Irresistible Easy Pumpkin Pie Cheesecake Recipe For Fall Baking

Fall’s comforting flavors dance through this pumpkin pie cheesecake that blends creamy textures with warm seasonal spices.

Delicate graham cracker crusts provide a perfect foundation for silky smooth filling.

Seasonal baking becomes magical when classic desserts merge into unexpected delights.

Sweet aromas will fill your kitchen as layers of richness emerge.

Baking enthusiasts appreciate how simple ingredients create extraordinary results.

Kraft cream cheese and fresh pumpkin transform an ordinary afternoon into a celebration of autumn’s bounty.

Whip up this dessert and watch everyone’s eyes light with pure culinary joy.

Why You’ll Love This Pumpkin Pie Cheesecake

Craft Crowd-Pleasing Dessert: Perfect for impressing friends and family with a show-stopping treat that combines two beloved desserts in one delightful creation.

Simplify Baking Process: No complicated techniques required – just mix, layer, and bake. Even novice bakers can create a professional-looking cheesecake with minimal effort.

Seasonal Sensation: Capture the warm, cozy flavors of autumn with a delectable blend of pumpkin spices that transform a classic cheesecake into a festive masterpiece.

Prepare Ahead Friendly: Make this dessert in advance and store in the refrigerator, allowing you to plan ahead for gatherings or satisfy sudden sweet cravings with minimal last-minute preparation.

Key Ingredients for Pumpkin Pie Cheesecake

• Graham Cracker Crumbs: A classic cookie crumb that provides a sweet and crunchy foundation for the cheesecake.
• Melted Butter: Helps bind the graham cracker crumbs and creates a solid, rich crust.

• Cream Cheese: The primary ingredient that gives the cheesecake its creamy and smooth texture.
• Sugar: Adds sweetness and helps balance the tanginess of the cream cheese.
• Vanilla Extract: Provides a warm, aromatic flavor that enhances the overall taste of the dessert.
• Eggs: Act as a binding agent and help create a rich, custard-like consistency.

• Pumpkin Puree: Introduces a classic autumn flavor and gives the cheesecake a beautiful orange color.
• Cinnamon, Nutmeg, Ginger, Cloves: A traditional spice blend that brings warmth and depth to the pumpkin layer.

How to Make Pumpkin Pie Cheesecake

Step 1: Warm Up the Oven

Fire up your oven to a cozy 325F (163C), creating the perfect environment for your delectable dessert.

Step 2: Create the Crunchy Base

Grab your graham cracker crumbs and melted butter.

Mix them together until they form a delightful sandy texture. Press this mixture firmly into the bottom of a 9-inch springform pan, creating a solid foundation for your cheesecake.

Step 3: Whip the Cream Cheese

Take your softened cream cheese and beat it until it becomes silky smooth. Add sugar and vanilla extract, blending until the mixture looks creamy and inviting.

Step 4: Incorporate the Eggs

Gently add eggs one by one, mixing thoroughly after each addition. This will help create a light and airy texture for your cheesecake.

Step 5: Craft the Pumpkin Swirl

• Pumpkin puree
• Cinnamon
• Nutmeg
• Ginger
• Cloves

Mix until the spices are evenly distributed, creating a beautiful autumn-inspired swirl.

Step 6: Layer the Batters

Pour the plain cheesecake batter over the graham cracker crust. Carefully top it with the pumpkin-spiced mixture, creating a stunning marbled effect.

Step 7: Bake to Perfection

Slide the pan into the preheated oven and bake for 50-60 minutes. The cheesecake is ready when the center is set but still has a slight jiggle.

Step 8: Chill and Delight

Allow the cheesecake to cool completely at room temperature. Refrigerate for at least 4 hours to let the flavors meld and the texture become wonderfully creamy.

Slice, serve, and enjoy your masterpiece!

Tips for a Perfect Pumpkin Pie Cheesecake

• Ensure cream cheese is at room temperature to achieve a smooth, lump-free batter without overmixing.
• Use fresh pumpkin pie spice or create your own blend for a more vibrant, personalized flavor profile.
• Prevent cracks by avoiding overbaking and placing a water bath around the springform pan during baking.
• Wrap the springform pan's exterior with aluminum foil to protect the crust from burning and create even heat distribution.
• Allow the cheesecake to cool gradually at room temperature before refrigerating to minimize surface cracking and maintain a creamy texture.

Creative Twists for Pumpkin Pie Cheesecake

• Gluten-Free Crust Option: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly base.
• Vegan Cheesecake Adaptation: Swap cream cheese with cashew-based cream cheese, use coconut cream, and replace eggs with flax eggs or aquafaba.
• Low-Carb Pumpkin Cheesecake: Substitute graham crackers with crushed pecans or almond meal, use a sugar substitute like erythritol, and reduce pumpkin quantity for fewer carbs.
• Dairy-Free Version: Use coconut cream cheese alternative, replace butter with coconut oil, and select plant-based milk for a lactose-free dessert.

