Irresistible Pumpkin Pie Cheesecake: A Creamy Fall Favorite
There’s something magical about fall—the chill in the air, the smell of cinnamon, and the excitement of the first slice of pumpkin pie cheesecake. If you’ve ever struggled to choose between pumpkin pie and cheesecake at Thanksgiving, this dessert puts an end to that sweet dilemma. The silky pumpkin layer swirls beautifully into a rich, creamy cheesecake filling, creating a dessert that tastes like autumn in every bite.
You’ll love how easy it is to make, even if you’ve never baked a cheesecake before. With the right blend of pumpkin spice, smooth cream cheese, and a buttery graham crust, this treat has the perfect balance of cozy and indulgent flavors.
Table of Contents
What Is Pumpkin Pie Cheesecake?
Think of pumpkin pie cheesecake as the ultimate hybrid dessert—a cross between two American classics. It brings together the custardy warmth of pumpkin pie and the creamy luxury of New York–style cheesecake. Unlike traditional pumpkin pie, the texture here is smoother and denser, thanks to the cream cheese base.
The crust plays a huge role, too. While pumpkin pie usually sits in a pastry shell, this one uses a graham cracker or gingersnap crust, which adds a caramelized crunch that complements the filling perfectly. When you cut through it, you get that dreamy contrast of crumbly crust and velvety filling—a real showstopper for holiday gatherings.
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Irresistible Pumpkin Pie Cheesecake
- Total Time: PT5H30M
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Pumpkin Pie Cheesecake combines creamy cheesecake with spiced pumpkin filling for the ultimate fall dessert. It’s smooth, rich, and perfect for holidays or cozy gatherings.
Ingredients
Crust:
1½ cups graham cracker crumbs (or crushed gingersnaps)
¼ cup granulated sugar
6 tablespoons melted butter
Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup pumpkin puree (not pie filling)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon salt
Optional Toppings:
Sweetened whipped cream
Caramel drizzle
Toasted pecans or brittle
Instructions
1. Preheat oven to 325°F (163°C) and prepare a springform pan.
2. Mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press crust mixture firmly into the bottom of the pan and bake for 8 minutes; let cool.
4. Beat cream cheese until smooth, then add sugar and vanilla; mix in eggs one at a time.
5. Stir in pumpkin puree, cinnamon, nutmeg, ginger, and salt until just combined.
6. Pour plain batter into crust, then spoon pumpkin mixture over and swirl for a marbled effect.
7. Place pan in a larger pan filled halfway with hot water to create a water bath.
8. Bake for 55–65 minutes, until edges are set and center slightly jiggles.
9. Cool gradually in the oven with the door ajar for 1 hour, then refrigerate at least 4 hours or overnight.
10. Top with whipped cream, caramel drizzle, or pecans before serving.
Notes
Use room-temperature cream cheese and eggs for a smoother batter.
Avoid over-mixing to prevent cracks.
The cheesecake tastes even better the next day after chilling overnight.
- Prep Time: PT20M
- Cook Time: PT1H5M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32
- Sodium: 280
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 7
- Cholesterol: 115
Ingredients & Key Flavor Components
To create this dessert, you’ll need ingredients you can easily find at your local grocery store. Fresh, high-quality components make a huge difference in flavor and texture.
Crust
- 1½ cups graham cracker crumbs (or crushed gingersnaps for extra spice)
- ¼ cup granulated sugar
- 6 tablespoons melted butter
Filling
- 3 (8-oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Optional Toppings
- Sweetened whipped cream
- Caramel drizzle or pecan brittle for crunch
Each ingredient adds character: the pumpkin puree gives depth, the spices create warmth, and the cream cheese delivers that luscious texture. Use room-temperature cream cheese and eggs—this small detail ensures the smoothest batter and prevents lumps.
Step-by-Step Preparation & Baking Tips
Prepare the Crust
Start by combining graham crumbs, sugar, and melted butter. Press the mixture into the bottom of a springform pan, making sure it’s packed evenly. Bake for about 8 minutes at 325°F. This step sets the crust so it doesn’t get soggy later.
Mix the Cheesecake Base
Beat the cream cheese until fluffy. Add sugar and vanilla, then mix in the eggs one at a time. Be gentle here—over-mixing introduces too much air, which can cause cracks during baking.
