Pumpkin Pie Cheesecake Recipe: Easy Creamy Fall Dessert to Impress

The first time I pulled a Pumpkin Pie Cheesecake out of the oven, the whole house smelled like autumn had moved in permanently. You know that cozy mix—warm pumpkin, spicy cinnamon, and a whisper of vanilla drifting through the kitchen. Honestly, it’s almost impossible to resist sneaking a forkful before it cools down. I stumbled onto this recipe during a Thanksgiving recipe testing marathon years ago, when I wanted something that wasn’t just “another” pumpkin pie but had all the creamy richness of cheesecake. That idea sparked a family tradition, and now, every fall, this Pumpkin Pie Cheesecake is the dessert everyone waits for.

I’ve made it for potlucks, Friendsgiving, and Tuesday nights when I just needed a little comfort. It’s creamy, velvety, and loaded with that classic pumpkin spice flavor—plus, it has a buttery graham cracker crust you’ll actually crave. The best part? You don’t need fancy ingredients or tons of experience to make it. If you love pumpkin pie and cheesecake, this recipe brings them together in the easiest, most delicious way. Whether you’re baking for a crowd or just want something special with your evening coffee, Pumpkin Pie Cheesecake really shines.

After testing this recipe more times than I should admit (I’m talking double digits!), I’ve learned a few tricks for the perfect texture and flavor. As a longtime home baker, I can promise—even if you’re new to baking, you’ll pull off a showstopper. Trust me, this is one fall dessert you’ll come back to all season long.

Why You’ll Love This Recipe

• Quick & Easy: You’ll have this Pumpkin Pie Cheesecake ready for the oven in about 30 minutes—no water bath, no stress, just simple steps.
• Simple Ingredients: Everything you need is probably already in your pantry: canned pumpkin, cream cheese, eggs, sugar, and good ol’ pumpkin pie spice.
• Perfect for Fall Gatherings: This dessert is a star at Thanksgiving, Halloween parties, or just those chilly evenings when you want something special.
• Crowd-Pleaser: Seriously, I’ve never seen leftovers. Kids love the creamy filling, adults rave about the crust, and even picky eaters go back for seconds.
• Unbelievably Delicious: The flavor is classic pumpkin pie, but the texture is pure cheesecake heaven—rich, silky, and just the right amount of sweet.

What sets this Pumpkin Pie Cheesecake apart? For starters, I blend the pumpkin puree with the cream cheese until it’s completely smooth—no grainy bits, just velvety filling. The crust is thick and crunchy, thanks to a little extra butter and a touch of cinnamon. If you’ve ever struggled with cracks or soggy bottoms (the baking kind!), I’ve got you covered with tried-and-true tips from years of cheesecake making.

This recipe is more than just another pumpkin dessert—it’s comfort food at its finest with a modern twist. I love how it brings people together at the table, even if it’s just for a Tuesday night treat. Whether you’re impressing guests or just making something special for yourself, this Pumpkin Pie Cheesecake is the kind of recipe that makes memories. Give it a try, and I bet it’ll become your go-to fall dessert, too.

Ingredients Needed

This Pumpkin Pie Cheesecake recipe uses simple, honest ingredients. You’ll get bold autumn flavor and creamy texture without fuss—almost everything is a pantry staple, and I’ve included easy swaps if you need them.

• For the crust:
  • 1 1/2 cups (150g) graham cracker crumbs (or digestive biscuits for UK bakers)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon ground cinnamon (adds a cozy warmth)
  • 6 tablespoons (85g) unsalted butter, melted (if you only have salted, just skip extra salt)
• For the pumpkin cheesecake filling:
  • 2 (8oz/226g each) packages cream cheese, softened (full-fat for best texture, but low-fat works too)
  • 1 cup (250g) canned pumpkin puree (not pumpkin pie filling)
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60ml) sour cream (adds richness and tang)
  • 2 large eggs, room temperature
  • 1 tablespoon all-purpose flour (helps set the filling—swap with cornstarch for gluten-free)
  • 2 teaspoons pumpkin pie spice (or make your own: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
  • 1 teaspoon vanilla extract (I like Nielsen-Massey for a deep flavor, but any pure vanilla works)
  • 1/4 teaspoon salt
• Optional for topping:
  • Whipped cream (homemade or store-bought)
  • A sprinkle of ground cinnamon or nutmeg
  • Caramel drizzle (for extra indulgence—totally optional!)

