Indulgent Easy Pumpkin Pie Cheesecake Recipe for Fall Bliss

Whipping up a delectable pumpkin pie cheesecake brings pure autumn magic right to your kitchen.

Creamy layers of smooth cream cheese mingle with warm spices in this irresistible dessert.

Sweet pumpkin puree creates a silky texture that melts beautifully across your palate.

Fall baking becomes effortless with this simple yet impressive recipe.

Seasonal ingredients combine to deliver maximum flavor in every single bite.

Comfort and indulgence dance together, promising a dessert that will become your new favorite holiday tradition.

Pumpkin Pie Cheesecake With Two Holiday Favorites In One

• Quick Prep Magic: Takes just minutes to assemble, with most time spent waiting while it bakes and chills. Perfect for busy home cooks wanting maximum flavor with minimal effort.
• Crowd-Pleasing Dessert: Combines the beloved flavors of pumpkin pie and cheesecake, satisfying everyone from kids to grandparents. Guaranteed to be the star of any holiday gathering or potluck.
• Make-Ahead Marvel: Can be prepared a day in advance, reducing day-of kitchen stress. Refrigerates beautifully, allowing you to focus on other party preparations while the dessert chills to perfection.

What You Need For Pumpkin Cheesecake Pie

• Cream Cheese: Smooth and creamy foundation of the cheesecake, best when at room temperature for easy mixing.
• Sugar: Adds sweetness and helps create a smooth texture, granulated works best.
• Eggs: Provide structure and help bind the cheesecake filling together.

• Pumpkin Puree: Brings classic autumn flavor and adds moisture to the cheesecake.
• Pumpkin Spice: Delivers warm, aromatic spices that complement the pumpkin perfectly.

• Graham Cracker Crust: Provides a classic, sweet base for the cheesecake, convenient pre-made option available.
• Whipped Cream: Optional topping that adds light, creamy sweetness to the dessert.

• Vanilla Extract: Adds depth and rounds out the overall flavor profile of the cheesecake.

Pumpkin Pie Cheesecake Easy Guide

Step 1: Warm Up the Oven

Fire up your oven to a toasty 350°F (175°C), getting it ready for our delicious cheesecake adventure.

Step 2: Whip the Cream Cheese

Grab your cream cheese and beat it in a large bowl until it’s silky smooth and free of any lumps.

Make sure to use a hand mixer or stand mixer for the best results.

Step 3: Create the Sweet Base

• Sugar
• Vanilla extract

Beat these together until they’re perfectly blended and create a dreamy, creamy mixture.

Step 4: Incorporate the Eggs

Gently add eggs one at a time, mixing thoroughly after each egg.

This helps create a super smooth and rich texture that’ll make your cheesecake irresistible.

Step 5: Mix in Pumpkin Goodness

• Pumpkin puree
• Pumpkin spice

Blend until the batter becomes a beautiful, uniform orange color with no streaks.

Step 6: Prepare the Cheesecake Vessel

Pour the luscious mixture into a graham cracker crust, spreading it evenly to ensure every bite is packed with flavor.

Step 7: Bake to Perfection

Slide the cheesecake into the preheated oven and bake for 35-40 minutes.

You’ll know it’s done when the center is set but still has a slight jiggle.

Step 8: Cool and Chill

Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

This helps the cheesecake set and intensifies the flavors.

Step 9: Serve and Enjoy

When ready to serve, top with a fluffy dollop of whipped cream for an extra touch of decadence.

Slice, serve, and watch everyone’s eyes light up!

Pumpkin Pie Cheesecake Smart Ideas

• Avoid overmixing eggs and beat them gently to reduce air bubbles that cause surface cracks during baking.
• Let cream cheese and eggs reach room temperature before mixing to ensure smooth, lump-free cheesecake batter.
• Place a shallow pan of water on the bottom oven rack while baking to create humid environment and prevent cheesecake from drying out.
• Swap graham cracker crust with gluten-free cookie crumbs or ground nuts like almonds for celiac-friendly version.
• Experiment with different spice blends like cardamom or ginger to personalize the pumpkin flavor profile beyond traditional pumpkin spice.

Pumpkin Pie Cheesecake How To Save And Enjoy Again

• Store leftover cheesecake in an airtight container, covering the top with plastic wrap to prevent drying out. Will stay fresh for up to 5 days in the refrigerator.
• Slice cheesecake into individual portions, wrap tightly in plastic wrap and aluminum foil. Freeze for maximum 1 month. Thaw overnight in refrigerator before serving.
• Warm individual slices at room temperature for 15-20 minutes before serving. Avoid microwaving, which can make the texture soggy and compromise the creamy consistency.
• Top with fresh whipped cream or a sprinkle of cinnamon just before enjoying chilled slices for extra flavor and visual appeal.

