Easy Pumpkin Pie Cheesecake Recipe

I absolutely love making this Easy Pumpkin Pie Cheesecake Recipe whenever the cozy fall season rolls around. It perfectly combines the creamy richness of cheesecake with the warm, comforting spices of pumpkin pie, creating a dessert that's both elegant and incredibly satisfying. The layers of smooth cheesecake and spiced pumpkin create a beautiful contrast that always impresses my family and friends. This recipe has become my go-to when I want something special but not overly complicated, and I know you'll feel the same once you try it!

Why You'll Love This Easy Pumpkin Pie Cheesecake Recipe

One of the reasons I'm so passionate about this Easy Pumpkin Pie Cheesecake Recipe is because of the incredible flavor combination. The smooth, velvety texture of the cream cheese mingles perfectly with the earthy, spiced pumpkin layer. Every bite feels like a cozy hug, with just the right balance of sweetness and spice. I find that the pumpkin spice blend really brings out the essence of autumn, without overpowering the delicate cheesecake base.

Another thing I really appreciate is how simple this recipe is to prepare. You don’t have to fuss over a complicated crust or multiple fillings; just a classic graham cracker crust and two luscious layers. I’ve made it countless times, and it always turns out beautifully, even if I’m short on time. Plus, the baking process is straightforward, so you can relax knowing the hardest part is just waiting for it to chill.

This cheesecake is perfect for so many occasions. Whether it’s a family holiday dinner, a festive party, or a casual weekend treat, I love how versatile it is. It stands out with its gorgeous two-layer look and inviting aroma, making it the centerpiece dessert that everyone asks for again and again. Honestly, if you’re looking for a dessert that feels fancy but is genuinely easy to make, this recipe is exactly what you need.

Ingredients You'll Need

All the ingredients in this Easy Pumpkin Pie Cheesecake Recipe are straightforward but essential to achieve that perfect taste and texture. Each component plays a key role, from the creamy richness of the cream cheese to the cozy warmth of the pumpkin spice, creating a harmonious blend that tastes like fall in every bite.

• Cream cheese: Using room temperature cream cheese ensures a smooth, lump-free batter.
• Granulated sugar: Adds just the right sweetness to balance the tang of the cream cheese and the spices.
• Vanilla extract: Provides a warm, aromatic depth that enhances all the flavors.
• Eggs: Bind the cheesecake layers together and give them structure.
• Pumpkin puree: Gives that classic fall flavor and beautiful color to the top layer.
• Pumpkin spice: A fragrant mix that brings cinnamon, nutmeg, and cloves into perfect harmony.
• Graham cracker crust: The crunchy, slightly sweet base that pairs effortlessly with the creamy filling.
• Whipped cream (optional): Adds a light, airy finish to each slice and makes the presentation extra special.

Directions

Step 1: Preheat your oven to 325°F so it’s ready when your cheesecake is perfectly assembled.

Step 2: In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract until the mixture is completely smooth and creamy with no lumps. Then, add the eggs one at a time, beating well after each addition to keep the batter silky.

Step 3: Remove about 1 ⅓ cups of this cheesecake batter and spread it evenly over the bottom of your graham cracker crust. This plain base layer keeps things balanced and delicious.

Step 4: To the remaining cheesecake batter, stir in the pumpkin puree and pumpkin spice gently until just combined. Carefully spread this pumpkin layer over the plain cheesecake layer, taking your time to keep the layers distinct.

Step 5: Place the cheesecake in the preheated oven and bake for 35 to 40 minutes. You want the center to be almost set but still slightly jiggly—that’s the hallmark of a perfectly baked cheesecake that will set as it cools.

Step 6: Let the cheesecake cool completely to room temperature for about an hour. Then cover it and refrigerate for at least 3 hours, though leaving it overnight will make the flavors deep and the texture impeccably firm.

Step 7: When you’re ready to serve, slice the cheesecake and top each piece with a generous dollop of whipped cream if you like. Enjoy every creamy, spiced bite!

Servings and Timing

This Easy Pumpkin Pie Cheesecake Recipe yields 8 generous servings, perfect for sharing with family or friends. Prep time is quick, around 15 to 20 minutes, which makes it easy to fit into any busy day. The baking takes approximately 35 to 40 minutes, with additional cooling and chilling time of about 4 hours total to let the cheesecake fully set and flavors meld beautifully. Keep in mind, the longer it chills, the better it tastes—overnight is truly ideal.

