I wasn’t even planning dessert. But there it was—half a can of pumpkin puree in the fridge, begging not to be forgotten. Next thing I knew, this easy pumpkin pie cheesecake was baking in my oven, filling the house with warm spice and cozy vibes. It’s creamy, swirly, and shockingly simple—no water bath, no stress, just pure fall magic.
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Why You’ll Love This Recipe
This easy pumpkin pie cheesecake is one of those cozy desserts that feels fancy but is wildly simple to pull together. It’s got everything going for it: a creamy vanilla cheesecake base layered with spiced pumpkin, all nestled in a buttery graham cracker crust. It’s the best of both worlds—cheesecake meets pumpkin pie in one slice.
No water bath needed? Yes, please. It bakes gently and evenly, with just the right jiggle. Plus, it’s make-ahead friendly, which means you can knock it out the day before and focus on the rest of your holiday spread. And let’s be honest—it’s the perfect finish to Thanksgiving or any cozy fall gathering. One bite, and it’s pumpkin spice season in your mouth.
Key Ingredients You’ll Need
Let’s break down what makes this cheesecake sing. Simple ingredients, big flavor.
For the Cheesecake Batter
- Cream cheese: The heart of any cheesecake. Room temp makes it ultra-smooth and blendable.
- Sugar: Just enough to sweeten without overpowering.
- Eggs: Bind the batter and add richness.
- Vanilla extract: Adds warmth and depth to balance the tanginess.
For the Pumpkin Layer
- Pumpkin puree: Make sure it’s pure pumpkin, not the pre-sweetened pie filling.
- Pumpkin spice: This blend of cinnamon, nutmeg, and clove brings that cozy, familiar flavor.
For the Crust
- Graham cracker crust: Store-bought keeps things simple, but you can always make your own.
- Try crushed gingersnaps or Biscoff cookies for a spiced-up twist.
- Need gluten-free? Swap in your favorite GF cookies and you’re golden.
How to Make Pumpkin Pie Cheesecake
This cheesecake couldn’t be easier to throw together. Follow these steps and you’re halfway to fall dessert glory.
Prepare the Crust
If you’re going homemade, crush your graham crackers, stir in melted butter and a bit of sugar, then press into a 9-inch pie pan. Pre-bake for 8–10 minutes at 325°F if you want a crispier base. If you’re using store-bought, you’re good to go.
Make the Cheesecake Batter
In a bowl, beat softened cream cheese with sugar and vanilla until super smooth—this is the heart of your easy pumpkin pie cheesecake.
Add eggs one at a time, mixing just until combined—don’t overdo it or the texture could turn gummy.
Layer with Pumpkin Mixture
Spoon out 1⅓ cups of plain batter and spread it into your crust. Add the pumpkin puree and pumpkin spice to the remaining batter and whisk until blended. Gently layer the pumpkin mixture over the plain cheesecake layer. Want a swirl? Drag a toothpick or butter knife through the layers for a marbled effect.
Bake and Chill
Bake your easy pumpkin pie cheesecake at 325°F for 35–40 minutes. The edges will be set, and the center should jiggle just slightly when tapped. Let it cool at room temperature for about an hour, then refrigerate for at least 4 hours—or overnight if you can wait that long.
Slice and Serve
Slice it up and serve chilled with a generous dollop of whipped cream. Feeling fancy? Add a caramel drizzle or some candied pecans for crunch.
Expert Tips & Variations
- Room temperature ingredients are key—especially the cream cheese—for a silky batter with no lumps.
- Avoid cracks by not over-mixing and letting the cheesecake cool slowly.
- Crust upgrades: Gingersnaps or Biscoff cookies bring a spicy, molasses-y kick.
- Add-ins: Swirl in caramel sauce or melted chocolate before baking for a fun twist.
- Fixing cracks: If one sneaks in, don’t stress. Cover it with whipped cream or gently smooth it with a damp finger.
Make Ahead, Storage & Freezing Tips
This cheesecake is made for prepping ahead—perfect for holiday planning or meal prep magic.
- Make ahead: Bake it 1–2 days in advance and chill until ready to serve.
- Store: Cover and keep in the fridge for up to 5 days.
- Freeze: Wrap slices in plastic wrap and foil. Freeze for up to 2 months and thaw overnight in the fridge.
Serving tip: Dish it up chilled with cinnamon whipped cream for the full fall experience.
FAQs About Pumpkin Pie Cheesecake
Can I use fresh pumpkin instead of canned puree?
Absolutely—just make sure it’s pure pumpkin (not sweetened) and well-drained. Too much moisture will mess with the texture.
How do I keep my cheesecake from cracking?
Don’t over-mix the batter, bake at a gentle 325°F, and cool gradually. Let it sit in the oven with the door cracked for 15 minutes before chilling.
Can I make this cheesecake without a springform pan?
Yes! A deep pie dish or even a square baking pan lined with parchment works. It may not slice as cleanly, but it’ll taste just as good.
More Cozy Fall Dessert Recipes
If this easy pumpkin pie cheesecake has you craving more fall treats, you’ll love these:
- Try our creamy pumpkin chiffon pie for an airy, mousse-like finish.
- Warm up with a comforting apple crisp.
- Or bake a batch of pumpkin cheesecake bars for a handheld twist.
And if you’re roasting pumpkins this season, don’t toss those seeds—make this crunchy roasted pumpkin seeds recipe instead!
External Resources:
Want to try savory pumpkin dishes? Check out this velvety creamy pumpkin pasta next!