Substitution Tips:

• For a gluten-free version, use gluten-free graham crackers or almond flour for the crust.
• Dairy-free? Swap cream cheese and sour cream for plant-based versions (like Tofutti or Kite Hill).
• No pumpkin pie spice? Mix cinnamon, ginger, nutmeg, and cloves as above.
• If you’re out of sour cream, plain Greek yogurt works fine.

I usually use Libby’s canned pumpkin for consistent results, but homemade pureed pumpkin works if you drain it well. For cream cheese, stick with bricks rather than tubs—they blend smoother and set up firmer. Honestly, you can riff on this recipe with whatever you have, but these basics never fail me!

Equipment Needed

You don’t need a fancy kitchen to make this Pumpkin Pie Cheesecake. Here’s what I use every time:

• 9-inch (23cm) springform pan: Essential for easy release (if you only have a cake pan, line it with parchment and leave a little overhang for lifting).
• Mixing bowls: One large for the filling, one medium for the crust.
• Electric mixer: Stand or hand mixer both work. You could do it by hand, but your arm will get a workout.
• Rubber spatula: For scraping down the sides—trust me, you want every bit of that creamy filling.
• Measuring cups and spoons: Accurate measurements make all the difference.
• Baking sheet: Place under your springform pan to catch any leaks (learned this one the hard way!).
• Cooling rack: Helps cool the cheesecake evenly.

If you’re on a budget, you can use a regular cake pan and parchment paper. My first cheesecake was in a pie plate—just adjust your baking time a little. As for mixers, a basic hand mixer does the job just fine. I like keeping my springform pan clean by handwashing it after each use; it lasts longer that way.

Preparation Method

1. Prep the crust: Preheat oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan lightly with butter or nonstick spray.
   Mix graham cracker crumbs, sugar, and cinnamon in a medium bowl. Pour in melted butter and stir until everything looks like damp sand.
   Press the mixture firmly into the bottom of the pan (use the back of a measuring cup for evenness). Bake for 10 minutes, then remove and let cool slightly.
2. Make the filling: In a large bowl, beat cream cheese with an electric mixer until smooth—about 2 minutes. Scrape down sides often.
   Add pumpkin puree and sugar, then beat again until creamy. Mix in sour cream, eggs (one at a time), flour, pumpkin pie spice, vanilla, and salt. Blend until just combined; don’t overmix, or you’ll risk cracks.
   The filling should be thick but pourable and smell like autumn!
3. Fill and bake: Pour the pumpkin cheesecake mixture over the cooled crust. Smooth the top with a spatula.
   Tap the pan gently on the counter to release air bubbles. Place the pan on a baking sheet (to catch leaks).
   Bake for 45-55 minutes, or until the edges are set but the center still jiggles slightly (like Jell-O). If it browns too quickly, tent loosely with foil.
4. Cool gradually: Turn off the oven and crack the door open. Let cheesecake cool inside for 1 hour—this helps prevent cracks.
   Remove and cool completely on a rack. Run a thin knife around the edge to loosen, then chill in the fridge for at least 4 hours (overnight is best).
5. Serve: Release the springform pan sides. Transfer cheesecake carefully to a serving platter.
   Top with whipped cream, a dash of cinnamon, or caramel drizzle. Slice with a warm, clean knife for best results.

Prep notes: If your cheesecake cracks, don’t worry—it’ll taste amazing and whipped cream hides everything. If your crust seems crumbly, add a splash more butter. For a firmer filling, chill overnight. The cheesecake should smell spicy and sweet, and be slightly wobbly in the center when it comes out of the oven.

Personal tip: I like to make the crust a little thicker than most recipes—it gives a satisfying crunch in every bite. And don’t rush the cooling—chilled cheesecake is way creamier!

