This pumpkin pie cheesecake is a graham cracker crust filled with a smooth and creamy pumpkin filling, then baked to perfection. Pumpkin cheesecake is the perfect sweet finish to any holiday meal!
When Thanksgiving rolls around, pumpkin dessert recipes are a must-have on my dinner table. I often serve pumpkin cupcakes, pumpkin cookies, pumpkin gooey butter cake, pumpkin meringue pie, or this decadent pumpkin pie cheesecake.
I have to admit, I’m not a huge fan of pumpkin pie. In my opinion, this pumpkin pie cheesecake is so much more flavorful than your traditional pie. It’s got the perfect blend of sweetness and spice, and it also happens to be easy to make!
Table of Contents
Pumpkin Pie Cheesecake Ingredients
To make this recipe, you will need graham cracker crumbs, granulated sugar, butter, cream cheese, brown sugar, large eggs, pumpkin puree, flour, vanilla extract, pumpkin pie spice, and whipped cream and candy pumpkins for garnish.
How Do You Make Pumpkin Pie Cheesecake?
To make a pumpkin pie cheesecake, you only need to make two things, a crust and filling. Make the crust by mixing together crushed graham crackers and melted butter in a bowl. Press that mixture into a springform pan to make the shape of your crust. Put the crust in the oven a few minutes until it’s golden brown, and you are ready for the filling.
To make the filling, beat together brown sugar and cream cheese. Mix in eggs, pumpkin puree, flour, vanilla and spices and your filling is complete. Pour the filling in the crust and it is ready for the oven. Cook it in the oven then turn the oven off and let the cheesecake cool slowly in the warm oven. When the cheesecake is done, take it out of the pan and chill in the refrigerator. Once it is chilled, it is ready to serve with any whipped cream or decorations that you like.
Tips For Pumpkin Pie Cheesecake
- When making your graham cracker crust press firmly to get the graham crackers and butter to form a solid crust.
- Run your graham crackers through a food processor for fine, evenly sized crumbs.
- Cheesecake can be made up to 3 days before you plan to serve it. Decorate your cheesecake right before serving.
- Be sure that your cream cheese is very soft so that you don’t end up with lumps in your cheesecake. You can soften the cream cheese at room temperature, or microwave it in 30 second increments.
- Serve this dessert as a sweet finish to a holiday meal alongside other fall recipes such as a whole turkey coated in turkey marinade, Instant Pot cranberry sauce, slow cooker turkey breast, baked ham and Ruth’s Chris sweet potato casserole.
- No pumpkin pie spice on hand? You can use 3/4 teaspoon cinnamon mixed with 1/4 teaspoon each of ginger, nutmeg and allspice.
Quick Tip
Make sure to buy canned pumpkin puree, not pumpkin pie filling. The labels may be similar, so pay attention.
How To Prevent Cheesecake From Cracking
Cheesecakes are notorious for cracking as they bake. Cracking does not affect the taste or texture of the cheesecake, but it doesn’t look as good as an unblemished cheesecake. There are some easy ways to avoid or minimize cracking.
- Use softened cream cheese to avoid lumps which could cause cracks. You can soften the cream cheese by microwaving it for 20 seconds at a time until it is soft but not melted.
- Once you start adding the eggs, mix all the ingredients together at medium speed until the filling is smooth and consistent. Be careful not to over mix the eggs at high speed or you could froth them up which could put air in your filling.
- When baking the cheesecake, open the oven door as little as possible. Changes in temperature will cause cracking.
- Don’t over bake the cheesecake. When you turn off the oven, a little wobble in the center of the cake is fine. You don’t want a runny or liquid center.
Recipe FAQs
For small cracks, you can hide the cracks with strategically placed decorations. Whipped cream and caramel sauce work well to hide cracks. If you have larger cracks you can try to smooth out the cracks with an offset spatula. When the cheesecake is cold run hot tap water over an offset spatula to warm it up. Dry off the spatula and use the still warm spatula to smooth the top of the cheesecake.
