Easy Pumpkin Pie Cheesecake Recipe
If you adore the flavors of autumn and creamy desserts, you are in for a real treat with this Easy Pumpkin Pie Cheesecake Recipe. It beautifully combines the luscious, velvety texture of cheesecake with the warm, comforting spices of pumpkin pie, all layered atop a crisp graham cracker crust. Whether you’re serving this at a family gathering or simply indulging yourself on a cozy evening, the balance of flavors and textures will delight every bite and make it an instant favorite in your dessert rotation.
Ingredients You’ll Need
This recipe uses simple, pantry-friendly ingredients, each playing a vital role to create the perfect harmony of tastes and textures. From creamy cream cheese to fragrant pumpkin spice, every element is essential to bring this dessert to life.
- Cream cheese (2 packages, 8 oz each, room temperature): The star of cheesecake, it adds smoothness and richness.
- Granulated sugar (1/2 cup): Sweetens the batter just enough for a tender, balanced flavor.
- Vanilla extract (1 teaspoon): Adds depth and enhances the overall flavor.
- Large eggs (2): Bind the ingredients together and provide structure to the cheesecake.
- Pumpkin puree (1/2 cup): Brings that unmistakable autumnal flavor and moist texture.
- Pumpkin spice (2 teaspoons): A fragrant mix of cinnamon, nutmeg, ginger, and cloves that turns this cheesecake into a seasonal sensation.
- Graham cracker crust (1 9-inch): Adds crunch and a buttery base that perfectly contrasts the creamy filling.
- Whipped cream (optional): A light and airy topping to finish the dessert elegantly.
How to Make Easy Pumpkin Pie Cheesecake Recipe
Step 1: Prepare and Preheat
Start by preheating your oven to 325°F. This moderate temperature is ideal for baking your cheesecake gently, ensuring it cooks evenly without cracking or drying out.
Step 2: Make the Base Cheesecake Batter
In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract together until completely smooth and creamy. Adding the eggs one at a time helps incorporate air for a light texture and ensures the batter is silky and lump-free.
Step 3: Create the First Layer
Remove about 1 1/3 cups of the plain cheesecake batter and spread it evenly across the bottom of your graham cracker crust. This layer acts as the foundation, providing a creamy and subtle contrast to the pumpkin-infused top layer.
Step 4: Add Pumpkin Flavor to Remaining Batter
To the remaining batter, gently whisk in the pumpkin puree and pumpkin spice mixture until perfectly combined. It infuses the cheesecake with those nostalgic, cozy flavors that make it feel like fall on a fork.
Step 5: Assemble the Pumpkin Layer
Carefully spread the pumpkin cheesecake mixture over the plain layer in the crust with a spatula. Smooth it out gently to create two distinct layers of flavor that look as amazing as they taste.
Step 6: Bake to Perfection
Bake your cheesecake in the preheated oven for 35 to 40 minutes. The center should still jiggle slightly when you gently shake the pan. This slight wobble means it will set up beautifully in the fridge, maintaining that creamy texture you want.
Step 7: Cool and Chill
Let the cheesecake cool to room temperature for about an hour, then cover and refrigerate it for at least 3 hours, or ideally overnight. This resting time allows the flavors to meld together fully and the cheesecake to firm up to the perfect sliceable consistency.
Step 8: Serve and Enjoy!
Slice your masterpiece and add a dollop of whipped cream if desired. This final touch adds an airy lightness that complements the rich and spiced layers underneath.
How to Serve Easy Pumpkin Pie Cheesecake Recipe
Garnishes
Adding garnishes elevates both the flavor and presentation. A generous swirl of fresh whipped cream, a dusting of cinnamon or pumpkin pie spice, or even a few candied pecans scattered on top add texture and beautiful contrast.
Side Dishes
This cheesecake pairs wonderfully with light desserts like a simple vanilla bean ice cream or fruity compotes such as cranberry or spiced apple chutney. These sides balance out the richness and add an extra punch of seasonal flavor.
Creative Ways to Present
For a festive touch, serve individual mini cheesecakes in mason jars layered with whipped cream and crushed gingersnaps. Alternatively, cut neat squares and arrange them on a rustic wooden board surrounded by fresh autumn leaves and cinnamon sticks for your next gathering.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover cheesecake tightly with plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to 4 days, and the flavors even deepen overnight.
