The Perfect Pumpkin Pie Cheesecake Recipe for Fall Gatherings

Fall’s golden warmth beckons with a decadent easy pumpkin pie cheesecake recipe that marries two beloved desserts into one irresistible treat.

Creamy cheesecake layers blend seamlessly with classic pumpkin spice flavors, creating a dessert that feels both familiar and extraordinary.

Rich cream cheese provides a luxurious base for the seasonal pumpkin notes.

Warm cinnamon and nutmeg dance through each silky bite, promising a comforting experience.

The graham cracker crust adds a delightful crunch that complements the smooth filling perfectly.

Every slice promises a moment of pure autumn indulgence that will have you reaching for seconds.

Ingredients for Pumpkin Pie Cheesecake Perfection

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Sugar: Adds a touch of sweetness to the crust.
• Butter: Helps bind the crust ingredients together and creates a rich flavor.

• Cream Cheese: The primary component that gives the cheesecake its creamy and smooth texture.
• Brown Sugar: Provides a deep, caramel-like sweetness to the filling.
• Eggs: Act as a binding agent and help create a smooth, rich consistency.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet aroma.
• Pumpkin Puree: Adds a classic autumn flavor and gives the cheesecake its distinctive orange color.
• Sour Cream: Contributes to the creamy texture and adds a slight tanginess.

• Pumpkin Pie Spice, Salt: Bring depth and balance to the cheesecake's flavor, creating a warm and comforting taste.

Step-by-Step for Pumpkin Cheesecake Success

Step 1: Craft the Crunchy Crust

Melt butter and mix it with graham cracker crumbs and sugar.

Press the mixture firmly into the bottom of a springform pan, creating a solid, even base that will support your delicious cheesecake.

• Graham cracker crumbs
• Sugar
• Melted butter

Ensure the crust is compact and smooth for the perfect foundation.

Step 2: Whip the Creamy Cheesecake Base

Grab your electric mixer and beat the cream cheese until it becomes silky and free of lumps.

Gradually add brown sugar, eggs, and vanilla, blending until the mixture is smooth and luxurious.

• Cream cheese
• Brown sugar
• Eggs
• Vanilla extract

Mix thoroughly to create a velvety texture that will melt in your mouth.

Step 3: Fold in Pumpkin Magic

Gently incorporate pumpkin puree into the cheesecake mixture.

Stir in sour cream, pumpkin pie spice, and a pinch of salt.

Mix until all ingredients are beautifully combined, creating a rich, autumn-inspired filling.

• Pumpkin puree
• Sour cream
• Pumpkin pie spice
• Salt

Blend carefully to maintain the creamy consistency.

Step 4: Pour and Prepare

Carefully pour the pumpkin cheesecake mixture over the prepared graham cracker crust.

Use a spatula to spread evenly and eliminate any air bubbles.

Step 5: Bake to Perfection

Place the cheesecake in a preheated oven at 325°F (163°C).

Bake for 55-60 minutes until the center is almost set but still slightly jiggly.

The top should be golden and slightly cracked.

Step 6: Cool and Chill

Turn off the oven and crack the door open, allowing the cheesecake to cool slowly and prevent cracking.

Once it reaches room temperature, transfer to the refrigerator.

Chill for at least 4 hours or overnight to set completely.

Step 7: Serve and Enjoy

Remove the cheesecake from the springform pan.

Slice with a clean, warm knife and serve chilled.

Optional: Top with whipped cream or a sprinkle of cinnamon for extra decadence.

Baking Tips for Cheesecake with Pumpkin Flavor

• Use room temperature ingredients and avoid overmixing to keep the cheesecake surface smooth and crack-free.
• Add a pinch of ground cinnamon or nutmeg to enhance the pumpkin pie spice for a more complex, warming taste profile.
• Bake in a water bath to create even, gentle heat distribution and maintain a creamy, silky cheesecake consistency.
• Wipe your knife with a hot, clean cloth between each cut to get clean, precise slices without dragging the filling.
• Cover the cheesecake loosely with plastic wrap and keep refrigerated for up to 5 days to maintain optimal freshness and flavor.

Different Styles for Pumpkin Cheesecake Fans

• Gluten-Free Pumpkin Pie Cheesecake: Replace graham cracker crumbs with gluten-free almond flour or gluten-free cookie crumbs to create a celiac-friendly version.
• Vegan Pumpkin Cheesecake: Swap cream cheese with cashew-based cream cheese, use coconut cream instead of eggs, and replace butter with coconut oil for a plant-based alternative.
• Low-Carb Pumpkin Spice Cheesecake: Substitute graham cracker crust with crushed pecans or almond flour, use sugar-free sweetener instead of brown sugar, and incorporate cream cheese with reduced carbohydrate content.

