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Easy pumpkin pie cheesecake sliced on a plate topped with whipped cream rosettes

Easy Pumpkin Pie Cheesecake

A creamy pumpkin pie cheesecake made with a graham cracker crust, smooth cream cheese filling, pumpkin puree, and warm pumpkin spice. A simple fall dessert that slices beautifully after chilling.
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Prep Time 15 minutes
Cook Time 45 minutes
rest time 4 hours 15 minutes
Total Time 5 hours 15 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 356
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Cheesecake Filling
  • 2 8 oz packages cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Pumpkin Layer
  • 1/2 cup pumpkin puree
  • 2 teaspoons pumpkin spice
  • Crust and Topping
  • 1 9-inch graham cracker crust, store-bought or homemade
  • Whipped cream optional topping

Equipment

  • Large mixing bowl
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • 9-inch graham cracker crust
  • Baking sheet
  • Cooling rack
  • Knife

Method
 

  1. Preheat the oven to 350°F (175°C). Place the graham cracker crust on a baking sheet.
  2. In a large mixing bowl, beat the room-temperature cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  3. Add the eggs and mix just until combined.
  4. Scoop about 1 cup of the plain cheesecake batter into the graham cracker crust and spread it evenly.
  5. Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter. Mix until smooth.
  6. Spoon the pumpkin cheesecake mixture over the plain cheesecake layer.
  7. Smooth the top with a spatula.
  8. Bake for 35–45 minutes, or until the edges are set and the center still has a slight jiggle.
  9. Turn off the oven, crack the oven door, and let the cheesecake rest for about 15 minutes.
  10. Cool at room temperature, then refrigerate for at least 4 hours, or until fully chilled.
  11. Slice and serve with whipped cream, if desired.

Nutrition

Calories: 356kcalCarbohydrates: 29gProtein: 7gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 112mgSodium: 295mgPotassium: 170mgFiber: 1gSugar: 20gVitamin A: 3050IUVitamin C: 1mgCalcium: 90mgIron: 1.2mg

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.

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