EASY PUMPKIN PIE CHEESECAKE is the ultimate fall dessert, merging the beloved flavors of pumpkin pie with the decadent creaminess of cheesecake in a single, effortless recipe perfect for any home baker.
Key Ingredients for EASY PUMPKIN PIE CHEESECAKE
- For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full graham crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Pumpkin Layer:
- 1 ½ cups pumpkin puree (not pumpkin pie filling)
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: Whipped cream and extra graham cracker crumbs for topping
How to Make EASY PUMPKIN PIE CHEESECAKE
Prepare to be amazed by how simple it is to create this EASY PUMPKIN PIE CHEESECAKE. In just under 100 minutes of total time – including prep and baking – you’ll achieve a dessert that’s both incredibly rich and wonderfully light, a perfect balance of creamy cheesecake and warm, spiced pumpkin. It’s a truly satisfying treat that requires minimal effort for maximum deliciousness.
Step-by-Step Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. This will ensure your cheesecake releases cleanly after baking.
- Make the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared springform pan, creating an even layer. You can use the bottom of a glass or measuring cup to help compact it.
- Bake the Crust: Place the springform pan on a baking sheet (this catches any potential spills). Bake the crust for 8-10 minutes, until lightly golden brown. Remove from the oven and let it cool slightly while you prepare the pumpkin layer.
- Prepare the Pumpkin Layer: In a separate medium bowl, combine the pumpkin puree, 8 ounces of softened cream cheese, ½ cup granulated sugar, 1 large egg, pumpkin pie spice, and vanilla extract. Beat with an electric mixer on medium speed until smooth and well combined. Be sure to scrape down the sides of the bowl as needed.
- Add the Cheesecake Layer: In a large bowl, beat the remaining 16 ounces of softened cream cheese with ¾ cup granulated sugar until smooth and creamy, about 2 minutes. Beat in the 2 large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until just combined. Be careful not to overmix once the eggs are added, as this can lead to cracking.
- Layer the Cheesecakes: Carefully spoon the pumpkin mixture evenly over the prepared graham cracker crust. Then, gently pour or spoon the cheesecake mixture over the pumpkin layer. You can use the back of a spoon to gently spread it out to cover the pumpkin layer completely. For a marbled effect (optional), you can dollop small spoonfuls of the pumpkin mixture onto the cheesecake layer and then swirl them in gently with a knife or toothpick.
- Bake the Cheesecake: Place the springform pan back onto the baking sheet. Bake for 50-60 minutes, or until the edges of the cheesecake are set and the center is mostly set but still has a slight jiggle. A water bath is not strictly necessary for this easy recipe, but it can help prevent cracking. If you choose to use one, wrap the outside of your springform pan tightly with heavy-duty aluminum foil, then place that pan inside a larger baking pan. Carefully pour about an inch of hot water into the larger pan.
- Cool the Cheesecake: Once baked, turn off the oven and leave the oven door slightly ajar. Let the cheesecake cool in the oven for 1 hour. This gradual cooling helps to prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and carefully run a thin knife around the edge to loosen it from the pan. Let it cool completely on a wire rack. Once cooled to room temperature, cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully and the flavors to meld.
- Serve: Before serving, carefully release the sides of the springform pan. Garnish with whipped cream and a sprinkle of extra graham cracker crumbs if desired. Slice and enjoy your delicious EASY PUMPKIN PIE CHEESECAKE!
Why You’ll Love This EASY PUMPKIN PIE CHEESECAKE
You’ll adore this EASY PUMPKIN PIE CHEESECAKE because it perfectly captures the warm, comforting essence of fall in every creamy bite, offering a delightful fusion of two iconic desserts without the usual fuss. The rich, spiced pumpkin filling, swirled into a smooth, decadent cheesecake base, creates an irresistible flavor profile that’s sure to become a holiday staple. Plus, making this masterpiece at home saves you money compared to store-bought versions, giving you a gourmet dessert experience that’s incredibly budget-friendly.
Forget the stress of traditional cheesecakes or the basic limitations of a single-flavor pie; this creation is a celebration of contrasts that harmonize beautifully, making it ideal for any gathering or a cozy night in. The subtle sweetness of the pumpkin and the tangy creaminess of the cheesecake, all resting on a buttery graham cracker crust, are simply divine. So go ahead, impress your loved ones and treat yourself – click to add this easy recipe to your baking rotation now!
Storing and Reheating Tips
- Refrigeration: Leftover EASY PUMPKIN PIE CHEESECAKE can be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container, for up to 4-5 days.
- Freezing: For longer storage, you can freeze the cheesecake. It’s easiest to freeze it after it has fully chilled and set. You can freeze the whole cheesecake (still in the springform pan, then removed and wrapped securely in plastic wrap and then aluminum foil) or freeze individual slices. Frozen cheesecake can be kept for up to 2-3 months.
- Reheating: Cheesecake is best served chilled, so reheating is generally not recommended. If you do wish to serve a slice slightly warmed, do so very gently. A few seconds in a microwave on low power or a brief time in a very low oven might be sufficient, but be cautious not to melt it entirely. Thawed frozen cheesecake should be allowed to come to room temperature before serving.
Final Thoughts
This EASY PUMPKIN PIE CHEESECAKE is a delightful way to enjoy the best of fall flavors with minimal effort and maximum reward. Give it a try this season; your taste buds will thank you for this wonderfully creamy and spiced creation.
EASY PUMPKIN PIE CHEESECAKE
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared springform pan, creating an even layer.1 ¼ cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tablespoons unsalted butter
- Place the springform pan on a baking sheet. Bake the crust for 8-10 minutes, until lightly golden brown. Remove from the oven and let it cool slightly.
- In a separate medium bowl, combine the pumpkin puree, 8 ounces of softened cream cheese, 1/2 cup granulated sugar, 1 large egg, pumpkin pie spice, and vanilla extract. Beat with an electric mixer on medium speed until smooth and well combined.1 ½ cups pumpkin puree, 8 ounces cream cheese, 1/2 cup granulated sugar, 1 large egg, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract
- In a large bowl, beat the remaining 16 ounces of softened cream cheese with 3/4 cup granulated sugar until smooth and creamy, about 2 minutes. Beat in the 2 large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.16 ounces cream cheese, 3/4 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Carefully spoon the pumpkin mixture evenly over the prepared graham cracker crust. Then, gently pour or spoon the cheesecake mixture over the pumpkin layer.
- Place the springform pan back onto the baking sheet. Bake for 50-60 minutes, or until the edges of the cheesecake are set and the center is mostly set but still has a slight jiggle.
- Once baked, turn off the oven and leave the oven door slightly ajar. Let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and carefully run a thin knife around the edge to loosen it from the pan. Let it cool completely on a wire rack. Once cooled to room temperature, cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, carefully release the sides of the springform pan. Garnish with whipped cream and a sprinkle of extra graham cracker crumbs if desired. Slice and enjoy.whipped cream, extra graham cracker crumbs