Easy Pumpkin Pie Cheesecake Recipe: A Dreamy Fall Dessert Fusion

Autumn’s crisp whispers bring a delightful easy pumpkin pie cheesecake recipe that dances between creamy decadence and seasonal warmth.

Smooth cream cheese blends perfectly with rich pumpkin spices in this irresistible dessert.

Baking novices and seasoned kitchen experts alike will adore this straightforward creation.

Minimal ingredients combine to produce a show-stopping treat that feels both familiar and exciting.

Layers of silky filling nestled atop a buttery graham cracker crust promise pure comfort.

Festive gatherings demand something special, and this dessert delivers pure magic in every single bite.

You’ll fall head over heels for this simple yet sophisticated sweet that celebrates fall’s most beloved flavors.

Grab a fork and prepare to be amazed by how effortlessly delicious this recipe can be.

Easy Pumpkin Pie Cheesecake Essentials

• Craft a Showstopper Dessert: Impress guests with a professional-looking cheesecake that tastes like it came from a bakery, blending classic pumpkin pie flavors with creamy cheesecake texture.
• Simplify Holiday Baking: Create a crowd-pleasing dessert with minimal kitchen skills, using basic ingredients and straightforward mixing techniques that even novice bakers can master.
• Customize with Ease: Personalize the cheesecake by adding whipped cream, caramel drizzle, or a sprinkle of cinnamon to make it uniquely yours and elevate the presentation.
• Seasonal Comfort in Every Bite: Enjoy the warm, comforting flavors of pumpkin and spices that capture the essence of fall and holiday gatherings in a single, delightful dessert.

Ingredients for Pumpkin Pie Cheesecake

• Graham Cracker Crumbs: A classic base that provides a crunchy and sweet foundation for the cheesecake.
• Cream Cheese: The primary ingredient that gives the cheesecake its rich and creamy texture.
• Pumpkin Puree: Adds a smooth, autumnal flavor and signature orange color to the dessert.
• Eggs: Help bind the ingredients and create a smooth, custard-like consistency.

• Granulated Sugar: Adds sweetness to the crust.
• Brown Sugar: Provides a deeper, caramel-like sweetness to the filling.

• Cinnamon, Nutmeg, Ginger: Warm spices that enhance the classic pumpkin pie flavor profile.
• Vanilla Extract: Rounds out the flavors and adds depth to the cheesecake.

• Butter: Helps bind the graham cracker crust and adds richness.

• Whipped Cream: A light and airy topping that complements the dense cheesecake.

How to Bake Pumpkin Pie Cheesecake

Step 1: Warm Up the Oven and Prep the Pan

Crank the oven to 350°F. Grab a springform pan and give it a light coating of cooking spray.

Line the bottom with parchment paper for easy removal.

Step 2: Craft the Crunchy Crust

• Graham cracker crumbs
• Granulated sugar
• Melted butter

Stir these together until they form a sandy texture.

Press the mixture firmly into the bottom of the pan, creating an even layer that will become a delicious foundation for your cheesecake.

Step 3: Whip Up the Dreamy Filling

In a large mixing bowl, beat the cream cheese until it becomes silky smooth.

• Pumpkin puree
• Eggs
• Brown sugar
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Vanilla extract

Blend everything until the mixture is completely uniform and free of any lumps.

Step 4: Pour and Settle the Filling

Gently pour the pumpkin cheesecake mixture over the prepared crust.

Use a spatula to spread it evenly, making sure it reaches all corners of the pan.

Step 5: Bake to Perfection

Slide the pan into the preheated oven.

Bake for about 45-50 minutes. The center should look slightly jiggly but set around the edges.

A slight crack is totally normal and adds character!

Step 6: Cool and Chill

Turn off the oven and crack the door open.

Let the cheesecake sit for about 15 minutes to prevent sudden temperature changes. Remove and allow it to cool completely at room temperature.

Once cooled, refrigerate for at least 4 hours or overnight.

Step 7: Serve and Enjoy

When ready to serve, carefully remove the springform pan sides.

Slice into beautiful wedges. Top with a dollop of whipped cream if desired.

Savor every creamy, pumpkin-spiced bite!

Tips for Pumpkin Pie Cheesecake

• Prevent cracks by baking the cheesecake in a water bath, which helps distribute heat evenly and keeps the surface smooth.
• Soften cream cheese at room temperature for at least 30 minutes to ensure a silky, lump-free filling that blends perfectly.
• Use fresh spices like cinnamon, nutmeg, and ginger to enhance the pumpkin flavor and create a more vibrant, aromatic dessert.
• Allow the cheesecake to cool gradually by turning off the oven and leaving the door slightly open, which reduces the risk of surface cracking.
• For a gluten-free version, swap graham cracker crumbs with gluten-free cookie crumbs or ground nuts like almonds for a delicious alternative crust.