Cooking Tips & Techniques

Over the years, I’ve made my fair share of Pumpkin Pie Cheesecake mistakes (and eaten every last crumb anyway). Here’s what I’ve learned:

• Room temperature ingredients: Cream cheese, eggs, and sour cream blend smoother and set up better if you let them sit out for 30 minutes.
• Don’t overmix: Once the eggs go in, mix just until combined. Overmixing traps air, which can cause cracks or a puffy top.
• Crust troubleshooting: If the mixture is too dry, add a teaspoon or two of extra butter. If it’s too wet, add more crumbs.
• Baking time: The center should jiggle slightly when finished—don’t wait for it to look completely set, or you’ll overbake.
• Cool slowly: Sudden temperature changes cause cracks. Letting the cheesecake cool in the oven for an hour makes a big difference.
• Multitasking: While the crust bakes, prep the filling—saves time and keeps the rhythm going.
• Consistency: Use bricks of cream cheese, not tubs. Tubs have more water and can make the filling runny.

My worst cheesecake flop was from using cold cream cheese—it looked lumpy and never set right. Lesson learned! If your cheesecake cracks, don’t panic—cover with whipped cream and call it “rustic.” For best texture, chill overnight. It’s worth the wait!

Variations & Adaptations

I love riffing on this Pumpkin Pie Cheesecake, and it’s super flexible for different diets and preferences. Here are my favorite twists:

• Gluten-Free: Swap graham crackers for gluten-free cookies or almond flour. Use cornstarch instead of flour in the filling.
• Dairy-Free: Use plant-based cream cheese and sour cream (try Kite Hill or Tofutti). The result is lighter but still creamy.
• Chocolate Swirl: Melt 1/2 cup (85g) semi-sweet chocolate and swirl into the filling before baking—looks gorgeous and tastes decadent.
• Mini Cheesecakes: Make these in muffin tins for single servings—reduce bake time to 18-22 minutes.
• Spiced Pecan Crust: Add 1/2 cup (60g) finely chopped pecans to the crust for extra crunch and flavor.
• Vegan Version: Use vegan cream cheese, coconut yogurt, and flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg). Bake as usual, but chill longer to set.

My personal favorite? The chocolate swirl—sometimes I add a pinch of espresso powder for a mocha kick. You can also boost spice for extra warmth or dial it back for picky eaters. If you want more tartness, swap sour cream for Greek yogurt. The possibilities are endless, so don’t be afraid to experiment!

Serving & Storage Suggestions

For the best flavor and texture, serve Pumpkin Pie Cheesecake cold, straight from the fridge. I like to slice it with a knife dipped in hot water—makes neat slices every time. Top with whipped cream, a sprinkle of cinnamon, or even a drizzle of caramel for extra flair.

This cheesecake pairs beautifully with hot coffee or chai tea. If you’re serving a crowd, add a bowl of fresh berries or a spiced apple compote on the side. For a festive table, garnish with cinnamon sticks or sugared pecans.

To store, cover tightly and refrigerate for up to 5 days. The flavor actually deepens after a day or two, so leftovers are golden. For longer storage, wrap slices individually and freeze for up to 2 months—thaw overnight in the fridge. To reheat (if you like it warm), zap each slice in the microwave for 10-15 seconds, but honestly, it’s best chilled.

Pro tip: Flavors meld and intensify after a day, so making ahead is smart. I always stash a few slices for late-night cravings!

Nutritional Information & Benefits

Each serving of Pumpkin Pie Cheesecake (about 1/12 of the cake) is roughly:

• Calories: 320
• Protein: 6g
• Fat: 19g
• Carbohydrates: 32g
• Fiber: 2g
• Sugar: 24g

Pumpkin puree is rich in vitamin A and antioxidants, while cream cheese supplies calcium and protein. If you use Greek yogurt or swap some ingredients for plant-based options, you can cut saturated fat and up the protein. This recipe is naturally nut-free (unless you add pecans), but does contain dairy, eggs, and gluten (unless you opt for the substitutions).

Personally, I love how this dessert feels indulgent but also sneaks in veggies (pumpkin counts, right?). Make it your own by adjusting the sugar or using whole grain crumbs for extra fiber.

Conclusion

So there you have it—my go-to Pumpkin Pie Cheesecake recipe, creamy and packed with autumn flavor. It’s easy, flexible, and honestly, just fun to share. Whether you’re spicing up a holiday table or satisfying a weeknight sweet tooth, this dessert never disappoints.

