If you’re looking to delight your friends and family with a dessert that perfectly captures the cozy warmth of autumn, then this Pumpkin Pie Cheesecake Recipe is your new best friend. It’s a marvelous fusion of creamy cheesecake and classic pumpkin pie spices baked into one showstopping dessert that brings rich flavors and smooth textures together in every luscious bite. Whether it’s for a holiday gathering or a special weekend treat, this Pumpkin Pie Cheesecake Recipe guarantees smiles all around and seconds on every plate.
Ingredients You’ll Need
Getting started on your Pumpkin Pie Cheesecake Recipe means gathering some simple, yet incredibly essential ingredients. Each plays a key role in bringing out the perfect balance of creamy richness, gentle sweetness, and warm autumn spices that make this dessert unforgettable.
- Crushed graham crackers: Create the wonderfully crunchy and buttery crust that holds everything together.
- Sugar: Adds balanced sweetness to both the crust and cheesecake layers.
- Melted butter: Binds the crust ingredients and delivers a golden, crispy finish.
- Cream cheese: The heart of the cheesecake’s rich and velvety texture, softened for easy blending.
- Eggs: Provide structure and help the cheesecake set perfectly without cracking.
- Vanilla extract: Infuses a subtle aromatic warmth to deepen the flavor profile.
- Pumpkin puree: Brings that unmistakable pumpkin pie essence and vibrant color.
- Evaporated milk: Adds silkiness and smooth consistency to the pumpkin layer.
- Brown sugar: Enhances the warm caramel notes, complementing the pumpkin’s earthiness.
- Cinnamon, nutmeg, and salt: Classic spices that bring the cozy fall flavor we crave in pumpkin desserts.
How to Make Pumpkin Pie Cheesecake Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 350°F. This temperature is perfect for baking the cheesecake slowly and evenly, ensuring it sets flawlessly without drying out. Prepare a 9-inch springform pan by lining it with parchment paper and giving it a light spray of non-stick cooking spray. This step ensures your cheesecake will release easily once baked, saving you the hassle at the end.
Step 2: Make the Crust
In a medium bowl, combine the crushed graham crackers, sugar, and melted butter. Mix these ingredients well until the texture resembles moist sand. Then, press the mixture firmly and evenly into the bottom of your prepared pan. Pop it into the oven and bake for about 10 minutes, just until the crust turns a beautiful golden brown. Remove from the oven and let it cool — this step guarantees a crisp base that won’t get soggy once the filling is added.
Step 3: Prepare the Cream Cheese Layer
While your crust cools, beat the cream cheese together with sugar until the mixture is silky smooth. Add the eggs one at a time, beating well after each addition to incorporate air and avoid lumps. Stir in the vanilla extract to bring a lovely fragrance and flavor to your cheesecake layer. Pour this creamy mixture over the cooled crust, creating a luscious base for the pumpkin topping.
Step 4: Mix the Pumpkin Pie Layer
In a separate bowl, whisk the pumpkin puree, evaporated milk, brown sugar, sugar, cinnamon, nutmeg, salt, and eggs until everything is combined and smooth. This mix is packed with those warm, autumnal spices that make pumpkin pie a beloved classic. Carefully pour this pumpkin filling over the cream cheese layer, spreading it gently for an even finish.
Step 5: Bake Until Set
Bake your cheesecake for approximately 80 minutes, checking that the center is set but still slightly jiggly—it will continue to firm up as it cools. This slow bake ensures a rich, creamy texture without cracks. Once out of the oven, allow it to cool completely on a wire rack, then refrigerate for at least four hours or ideally overnight to develop all those amazing flavors and perfect firmness.
Step 6: Add the Finishing Touches
Before serving, dress your Pumpkin Pie Cheesecake Recipe with a generous dollop of freshly whipped cream and toasted pecans if you like. The cream adds a fresh, airy contrast, while the pecans provide a delightful crunch to each indulgent slice.
How to Serve Pumpkin Pie Cheesecake Recipe
Garnishes
Whipped cream is practically a must for serving this cheesecake, offering a silky smooth counterpoint to the rich and spiced pumpkin layers. Adding toasted pecans or a sprinkle of cinnamon powder elevates the presentation and texture, making each slice feel extra special and inviting.
Side Dishes
Pair this dessert with a scoop of vanilla ice cream or a cup of rich hot coffee or spiced chai for the ultimate autumnal treat. Light fruit compotes, like a cranberry or gingered pear sauce, also complement the cheesecake’s flavors beautifully, adding a pop of brightness.
Creative Ways to Present
For festive occasions, consider serving individual mini portions in glass jars topped with whipped cream and a cinnamon stick or a decorative edible flower. You could also drizzle caramel sauce over each slice to add another layer of lusciousness that your guests will rave about.