Ways to Serve Pumpkin Pie Cheesecake Beautifully

• Seasonal Celebration Plate: Arrange slices on a rustic wooden board with mini pumpkins and cinnamon sticks for a festive autumn presentation.
• Whipped Cream Wonder: Top each slice with a generous dollop of freshly whipped cream and a sprinkle of pumpkin pie spice for extra elegance.
• Caramel Drizzle Delight: Enhance the dessert by drizzling warm caramel sauce over the cheesecake slice, creating a rich and decadent finishing touch.
• Nutty Crunch Topping: Scatter toasted pecans or chopped walnuts around the plate for a delightful textural contrast and added warmth.

Storing Pumpkin Cheesecake for Best Results

• Store the cheesecake in an airtight container or wrap tightly with plastic wrap. Keep in the refrigerator for up to 5 days, ensuring it stays fresh and maintains its creamy texture.
• Slice the cheesecake and wrap each piece individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months, preserving its delicious flavor and smooth consistency.
• Transfer frozen cheesecake from the freezer to the refrigerator and let it defrost slowly overnight. This method prevents moisture loss and keeps the texture intact.
• Warm individual slices in the microwave for 15-20 seconds on low power, or let them sit at room temperature for 10-15 minutes before serving to restore their original softness and taste.

FAQs

• What ingredients make this cheesecake unique?

The combination of cream cheese, pumpkin puree, and pumpkin pie spice creates a rich, seasonal dessert that blends classic cheesecake with traditional pumpkin pie flavors.

• Can I use a different type of crust?

Graham cracker crust works best, but you can substitute with crushed gingersnap cookies or digestive biscuits for a different texture and flavor profile.

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

The edges will be set but the center will still have a slight jiggle. The top should look slightly puffed and not wet or liquid in the middle.

Savor the Creaminess of Pumpkin Pie Cheesecake

• Whip Up Seasonal Comfort: Combine the warm, spicy flavors of pumpkin pie with the creamy richness of cheesecake for a dessert that screams autumn comfort.
• Master Beginner-Friendly Baking: No advanced pastry skills needed – this recipe walks you through simple steps, making it perfect for novice bakers wanting to impress family and friends.
• Crowd-Pleasing Holiday Dessert: Guaranteed to be the star of any gathering, this cheesecake offers a delightful twist on traditional holiday treats that will have everyone asking for seconds.
• Prep-Ahead Party Solution: Make this dessert in advance and store in the refrigerator, allowing you to focus on other meal preparations while having a show-stopping dessert ready to serve.

Easy Pumpkin Pie Cheesecake Recipe

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4.6 from 18 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

Creamy pumpkin pie cheesecake blends autumn’s warmest flavors into one irresistible dessert. Layers of smooth cream cheese and spiced pumpkin create a mouthwatering finale that will make dinner guests crave seconds.

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Ingredients

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Main Ingredients:

Cheesecake Base:

• 3 (8 ounces / 226 grams) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream

Pumpkin Layer:

• 1 cup canned pumpkin puree
• 2 large eggs
• 1/2 cup brown sugar

Crust:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter

Spices and Flavor Enhancers:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 2 teaspoons vanilla extract

Additional Dry Ingredients:

• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour

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Instructions

1. Crush graham crackers and blend with sugar and melted butter to form a cohesive crust mixture, then firmly pack into the bottom of a springform pan, ensuring an even, compact layer.
2. Using an electric mixer, whip cream cheese until silky and free of lumps, gradually incorporating brown sugar for a smooth, creamy consistency.
3. Gently fold in eggs and vanilla extract, blending thoroughly to create a uniform cheesecake base without overmixing.
4. Introduce pumpkin puree, sour cream, pumpkin pie spice, and salt into the mixture, stirring until ingredients are perfectly integrated and color is consistent.
5. Carefully transfer the pumpkin cheesecake batter over the prepared graham cracker crust, spreading evenly to prevent air pockets.
6. Position the springform pan in a preheated oven at 325°F, baking for approximately 55-60 minutes until the center is slightly jiggly but set.
7. After baking, crack the oven door open and allow the cheesecake to cool gradually, preventing surface cracks and promoting even settling.
8. Refrigerate the cooled cheesecake for a minimum of 4 hours, preferably overnight, to enhance flavor development and achieve optimal texture.

Notes

• Achieve a perfectly smooth cheesecake by ensuring cream cheese is at room temperature before mixing to prevent lumps.
• Prevent cracks by using a water bath method, placing the springform pan in a larger pan filled with hot water during baking.
• Customize the spice blend by creating your own pumpkin pie spice mix with fresh ground cinnamon, nutmeg, ginger, and cloves for more intense flavor.
• Make this dessert gluten-free by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs for those with dietary restrictions.

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

Nutrition

• Serving Size: 12
• Calories: 354 kcal
• Sugar: 27 g
• Sodium: 230 mg
• Fat: 23 g
• Saturated Fat: 13 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 29 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 110 mg