Sweet Matches for Easy Pumpkin Pie Cheesecake

• Pair Warming Spiced Bourbon: Complement the pumpkin spice notes with a smooth bourbon that echoes the dessert's warm, autumnal flavors.
• Serve Cinnamon Whipped Cream Topping: Elevate the cheesecake with a homemade cinnamon-infused whipped cream that adds an extra layer of creamy spice.
• Match with Caramel Pecan Drizzle: Enhance the dessert's richness by adding a drizzle of buttery caramel sauce and sprinkle of toasted pecans for textural contrast.
• Select Salted Caramel Latte: Pair with a hot salted caramel latte that mirrors the dessert's sweet and spiced profile, creating a harmonious flavor experience.

Pumpkin Pie Cheesecake Twists

• Gluten-Free Version: Replace graham cracker crust with gluten-free graham crackers or almond flour crust. Use certified gluten-free cream cheese and ensure all ingredients are gluten-free certified.
• Vegan Pumpkin Cheesecake: Substitute cream cheese with cashew-based cream cheese. Use silken tofu or coconut cream instead of eggs. Replace dairy with plant-based alternatives like coconut milk or almond milk.
• Low-Carb Adaptation: Create a nut-based crust using crushed pecans or almonds. Swap sugar with stevia or erythritol. Use full-fat cream cheese and reduce pumpkin puree quantity to lower carbohydrate content.
• Dairy-Free Option: Use dairy-free cream cheese alternatives made from coconut or almond base. Select plant-based milk and egg replacements. Maintain original spice and flavor profile while ensuring allergen-free ingredients.

FAQs

• Can I use a different type of crust for this cheesecake?

Yes, you can substitute the graham cracker crust with a gingersnap or shortbread cookie crust for a different flavor profile.

• How can I tell if the cheesecake is fully baked?

The cheesecake is done when the center is slightly jiggly but set, and the edges are lightly golden. A slight wobble is normal and will firm up during cooling.

• Is it possible to make this cheesecake ahead of time?

Absolutely! This cheesecake can be prepared up to 2-3 days in advance and stored in the refrigerator, making it perfect for holiday gatherings or special occasions.

• What if I don't have pumpkin spice?

You can make your own by mixing ground cinnamon, nutmeg, ginger, and cloves in equal proportions to create a homemade pumpkin spice blend.

Easy Pumpkin Pie Cheesecake Recipe

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4.8 from 38 reviews

• Total Time: 55 minutes
• Yield: 8 1x

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Description

Pumpkin pie cheesecake blends classic autumn flavors into one irresistible dessert that combines creamy cheesecake with traditional pumpkin pie spices. Smooth cream cheese and rich pumpkin create a luxurious treat perfect for holiday gatherings and weekend indulgence.

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Ingredients

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Main Ingredients:

• 2 (8 ounces / 226 grams) packages cream cheese, room temperature
• 1/2 cup (100 grams) granulated sugar
• 1/2 cup (120 milliliters / 4 fluid ounces) pumpkin puree
• 2 large eggs

Spices and Flavoring:

• 2 teaspoons pumpkin spice
• 1 teaspoon vanilla extract

Crust and Topping:

• 1 (9-inch) graham cracker crust
• Whipped cream (optional)

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Instructions

1. Prepare a pristine workspace and position the oven rack in the center, heating to a steady 350°F (175°C).
2. Utilize an electric mixer to transform cream cheese into a silky, lump-free consistency, ensuring a velvety texture.
3. Gradually incorporate granulated sugar and aromatic vanilla extract, blending until the mixture becomes uniformly smooth and glossy.
4. Introduce eggs individually, thoroughly integrating each one to maintain a luxurious, creamy foundation.
5. Gently fold in vibrant pumpkin puree and warming pumpkin spice, stirring until the batter achieves a harmonious, uniform appearance with no streaks.
6. Delicately transfer the luscious filling into the pre-prepared graham cracker crust, smoothing the surface with a spatula for an elegant finish.
7. Slide the cheesecake into the preheated oven, allowing it to bake until the center sets firmly yet maintains a subtle jiggle, approximately 35-40 minutes.
8. Remove from the oven and permit the cheesecake to cool completely at room temperature, then refrigerate for a minimum of 4 hours or ideally overnight to develop rich, complex flavors.
9. When ready to serve, optionally crown with a billowy dollop of freshly whipped cream for an indulgent presentation.

Notes

• Swap graham cracker crust with gluten-free cookies for a celiac-friendly version.
• Room temperature ingredients ensure a smoother, lump-free cheesecake batter that blends perfectly.
• Use a water bath technique by placing the cheesecake pan in a larger pan filled with hot water to prevent cracking and create a silky texture.
• For a lighter option, replace some cream cheese with Greek yogurt, reducing calories while maintaining creamy richness.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 12 g
• Sodium: 150 mg
• Fat: 18 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg