Easy Pumpkin Pie Cheesecake Recipe
If autumn vibes and pure comfort could be sliced onto a plate, it would look (and taste) just like this Easy Pumpkin Pie Cheesecake Recipe. Imagine the creamy tang of cheesecake paired with the warm, spiced embrace of pumpkin pie—all resting on a classic graham cracker crust. This fuss-free dessert is a reliable crowd-pleaser for any gathering, especially when you want something festive but simple. Whether you’re hosting a fancy holiday dinner or planning a laid-back fall movie night, this recipe brings the best of two favorite treats together in a totally irresistible way.
Ingredients You’ll Need
The magic of the Easy Pumpkin Pie Cheesecake Recipe is in its approachable, straight-from-the-pantry ingredients. Each item earns its place, creating luscious texture and that unforgettable flavor combo you’ll want to make again and again.
- Cream Cheese: The creamy, tangy cornerstone of any cheesecake—let it come to room temperature for smooth blending.
- Granulated Sugar: Adds just the right amount of sweetness to balance the tangy and spicy flavors.
- Vanilla Extract: A splash of vanilla deepens the flavor and brings warmth to every bite.
- Large Eggs: These bind everything together and give the cheesecake its silky structure.
- Pumpkin Puree: Not pumpkin pie filling! Just pure pumpkin for that authentic fall flavor and gorgeous color.
- Pumpkin Spice: This blend of cinnamon, nutmeg, ginger, and allspice gives the cheesecake its signature seasonal aroma and taste.
- Graham Cracker Crust: Store bought or homemade—either way, it’s the buttery, slightly crunchy base that makes this dessert irresistible.
- Whipped Cream (optional): For topping, a dollop of whipped cream is a light, sweet finish that makes every slice picture-perfect.
How to Make Easy Pumpkin Pie Cheesecake Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 325°F. Getting your oven temperature just right from the beginning guarantees an even bake for your Easy Pumpkin Pie Cheesecake Recipe, which is key for a perfectly smooth and luscious texture.
Step 2: Mix the Cheesecake Base
In a large bowl, beat the room-temperature cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and creamy. Add the eggs one at a time, blending just until each one is fully incorporated. Don’t overmix; just aim for a silky, lump-free batter you can barely resist licking off the spoon.
Step 3: Create the Layers
Scoop out about 1 1/3 cups of your plain cheesecake batter and spread it evenly across the bottom of your graham cracker crust. This will form a creamy base layer that contrasts beautifully with the spiced pumpkin layer on top.
Step 4: Make That Pumpkin Magic
Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter left in your mixing bowl. Gently whisk (or stir) until everything is fully blended, and your batter turns a lovely shade of pumpkin orange. Carefully spread this spiced pumpkin layer over the plain cheesecake in your crust, smoothing it out with a spatula for distinct, pretty layers.
Step 5: Bake to Perfection
Place the pie in your preheated oven and bake for 35 to 40 minutes. You’ll know it’s ready when the center is just slightly jiggly. Remember, this is normal—the cheesecake will firm up completely as it cools in the fridge.
Step 6: Cool and Chill
Let your cheesecake cool at room temperature for about an hour. Once it’s no longer hot, cover the whole pie and refrigerate for at least three hours—or overnight if you can wait! This is when the flavors truly meld and the texture goes from good to amazing.
Step 7: Slice and Serve
When you’re ready to serve, cut beautiful slices and top each one with a generous swirl of whipped cream. Your Easy Pumpkin Pie Cheesecake Recipe is ready to steal the show!
How to Serve Easy Pumpkin Pie Cheesecake Recipe
Garnishes
Add a cloud of whipped cream to each slice for a classic touch, or try sprinkling a little extra pumpkin spice, cinnamon, or even some finely chopped candied pecans for a lovely crunch and an eye-catching finish.
Side Dishes
This cheesecake pairs gorgeously with freshly brewed coffee or spiced hot cider. If you want to round it out into an indulgent dessert course, try serving it with a fruit salad or a scoop of vanilla ice cream to complement the cozy flavors.
Creative Ways to Present
If you’d like to really impress, consider making mini cheesecakes using muffin tins—perfect for personal servings. Or, drizzle each slice with caramel sauce for an extra-special finish. Candied ginger or chocolate curls also make festive, surprising garnishes everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover slices of your Easy Pumpkin Pie Cheesecake Recipe keep beautifully in the fridge. Just cover the cheesecake tightly with plastic wrap or store individual slices in airtight containers, and it’ll stay fresh for up to five days.
Freezing
This cheesecake actually freezes well! Wrap individual slices or the whole pie tightly in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the fridge and your dessert will be just as creamy and delicious as the day you baked it.
Reheating
Cheesecake is best served chilled, but if you prefer it a little closer to room temperature, simply leave a slice out on the counter for about 10-15 minutes before serving. Skip the microwave, as it may affect the texture and cause it to become soggy.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade pumpkin puree is well-drained and not too watery, so your Easy Pumpkin Pie Cheesecake Recipe maintains that perfect creamy texture.
What’s the best way to avoid cracks in my cheesecake?
Don’t overmix the batter, and be sure not to bake the cheesecake too long. Letting it cool gradually helps, as sudden changes in temperature can cause cracks. But honestly, even if it cracks, it’ll still taste amazing—just cover it with whipped cream!
Can I make this recipe gluten-free?
Yes! Simply use a gluten-free graham cracker crust, which you can find at most grocery stores or make yourself, and you’ll have a gluten-free Easy Pumpkin Pie Cheesecake Recipe everyone can enjoy.
How long does the cheesecake need to chill?
For best results, chill your cheesecake for at least three hours, but overnight is ideal—it really lets all those flavors develop and gives you that signature dense, creamy texture.
Can I double the recipe for a crowd?
You sure can. Bake in two 9-inch pie crusts or in a larger baking pan, adjusting the bake time as needed. Just keep an eye on the center so it stays just slightly wobbly when it’s ready.
Final Thoughts
If you’re looking for a no-stress, deliciously unique dessert, this Easy Pumpkin Pie Cheesecake Recipe is destined to become an instant classic in your kitchen. Give it a go, share a slice (or two) with your favorite people, and see just how easy and delightful homemade cheesecake can be!
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Easy Pumpkin Pie Cheesecake Recipe
- Total Time: 5 hours
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of two classic desserts with this Easy Pumpkin Pie Cheesecake Recipe. Creamy cheesecake meets spiced pumpkin pie in a delightful harmony of flavors.
Ingredients
Cheesecake Layer:
- 2 (8 oz) packages cream cheese (room temperature)
- 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.
- Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust.
- Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. The center of the cheesecake will still be slightly jiggly, but will set up fully as it chills in the fridge.
- Allow to cool fully, to room temperature, about 1 hour. Then cover and refrigerate the cheesecake for a minimum of 3 hours, or up to overnight for best results. This cheesecake always tastes better the next day after the flavors meld together and the cheesecake fully sets up.
- Slice and serve with whipped cream on top, if desired!
In a large bowl, beat to combine the cream cheese, granulated sugar, and vanilla extract, until well combined. Beat in the eggs one at a time, until smooth.
Notes
- This recipe can be easily doubled for a larger gathering.
- For a festive touch, sprinkle additional pumpkin spice on top before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 19g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
Keywords: Pumpkin Pie Cheesecake, Fall Desserts, Holiday Recipes, Easy Cheesecake Recipe
