Easy Pumpkin Pie Cheesecake

This easy pumpkin pie cheesecake is a true blend of two holiday classics and is my go-to dessert when I crave something creamy and spiced with less hassle. It is perfect for small gatherings and always gets rave reviews thanks to its smooth texture, cozy pumpkin flavor, and crisp graham cracker crust.

The first chilly autumn day I baked this, everyone grabbed seconds before the pan even cooled. Now it is our celebratory dessert for family movie nights and potlucks alike.

Gather Your Ingredients

• Cream cheese: Two eight-ounce packages room temperature for smooth blending go for full-fat if you want that classic creamy bite
• Granulated sugar: Sweetens the cheesecake layer without overpowering pumpkin always sift to avoid clumps
• Vanilla extract: Adds warmth and depth choose pure vanilla for best flavor
• Eggs: Two large ones at room temp to prevent cracking and create lift
• Pumpkin puree: Not pumpkin pie filling This gives real pumpkin flavor make sure it is unsweetened and pure
• Pumpkin spice: The classic spice blend for autumn baking check it is fresh for best aroma
• Graham cracker crust: Nine inch pre-made or homemade Opt for one that is firmly packed and not crumbly for easier slicing

How to Make It

Prepare To Bake:

Set your oven to three hundred twenty five degrees Fahrenheit so the cheesecake cooks gently and evenly. Place your graham cracker crust on a baking sheet for easier handling.

Mix The Cheesecake Batter:

In a large bowl beat together the softened cream cheese granulated sugar and vanilla extract for about two minutes until completely smooth and no lumps remain. Scrape the bowl so nothing sticks to the sides. Add the eggs one at a time beating each just until blended to avoid overmixing.

Layer The Plain Cheesecake:

Spoon out one and one third cups of the plain cheesecake batter and spread it smoothly onto the bottom of your graham cracker crust. Use a small spatula to reach the edges and create an even layer.

Make The Pumpkin Batter:

Stir pumpkin puree and pumpkin spice into the remaining cheesecake batter. Blend gently with a whisk or spatula until it is evenly colored and aromatic but do not overmix.

Add The Pumpkin Layer:

Carefully spoon the pumpkin cheesecake mixture on top of the plain layer. Start by adding dollops around the edge and center before gently smoothing with a spatula to avoid lifting the layer below.

Bake The Cheesecake:

Bake in the preheated oven for thirty five to forty minutes. The center should look almost set but still jiggle slightly when you nudge the pan. The edges will look a bit puffed and golden.

Cool and Chill:

Place the cheesecake on a wire rack and cool fully at room temperature for about an hour. Then cover lightly with plastic wrap and refrigerate for at least three hours or up to overnight for the best firm slices and mature flavor.

Serve:

When ready to serve cut cheesecake into neat wedges using a sharp wet knife cleaning the knife between cuts for the cleanest slices. Top with whipped cream if you like and sprinkle on extra pumpkin spice for a festive touch.

I always keep extra pumpkin spice on hand just for this cheesecake since the aroma brings back memories of cozy fall dinners and swirling whipped cream with my sister by the kitchen window.

Flavor Boosters

Store leftover slices covered in the fridge for up to four days. For longer storage wrap tightly and freeze individual slices. Thaw overnight in the refrigerator before enjoying. You can also freeze the whole cheesecake undecorated for about one month which makes this dessert a great make-ahead option for busy weeks or holidays.

Serving Suggestions

This cheesecake is begging for a dollop of fresh whipped cream or Greek yogurt. It shines at any fall or winter gathering and pairs well with spiced tea or hot apple cider. For extra glam sprinkle chopped candied pecans or drizzle a little caramel over each slice just before serving.

Creative Twists

Swap the graham cracker crust for vanilla wafer or gingersnap crust to give extra character. If you need to go dairy free use a plant based cream cheese and it will still firm up nicely. For a lighter version try reduced fat cream cheese but expect a slightly softer set.

Gently blend and chill for best results. This is the easiest crowd-pleasing holiday cheesecake you will ever make.

Common Questions About This Recipe

→ Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree can replace canned in equal amounts, just ensure it is well-drained for best consistency.

→ How do I know when the cheesecake is set?

The cheesecake is done when the center is slightly jiggly but not wet. It will firm up as it chills in the fridge.

→ What type of crust works best for this dessert?

A graham cracker crust is recommended, but you can substitute a ginger snap or vanilla wafer crust for variation.

→ Can this cheesecake be made ahead of time?

Absolutely. Overnight refrigeration is encouraged, as it helps the layers set and deepen in flavor.

→ How should I serve this cheesecake?

Slice and top with whipped cream. Serve chilled for the best texture and taste.