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

Scale

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