Pumpkin pie cheesecake combines creamy cheesecake with warmly spiced pumpkin pie flavors for the ultimate fall dessert. Rich, smooth, and perfectly balanced, it’s ideal for holidays, gatherings, or cozy autumn evenings.
Yield:
12 servings
Prep Time:
20 minutes
Cook Time:
60 minutes
Chill Time:
4 hours
Total Time:
5 hours 20 minutes
If you love classic cheesecake and traditional pumpkin pie, this pumpkin pie cheesecake recipe combines the best of both worlds. It’s rich, creamy, perfectly spiced, and ideal for fall gatherings, Thanksgiving dessert tables, or cozy weekend baking.
What Is Pumpkin Pie Cheesecake?
Pumpkin pie cheesecake is a layered or blended dessert that combines the smooth texture of classic cheesecake with the warm spices and pumpkin flavor of traditional pumpkin pie. It usually features:
- A graham cracker crust
- A creamy pumpkin-infused cheesecake filling
- Fall spices like cinnamon, nutmeg, and ginger
This dessert is popular during autumn and holidays but delicious year-round.
Pumpkin Pie Cheesecake Ingredients
For the Crust
- 1½ cups graham cracker crumbs
- ¼ cup melted butter
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
For the Pumpkin Cheesecake Filling
- 24 oz (680g) cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
- ½ cup heavy cream
Step-by-Step Method
Step 1: Prepare the Crust
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, melted butter, brown sugar, and cinnamon.
- Press mixture into a 9-inch springform pan.
- Bake for 8–10 minutes.
- Let cool while preparing filling.
Step 2: Make the Cheesecake Filling
- Beat softened cream cheese until smooth and creamy.
- Add granulated sugar and brown sugar; mix well.
- Blend in pumpkin puree and vanilla extract.
- Add eggs one at a time, mixing gently.
- Stir in spices, salt, and heavy cream.
- Mix until smooth but avoid overbeating.
Step 3: Bake Using a Water Bath
Wrap the springform pan in aluminum foil.
- Place it in a larger baking pan.
- Pour hot water around it (about 1 inch deep).
- Bake for 55–70 minutes until center slightly jiggles.
Step 4: Cool Properly
- Turn off oven and leave door slightly open for 1 hour.
- Remove and cool at room temperature.
- Refrigerate for at least 4 hours (overnight preferred).
Nutrition Information (Per Slice – Approximate)
- Calories: 380–420 kcal
- Protein: 6–8g
- Fat: 28g
- Carbohydrates: 32g
- Sugar: 22g
- Fiber: 1–2g
- Calcium: 8–10% DV
Nutrition Benefits of Pumpkin Pie Cheesecake
Although this dessert is indulgent, it also contains beneficial nutrients:
1. Pumpkin Is Rich in Vitamin A
Pumpkin puree provides beta-carotene, which supports eye health and immune function.
2. Cream Cheese Provides Calcium
Dairy ingredients contribute to bone health.
3. Spices Have Antioxidant Properties
Cinnamon and ginger contain compounds that support anti-inflammatory benefits.
Moderation is key when enjoying this treat.
Expert Baking Tips
✔ Use room temperature ingredients
✔ Do not overmix eggs
✔ Always use a water bath
✔ Let cheesecake cool gradually
✔ Chill overnight for best texture
Topping Ideas
- Whipped cream
- Caramel drizzle
- Crushed pecans
- Cinnamon dusting
- Maple syrup glaze
Storage Instructions
- Refrigerate up to 5 days
- Freeze slices for up to 2 months
- Wrap tightly in plastic wrap and foil
Frequently Asked Questions
Can I use canned pumpkin pie filling?
No. Use pure pumpkin puree for best flavor control.
Can I make it crustless?
Yes, but baking time may slightly reduce.
How do I prevent cracks?
Use a water bath and avoid overbaking.
Final Thoughts
Pumpkin pie cheesecake is the ultimate fall dessert that combines creamy richness with warm seasonal spices. It’s ideal for holidays, gatherings, and special occasions. With proper baking technique and quality ingredients, you’ll achieve a smooth, crack-free cheesecake every time.