It’s the time of year when pumpkin spice fills every kitchen, and nothing captures the spirit of the season quite like an easy pumpkin pie cheesecake. I still remember the first time I made this dessert for Thanksgiving — my aunt, who’s notorious for being picky about pies, went back for seconds before dinner was even served! That’s when I knew I had stumbled upon something magical: a dessert that perfectly combines the creamy decadence of cheesecake with the comforting warmth of pumpkin pie.
In this article, you’ll discover how to make an easy pumpkin pie cheesecake from scratch — no fancy tools, no complicated steps. Just pure, autumn-inspired joy. You’ll also get make-ahead tips, freezing instructions, and pro tricks to make it foolproof every single time.
Let’s dive in and turn your kitchen into a cozy haven of pumpkin perfection.
The Story Behind Easy Pumpkin Pie Cheesecake
A Family-Favorite Twist on Two Classics
Every Thanksgiving, I faced the same dessert dilemma — pumpkin pie or cheesecake? Then one fall evening, inspiration struck. Why not blend them? That’s how this easy pumpkin pie cheesecake came to life. It’s a two-layer wonder: a smooth, vanilla cheesecake base topped with a silky pumpkin spice layer, all nestled in a buttery graham cracker crust.
What I love most is how this dessert bridges traditions. My mom’s old-fashioned pumpkin pie met my sister’s favorite New York–style cheesecake, and the result was a dessert everyone now requests year after year. It’s as if fall flavors and creamy texture decided to dance together in perfect harmony.
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Easy Pumpkin Pie Cheesecake
- Total Time: 4 hours 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This easy Pumpkin Pie Cheesecake combines a creamy cheesecake base with a spiced pumpkin layer for a rich and festive dessert.
Ingredients
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2 (8 oz) packages cream cheese, room temperature
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½ cup granulated sugar
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1 teaspoon vanilla extract
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2 large eggs
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½ cup pumpkin puree
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2 teaspoons pumpkin spice
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1 (9-inch) graham cracker crust
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Whipped cream for topping
Instructions
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Preheat oven to 325°F.
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Beat cream cheese, sugar, and vanilla until smooth.
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Add eggs one at a time, mixing gently.
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Spread 1⅓ cups batter in crust.
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Mix pumpkin puree and spice into remaining batter.
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Layer over plain cheesecake batter.
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Bake 35–40 minutes until center is almost set.
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Cool 1 hour; refrigerate at least 3 hours or overnight.
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Serve with whipped cream.
Notes
Store in fridge up to 5 days.
Freeze up to 3 months.
Best made a day ahead for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 27g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Why This Cheesecake Works Every Time
The secret lies in its simplicity. You don’t need a water bath, special mixer, or professional skills. Just basic pantry ingredients and a little patience while it chills. The result? A rich yet airy texture that melts in your mouth. The pumpkin layer carries that familiar blend of cinnamon, nutmeg, and ginger that feels like a warm hug.
If you’ve ever struggled with cracked cheesecakes or dry pumpkin pies, this easy pumpkin pie cheesecake is your redemption recipe. It sets beautifully, slices cleanly, and tastes even better the next day.
Ingredients and Preparation
Simple Ingredients for Rich Flavor
Here’s what you’ll need to make this easy pumpkin pie cheesecake:
| Ingredient | Quantity |
|---|---|
| Cream cheese (room temp) | 2 (8 oz) packages |
| Granulated sugar | ½ cup |
| Vanilla extract | 1 teaspoon |
| Large eggs | 2 |
| Pumpkin puree | ½ cup |
| Pumpkin spice | 2 teaspoons |
| Graham cracker crust (9-inch) | 1 |
| Whipped cream (optional) | For topping |
Why These Ingredients Matter
Using full-fat cream cheese is key — it creates that luscious, creamy texture we all crave. The sugar balances the earthy pumpkin flavor, while the pumpkin spice blend adds depth and warmth. A store-bought graham crust works perfectly, but if you want a homemade touch, blend graham crumbs with melted butter and a pinch of sugar, then press into a pie dish.
