Easy Pumpkin Pie Cheesecake Recipe
This easy pumpkin pie cheesecake recipe is the ultimate fall dessert — combining the creamy richness of classic cheesecake with the warm, spiced flavor of pumpkin pie, all on a buttery graham cracker crust. If you can’t decide between cheesecake and pumpkin pie this Thanksgiving, this recipe gives you the best of both worlds.
I love making this pumpkin cheesecake for Thanksgiving and Friendsgiving because it always disappears first. The filling is silky smooth with just the right amount of pumpkin spice, and the cheesecake base keeps it rich without being too heavy. Top with whipped cream and you have a dessert that looks bakery-fancy but is surprisingly simple to make.
The recipe comes together in one bowl with simple ingredients — cream cheese, pumpkin puree, eggs, sugar, and warm spices. No water bath, no fancy techniques. Just mix, pour, and bake into a creamy fall dessert that everyone will be asking for the recipe.
Table of contents
Why You’ll Love This Recipe
- Two desserts in one — All the creaminess of cheesecake meets the warm spices of pumpkin pie in every bite.
- Perfect for Thanksgiving — The ultimate fall dessert that always steals the show at holiday tables.
- Easy graham cracker crust — No fussy pastry — just buttery, crunchy graham cracker goodness.
- No water bath required — Skip the complicated baking techniques. This cheesecake bakes up perfectly on its own.
- Make-ahead friendly — Even better the next day, making it perfect for stress-free holiday entertaining.
- Crowd-pleasing flavor — Warm pumpkin spice meets rich cheesecake — everyone asks for seconds.
- Beautiful presentation — Top with whipped cream rosettes for a bakery-worthy dessert that wows.
Ingredients
Cheesecake Filling
- 2 (8 oz) packages cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup pumpkin puree
- 2 teaspoons pumpkin spice
Crust & Topping
- 1 (9-inch) graham cracker crust, store-bought or homemade
- Whipped cream, optional topping
Ingredient Notes & Substitutions
- Cream cheese: Use full-fat brick-style cream cheese for the smoothest, richest texture. Let it soften at room temperature before mixing so the filling turns creamy instead of lumpy.
- Granulated sugar: Regular white sugar sweetens the cheesecake without changing the color too much.
- Vanilla extract: A little vanilla rounds out the tangy cream cheese and warm pumpkin flavor.
- Eggs: Eggs help the cheesecake set. Add them after the cream cheese mixture is smooth and avoid overmixing once they go in.
- Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has sugar and spices added.
- Pumpkin spice: This gives the top layer its cozy flavor. You can use store-bought pumpkin pie spice or a mix of cinnamon, nutmeg, ginger, and cloves.
- Graham cracker crust: A store-bought crust keeps the recipe quick, but a homemade graham cracker crust works beautifully too.
- Whipped cream: Optional, but it makes the finished cheesecake look bakery-style and adds a light, creamy topping.
How to Make Pumpkin Pie Cheesecake
- 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.
Expert Tips
- Use softened cream cheese so the batter blends smoothly without lumps.
- Place the crust on a baking sheet before filling it. This makes the cheesecake easier to transfer.
- Mix the eggs gently and only until combined to help prevent cracks.
- Use pumpkin puree, not pumpkin pie filling.
- Let the cheesecake cool gradually before chilling for the best texture.
- Chill for at least 4 hours before slicing, but overnight gives even cleaner slices.
- Wipe the knife between slices for a neat presentation.
- Add whipped cream right before serving so it stays fresh and fluffy.
Storage & Freezing
- Store the cheesecake covered in the refrigerator for up to 4 days. Keep it in the pie plate or transfer slices to an airtight container.
- To freeze, chill the cheesecake completely first. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months.
- Thaw overnight in the refrigerator before serving. Add whipped cream after thawing for the best look and texture.
Variations
- Chocolate crust: Use a chocolate cookie crust instead of graham cracker crust.
- Extra spice: Add an extra 1/2 teaspoon pumpkin spice for a warmer flavor.
- Caramel topping: Drizzle slices with caramel sauce before serving.
- Pecan crunch: Sprinkle chopped toasted pecans over the whipped cream.
- Mini cheesecakes: Make the filling in mini graham cracker crusts and reduce the baking time.
Easy Pumpkin Pie Cheesecake
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!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.
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Estimated reading time: 8 minutes