Serving Ideas for Pumpkin Pie Cheesecake

• Cozy Autumn Dessert Night: Host a fall-themed gathering where this cheesecake becomes the star, paired with warm apple cider and soft blankets.
• Thanksgiving Showstopper: Present the cheesecake as a stunning finale to your holiday meal, garnished with candied pecans and a light drizzle of caramel sauce.
• Brunch Elegant Slice: Cut thin, delicate wedges for a sophisticated brunch spread, complemented by fresh whipped cream and a sprinkle of cinnamon.
• Movie Night Treat: Serve individual slices during a comfortable movie marathon, accompanied by hot coffee or spiced tea for extra warmth.

Storing Your Pumpkin Pie Cheesecake

• Store leftovers in an airtight container within the refrigerator for up to 5 days to maintain freshness and prevent flavor absorption.
• Wrap individual slices tightly with plastic wrap or aluminum foil before refrigerating to prevent moisture loss and preserve texture.
• Freeze whole cheesecake or slices in a freezer-safe container for up to 2 months, ensuring complete sealing to prevent freezer burn.
• Thaw frozen cheesecake overnight in the refrigerator, allowing slow and even temperature adjustment to preserve its creamy consistency.

FAQs

• Can I use a different type of crust?

Yes, you can substitute graham cracker crumbs with crushed gingersnap cookies or digestive biscuits for a different flavor profile.

• How do I prevent cracks in my cheesecake?

Avoid overmixing the batter, bake in a water bath, and let the cheesecake cool gradually in the oven with the door slightly open to prevent sudden temperature changes.

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

Absolutely! You can prepare the cheesecake up to 3 days in advance and keep it refrigerated until serving.

Creamy Pumpkin Pie Cheesecake Recipe

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4.6 from 27 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Creamy pumpkin pie cheesecake blends autumn’s best flavors into one irresistible dessert. Rich graham cracker crust and smooth pumpkin filling create a perfect holiday treat you’ll want to savor with family and friends.

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Ingredients

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Main Ingredients:

• 24 ounces (680 grams) cream cheese, softened
• 1 cup (240 milliliters) pumpkin puree
• 3 large eggs
• 1 cup (200 grams) sugar

Crust Ingredients:

• 1 1/2 cups (180 grams) graham cracker crumbs
• 1/3 cup (75 grams) melted butter

Spice Ingredients:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven to 325F (163C), ensuring the rack is centered for even baking.
2. Crush graham crackers into fine crumbs and blend thoroughly with melted butter, creating a uniform mixture.
3. Press the cracker mixture firmly and evenly into the bottom of a 9-inch springform pan, creating a compact crust foundation.
4. Using an electric mixer, whip cream cheese until silky and completely smooth, eliminating any lumps.
5. Gradually incorporate sugar and vanilla extract, blending until the mixture achieves a consistent, creamy texture.
6. Introduce eggs individually, gently mixing after each addition to maintain a light, airy consistency.
7. Separate the cheesecake batter into two distinct portions, keeping them distinct.
8. Fold pumpkin puree, cinnamon, nutmeg, ginger, and cloves into one portion, creating a warmly spiced pumpkin layer.
9. Carefully pour the plain cheesecake batter over the prepared graham cracker crust, ensuring an even distribution.
10. Delicately layer the spiced pumpkin mixture on top of the plain batter, creating a beautiful two-tone effect.
11. Bake for 50-60 minutes, watching for a slight jiggle in the center that indicates perfect doneness.
12. Remove from oven and allow to cool completely at room temperature to prevent cracking.
13. Refrigerate for a minimum of 4 hours to set, allowing flavors to meld and texture to firm.

Notes

• Achieve ultra-smooth cream cheese by ensuring it’s at room temperature before mixing, preventing lumps and creating a silky texture.
• Prevent cheesecake cracking by avoiding overmixing eggs and using a water bath during baking, which creates gentle, even heating.
• Customize the spice blend by adjusting cinnamon, nutmeg, ginger, and cloves to personal taste or experiment with pumpkin pie spice for convenience.
• Make the dessert gluten-free by substituting graham cracker crumbs with almond flour or gluten-free cookie crumbs, maintaining the delicious crust texture.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 426 kcal
• Sugar: 28 g
• Sodium: 330 mg
• Fat: 32 g
• Saturated Fat: 19 g
• Unsaturated Fat: 11 g
• Trans Fat: 1 g
• Carbohydrates: 29 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 110 mg