Easy Fall Delight: Simple Pumpkin Pie Cheesecake Recipe

Crafting a delightful pumpkin pie cheesecake brings pure autumn magic to your dessert table.

Smooth cream cheese blends perfectly with seasonal spices for an irresistible treat.

Layers of creamy richness melt in your mouth with each decadent bite.

Warm cinnamon and nutmeg dance across a silky texture that promises indulgence.

Seasonal ingredients come together in a dessert that feels both comforting and luxurious.

Minimal effort creates maximum flavor, making this recipe a guaranteed crowd-pleaser.

I promise you’ll become the star baker at any gathering with this incredible dessert.

Loving Homemade Pumpkin Pie Cheesecake

• Spice Up Family Meals: Perfect for bringing everyone together with a hearty, flavorful soup that pleases all taste buds.
• Quick and Satisfying Comfort: Requires minimal cooking skills and delivers maximum flavor, making it an ideal weeknight dinner solution for busy households.
• Customize Your Bowl: Offers endless topping possibilities, allowing each person to personalize their soup with favorite garnishes like cheese, sour cream, or avocado.
• One-Pot Wonder: Simplifies cooking by preparing everything in a single pot, reducing cleanup time and kitchen mess while creating a delicious meal.

Main Ingredients For Pumpkin Pie Cheesecake

• Graham Cracker Crumbs: A classic base that provides a sweet and crunchy foundation for the cheesecake.
• Sugar: Adds sweetness to the crust.
• Cinnamon: Brings a warm, aromatic flavor to the crust.
• Butter: Helps bind the crust ingredients and creates a rich, golden texture.

• Cream Cheese: The primary ingredient that gives the cheesecake its creamy, smooth texture.
• Sugar: Balances the tanginess of the cream cheese and adds sweetness.
• Vanilla Extract: Enhances the overall flavor profile with its rich, sweet aroma.
• Eggs: Provide structure and help the cheesecake set properly.
• Pumpkin Puree: Adds a classic autumn flavor and beautiful orange color to the cheesecake.
• Cinnamon, Nutmeg, Ginger, Cloves: Warm spices that create the quintessential pumpkin pie flavor.
• Salt: Enhances and balances the other flavors in the filling.

• Whipped Cream, Cinnamon, Pumpkin Pie Spice: Optional garnishes that add extra flavor and visual appeal to the finished cheesecake.

How To Bake The Pumpkin Pie Cheesecake

Step 1: Warm Up the Oven

Fire up your oven to a cozy 350°F (175°C) for the perfect baking environment.

Step 2: Create the Crunchy Base

• Graham cracker crumbs
• Sugar
• Cinnamon
• Melted butter

Mix everything until it’s perfectly blended.

Press this golden mixture firmly into the bottom of a 9-inch springform pan. Pop it in the oven for 10 minutes, then let it cool down and rest.

Step 3: Whip Up the Creamy Filling

In a large mixing bowl, transform your cream cheese into a silky smooth texture. Add sugar and vanilla extract, blending until they become best friends.

• Cinnamon
• Nutmeg
• Ginger
• Cloves
• Salt

Blend until the mixture looks like a dreamy autumn cloud.

Step 4: Bring It All Together

Pour the luscious filling over your cooled crust. Slide the pan into the oven and bake for 55-60 minutes.

You’ll know it’s ready when the center looks set and the edges have a lovely golden-brown tan.

Step 5: Chill and Dress Up

Let the cheesecake cool completely.

Tuck it into the refrigerator for at least 4 hours or overnight. When you’re ready to serve, crown it with a fluffy cloud of whipped cream and a sprinkle of cinnamon or pumpkin pie spice if you’re feeling extra fancy.

Kitchen Secrets For Making Pumpkin Pie Cheesecake

• Chill the springform pan in the freezer for 10 minutes before pressing the crust to help it set firmly and prevent crumbling.
• Bring cream cheese and eggs to room temperature before mixing to ensure a smoother, lump-free cheesecake filling with better texture.
• Avoid overmixing the batter after adding eggs to prevent air bubbles that can cause cracking during baking.
• Use a water bath method by placing the springform pan in a larger pan filled with hot water to create more even baking and prevent surface cracks.
• For a gluten-free version, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs, maintaining the same measurements and preparation technique.

