Creamy Pumpkin Pie Cheesecake for Your Fall Celebration

Oh, friends, there’s nothing quite like the cozy embrace of autumn, is there? And for me, that feeling truly comes alive in the kitchen, especially when a glorious pumpkin pie cheesecake is baking. This isn’t just a dessert; it’s a warm hug, a sweet promise of fall flavors, blending the creamy indulgence of cheesecake with the comforting spices of classic pumpkin pie. It’s truly magical how these two beloved treats come together in one show-stopping dessert.

I can still close my eyes and picture my grandmother in her kitchen, the scent of cinnamon and nutmeg dancing in the air as she prepared her famous pumpkin pie. Those cherished memories inspired me to create a dessert that captures that same warmth while adding my own creamy, dreamy twist. This recipe is a delightful nod to tradition, elevated with a touch of modern indulgence.

This pumpkin pie cheesecake is not only a fantastic centerpiece for any fall gathering, but it’s also surprisingly approachable, making it perfect for bakers of all levels. My top tip for any cheesecake? Patience is your secret ingredient – letting it cool slowly is key to that perfect, crack-free top!

What You Need to Make This Recipe

Crafting this creamy delight starts with a few simple, heartwarming ingredients. We’re talking rich cream cheese, aromatic pumpkin puree, and a symphony of fall spices like cinnamon, nutmeg, and ginger that really make this pumpkin pie cheesecake sing. I always recommend using a good quality vanilla extract for that deep, comforting flavor! You’ll find the full list of ingredients and measurements ready for you in the recipe card below.

How to Make PUMPKIN PIE CHEESECAKE

Baking this beautiful pumpkin pie cheesecake is a journey of delightful layers. We’ll start with a buttery graham cracker crust, then move on to a velvety smooth cheesecake base, followed by a spiced pumpkin pie layer, all baked together to perfection. It’s a process that builds flavor and texture, ensuring every slice is a harmonious blend of creamy and cozy.

Decadent Pumpkin Pie Cheesecake

Indulge in the ultimate autumn dessert with this Pumpkin Pie Cheesecake. A creamy, spiced pumpkin layer swirled atop a rich vanilla cheesecake, all nestled in a buttery graham cracker crust.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

For the Graham Cracker Crust

• 1.5 cups graham cracker crumbs (about 10-12 full sheets)
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 6 tbsp unsalted butter melted

For the Cheesecake Filling

• 24 oz cream cheese 3 blocks, full-fat, softened to room temperature
• 3/4 cup granulated sugar
• 1/4 cup sour cream full-fat, room temperature
• 1 tsp vanilla extract
• 2 large eggs room temperature

For the Pumpkin Pie Layer

• 1 cup canned pumpkin puree not pumpkin pie filling
• 1/2 cup light brown sugar packed
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 1 large egg room temperature
• 1/4 cup heavy cream

Equipment

• 9-inch Springform Pan
• Large roasting pan (for water bath)
• Aluminum Foil
• Stand mixer or electric hand mixer
• Mixing bowls
• Measuring cups and spoons
• Rubber Spatula

Method

 

Prepare the Pan and Oven

1. Preheat your oven to 350°F (175°C). Wrap the outside bottom and sides of a 9-inch springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.

Make the Graham Cracker Crust

1. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 1/4 teaspoon salt. Pour in the melted butter and mix until the crumbs are thoroughly moistened.
2. Press the crumb mixture evenly into the bottom of the prepared springform pan. Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly while you prepare the fillings.

Prepare the Cheesecake Filling

1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed until completely smooth and free of lumps, about 2-3 minutes. Scrape down the sides of the bowl.
2. Gradually add 3/4 cup granulated sugar, beating until just combined and smooth, about 1 minute. Add the sour cream and vanilla extract, mixing until incorporated.
3. Add the eggs one at a time, mixing on low speed only until just combined after each addition. Do not overmix once the eggs are added, as this can introduce too much air and cause cracks. Scrape down the bowl as needed.

Prepare the Pumpkin Pie Layer

1. In a separate medium bowl, whisk together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, cloves, and 1/4 teaspoon salt until well combined.
2. Whisk in the large egg and heavy cream until the pumpkin mixture is smooth.

Assemble and Bake the Cheesecake

1. Pour the plain cheesecake filling over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula.
2. Carefully spoon dollops of the pumpkin pie layer over the cheesecake filling. Using a knife or a skewer, gently swirl the pumpkin layer into the cheesecake, creating a marbled effect. Be careful not to disturb the crust.
3. Place the foil-wrapped springform pan into the larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
4. Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.

Cool and Chill

1. Once baked, turn off the oven and prop the oven door open slightly (about 3-4 inches) with a wooden spoon. Let the cheesecake cool in the water bath inside the oven for 1 hour. This slow cooling helps prevent cracks.
2. Carefully remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack at room temperature for another 1-2 hours.
3. Once cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, to allow it to set fully.
4. Before serving, run a thin knife around the edge of the pan before releasing the springform sides. Serve plain, or with a dollop of whipped cream and a sprinkle of cinnamon.

Notes

Ensure all cold ingredients (cream cheese, eggs, sour cream) are at room temperature. This is crucial for a smooth, lump-free batter and helps prevent cracking. Do not overmix the batter, especially after adding the eggs. Overmixing incorporates too much air, which can cause the cheesecake to rise too quickly and then crack as it cools. The water bath provides a moist, even cooking environment, also preventing cracks. Chilling overnight is essential for the cheesecake to firm up properly and develop its full flavor and texture.

