Easy Pumpkin Pie Cheesecake Recipe
If you’re dreaming of a dessert that combines the silky richness of cheesecake with the cozy warmth of pumpkin pie, this Easy Pumpkin Pie Cheesecake Recipe is destined to become your new obsession. It’s simple enough for beginner bakers but delivers such impressive flavor and texture that everyone at the table will ask for seconds. The creamy layers, the hint of spice, and the crunchy graham cracker crust come together in a harmony of fall-inspired deliciousness—perfect for holiday gatherings, family dinners, or a treat-yourself Thursday night.
Ingredients You’ll Need
The beauty of this Easy Pumpkin Pie Cheesecake Recipe lies in its straightforward ingredient list. Each component brings something essential—creamy, sweet, spicy, or crunchy—that adds up to a decadent dessert you’ll crave long after pumpkin season.
- Cream Cheese: For best results, use full-fat cream cheese and make sure it’s nicely softened before you start—it’s the secret to a smooth, luscious filling.
- Granulated Sugar: Just enough to balance the tanginess of the cream cheese and boost the overall sweetness.
- Vanilla Extract: A dash of vanilla deepens the flavor and gives the cheesecake that classic bakery-fresh aroma.
- Eggs: Room-temperature eggs blend seamlessly into the batter and help set the creamy texture.
- Pumpkin Puree: Use pure pumpkin (not pumpkin pie filling) for a clean, honest pumpkin flavor.
- Pumpkin Spice: This cozy blend instantly infuses each bite with the taste of autumn—cinnamon, nutmeg, ginger, and cloves in perfect harmony.
- Graham Cracker Crust: Store-bought makes things super simple, but a homemade crust can add an extra personal touch if you’re feeling crafty.
- Whipped Cream (Optional Topping): A billowy cloud of whipped cream on top is never optional in my book—it’s the perfect finishing touch!
How to Make Easy Pumpkin Pie Cheesecake Recipe
Step 1: Preheat the Oven
Set the stage for baking success by preheating your oven to 325°F. This moderate temperature is key for a cheesecake that bakes up evenly, with a tender, creamy center and no cracks.
Step 2: Make the Cheesecake Batter
In a large bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract. Take your time here—a velvety-smooth mixture ensures your Easy Pumpkin Pie Cheesecake Recipe will be light and creamy. Next, add the eggs one at a time, beating gently until everything is just combined.
Step 3: Build the First Layer
Scoop out about 1 1/3 cups of that gorgeous cheesecake batter and spread it into the bottom of your graham cracker crust. This forms the pure, creamy foundation that perfectly balances the spiced pumpkin layer.
Step 4: Make the Pumpkin Layer
To the remaining batter, add the pumpkin puree and pumpkin spice. Fold gently until well combined. Carefully spoon this pumpkin-spiced mixture over the plain layer—take your time, and use a spatula to smooth it all the way to the edges.
Step 5: Bake
Place your cheesecake in the oven and bake for 35 to 40 minutes. You want the center to be slightly jiggly, as it will continue to set as it cools. The aroma wafting through your kitchen at this stage is better than any candle!
Step 6: Cool and Chill
Let your cheesecake cool to room temperature—about one hour. Then cover and refrigerate for at least 3 hours (overnight is even better). This patience pays off, as it allows all the flavors in your Easy Pumpkin Pie Cheesecake Recipe to meld and the texture to fully firm up.
Step 7: Slice and Serve
When you’re ready to indulge, slice the cheesecake and crown each piece with a generous dollop of whipped cream. It’s finally time to dig in!
How to Serve Easy Pumpkin Pie Cheesecake Recipe
Garnishes
A swirl of freshly whipped cream is classic, but feel free to get creative—try a sprinkle of extra pumpkin spice, a drizzle of caramel sauce, or crushed, toasted pecans for a little crunch and elegance to your Easy Pumpkin Pie Cheesecake Recipe.
Side Dishes
Pair your cheesecake with a mug of hot coffee, spiced chai, or even a scoop of creamy vanilla ice cream. If you’re setting out a dessert spread, this cheesecake also plays well with cranberry bars, chocolate brownies, or stewed fruit compote.
Creative Ways to Present
Think outside the pie pan! Make bite-sized cheesecake bars or use mini mason jars for a casual-yet-adorable presentation. You can even use cookie cutters after chilling to create fun shapes—perfect for parties or family gatherings.
Make Ahead and Storage
Storing Leftovers
Cover any remaining Easy Pumpkin Pie Cheesecake Recipe slices tightly with plastic wrap or store in an airtight container in the fridge for up to 5 days. The flavor intensifies as it sits, so leftovers are a real treat.
Freezing
If you want to make the cheesecake in advance, you can freeze it. After it’s fully chilled and set, wrap the cheesecake (whole or sliced) in several layers of plastic wrap and then foil. It’ll keep well in the freezer for up to one month—just thaw overnight in the refrigerator before serving.
Reheating
Cheesecake is typically served cold or at room temperature, so there’s no need to reheat. If you prefer a softer texture, let a slice sit out for 15 minutes before serving, and it will be perfectly creamy.
FAQs
Can I use low-fat cream cheese?
You can, but full-fat cream cheese really is the key to that ultra-lush, creamy texture. Low-fat versions may make the cheesecake a bit less rich and more likely to crack.
What if I don’t have pumpkin spice?
No worries! You can easily make your own blend with ground cinnamon, nutmeg, ginger, and cloves. Even just cinnamon and nutmeg will do the trick if that’s all you have on hand.
Is it okay to use homemade pumpkin puree?
Absolutely! Just make sure your homemade pumpkin puree is well-drained and not too watery—this keeps the layers in your Easy Pumpkin Pie Cheesecake Recipe from becoming soggy.
Can I bake this cheesecake without a crust?
You can, though you’ll miss out on that lovely crunch. If you go crustless, be sure to grease your pan really well, and know the setting time may be slightly different.
How do I know when the cheesecake is done?
Look for the edges to be set and the center to still have a gentle jiggle when you tap the pan. It will continue firming up as it cools, resulting in that perfectly creamy Easy Pumpkin Pie Cheesecake Recipe texture.
Final Thoughts
There’s just something magical about combining two classic desserts into one amazing treat, and this Easy Pumpkin Pie Cheesecake Recipe proves it with every dreamy bite. I’m so excited for you to try this—don’t be surprised if it becomes your most-requested fall dessert for years to come!
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Easy Pumpkin Pie Cheesecake Recipe
- Total Time: 4 hours
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful and easy-to-make Pumpkin Pie Cheesecake recipe that combines the creamy richness of cheesecake with the warm flavors of pumpkin spice, perfect for fall gatherings or holiday desserts.
Ingredients
Cheesecake Base:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Pumpkin Layer:
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin spice
Crust and Topping:
- 1 (9-inch) graham cracker crust (store-bought or homemade)
- Whipped cream (optional topping)
Instructions
- Preheat oven to 325°F.
- Transfer 1 1/3 cups batter to crust.
- Bake for 35-40 minutes.
- Serve chilled with whipped cream.
In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time.
Mix pumpkin puree and spice into remaining batter. Spread pumpkin mixture over plain batter.
Cool to room temperature, then chill for at least 3 hours.
Notes
- For best results, refrigerate overnight before serving.
- You can customize the spice level by adjusting the amount of pumpkin spice used.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg
Keywords: Pumpkin Pie Cheesecake, Fall Desserts, Holiday Desserts, Easy Cheesecake Recipe