Add the Pumpkin Layer
Blend pumpkin puree with cinnamon, nutmeg, ginger, and salt. Gently fold this spiced pumpkin mix into half of your cheesecake batter. Pour the plain batter into the crust, then spoon the pumpkin mixture on top and swirl for a marbled look.
Bake It Right
Place your pan in a larger roasting pan filled with hot water halfway up the sides—this simple water bath helps the cheesecake bake evenly and stay moist. Bake for 55–65 minutes, or until the center jiggles slightly.
Cooling & Chilling
Turn off the oven, crack the door open, and let it cool gradually to prevent cracks. Once room temperature, refrigerate for at least 4 hours (overnight is even better). The chilling process firms up the texture and lets the flavors meld together.
Variation Ideas & Serving Suggestions
If you love to experiment, there are plenty of ways to make this dessert your own. You can skip the crust entirely for a crustless version or try pumpkin cheesecake bars for a grab-and-go option. For something quick, make a no-bake pumpkin cheesecake using whipped topping and gelatin instead of eggs and baking.
When it comes to toppings, whipped cream and a drizzle of salted caramel sauce are hard to beat. For crunch, sprinkle toasted pecans or crushed Biscoff cookies on top. Serving it chilled with a hot cup of coffee or spiced cider makes it feel like pure comfort on a plate.
Dietary Variations: Vegan, Gluten-Free, Low-Calorie, and Halal
Whether you’re hosting guests with different dietary needs or just want a lighter twist, you can easily adapt this dessert without losing flavor.
Gluten-Free: Swap the graham crackers for gluten-free cookies or almond flour mixed with butter and a bit of brown sugar.
Vegan: Replace cream cheese with vegan cream cheese or blended cashews, and substitute the eggs with a flaxseed mixture (1 tablespoon flaxseed meal + 3 tablespoons water per egg). Coconut cream also works well to add richness.
Low-Calorie: Use low-fat cream cheese, a sugar substitute like monk fruit, and Greek yogurt for part of the cream cheese. The texture stays creamy, but the calories drop significantly.
Halal: Ensure your cream cheese is made with microbial or vegetarian rennet and skip any alcohol-based flavorings. The rest of the ingredients are naturally compliant.
Each variation keeps the signature pumpkin spice warmth alive, so everyone can enjoy a slice of fall bliss.
Storage, Make-Ahead & Freezing Tips
This dessert stores beautifully, making it perfect for holiday prep. After chilling, cover it tightly and keep it in the fridge for up to 5 days. If you’re planning ahead, bake it two days before your event—flavors deepen with time.
To freeze, slice the cheesecake into portions, wrap each slice tightly in plastic wrap, then foil, and freeze for up to 2 months. When ready to serve, thaw overnight in the fridge. It’ll taste just as silky and fresh as the day you made it.
If you’ve never made pumpkin pie cheesecake before, now’s the time to add this masterpiece to your fall baking list. Every bite is a little reminder of what makes autumn so special—cozy, flavorful, and full of warmth. Whether it’s your Thanksgiving centerpiece or just a weekend indulgence, this dessert is the perfect blend of nostalgia and decadence, ready to win over everyone at your table.
FAQ
How long should you bake and chill a pumpkin pie cheesecake?
When you make a pumpkin pie cheesecake, bake it until the edges are set and the center still jiggles slightly—usually around 55–65 minutes at 325 °F. Then allow it to cool at room temperature before refrigerating for at least 4 hours (overnight is best) so the filling firms up and the flavors meld.
Can I use pumpkin pie filling instead of pumpkin puree?
It’s best to choose plain pumpkin puree rather than canned pumpkin pie filling. The pie filling already has added sugar and spices, so if you use it you’ll risk over-sweetness and a less balanced spice blend. Using pumpkin puree gives you control over sugar, spice levels, and the creamy texture of the cheesecake layer.
Will a springform pan and water bath prevent cracks in my cheesecake?
Yes—using a springform pan and placing it in a water bath helps maintain an even baking environment and reduces the risk of cracks on your cheesecake surface. The gentle, moist heat from the water bath slows the edges from baking too fast and gives the center a smoother set, which is especially helpful when you’re layering pumpkin filling into the cheesecake.
How long can leftover pumpkin pie cheesecake be stored in the fridge or freezer?
After chilling, store your pumpkin pie cheesecake tightly wrapped or covered in the refrigerator for up to 4–5 days. If you need to keep it longer, you can freeze individual slices (wrapped well in plastic and foil) for up to 2 months—then thaw overnight in the fridge before serving.
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