Creamy Dream: Easy Pumpkin Pie Cheesecake Recipe

Whipping up a delightful pumpkin pie cheesecake promises pure autumn bliss in every creamy bite.

Seasonal spices dance through layers of velvety smoothness, creating a dessert that feels like a warm hug.

Soft cream cheese mingles with rich pumpkin puree, crafting an irresistible fusion of classic flavors.

Baking enthusiasts and sweet tooth lovers will adore this simple yet impressive treat.

Crisp graham cracker crust provides the perfect foundation for this decadent dessert.

Minimal ingredients and straightforward steps mean you can confidently impress everyone at the table.

Fall never tasted so good – prepare to become the ultimate dessert hero.

FAQs

• Can I use a different type of crust?

Yes, you can substitute graham crackers with crushed gingersnap cookies or digestive biscuits for a different flavor profile. Just keep the same proportions of crumbs, sugar, and butter.

• How do I prevent cracks in my cheesecake?

Use room temperature ingredients, avoid overmixing the batter, and bake the cheesecake in a water bath. The gradual cooling method in the recipe also helps prevent cracking.

• Is it possible to make this cheesecake gluten-free?

Absolutely! Use gluten-free graham crackers or almond flour for the crust, and ensure all other ingredients are certified gluten-free.

Easy Pumpkin Pie Cheesecake to Impress Everyone

• Combine Crowd-Pleasing Flavors: Indulge in a delightful twist on classic desserts by merging the creamy richness of cheesecake with the warm, comforting spices of pumpkin pie.
• Minimal Skill Required: Perfect for bakers of all levels, this recipe demands basic mixing and measuring skills, making it accessible even for kitchen novices who want to impress with a show-stopping dessert.
• No-Stress Holiday Treat: Prepare this crowd-pleasing dessert ahead of time, allowing you to relax and enjoy gatherings without last-minute baking stress, while delivering a stunning centerpiece that everyone will love.

Key Ingredients for Pumpkin Pie Cheesecake

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Sugar: Adds sweetness to the crust.
• Cinnamon: Brings a warm, aromatic flavor to the crust.
• Butter: Helps bind the crust ingredients and creates a rich, golden texture.

• Cream Cheese: The primary creamy base that gives the cheesecake its smooth and rich texture.
• Sugar: Provides sweetness to balance the tangy cream cheese.
• Pumpkin Puree: Adds a classic autumn flavor and beautiful orange color to the cheesecake.
• Eggs: Act as a binding agent and help create a smooth, set texture.
• Vanilla Extract: Enhances the overall flavor profile with its sweet and aromatic notes.

• Cinnamon, Nutmeg, Ginger, Cloves: A classic blend of warm spices that create the quintessential pumpkin pie flavor.
• Flour: Helps stabilize the cheesecake filling and prevent cracking.
• Sour Cream: Adds moisture and a slight tanginess to the cheesecake filling.

How to Bake Pumpkin Pie Cheesecake

Step 1: Craft the Crispy Crust

Warm up your oven to a cozy 325F (163C).

• Graham cracker crumbs
• Sugar
• Ground cinnamon
• Melted butter

Stir everything until it looks like sandy beach treasure.

Press this mixture firmly into the bottom of a springform pan.

Pop it in the oven and bake for 10 minutes.

Let it cool down and hang out while you prep the next part.

Step 2: Whip Up the Creamy Filling

Grab your electric mixer and beat the cream cheese until it’s silky smooth.

Add sugar and mix until perfectly blended.

• Pumpkin puree
• Eggs
• Vanilla extract
• Ground cinnamon
• Nutmeg
• Ground ginger
• Cloves
• All-purpose flour
• Sour cream

Blend everything until the mixture looks like a dreamy, creamy dream.

Make sure there are no lumps hiding in your filling.

Step 3: Bake and Chill the Cheesecake

Pour your luscious filling over the cooled crust.

Slide it into the oven and bake for 60-70 minutes.

You’ll know it’s done when the center looks just set.

Turn off the oven, crack the door open, and let the cheesecake relax for an hour.

After its rest, move it to the refrigerator and let it chill for at least 4 hours.

Get ready to slice and enjoy a slice of autumn heaven!

Tips for a Smooth and Rich Pumpkin Pie Cheesecake

• Use unsalted butter for precise flavor control, allowing you to adjust salt levels in the graham cracker crust perfectly.
• Maintain a consistent 325F to prevent cracking and ensure a smooth, creamy cheesecake texture without overbaking.
• Bring cream cheese to room temperature and beat thoroughly to eliminate lumps, creating a silky-smooth filling.
• Use a water bath method or let the cheesecake cool gradually in the oven to minimize surface cracks and maintain a perfect texture.
• Freshly ground spices like nutmeg and cinnamon will elevate the pumpkin flavor, giving the cheesecake a more vibrant and aromatic profile.