Flavor Variations for Pumpkin Cheesecake

• Gluten-Free Variation: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly dessert.
• Vegan Pumpkin Cheesecake: Swap cream cheese with cashew-based cream cheese, use coconut cream instead of eggs, and substitute butter with coconut oil.
• Low-Carb Version: Create a crust using crushed pecans or almonds, replace sugar with erythritol, and use sugar-free pumpkin puree to reduce carbohydrate content.
• Dairy-Free Alternative: Use dairy-free cream cheese made from almonds or coconut, and substitute butter with coconut oil for those with lactose intolerance.

Serving Ideas for Pumpkin Pie Cheesecake

• Cozy Thanksgiving Centerpiece: Showcase this cheesecake as a stunning dessert centerpiece during holiday gatherings, garnished with cinnamon sticks and whole nutmeg for a festive touch.
• Friendsgiving Dessert Bar: Create a delightful dessert station featuring slices of the pumpkin pie cheesecake alongside other seasonal treats, allowing guests to sample and enjoy multiple sweets.
• Gourmet Coffee Pairing: Serve thin slices with a rich espresso or warm spiced latte, complementing the dessert's warm autumn flavors and creating a sophisticated after-dinner experience.
• Make-Ahead Meal Prep: Cut into individual portions, wrap tightly, and store in the refrigerator for easy grab-and-go desserts throughout the week, perfect for quick sweet indulgences.

Storage Advice for Pumpkin Pie Cheesecake

• Store leftover cheesecake in an airtight container to maintain its freshness and prevent absorbing other refrigerator odors.
• Wrap the cheesecake tightly with plastic wrap or aluminum foil before placing in the container to protect its texture and flavor.
• Refrigerate the cheesecake for up to 5 days, keeping it consistently chilled to preserve its creamy consistency.
• Freeze individual slices or the whole cheesecake by wrapping securely in plastic wrap and then placing in a freezer-safe container for up to 2 months.

FAQs

• Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and saves time compared to making your own puree from scratch.

• How do I know when the cheesecake is fully baked?

The cheesecake is done when the center is slightly jiggly but not liquid, and the edges are set. A slight wobble in the center is normal.

• What if my cheesecake cracks?

Cracks are common and don’t affect taste. To minimize them, avoid overmixing the batter, don’t overbake, and let the cheesecake cool gradually to room temperature before refrigerating.

Creamy Pumpkin Pie Cheesecake Recipe

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4.7 from 36 reviews

• Total Time: 1 hour 25 minutes
• Yield: 8 1x

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Description

Creamy pumpkin pie cheesecake blends classic dessert flavors into one irresistible treat. Layered with warm spices and silky filling, this dessert offers comfort and indulgence that will satisfy seasonal cravings.

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Ingredients

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Main Ingredients:

• 2 pounds cream cheese, softened
• 1 cup pumpkin puree
• 4 eggs
• 1/2 cup brown sugar

Crust Ingredients:

• 2 cups graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup butter, melted

Spices and Flavoring:

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon vanilla extract
• Whipped cream (optional for serving)

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Instructions

1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan with butter or cooking spray.
2. Crush graham crackers into fine crumbs and blend thoroughly with sugar and melted butter until the mixture resembles wet sand.
3. Press the graham cracker mixture firmly into the bottom of the prepared pan, creating an even, compact layer.
4. Using an electric mixer, whip cream cheese until silky and free of lumps at medium speed.
5. Gradually incorporate pumpkin puree, eggs, brown sugar, and warm spices like cinnamon, nutmeg, and ginger into the cream cheese mixture.
6. Stir in vanilla extract and blend until the filling is completely smooth and uniform in color.
7. Gently pour the pumpkin cheesecake filling over the prepared graham cracker crust, ensuring an even distribution.
8. Bake for approximately 55-65 minutes, or until the center is slightly jiggly but not liquid and the edges are set.
9. Remove from oven and allow to cool at room temperature for 1 hour to prevent cracking.
10. Refrigerate the cheesecake for at least 4 hours or preferably overnight to achieve optimal texture and flavor.
11. Before serving, run a knife around the pan’s edge to loosen, then remove the springform sides.
12. Garnish with a dollop of fresh whipped cream and a sprinkle of ground cinnamon if desired.

Notes

• Achieve a perfectly smooth cheesecake filling by ensuring cream cheese is at room temperature before mixing.
• Prevent cracks by baking the cheesecake in a water bath, which creates a gentle, even heat distribution.
• Modify the recipe for gluten-free diets by using gluten-free graham crackers or substituting with almond flour crust.
• Make the dessert lower in sugar by using a sugar substitute like stevia or reducing the amount of brown sugar in the recipe.

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 350 kcal
• Sugar: 28 g
• Sodium: 220 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 85 mg