Make Ahead and Storage
Storing Leftovers
After enjoying your Pumpkin Pie Cheesecake Recipe, store any leftovers in an airtight container in the refrigerator. This dessert stays fresh and creamy for up to five days, so you can savor every last bite without worry.
Freezing
If you want to save some for later, this cheesecake freezes beautifully. Wrap it tightly in plastic wrap, then aluminum foil to prevent freezer burn. When wrapped properly, it can be frozen for up to two months. Thaw overnight in the fridge before serving for the best texture.
Reheating
This cheesecake is best served chilled, and reheating isn’t necessary. If you prefer a slightly softer texture, let slices sit at room temperature for about 20 minutes before serving. Avoid microwaving as it can alter the consistency and flavor.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but you’ll need to cook and puree fresh pumpkin first. Choose a cooking pumpkin like sugar or pie pumpkin, bake or steam it until soft, then puree until smooth. This adds a fresh, homemade touch but requires extra prep time.
What if I don’t have a springform pan?
A springform pan is ideal because it allows easy removal without damaging the cheesecake’s sides. If you don’t have one, a regular cake pan lined with parchment paper could work, but you’ll need to be extra careful when unmolding to avoid cracks or breakage.
Is it okay to substitute evaporated milk?
Evaporated milk adds richness and creaminess, but you can substitute it with an equal amount of whole milk mixed with a tablespoon of heavy cream for similar results. Avoid low-fat alternatives as they might alter texture.
How do I prevent my cheesecake from cracking?
Make sure all ingredients are at room temperature before mixing, bake at a consistent temperature without opening the oven door early, and cool it gradually. Running a knife around the edge after baking can also prevent cracks from sticking to the pan as it contracts.
Can I make this recipe vegan or dairy-free?
While this classic Pumpkin Pie Cheesecake Recipe uses dairy and eggs, you can experiment with vegan cream cheese, flax eggs, and plant-based milk alternatives. Keep in mind that texture and taste may vary slightly, so some trial and error might be needed for the perfect vegan version.
Final Thoughts
There is something truly magical about this Pumpkin Pie Cheesecake Recipe that feels like a warm hug on a plate. It’s a comforting, crowd-pleasing dessert that brings rich flavors and creamy textures together in perfect harmony. I wholeheartedly encourage you to try making it—it’s bound to become one of your all-time favorites to bring joy and indulgence to any table.
Print
Pumpkin Pie Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 6 hours 10 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Pie Cheesecake combines the creamy richness of classic cheesecake with the warm spices and smooth texture of traditional pumpkin pie. Featuring a crunchy graham cracker crust, a dense cream cheese layer, and a spiced pumpkin topping, it is the perfect dessert for fall gatherings and holiday celebrations.
Ingredients
Crust
- 2 â…” cups crushed graham crackers
- â…“ cup sugar
- â…” cup butter (melted)
Cheesecake Layer
- 16 ounces cream cheese (room temperature)
- 2 eggs
- ½ cup sugar
- 1 teaspoon vanilla extract
Pumpkin Pie Layer
- 15-ounce can pumpkin puree
- 1 cup evaporated milk
- ¼ cup brown sugar (packed)
- 2 eggs
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup sugar
Topping
- Whipped cream (for serving)
- Toasted pecans (for serving)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 9-inch springform pan with parchment paper and spray with non-stick spray to ensure easy removal of the cheesecake after baking.
- Make the Crust: In a bowl, combine crushed graham crackers, sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes until the crust is golden brown. Remove from oven and let cool completely.
- Prepare Cheesecake Layer: In a mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. Pour this mixture evenly over the cooled crust in the pan.
- Make Pumpkin Pie Layer: In a separate bowl, combine pumpkin puree, evaporated milk, brown sugar, the remaining sugar, eggs, cinnamon, nutmeg, and salt. Mix thoroughly until smooth. Pour this pumpkin mixture carefully over the cheesecake layer in the pan.
- Bake the Cheesecake: Bake in the preheated oven for approximately 80 minutes, or until the center is set but still slightly jiggly. Remove from oven and allow the cheesecake to cool completely at room temperature.
- Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Serve: Before serving, top the cheesecake with whipped cream and toasted pecans for added flavor and texture. Slice and enjoy!
Notes
- Use room temperature cream cheese to avoid lumps in the cheesecake batter.
- Ensure the crust is fully cooled before adding the cheesecake layer to prevent mixing layers.
- Refrigerate overnight for best texture and flavor development.
- To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes, stirring occasionally.
- Allow the cheesecake to sit at room temperature for 10-15 minutes before slicing for cleaner cuts.