How to Serve This Easy Pumpkin Pie Cheesecake Recipe

When it comes to serving, I love presenting this cheesecake chilled and fresh from the fridge, as the texture is wonderfully creamy yet firm. Adding a swirl of whipped cream on top always elevates the presentation and adds a lovely lightness that complements the dense pumpkin layers.

For a festive touch, try sprinkling a little extra cinnamon or pumpkin spice on the whipped cream, or even scatter a few toasted pecans for some crunch. If I'm serving this at a party or holiday dinner, I sometimes place individual slices on pretty plates with a drizzle of caramel sauce — it’s such a crowd-pleaser and looks stunning.

As for beverages, a warm cup of spiced chai tea or a glass of rich, full-bodied red wine pairs beautifully with the spices. Non-alcoholic options like sparkling apple cider or pumpkin spice latte also complement the flavors perfectly. This cheesecake is incredibly versatile and feels right at home whether it’s a casual weeknight dessert or the centerpiece of Thanksgiving dessert offerings.

Variations

I’ve experimented with several variations on this Easy Pumpkin Pie Cheesecake Recipe, and it’s amazing how flexible it can be. If you want a gluten-free version, just swap the graham cracker crust for a gluten-free alternative or a nut-based crust made from ground almonds or pecans. It adds a subtle nuttiness that pairs wonderfully with the filling.

For those who prefer a vegan version, I’ve tried using vegan cream cheese and eggs substitutes like flax or chia “eggs,” along with coconut sugar instead of granulated sugar. The texture changes slightly but the flavor is still delightful and satisfying. You could also play with the pumpkin spice blend—adding a touch of ginger or even cardamom to personalize the flavor.

Another fun twist is baking it in individual ramekins for mini cheesecakes, which is perfect for portion control and makes for an adorable presentation. You could also experiment with adding a swirl of caramel sauce or a layer of chopped pecans between the cheesecake and pumpkin layers for added texture.

Storage and Reheating

Storing Leftovers

After enjoying your cheesecake, store any leftovers in an airtight container or cover the cheesecake tightly with plastic wrap and then foil to prevent it from drying out. I recommend keeping it in the refrigerator, where it will stay fresh for up to 4 to 5 days. The flavors continue to meld over time, so it can almost taste better the next day.

Freezing

This cheesecake freezes beautifully! To freeze, wrap the entire cheesecake or individual slices tightly in plastic wrap, then double wrap with aluminum foil to protect against freezer burn. Label and freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator for the best texture. Freezing is a great way to prepare ahead for holiday gatherings.

Reheating

I usually recommend serving this cheesecake chilled, so reheating isn’t necessary. However, if you prefer it slightly warmer, you can let it sit at room temperature for about 15 to 20 minutes before serving. Avoid microwaving, as it can cause the texture to become grainy or greasy. If you want a warm sensation, pairing chilled slices with a hot cup of coffee or tea is the best way to enjoy all the cozy flavors together.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is actually my preferred choice for consistent texture and flavor. Just be sure to use plain pumpkin puree, not pumpkin pie filling, which is sweetened and spiced.

Do I have to use a graham cracker crust?

You don’t have to! While the graham cracker crust is classic and delicious, you can substitute with other crusts like gingersnap cookies for extra spice, or a nut and date crust for a gluten-free option.

How do I prevent cracks in the cheesecake?

To avoid cracks, make sure your cream cheese is at room temperature before mixing. Also, don’t overbeat the batter and bake at a moderate temperature (325°F). Cooling the cheesecake gradually by turning off the oven and leaving the door slightly open can also help.

Can I prepare this cheesecake in advance?

Absolutely! I actually recommend making it a day ahead. The flavors really develop overnight in the fridge, and it will be perfectly set and delicious when you serve it.

Is it possible to make this recipe dairy-free?

Yes, by using dairy-free cream cheese and a dairy-free crust option, plus egg substitutes, you can create a dairy-free version. The taste and texture will differ slightly, but it remains a tasty and festive dessert.

Conclusion

I hope you feel inspired to try this Easy Pumpkin Pie Cheesecake Recipe because it truly is one of my all-time favorite desserts. It’s comforting, festive, and approachable for any home baker. Once you experience that creamy, spiced goodness layered over a crunchy crust, I’m sure it’ll become a staple in your dessert repertoire just like it is in mine. Happy baking and even happier tasting!

Print