Flavorful Twists To Try With Pumpkin Cheesecake

• Chocolate Swirl Pumpkin Cheesecake: Add melted dark chocolate to half the cheesecake batter, creating a marbled effect by swirling the two batters together before baking.
• Caramel Pecan Pumpkin Cheesecake: Sprinkle chopped pecans on top and drizzle with homemade caramel sauce after chilling, adding crunch and rich sweetness.
• No-Bake Pumpkin Cheesecake: Replace baked filling with a mixture of cream cheese, pumpkin puree, and whipped cream, setting in the refrigerator instead of the oven.

Delicious Pairings For Pumpkin Pie Cheesecake

• Arrange slices of pumpkin pie cheesecake alongside warm apple cider, cinnamon sticks, and candied pecans. Create a rustic fall display that celebrates seasonal flavors and invites comfort.
• Garnish each slice with a delicate dollop of whipped cream, sprinkle of nutmeg, and a small caramel drizzle. Present on elegant serving plates with gold-rimmed edges for a sophisticated holiday presentation.
• Cut cheesecake into bite-sized squares. Serve on a large wooden board with small forks, allowing guests to sample and share. Include complementary treats like ginger cookies and spiced nuts for variety.

Storing Tips For Pumpkin Pie Cheesecake Properly

• Store the cheesecake in an airtight container or cover tightly with plastic wrap in the refrigerator for up to 5 days. Keep it away from strong-smelling foods to prevent flavor absorption.
• Wrap the entire cheesecake or individual slices in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Place a paper towel on top of the cheesecake before covering to absorb excess moisture and prevent water droplets from forming.
• Allow the cheesecake to sit at room temperature for 15-20 minutes before serving to soften slightly and enhance its creamy texture.

FAQs

• Can I use low-fat cream cheese for this recipe?

Yes, you can substitute low-fat cream cheese, but the texture and richness might be slightly different from the original recipe. Full-fat cream cheese provides the best flavor and creamy consistency.

• Is it necessary to use a springform pan?

A springform pan is recommended because it allows easy removal of the cheesecake without damaging its structure. If you don’t have one, you can use a regular cake pan, but you might need to line it carefully with parchment paper for easier removal.

• How do I prevent cracks in my cheesecake?

To prevent cracks, avoid overmixing the batter, bake at the correct temperature, and use a water bath method. Also, let the cheesecake cool gradually by turning off the oven and leaving the door slightly open after baking.

Easy Pumpkin Pie Cheesecake Recipe

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4.9 from 8 reviews

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

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Description

Silky pumpkin pie cheesecake blends classic dessert flavors into one irresistible treat. Rich cream cheese and warm autumn spices create a luxurious experience you’ll savor with each delightful bite.

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Ingredients

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• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 tsp ground cinnamon
• 1/2 cup unsalted butter, melted

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Instructions

1. Heat the oven to 350F (175C), preparing the baking environment for a delectable dessert creation.
2. Craft the crust by blending graham cracker crumbs with sugar and cinnamon, then incorporate melted butter until the mixture achieves a cohesive texture. Firmly press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, allowing the crust to set and develop a golden foundation.
3. In a spacious mixing bowl, whip the cream cheese until silky smooth. Gradually introduce sugar and vanilla extract, beating until fully integrated. Gently fold in eggs one at a time, ensuring minimal mixing. Fold in pumpkin puree along with warming spices (cinnamon, nutmeg, ginger, cloves) and salt, creating a harmonious, velvety filling.
4. Carefully pour the spiced cheesecake mixture over the cooled crust, spreading evenly. Bake for 55-60 minutes, watching for a set center and lightly bronzed edges. Remove from oven and allow to cool completely at room temperature.
5. Refrigerate the cheesecake for a minimum of 4 hours or preferably overnight, enabling flavors to meld and texture to stabilize. Before serving, optionally crown with pillowy whipped cream and a gentle dusting of cinnamon or pumpkin pie spice.

Notes

• Chill cream cheese at room temperature for 30-45 minutes before mixing to ensure smooth, lump-free texture.
• Avoid overmixing the cheesecake batter, which can cause cracking during baking.
• Use a water bath method by placing the springform pan in a larger pan filled with hot water to prevent surface cracks and create a silky-smooth consistency.
• For gluten-free option, substitute graham cracker crumbs with gluten-free cookie crumbs or almond flour.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 120
• Sugar: 6 g
• Sodium: 55 mg
• Fat: 6 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 15 mg