To freeze this cheesecake, leave it uncovered in the freezer for about an hour until it becomes very firm or solid. Place the cheesecake in an airtight container or bag and place it back in the freezer. It stays good in the freezer for about a month. If you want individual servings, feel free to cut up the cheesecake into individual slices first. Simply freeze the slices uncovered for an hour, then individually wrap the slices with plastic wrap and place them in an airtight container or bag.
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Flavor Variations
This cheesecake is great as-is, but you can customize some of the ingredients to suit your tastes.
- Crust: Instead of graham crackers for the crust, try using gingersnaps, vanilla wafers or chocolate sandwich cookies.
- Filling: You can use sweet potato puree or butternut squash puree instead of pumpkin.
- Toppings: While I did whipped cream and candy pumpkins for decoration, you can also top your dessert with candied pecans, candied walnuts, sprinkles or a drizzle of caramel sauce.
Nothing says fall like pumpkin pie. This recipe gives you the most decadent cheesecake version of a traditional pumpkin pie. This pie turns out smooth, sweet, irresistible and perfect for your holiday table.
More Pumpkin Recipes You’ll Enjoy
Love This Recipe?
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Pumpkin Pie Cheesecake
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/2 cup butter melted
- 16 ounces cream cheese softened
- 1 cup brown sugar packed
- 3 eggs
- 15 ounce can pumpkin puree
- 1 tablespoon all purpose flour
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- cooking spray
- whipped cream and candy pumpkins optional
Instructions
- Preheat the oven to 350 degrees F. Coat a 9 inch springform pan with cooking spray.
- Place the graham cracker crumbs, granulated sugar and butter in a bowl; stir until well combined.
- Firmly press the graham cracker mixture into the bottom and halfway up the sides of the prepared pan.
- Place the crust in the oven and bake for 8-10 minutes or until light golden brown.
- Place the cream cheese and brown sugar in the bowl of a mixer. Beat until completely smooth, 2-3 minutes.
- Add the eggs, one at a time, beating after each egg is added.
- Add the pumpkin puree, flour, vanilla extract and pumpkin pie spice. Mix until just combined.
- Pour the pumpkin mixture into the baked crust and smooth the top with a spatula.
- Bake for 50 minutes or until top is lightly browned. Turn off the oven and let the cheesecake sit in the oven for another 60 minutes.
- Run a thin spatula around the edge of the cheesecake to loosen the sides, then place the cheesecake in the fridge. Chill for at least 6 hours or up to 3 days.
- Decorate the cheesecake with whipped cream and candy pumpkins if desired, then cut into slices and serve.
Notes
- Make sure to buy canned pumpkin puree, not pumpkin pie filling. The labels may be similar, so pay attention.
- When making your graham cracker crust press firmly to get the graham crackers and butter to form a solid crust.
- Run your graham crackers through a food processor for fine, evenly sized crumbs.
I made it 2 days before I served it and it came out awesome!
This is one of the desserts that my family asks for every Thanksgiving now! it lasts for a few days and freezes!
I love this recipe! It’s so perfect and now I make it always for holidays! Stays fresh and good in the refrigerator for days!
What a great pumpkin recipe! I have to put this on my menu!
YES! My perfect Thanksgiving dessert!
Two of my favorites in one dreamy dessert – love this!
This Pumpkin Pie Cheesecake looks amazingly delicious! I should make it this weekend!
One of my favorites! The perfect combination of cheesecake and pumpkin pie!
You had me at cheesecake, it’s my favorite dessert. I’ve made pumpkin cheesecake and it is super tasty. This recipe is perfect for fall and the holidays.
I would say the whole family would love this, but I cannot promise I could save any!
This is the most delicious pumpkin recipe ever. I love the easy instructions of this recipe.
I’m a huge fan of pumpkin pie but I will reach for pumpkin cheesecake first! This came out great! The tip of leaving the door closed really helped this come out without any cracks!
Oh, I can’t wait to make this!! Graham cracker crusts are the best & I love that this combines two of my favorites! I know what I’m making this Thanksgiving!
What a delicious recipe and perfect for fall! I am looking forward to enjoying these all season long!
Okay, this is a must for our Thanksgiving table! SO pretty!
There is nothing better than a graham cracker crust is there?!