Absolutely Irresistible Easy Pumpkin Pie Cheesecake in 5 Steps

Oh my gosh, you’re going to love this – I’ve figured out how to get the best of both worlds in one perfect fall dessert! My Easy Pumpkin Pie Cheesecake combines everything you adore about classic pumpkin pie with the dreamy, creamy texture of cheesecake. And the best part? It’s actually simple to make, even if you’re not an expert baker. I first made this for Thanksgiving a few years ago when I couldn’t decide between the two desserts, and now it’s become my go-to recipe every autumn. The spices from the pumpkin filling paired with that rich cheesecake base? Absolute magic. Trust me, once you try this, you’ll never want to choose between pie and cheesecake again!

Why You’ll Love This Easy Pumpkin Pie Cheesecake

Let me count the ways this dessert will steal your heart! First off, it’s ridiculously simple—no fancy techniques, just good old mixing and baking. That creamy cheesecake layer? Pure velvet. And the spiced pumpkin filling? It’s like autumn in every bite. Plus, it’s a total crowd-pleaser—I’ve yet to meet someone who doesn’t go back for seconds. Whether it’s for Thanksgiving or just a cozy night in, this cheesecake always hits the spot.

Ingredients for Easy Pumpkin Pie Cheesecake

Okay, let’s gather our goodies! I’ve learned that having everything measured and ready makes this recipe absolutely foolproof. Trust me, you’ll want to use room temperature cream cheese – it makes all the difference for that silky smooth texture we’re after. Here’s what you’ll need:

For the Crust:

• 1 1/2 cups graham cracker crumbs (about 12 full sheets crushed)
• 1/4 cup granulated sugar – just enough sweetness to balance the crust
• 1/2 cup unsalted butter, melted – I always use real butter for that rich flavor

For the Filling:

• 16 oz cream cheese, softened (that’s 2 standard blocks – leave them out for at least 30 minutes!)
• 1 cup granulated sugar – I’ve tried reducing this, but trust me, it needs the full cup
• 1 cup canned pumpkin puree – not pumpkin pie filling! Look for 100% pure pumpkin
• 1 tsp vanilla extract – the good stuff if you’ve got it
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg – freshly grated if you’re feeling fancy
• 1/4 tsp ground cloves – just a pinch makes all the difference
• 1/4 tsp ground ginger
• 2 large eggs – at room temperature helps prevent cracks

See? Nothing too crazy! Just simple ingredients that combine to make something totally magical. Now let’s get mixing!

How to Make Easy Pumpkin Pie Cheesecake

Alright, let’s dive into the fun part – making this dreamy dessert come to life! Don’t worry, I’ll walk you through each step so your cheesecake turns out perfect. Just follow along and resist the urge to peek while it’s baking (I know it’s hard!).

Step 1: Prepare the Crust

First things first – preheat that oven to 350°F. While it’s heating up, mix your graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Now here’s my trick: press the mixture firmly into your springform pan, going about halfway up the sides. I use the bottom of a measuring cup to really pack it in tight. Pop it in the oven for just 8 minutes – this quick bake helps set the crust so it doesn’t get soggy later. Let it cool while you make the filling.

Step 2: Make the Filling

Now for the magic! Beat your softened cream cheese and sugar together until it’s completely smooth – no lumps allowed! Scrape down the bowl often. Then add the pumpkin puree, vanilla, and all those cozy spices. Mix until everything’s beautifully combined. Finally, add the eggs one at a time, mixing just until incorporated after each. Overmixing at this stage can lead to cracks, so go easy!

Step 3: Bake and Cool

Pour that gorgeous orange filling over your cooled crust and smooth the top. Bake for 45-50 minutes – you’ll know it’s done when the edges are set but the center still has a slight jiggle (like Jell-O!). Here’s the important part: turn off the oven, crack the door open, and let the cheesecake cool gradually for about an hour. This slow cooling helps prevent cracks. Then transfer it to the fridge for at least 4 hours (overnight is even better) before serving. Patience pays off with cheesecake!

