
  3. Add the heavy cream and continue mixing until the mixture is smooth and has a thick, creamy consistency.
Bake the Cheesecake
  1. Pour the cheesecake filling over the cooled crust in the springform pan. Use a spatula to spread it evenly.
  2. 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.
  3. 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.
  4. 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.
Serve and Enjoy
  1. 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!

Notes

I cooked this Pumpkin Pie Cheesecake with the highest quality ingredients to ensure it was as rich and flavorful as possible. Don’t rush the chilling process – it makes all the difference in the texture and flavor. Enjoy this autumn-inspired treat at your next celebration, and it will surely become a new favorite!