Variations to Personalize Pumpkin Pie Cheesecake

• Gluten-Free Pumpkin Pie Cheesecake: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs. Use gluten-free flour blend instead of regular flour for the filling.
• Vegan Pumpkin Cheesecake: Swap cream cheese with cashew-based cream cheese. Use coconut cream, silken tofu, or aquafaba instead of eggs. Replace sour cream with coconut yogurt.
• Low-Carb Pumpkin Cheesecake: Substitute graham crackers with crushed pecans or almond flour. Use sugar substitute like erythritol or stevia. Replace regular sugar with a keto-friendly sweetener.

Serving Suggestions for Pumpkin Pie Cheesecake

• Autumn Gathering Centerpiece: Showcase the pumpkin pie cheesecake on a rustic wooden board surrounded by small gourds, cinnamon sticks, and fresh fall leaves for a stunning seasonal display.
• Whipped Cream Dream: Top each slice with a generous dollop of homemade whipped cream, sprinkled with a light dusting of ground cinnamon or pumpkin pie spice for extra warmth and flavor.
• Caramel Drizzle Delight: Drizzle rich caramel sauce over individual slices just before serving, creating a luxurious and decadent finish that complements the creamy pumpkin cheesecake perfectly.

Storing Pumpkin Pie Cheesecake Safely

• Store covered with plastic wrap or in an airtight container for up to 5 days in the refrigerator. Prevent moisture by placing a paper towel under the wrap to absorb condensation.
• Wrap the cheesecake tightly in plastic wrap, then in aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Cut cheesecake into portions, wrap each slice separately in plastic wrap, then place in a freezer bag. This allows easy defrosting of single servings.
• Bring refrigerated cheesecake to room temperature for 15-20 minutes before serving. Avoid microwaving, as it can make the texture grainy and ruin the smooth consistency.

Easy Pumpkin Pie Cheesecake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 32 reviews

• Total Time: 1 hour 40 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Creamy pumpkin pie cheesecake blends classic dessert flavors into one irresistible treat. Rich autumn spices and smooth cream cheese create a luxurious dessert you’ll crave throughout the holiday season.

---

Ingredients

Scale 1x2x3x

Pumpkin Pie Cheesecake Ingredients:

Main Ingredients:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup canned pumpkin puree
• 3 large eggs
• 1/2 cup sour cream

Crust Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon

Spices and Additional Ingredients:

• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 tablespoons all-purpose flour

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft a buttery foundation by combining graham cracker crumbs with sugar and cinnamon. Drizzle melted butter and press firmly into a springform pan. Bake at 325F for 10 minutes, creating a golden, crisp base. Allow to cool completely.
2. Whip cream cheese until silky and uniform. Gradually incorporate sugar, blending until creamy. Fold in pumpkin puree, ensuring a smooth consistency. Add eggs one at a time, mixing thoroughly after each addition.
3. Introduce vanilla extract and warm spices like cinnamon, nutmeg, ginger, and cloves. Gently mix in flour and sour cream, creating a velvety cheesecake mixture without overmixing.
4. Carefully pour the spiced filling over the cooled crust, spreading evenly. Position in the preheated oven and bake for 60-70 minutes until the center is slightly jiggly but set.
5. Switch off the oven, slightly open the door, and let the cheesecake rest for one hour. This gradual cooling prevents cracking and ensures a smooth texture.
6. Transfer to the refrigerator and chill for minimum 4 hours or overnight. This resting period allows flavors to meld and the texture to firm perfectly.

Notes

• Customize the crust by swapping graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for those with dietary restrictions.
• Prevent cracks by using room temperature ingredients and avoiding overmixing the cheesecake batter, which can incorporate too much air and cause splitting during baking.
• Create a water bath by placing the springform pan in a larger pan filled with hot water to ensure even baking and a silky smooth texture without surface cracks.
• Enhance flavor by toasting spices like cinnamon and nutmeg briefly before adding them to the filling, which intensifies their aromatic qualities and adds depth to the cheesecake.

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320 kcal
• Sugar: 20 g
• Sodium: 280 mg
• Fat: 23 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 22 g
• Fiber: 1.5 g
• Protein: 6 g
• Cholesterol: 85 mg