EASY PUMPKIN PIE CHEESECAKE

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.

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Cook Time 50

Total Time 1 40

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Crust

1 ¼ cups graham cracker crumbs (about 10-12 full graham crackers)
6 tablespoons unsalted butter melted
1/4 cup granulated sugar

For the Pumpkin Layer

1 ½ cups pumpkin puree (not pumpkin pie filling)
8 ounces cream cheese softened
1/2 cup granulated sugar
1 large egg
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

For the Cheesecake Layer

16 ounces cream cheese softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
whipped cream Optional for topping
extra graham cracker crumbs Optional for topping

Equipment

9-inch springform pan
- Baking Sheet
Electric mixer
Wire rack

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

Notes

Storing: Refrigerate covered for up to 4-5 days. Freezing: Freeze whole or sliced for up to 2-3 months. Reheating: Not recommended, best served chilled.