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.

Pumpkin Pie Cheesecake – 5 Heavenly Reasons You’ll Love This Fall Treat

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

Scale

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

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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