This pumpkin cheesecake pie recipe combines a creamy vanilla cheesecake layer with a warmly spiced pumpkin cheesecake layer, all inside an easy graham cracker crust. It has the rich texture of cheesecake and the familiar pumpkin-spice flavor of pumpkin pie in one simple fall dessert.
I especially like this one for Thanksgiving because most of the work happens before the day you serve it. The cheesecake needs at least four hours in the refrigerator anyway, so it’s an easy dessert to bake ahead, chill, and finish with whipped cream just before serving.
For another creamy dessert, try my Lemon Cheesecake Bars or my No-Bake Yogurt Cheesecake. If you have extra pumpkin in the pantry, these Pumpkin Pie Overnight Oats make an easy breakfast, while my Pumpkin Dessert is another cozy baked option.
Two Cheesecake Layers in One Easy Fall Dessert
What makes this different from a standard pumpkin cheesecake is the layering.
You start by making one cream cheese batter. About 1 cup stays plain and goes directly into the graham cracker crust.
Then pumpkin puree and pumpkin pie spice are mixed into the remaining batter and spread over that first layer.
Once baked and chilled, every slice gives you a pale cheesecake layer underneath the pumpkin-spice layer.
That makes the dessert look more complicated than it actually is.
Table of contents
Ingredients You Need
Let’s Make Pumpkin Cheesecake Pie
- Preheat the oven to 350°F (175°C). Place the graham cracker crust on a baking sheet to make it easier to move in and out of the oven.
- In a large mixing bowl, beat the room-temperature cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Add the eggs and mix just until combined. Do not overmix after adding the eggs.
- Scoop about 1 cup of the plain cheesecake batter into the prepared graham cracker crust and spread it into an even layer.
- Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter. Mix until smooth and evenly blended.
- Spoon the pumpkin cheesecake mixture over the plain cheesecake layer.
- Gently smooth the top with a spatula, spreading the pumpkin layer evenly to the edges.
- Bake for 35–45 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the oven door, and let the cheesecake rest for about 15 minutes.
- Remove from the oven and cool at room temperature, then refrigerate for at least 4 hours, or until fully chilled and firm.
- Slice and serve with whipped cream, if desired.
How to Tell When Pumpkin Cheesecake Is Done
Cheesecake is one of those desserts where visual cues matter more than waiting for the whole center to look firm.
For this recipe, look for:
- Set edges
- A smooth top
- A center that moves slightly when gently shaken
- No liquid-looking batter in the middle
The center continues to firm while the cheesecake cools and then chills.
King Arthur similarly recommends removing pumpkin cheesecake while the center is still somewhat wobbly rather than baking until completely firm.
Common Mistakes to Avoid
Using cold cream cheese. It’s harder to blend smoothly and can leave visible lumps.
Using pumpkin pie filling instead of pumpkin puree. They aren’t interchangeable in this recipe.
Overbeating after adding the eggs. Mix only until combined.
Forgetting to reserve the plain cheesecake mixture. Remove the 1 cup before adding pumpkin and spice to the remaining batter.
Mixing pumpkin into the entire batter. You’ll lose the two distinct layers shown in the finished cheesecake.
Baking until the center is completely hard. The filling continues setting after baking.
Skipping the gradual cooling step. Follow the tested 15-minute oven rest before moving into full cooling.
Refrigerating a very hot cheesecake immediately. Allow it to cool first, then refrigerate.
Slicing before the four-hour chill. Even if it looks done, the structure won’t be at its best yet.
Adding whipped cream hours before serving. Add it closer to serving for the cleanest finish.
What to Serve with Pumpkin Cheesecake Pie
Whipped cream is the easiest choice and keeps the focus on the pumpkin-spice filling.
For a Thanksgiving dessert table, I’d also serve it with coffee, espresso, black tea, lightly toasted pecans, or a small dusting of cinnamon.
A little caramel sauce can work too, but it makes an already sweet dessert noticeably richer.
My choice: one cold slice + lightly whipped cream + hot coffee.
FAQs
No, plain pumpkin puree is best. Pumpkin pie filling already contains sugar and spices, which can make the cheesecake too sweet and change the texture.
The edges should look set, and the center should still have a slight jiggle. It will continue to firm up as it cools and chills.
Yes. This is a great make-ahead dessert because it needs several hours to chill. You can make it the day before serving.
Cheesecake can crack from overmixing, overbaking, or cooling too quickly. Mix gently after adding the eggs and let it cool gradually.
Yes. A homemade 9-inch graham cracker crust works well. Just press it firmly into the pan and prebake it if your crust recipe requires it.
Yes. The whipped cream is optional. You can serve it plain or add cinnamon, caramel sauce, or chopped pecans.
Pumpkin pie has a custard-like filling made primarily with pumpkin, eggs, and evaporated milk, baked in a pie crust. Pumpkin cheesecake has a creamy, dense filling made with cream cheese, eggs, and pumpkin, usually on a graham cracker crust. This recipe combines both — you get the spiced pumpkin flavor of pie with the rich, creamy texture of cheesecake.
Store covered in the refrigerator for up to 5 days. The flavor actually improves after a day as the spices meld. You can also freeze slices wrapped tightly for up to 2 months — thaw overnight in the fridge before serving.
More Recipes You Will Like
Pumpkin Cheesecake Pie
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Place the graham cracker crust on a baking sheet.
- In a large mixing bowl, beat the room-temperature cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Add the eggs and mix just until combined.
- Scoop about 1 cup of the plain cheesecake batter into the graham cracker crust and spread it evenly.
- Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter. Mix until smooth.
- Spoon the pumpkin cheesecake mixture over the plain cheesecake layer.
- Smooth the top with a spatula.
- Bake for 35–45 minutes, or until the edges are set and the center still has a slight jiggle.
- Turn off the oven, crack the oven door, and let the cheesecake rest for about 15 minutes.
- Cool at room temperature, then refrigerate for at least 4 hours, or until fully chilled.
- Slice and serve with whipped cream, if desired.
Nutrition
Video
Notes
- Use room-temperature cream cheese for the smoothest filling.
- Do not overmix after adding the eggs.
- Use plain pumpkin puree, not pumpkin pie filling.
- A baking sheet helps support the graham cracker crust while moving it.
- Chill the cheesecake fully before slicing for clean layers.
- Add whipped cream just before serving.
Tried this recipe?
Let us know how it was!Estimated reading time: 7 minutes