Freezing
You can freeze the cheesecake for up to 2 months. To do this, freeze it uncovered initially on a tray to solidify, then wrap it securely in foil and place in a freezer bag. Thaw overnight in the fridge before serving for best texture.
Reheating
Cheesecake is best enjoyed chilled, so reheating is generally unnecessary. If you want a warm twist, serve slices slightly softened at room temperature or with a hot drink on the side instead.
FAQs
Can I use canned pumpkin or fresh pumpkin puree?
Canned pumpkin puree is ideal for this recipe because it is smooth and consistent. Fresh pumpkin puree can be used but make sure it is well-cooked and pureed for the best texture.
Do I have to use a graham cracker crust?
While a graham cracker crust is classic and delicious, you can substitute with a ginger snap or digestive biscuit crust for a different flavor that still complements the pumpkin spices.
What can I substitute for pumpkin spice?
If you don’t have pumpkin spice on hand, you can mix cinnamon, nutmeg, cloves, and ginger yourself to mimic that warm, autumnal blend.
How do I prevent cracks on my cheesecake?
To avoid cracks, bake at a low temperature and avoid overbaking. Also, allowing the cheesecake to cool gradually before refrigerating helps maintain a smooth surface.
Can this recipe be doubled for a larger batch?
Absolutely! Just use a larger pan or two standard pans and adjust baking time if needed, checking for the same slightly jiggly center before removing from oven.
Final Thoughts
There is something so utterly comforting about this Easy Pumpkin Pie Cheesecake Recipe that it quickly becomes a beloved staple for the season. The simplicity of the ingredients combined with the layered textures and those quintessential fall spices create a dessert you’ll want to make again and again. I encourage you to give this recipe a try — it’s sure to bring smiles and warm memories to your table with every luscious bite.
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Easy Pumpkin Pie Cheesecake Recipe
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Easy Pumpkin Pie Cheesecake combines the creamy richness of classic cheesecake with the warm, spicy flavors of pumpkin pie. Perfect for fall gatherings and holiday celebrations, this two-layer dessert features a smooth plain cheesecake base topped with a spiced pumpkin layer, all nestled in a graham cracker crust. Finished with an optional whipped cream topping, it’s a crowd-pleasing dessert that’s simple to make yet irresistibly delicious.
Ingredients
Cheesecake Base
- 2 (8 oz) packages cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (9-inch) graham cracker crust, store-bought or homemade
Pumpkin Layer
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin spice
Optional Topping
- Whipped cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it’s ready for baking the cheesecake layers evenly.
- Make Cheesecake Batter: In a large bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and fully combined. Add the eggs one at a time, mixing well after each addition, until the batter is silky without lumps.
- Create Base Layer: Remove 1 1/3 cups of the cheesecake batter and spread it evenly into the bottom of the graham cracker crust to form the base layer.
- Prepare Pumpkin Layer: To the remaining cheesecake batter, gently whisk in the pumpkin puree and pumpkin spice until fully incorporated. Spread this pumpkin mixture carefully over the plain cheesecake layer using a spatula for an even finish.
- Bake the Cheesecake: Place the assembled cheesecake in the preheated oven and bake for 35 to 40 minutes. The center should still jiggle slightly when gently shaken, indicating it is almost set and will firm up as it cools.
- Cool and Chill: Let the cheesecake cool to room temperature, about 1 hour. Then cover it and refrigerate for at least 3 hours, preferably overnight, to allow the flavors to meld and the dessert to fully set.
- Serve: Slice the cheesecake and serve with a dollop of whipped cream if desired for a creamy and festive finish.
Notes
- For best results, use cream cheese at room temperature to avoid lumps in the batter.
- Pumpkin spice can be adjusted to taste or substituted with a mixture of cinnamon, nutmeg, ginger, and allspice.
- Make sure not to overbake; a slightly jiggly center ensures a creamy texture once chilled.
- Allowing the cheesecake to chill overnight enhances the flavor and texture.
- Use a hot water bath if desired to prevent cracks, although not required for this recipe.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Sugar: 23g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg
Keywords: pumpkin cheesecake, easy pumpkin pie cheesecake, fall dessert, Thanksgiving dessert, pumpkin spice dessert, creamy cheesecake
