Description
Pumpkin Pie Cheesecake combines the cozy warmth of pumpkin pie with the creamy decadence of cheesecake, layered into one show-stopping fall dessert. Ideal for Thanksgiving or any autumn gathering, it’s rich, spiced, and easy to prepare.
Ingredients
Scale
- For the crust:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the cheesecake layer:
- 16 oz cream cheese, softened to room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- For the pumpkin layer:
- 1 cup canned pumpkin puree
- ½ cup heavy cream
- ½ cup brown sugar
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- 2 large eggs
- Optional for topping:
- Whipped cream
- Crushed graham crackers or pecans
- Ground cinnamon for garnish
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan or deep-dish pie pan.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then cool.
- In a large bowl, beat cream cheese with sugar until smooth. Add eggs one at a time, then mix in vanilla. Pour over cooled crust and spread evenly.
- In a separate bowl, whisk together pumpkin puree, cream, brown sugar, flour, spices, salt, and eggs until smooth. Spoon gently over the cheesecake layer.
- Bake for 50–60 minutes until the center is just set and a toothpick comes out mostly clean.
- Cool for 30 minutes at room temperature, then refrigerate for at least 4 hours or overnight.
- Top with whipped cream, crushed graham crackers or pecans, and a sprinkle of cinnamon before serving if desired.
Notes
- Use room temperature cream cheese and eggs for a smoother batter.
- Do not overbake—the center should still have a slight jiggle.
- Let the cheesecake chill completely to help layers set properly.
- Store leftovers in the fridge for up to 4 days or freeze slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: Pumpkin Pie Cheesecake, Pumpkin Cheesecake Recipe, Thanksgiving Dessert, Fall Cheesecake, Easy Pumpkin Cheesecake