If you try it, don’t be afraid to tweak it—add a swirl, switch up the crust, or make minis for a party. I keep coming back to this recipe because it’s comforting, simple, and always a hit. Plus, who doesn’t love a dessert that doubles as breakfast?

I’d love to hear how yours turns out! Drop a comment, share your photos, or let me know your favorite twist. Happy baking—and may your fall be full of cozy, creamy treats!

FAQs

Can I make Pumpkin Pie Cheesecake ahead of time?

Absolutely! In fact, it tastes even better after chilling overnight. Make it up to two days in advance and keep refrigerated.

Can I freeze Pumpkin Pie Cheesecake?

Yes, you can freeze individual slices wrapped tightly. Thaw in the fridge overnight before serving.

What if I don’t have pumpkin pie spice?

Mix 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves. It works perfectly!

Can I use fresh pumpkin instead of canned?

Definitely—just make sure it’s cooked and pureed very smooth. Drain excess water for the right texture.

How do I prevent cracks in my cheesecake?

Don’t overmix the filling, cool gradually in the oven, and chill before serving. Even if it cracks, whipped cream hides everything!

Pumpkin Pie Cheesecake

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• Author: Jason Miller
• Total Time: 5 hours 30 minutes (including chilling)
• Yield: 12 servings 1x

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Description

This Pumpkin Pie Cheesecake combines the creamy richness of classic cheesecake with bold autumn flavors of pumpkin and warm spices, all atop a buttery graham cracker crust. It’s an easy, crowd-pleasing dessert perfect for fall gatherings or cozy nights in.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs (or digestive biscuits)
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 6 tablespoons unsalted butter, melted
• 2 (8oz) packages cream cheese, softened
• 1 cup canned pumpkin puree
• 3/4 cup granulated sugar
• 1/4 cup sour cream
• 2 large eggs, room temperature
• 1 tablespoon all-purpose flour (or cornstarch for gluten-free)
• 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Whipped cream (optional, for topping)
• Ground cinnamon or nutmeg (optional, for topping)
• Caramel drizzle (optional, for topping)

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Instructions

1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan lightly with butter or nonstick spray.
2. Mix graham cracker crumbs, sugar, and cinnamon in a medium bowl. Pour in melted butter and stir until the mixture resembles damp sand.
3. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and let cool slightly.
4. In a large bowl, beat cream cheese with an electric mixer until smooth (about 2 minutes), scraping down sides often.
5. Add pumpkin puree and sugar, then beat again until creamy. Mix in sour cream, eggs (one at a time), flour, pumpkin pie spice, vanilla, and salt. Blend until just combined; do not overmix.
6. Pour the pumpkin cheesecake mixture over the cooled crust. Smooth the top with a spatula.
7. Tap the pan gently on the counter to release air bubbles. Place the pan on a baking sheet.
8. Bake for 45-55 minutes, or until the edges are set but the center still jiggles slightly. If browning too quickly, tent loosely with foil.
9. Turn off the oven and crack the door open. Let cheesecake cool inside for 1 hour.
10. Remove and cool completely on a rack. Run a thin knife around the edge to loosen, then chill in the fridge for at least 4 hours (overnight is best).
11. Release the springform pan sides. Transfer cheesecake carefully to a serving platter.
12. Top with whipped cream, a dash of cinnamon, or caramel drizzle. Slice with a warm, clean knife for best results.

Notes

For best texture, use room temperature ingredients and bricks of cream cheese. Do not overmix after adding eggs to prevent cracks. Cool gradually in the oven and chill overnight for a creamy result. Gluten-free and dairy-free adaptations are possible. If cracks appear, cover with whipped cream. Make ahead for deeper flavor.

• Prep Time: 30 minutes
• Cook Time: 45-55 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 of cheesecake)
• Calories: 320
• Sugar: 24
• Sodium: 250
• Fat: 19
• Saturated Fat: 11
• Carbohydrates: 32
• Fiber: 2
• Protein: 6

Keywords: pumpkin pie cheesecake, fall dessert, Thanksgiving, creamy cheesecake, pumpkin spice, easy cheesecake, autumn baking, holiday dessert