Irresistible Pumpkin Pie Cheesecake Recipe to Impress

Pumpkin Pie Cheesecake is the ultimate dessert that perfectly marries creamy cheesecake with the warm, spicy flavors of pumpkin pie. Picture this: a velvety smooth cheesecake layer, infused with fragrant cinnamon and nutmeg, sitting atop a spiced graham cracker crust that crumbles delightfully under your fork. The aroma wafting through your kitchen will have everyone drooling before the first slice even touches their plate.

this …

This heavenly dessert is perfect for any occasion, whether it’s Thanksgiving dinner or just a cozy night in with a Netflix binge. I still remember the first time I made Pumpkin Pie Cheesecake; my family devoured it faster than I could say “seconds.” If you’re looking to impress your loved ones with a show-stopping treat that balances sweet and spiced flavors, then buckle up because this recipe is about to become your new favorite!

I once brought this Pumpkin Pie Cheesecake to a potluck, and let’s just say my friends are still talking about it months later.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: These form the base of the crust; choose finely crushed crumbs for an even texture.

• Unsalted Butter: Melted butter adds richness to the crust; ensure it’s fully melted for better mixing.

• Granulated Sugar: Sweetens both the crust and filling; adjust according to your sweetness preference.

• Pumpkin Puree: Use canned or homemade puree; fresh pumpkin gives a delightful flavor boost.

• Cream Cheese: Let it soften at room temperature for a smooth filling; beat until fluffy for best results.

• Sour Cream: Adds tanginess and creaminess; you can substitute with Greek yogurt if desired.

• Eggs: Room temperature eggs help achieve a creamy texture in your cheesecake filling.

• Cinnamon & Nutmeg: Essential spices that give this dessert its characteristic pumpkin pie flavor; adjust to taste.

• Vanilla Extract: A splash of vanilla elevates the overall flavor profile of this decadent treat.

• Heavy Cream: Optional, but adding heavy cream makes the cheesecake extra rich and luscious.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Create the Crust: Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted butter until well blended. Press this mixture firmly into the bottom of a springform pan to form an even layer.

Bake the Crust: Place the crust in the preheated oven and bake for about 10 minutes until golden brown and fragrant. Allow it to cool while you prepare the filling—this step is crucial for avoiding a soggy bottom.

Prepare the Filling: In another bowl, beat softened cream cheese using an electric mixer until creamy and smooth. Gradually add granulated sugar while continuing to mix until fully incorporated.

Add Pumpkin and Spices: Mix in pumpkin puree, sour cream, eggs, cinnamon, nutmeg, and vanilla extract into your cream cheese mixture. Blend everything until smooth—be careful not to over-mix as it may incorporate too much air.

Bake the Cheesecake: Pour your luscious filling into the cooled crust and spread evenly. Bake in the oven at 325°F (160°C) for about 60-70 minutes until set but slightly jiggly in the center—this will firm up as it cools.

Cool Down: Once baked, turn off the oven and crack open its door slightly. Let your cheesecake cool inside for about an hour before transferring it to chill completely in the fridge for at least four hours or overnight if you can resist!

Enjoy every slice of this Pumpkin Pie Cheesecake with whipped cream on top or even drizzled caramel sauce—it’s pure bliss!

Perfecting the Cooking Process

Start by preparing the crust first to allow it to cool while making the filling. This ensures a flawless cheesecake with a deliciously crunchy base.

Add Your Touch

Consider adding chocolate chips or nuts to the filling for delightful surprises. You can also experiment with different spices like nutmeg or ginger for a unique twist.

Storing & Reheating

Store your Pumpkin Pie Cheesecake in an airtight container in the fridge for up to five days. Reheat slices in the microwave for 10-15 seconds for that fresh-out-of-the-oven taste.

The first time I made this recipe, my friend declared it “life-changing,” which certainly inflated my ego! Now, it’s my go-to dessert for gatherings, always earning rave reviews.

FAQ

Can I use canned pumpkin for the Pumpkin Pie Cheesecake?

Yes, canned pumpkin puree works perfectly and saves time in preparation.

How long should I chill Pumpkin Pie Cheesecake before serving?

Chill for at least four hours or overnight for best results.

Can I freeze Pumpkin Pie Cheesecake?

Yes, wrap it well and freeze it for up to three months without compromising flavor.

Print

Pumpkin Pie Cheesecake

---

• Author: homerecipeseasy
• Total Time: 1 hour 30 minutes
• Yield: Serves approximately 12 slices 1x

Print Recipe

Pin Recipe

Description

Pumpkin Pie Cheesecake offers the best of both worlds, blending a silky cheesecake with the comforting flavors of pumpkin pie. With its spiced graham cracker crust and creamy filling, every bite is a celebration of fall flavors. Whether for Thanksgiving or a cozy night in, this dessert is sure to impress your family and friends. Easy to make and irresistibly delicious, it’s destined to become a favorite!

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/3 cup unsalted butter, melted
• 1/2 cup granulated sugar (adjust to taste)
• 1 cup pumpkin puree
• 16 oz cream cheese, softened
• 1/2 cup sour cream
• 3 large eggs, room temperature
• 1 tsp cinnamon (adjust to taste)
• 1/2 tsp nutmeg (adjust to taste)
• 1 tsp vanilla extract
• 1/4 cup heavy cream (optional)

---

Instructions

1. Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter until combined. Press into a springform pan.
2. Bake crust for 10 minutes until golden. Let cool.
3. Beat cream cheese until smooth; gradually add sugar. Mix in pumpkin puree, sour cream, eggs, cinnamon, nutmeg, and vanilla until just blended.
4. Pour filling into cooled crust and bake at 325°F (160°C) for 60–70 minutes until set but slightly jiggly in the center.
5. Cool in the oven with the door ajar for an hour; then chill in the fridge for at least four hours or overnight.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 370
• Sugar: 24g
• Sodium: 320mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 100mg

Keywords: For added flavor, experiment with chocolate chips or nuts in the filling. Ensure all ingredients are at room temperature for the best texture.