Each ingredient complements the next, keeping the balance between creamy, spiced, and sweet. That’s why this pumpkin pie cheesecake recipe wins over even non-pumpkin lovers.
Step-by-Step Baking Guide
Mixing the Cheesecake Layers
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Preheat your oven to 325°F (165°C).
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In a large bowl, beat together cream cheese, sugar, and vanilla until smooth.
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Add eggs one at a time, mixing just until combined.
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Remove 1⅓ cups of the batter — this will be your plain cheesecake layer. Spread it into the bottom of the graham crust.
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Add pumpkin puree and pumpkin spice to the remaining batter. Mix gently until smooth.
Baking and Cooling Like a Pro
Carefully pour the pumpkin layer over the plain layer, spreading evenly with a spatula. Bake for 35–40 minutes, until the center is slightly jiggly.
The trick is to not overbake. A little wobble in the middle means your cheesecake will be creamy and soft after chilling. Let it cool for about an hour at room temperature, then refrigerate for at least 3–4 hours, or overnight if possible.
When you’re ready to serve, add a swirl of whipped cream, and maybe a sprinkle of extra pumpkin spice for presentation.
Pro Tip: Chill overnight for the best texture — this pumpkin cheesecake recipe tastes even better the next day as the flavors meld together.
Storage, Freezing, and Make-Ahead Tips
How to Store Your Cheesecake
Cover your cheesecake tightly or store slices in airtight containers. It keeps beautifully in the refrigerator for up to 5 days.
To freeze, wrap each slice in plastic wrap, then a layer of foil. Freeze for up to 3 months. Thaw overnight in the fridge for the perfect ready-to-serve dessert anytime.
Perfect for Busy Holiday Prep
This easy pumpkin pie cheesecake is a lifesaver during the holidays. You can make it up to 2 days ahead, freeing up oven space for the turkey and sides. In fact, it tastes better after resting in the fridge, when the texture fully sets and the flavors deepen.
If you’re hosting Thanksgiving dinner or a fall potluck, this dessert will easily steal the show. It looks stunning, slices neatly, and has that “wow” factor that makes guests ask for the recipe before the plates are cleared.
Serving Suggestions and Variations
Simple Toppings, Big Flavor
This cheesecake is divine as-is, but you can take it to the next level with toppings like:
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Whipped cream and a dusting of cinnamon
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Caramel drizzle and chopped pecans
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Cinnamon sugar crumble for added crunch
For an elegant look, use a piping bag to swirl whipped cream around the edges and sprinkle crushed graham crackers on top.
Fun Variations to Try
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Mini Pumpkin Cheesecakes: Use a muffin tin lined with paper cups and reduce bake time to 20 minutes.
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Gingersnap Crust: Replace graham crackers with crushed gingersnaps for a spicy, fragrant twist.
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Maple Twist: Add a tablespoon of pure maple syrup to the pumpkin layer for extra sweetness.
Each variation keeps the heart of this easy pumpkin pie cheesecake intact — smooth, spiced, and absolutely irresistible.
FAQs (Before Conclusion)
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s fully pureed and strained to remove excess moisture.
Why is my cheesecake cracked?
Overbaking or sudden temperature changes can cause cracks. Always cool gradually and avoid opening the oven mid-bake.
Can I skip the crust?
Yes, you can make a crustless version by baking the cheesecake batter directly in a greased pie dish.
How long should I chill it?
At least 4 hours, but overnight is ideal for the creamiest texture.
Conclusion
This easy pumpkin pie cheesecake blends the nostalgia of classic pumpkin pie with the creamy luxury of cheesecake — a dessert destined to be your new fall favorite. Whether for Thanksgiving, Friendsgiving, or just a cozy weekend, this recipe delivers perfect results every single time.
So grab your mixing bowl, preheat that oven, and get ready to impress. Once you taste it, you’ll never look back at plain pumpkin pie again.
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