Achieving that perfectly creamy texture and stunning presentation for your pumpkin pie cheesecake is simpler than you might think with a few of my well-loved tricks!

Room Temperature Ingredients are a Must:
For a truly smooth and lump-free cheesecake batter, ensure your cream cheese and eggs are at room temperature. This allows them to combine beautifully, creating that signature silky texture we all adore in a delicious pumpkin pie cheesecake. It makes all the difference!

My Secret Trick: The Gentle Water Bath:
I always bake my cheesecakes in a water bath. It provides a moist, even heat that prevents cracking and ensures a perfectly creamy texture from edge to center. Just wrap your springform pan tightly with foil before placing it in a larger pan with hot water.

Slow Cooling is Key:
Once baked, don’t rush it! Turn off the oven, crack the door, and let your cheesecake cool inside for about an hour. This gradual cooling prevents drastic temperature changes that can lead to cracks. Then, chill it thoroughly in the fridge for at least 6 hours, or even overnight, for the best result.

Fun Variations for PUMPKIN PIE CHEESECAKE

The beauty of a classic like pumpkin pie cheesecake is how wonderfully it adapts to little personal touches! Don’t be afraid to experiment and make it your own.

Spice It Up

While the traditional fall spices are divine, you could easily add a pinch of cardamom or a tiny dash of black pepper to the pumpkin layer for a more complex, warming flavor. My friend, Emily, loves when I add a touch of fresh grated ginger for an extra zing!

Crust Creations

Instead of graham cracker crumbs, consider using crushed gingersnap cookies or even shortbread for your crust. The spiced notes of ginger or the buttery richness of shortbread would complement this pumpkin pie cheesecake beautifully and add another layer of flavor.

Topping Temptations

A swirl of caramel sauce, a sprinkle of toasted pecans, or a dollop of homemade whipped cream with a dusting of cinnamon can elevate each slice. My sister always asks for a candied pecan topping, and it’s truly delightful.

What to Serve With PUMPKIN PIE CHEESECAKE

A slice of this delightful pumpkin pie cheesecake is truly a star on its own, but a few thoughtful accompaniments can elevate the experience even further, turning a simple dessert into a memorable moment.

I love serving it alongside a steaming mug of spiced apple cider or a robust cup of coffee; the warm drinks perfectly balance the rich creaminess. For a little extra indulgence, a scoop of vanilla bean ice cream or a drizzle of homemade salted caramel sauce adds another layer of decadent flavor and texture. My mom always insists on a simple dollop of freshly whipped cream, saying it’s the perfect light touch.

How to Store PUMPKIN PIE CHEESECAKE

To keep your delicious pumpkin pie cheesecake tasting as fresh and heavenly as the day it was baked, proper storage is essential! This ensures that every leftover slice remains a delightful treat.

Refrigerator Storage

Once fully chilled, cover your pumpkin pie cheesecake loosely with plastic wrap or aluminum foil, or store it in an airtight container. It will keep beautifully in the refrigerator for up to 4-5 days. I like to keep slices separate so they don’t get squashed.

Freezing for Later

For longer storage, slice the cheesecake and wrap individual slices tightly in plastic wrap, then aluminum foil, and place them in a freezer-safe bag or container. This pumpkin pie cheesecake can be frozen for up to 1-2 months. Thaw individual slices in the refrigerator overnight before serving.

Serving Tips

Allow frozen slices to thaw in the refrigerator for several hours or overnight. If refrigerating, let the cheesecake sit at room temperature for about 15-20 minutes before serving to soften slightly and bring out its full flavor and creamy texture. A light dusting of powdered sugar just before serving always makes it look extra special!

Nutritional Benefits

While this pumpkin pie cheesecake is undeniably an indulgent treat, it also boasts a few wholesome aspects. Pumpkin puree, a star ingredient, is rich in Vitamin A, an important antioxidant. And with dairy from the cream cheese, you’re getting some calcium and protein, making this dessert both satisfying and a touch nourishing.

FAQs

Can I make this pumpkin pie cheesecake ahead of time?

Absolutely! Cheesecake is one of those wonderful desserts that actually benefits from being made ahead. Prepare your pumpkin pie cheesecake a day or two in advance and chill it thoroughly in the refrigerator. This allows the flavors to meld beautifully and ensures a perfectly set, delicious treat.

Why is my cheesecake cracking, and how can I prevent it?

Cracking often happens from sudden temperature changes. To prevent this, don’t overbake your pumpkin pie cheesecake. Also, use a water bath during baking and let it cool slowly in the oven with the door ajar before chilling. Room temperature ingredients help, too!

Can I use homemade pumpkin puree instead of canned?

Yes, you certainly can! Just be sure your homemade pumpkin puree is thick and not too watery; excess moisture can affect the texture of the pumpkin pie cheesecake. If it seems thin, gently simmer it down a bit to reduce the liquid before using.

How do I know when my pumpkin pie cheesecake is perfectly baked?

Your pumpkin pie cheesecake is done when the edges are set, but the center (about 2-3 inches) still has a slight jiggle when you gently nudge the pan. It will continue to set as it cools, so resist the urge to overbake!

Conclusion

There you have it, my sweet friends – a recipe for a truly unforgettable pumpkin pie cheesecake that I hope brings as much joy to your kitchen as it does to mine. Baking is more than just following instructions; it’s about infusing love into every step and creating moments that become cherished memories. So gather your ingredients, embrace the warmth of your oven, and create this delightful dessert. It’s a testament to the magic of homemade treats, promising joyful celebrations and sweet, comforting moments around the table. Happy baking!