Tips for the Best Easy Pumpkin Pie Cheesecake

After making this cheesecake more times than I can count, I’ve learned a few secrets to absolute perfection. These little tricks make all the difference between “good” and “OMG I need this recipe!”

Room temperature ingredients are non-negotiable

I know it’s tempting to rush, but cold cream cheese will leave you with lumpy batter. Take those blocks out at least 30 minutes before starting – I sometimes even microwave them for 10 seconds if I forget (shh, don’t tell the baking purists!). Same goes for eggs – cold ones can cause the batter to break.

Mix with care (but don’t overdo it!)

When adding the eggs, mix just until combined. Overbeating introduces too much air, which leads to cracks as it bakes. I stop the mixer as soon as the last streak of yolk disappears. And always scrape that bowl – cream cheese loves to hide in the bottom corners!

The cooling ritual matters

That gradual cooling in the oven with the door cracked? It’s not just for show. Rushing this step is the #1 reason for cracks. Then comes the fridge time – I know it’s hard to wait, but that 4-hour chill sets the texture perfectly. If I’m making this for a party, I’ll bake it the night before – the flavors actually improve!

Extra touches that wow

For a fancy finish, I’ll sometimes sprinkle the crust with a pinch of salt before adding the filling – it makes the sweetness pop! And if I’m feeling extra, I’ll whip up some cinnamon-spiked whipped cream for topping right before serving. A drizzle of caramel never hurt anyone either…

Ingredient Substitutions & Notes

Okay, let’s chat about making this pumpkin pie cheesecake work for you! I’ve tested tons of variations over the years, so here are all my best swaps and tips. Remember – baking is part science, part magic, so some adjustments might change the texture just a bit.

Pumpkin Puree Options

That can of pumpkin puree is perfect, but if you’re feeling ambitious, homemade works too! Just roast sugar pumpkin cubes until super soft, then blend smooth. Important: drain excess liquid through cheesecloth – watery puree makes soggy cheesecake. And please don’t accidentally grab pumpkin pie filling (been there!) – it’s already spiced and sweetened.

Crust Alternatives

Not a graham cracker fan? No problem! Try:

• Biscoff cookies – oh my, the caramelized flavor is divine
• Gingersnaps – extra spice kick that pairs beautifully
• Gluten-free grahams – works exactly the same way
• Nilla wafers – for a more neutral base

Just keep the same crumb-to-butter ratio. And for a nutty twist, replace 1/4 cup crumbs with finely ground pecans!

Dairy-Free? Here’s What Works

I’ve successfully made this with:

• Vegan cream cheese – the full-fat varieties work best
• Coconut oil instead of butter in the crust

Note that the texture will be slightly less creamy, but still delicious. For eggs, I haven’t found a perfect substitute yet – flax eggs make it too dense.

Spice Adjustments

Not a cloves person? Skip it! Love ginger? Double it! This recipe is super forgiving with spices. I sometimes add:

• A pinch of cardamom for something different
• 1/4 tsp black pepper (sounds weird, but trust me!) for depth
• Orange zest for brightness

The main thing is tasting as you go – adjust to your preferences. That’s the joy of homemade!

Serving and Storing Easy Pumpkin Pie Cheesecake

Now for the best part – showing off your masterpiece! I always let my cheesecake sit at room temperature for about 15 minutes before serving. Cold cheesecake is delicious, but letting it take the chill off just a bit makes the flavors really sing. When it’s time to slice, here’s my foolproof method: run a thin knife under hot water, wipe it dry, and make your cut. Repeat between each slice for clean, beautiful pieces.

Toppings That Take It Over the Top

This cheesecake is fantastic plain, but a little extra never hurt anyone! My go-to is freshly whipped cream with a dash of vanilla – so simple but so good. For special occasions, I’ll get fancy with:

• A sprinkle of cinnamon or pumpkin pie spice
• Crushed pecans or walnuts for crunch
• Caramel drizzle (store-bought is fine – I won’t judge!)
• Chocolate shavings if I’m feeling extra indulgent

Storing Leftovers (If You Have Any!)

