Creamy Pumpkin Pie Cheesecake Recipe Perfect for Fall

Introduction

Imagine the warm aroma of cinnamon, nutmeg, and pumpkin filling your kitchen on a crisp autumn day. That’s exactly what happens every time I whip up this creamy pumpkin pie cheesecake. The first time I made it was on a lazy Sunday afternoon when the leaves were turning golden and the air smelled like nostalgia. I was experimenting with combining two of my favorite desserts—classic pumpkin pie and rich, creamy cheesecake—and honestly, it was love at first bite.

This recipe is like a warm hug in dessert form, perfect for cozy family gatherings or impressing guests at holiday dinners. My sister couldn’t stop sneaking forkfuls straight from the fridge (and I can’t really blame her). Let’s face it, there’s something magical about the silky texture of cheesecake meeting the spiced flavors of pumpkin pie. You’re going to want to bookmark this one—it’s dangerously easy to make and has become a staple in my fall dessert rotation.

Whether you’re looking to brighten up a Friendsgiving dessert table or simply craving something sweet to pair with a cup of hot cider, this creamy pumpkin pie cheesecake is your answer. It’s been tested, tweaked, and perfected—so you can trust it’ll be a hit!

Why You’ll Love This Recipe

• Quick & Easy: Comes together in less than an hour (excluding chilling time), making it perfect for busy holiday prep.
• Simple Ingredients: No fancy grocery trips needed—everything is likely already in your kitchen or pantry.
• Perfect for Fall Gatherings: The ultimate dessert for Thanksgiving, Friendsgiving, or cozy autumn evenings.
• Crowd-Pleaser: Kids and adults alike rave about the creamy texture and warm pumpkin spice flavor.
• Unbelievably Delicious: The combination of rich cream cheese and spiced pumpkin is pure comfort food.

What sets this recipe apart is the balance of flavors and textures. The cheesecake layer is luxuriously creamy, while the pumpkin filling adds just the right amount of spice and warmth. Plus, the graham cracker crust ties everything together with a subtle crunch. This isn’t just another pumpkin dessert—it’s the kind that makes you close your eyes and savor every bite. Trust me, you’re going to love it!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

• For the crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
• For the cheesecake filling:
  • 16 oz cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
• For the pumpkin layer:
  • 1 cup canned pumpkin puree
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon salt
  • ¼ cup heavy cream
  • 1 large egg

Feel free to swap graham crackers for ginger snaps if you want an extra kick of spice in the crust. For a gluten-free option, use almond flour mixed with a bit of coconut sugar and butter!

Equipment Needed

• 9-inch springform pan (alternatively, use a deep pie dish)
• Mixing bowls (at least 2 medium-sized ones)
• Hand mixer or stand mixer (whisk attachment works best)
• Silicone spatula
• Measuring cups and spoons
• Aluminum foil (to wrap the pan for a water bath)
• Baking sheet

If you don’t own a springform pan, don’t worry—use a deep pie dish and skip the water bath. I’ve tried both methods, and they work beautifully!

Preparation Method

1. Preheat your oven to 325°F (163°C). Wrap the outside of your springform pan with aluminum foil to prevent leaks.
2. Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the springform pan to create an even layer. Bake for 8-10 minutes, then let cool.
3. Prepare the cheesecake filling: In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each addition. Stir in vanilla and sour cream until fully incorporated.
4. Prepare the pumpkin layer: In a separate bowl, whisk together pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, salt, heavy cream, and egg until smooth.
5. Assemble: Pour the cheesecake filling over the cooled crust, spreading evenly. Spoon the pumpkin mixture gently on top, creating a layered effect.
6. Bake: Place the springform pan on a baking sheet and bake for 50-60 minutes, or until the edges are set and the center jiggles slightly.
7. Turn off the oven and let the cheesecake cool inside for 30 minutes. Then, remove it from the oven and let it cool completely before refrigerating for at least 4 hours (overnight is best).
8. Carefully remove the springform pan edges, slice, and serve chilled.

Pro tip: If you notice cracks forming on top of the cheesecake, it’s likely from overbaking or mixing the batter too vigorously. Don’t stress—it’ll still taste amazing!

Cooking Tips & Techniques

• Use room-temperature cream cheese for a smoother filling—it makes all the difference.
• Don’t skip the water bath for the springform pan. It prevents cracks and keeps the cheesecake extra creamy.
• Be gentle when layering the pumpkin filling over the cheesecake. You want distinct layers, not a swirl.
• Let the cheesecake rest overnight in the refrigerator for the best flavor and texture.
• If you’re short on time, you can skip the crust baking step, but baking it adds a nice crunch.

Variations & Adaptations

• Gluten-Free: Swap graham crackers for almond flour mixed with a bit of coconut sugar and butter.
• Dairy-Free: Use vegan cream cheese and coconut cream in place of sour cream and heavy cream.
• Extra Spice: Add a pinch of clove or cardamom to the pumpkin layer for a flavor boost.
• Crust Alternative: Try a ginger snap crust for a bold, spicy twist!
• Mini Cheesecakes: Use a muffin tin to make individual servings—perfect for parties!

Personally, I love the ginger snap crust option. It adds an exciting crunch and an extra layer of fall flavor that pairs beautifully with the creamy filling.

Serving & Storage Suggestions

Serve this cheesecake chilled for the best texture and flavor. Pair it with a dollop of whipped cream and a sprinkle of cinnamon for a picture-perfect presentation. It’s delightful alongside a cup of spiced chai or hot apple cider.

Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months—just thaw overnight in the fridge before serving.

Tip: The flavors deepen after a day or two, so this is a great make-ahead dessert!

Nutritional Information & Benefits

Here’s an estimate for one slice (based on 12 servings):

• Calories: 350
• Protein: 6g
• Fat: 22g
• Carbohydrates: 32g
• Fiber: 1g

Pumpkin is packed with vitamin A and antioxidants, making this dessert a slightly healthier treat. Plus, the cream cheese adds some protein! Note that this recipe contains dairy and gluten, so adjust as needed for dietary needs.

Conclusion

This creamy pumpkin pie cheesecake is the perfect addition to your fall dessert lineup. It’s rich, comforting, and full of autumn flavors that everyone loves. Whether you’re making it for Thanksgiving or just treating yourself, it’s a recipe you’ll want to make again and again.

I love how customizable this dessert is—you can adapt it to fit different diets and flavor preferences, making it truly yours. If you try this recipe, let me know how it turns out in the comments below. Don’t forget to share it with friends or save it to your Pinterest board for later!

Happy baking, and may your fall be filled with sweet moments and delicious treats!

FAQs

Can I make this recipe ahead of time?

Yes! In fact, it’s better to make it a day ahead so the flavors can deepen. Just store it in the refrigerator until ready to serve.

What’s the best way to prevent cracks in the cheesecake?

Use a water bath and avoid overbaking. Also, don’t overmix the batter—it introduces too much air, which can cause cracks.

Can I use fresh pumpkin puree instead of canned?

Absolutely! Just make sure to drain any excess liquid from the fresh puree to avoid a watery filling.

How do I freeze leftover cheesecake?

Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight before serving.

What can I use instead of a springform pan?

A deep pie dish works well, though you won’t be able to remove the entire cheesecake in one piece. It’ll still taste amazing!

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