Cover any leftover cheesecake tightly with plastic wrap or store in an airtight container. It keeps beautifully in the fridge for up to 5 days – though in my house, it never lasts that long! The flavors actually deepen after a day, making leftovers extra special.

Can You Freeze Pumpkin Pie Cheesecake?

Absolutely! Wrap individual slices or the whole cheesecake (without toppings) in plastic wrap, then foil. It freezes well for up to 2 months. Thaw overnight in the fridge when you’re ready to enjoy. Pro tip: freeze slices on a baking sheet first before wrapping to prevent them from sticking together.

One last thing – resist the urge to microwave cold cheesecake! The texture turns gummy. If you must have it less chilled, let it sit out for 20-30 minutes instead. Now go enjoy every creamy, spiced bite of your creation!

Easy Pumpkin Pie Cheesecake FAQs

I get asked these questions ALL the time when I serve this cheesecake – and I’ve made every mistake possible over the years, so I’ve got the answers you need!

Why did my cheesecake crack?

Oh honey, I feel your pain! Cracks usually happen from three things: overmixing the batter (too much air), temperature shocks (going from hot oven to cold fridge too fast), or overbaking. That’s why I’m so insistent about the gradual cooling method – it really works! If yours cracks anyway, just cover it with whipped cream – no one will know.

Can I freeze pumpkin pie cheesecake?

You bet! I always make an extra to freeze for later. Wrap it tightly in plastic wrap (no toppings!), then foil, and it’ll keep for 2 months. Thaw overnight in the fridge. The texture might be slightly denser, but still delicious. I’ve even frozen individual slices for quick treats!

How do I know when it’s done baking?

This was my biggest struggle when I first started making cheesecakes. You want the edges set but the center should still have a slight wobble – like Jell-O when you tap the pan. It’ll firm up as it cools. If the whole top is firm, it’s overbaked. And remember – carryover cooking happens while it cools in the oven!

Can I use fresh pumpkin instead of canned?

Absolutely! I’ve done it both ways. Just roast sugar pumpkin until super soft, blend smooth, and drain excess liquid through cheesecloth. About 1 small sugar pumpkin yields 1 cup puree. But honestly? Canned is perfectly great – I use it most of the time for convenience.

Why is my cheesecake soggy on the bottom?

This usually means the crust wasn’t baked long enough before adding the filling. Next time, bake your crust the full 8 minutes and let it cool completely. Also, make sure your pumpkin puree isn’t watery – if using homemade, really squeeze out that excess moisture!

Nutritional Information

Okay, let’s talk numbers – because we all know this cheesecake is worth every delicious calorie! Here’s the breakdown per slice (based on cutting this into 8 generous portions, which let’s be honest, might turn into 6 at my house…). Remember, these are estimates – your exact amounts might vary slightly depending on brands and exact measurements.

Per Serving:

• Calories: 350
• Fat: 22g (12g saturated, 8g unsaturated)
• Carbohydrates: 35g
• Fiber: 2g
• Sugar: 25g
• Protein: 5g
• Sodium: 200mg
• Cholesterol: 90mg

Now, if you’re watching your sugar intake, you could try reducing the sugar in the filling by 1/4 cup – it’ll still taste great, just slightly less sweet. And for a lighter version, I’ve had good results using reduced-fat cream cheese and cutting the butter in the crust by 1 tablespoon (though I’ll always be team full-fat for the creamiest texture!).

Shoot me a comment if you give this a try – I’d love to hear how your Easy Pumpkin Pie Cheesecake turns out and see photos of your beautiful creations! You can also find more delicious recipes on our recipes page.

If you’re looking for more fall-inspired treats, check out this Pumpkin Spice Pull-Apart Bread or these Apple Crumb Cake recipes!

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