This Pumpkin Pie Cheesecake is the best of both worlds! It brings together the creamy goodness of cheesecake with the warm spices of pumpkin pie, making it perfect for fall.
With a smooth filling on a buttery crust, it’s hard to resist! I like to top it with whipped cream and enjoy it with a cozy blanket. You’ll want seconds—I know I do! 🍰
Key Ingredients & Substitutions
Graham cracker crumbs: These give a great base for the crust. If you need a substitute, try using crushed digestive biscuits or even Oreo crumbs for a chocolate twist!
Cream cheese: Use full-fat cream cheese for the best texture. If you’re looking for a lighter version, low-fat cream cheese works, but the cheesecake may be less rich. I always stick to full-fat for that creamy texture!
Pumpkin puree: Canned pumpkin is convenient. You can also make fresh puree by roasting and blending sugar pumpkins. Just make sure to avoid pumpkin pie filling as it has added sugar and spices.
Spices: Feel free to adjust the spices to your taste. If you love a little more warmth, add extra cinnamon or nutmeg. Pumpkin pie spice can also substitute for all individual spices, simplifying your prep.
How Do I Ensure My Cheesecake is Perfectly Baked?
Baking a cheesecake can be tricky! Here are some tips for getting it just right:
- Don’t overmix the batter, especially after adding the eggs; this can incorporate too much air and cause cracks.
- Check for doneness by gently shaking the pan. The edges should be set but the center should still jiggle slightly.
- Leave it in the oven after baking to cool gradually. This helps prevent cracks.
Following these steps will help you achieve a smooth and creamy cheesecake every time!
Pumpkin Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
For the Cheesecake Layer:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
For the Pumpkin Pie Layer:
- 1 cup canned pumpkin puree
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon all-purpose flour
- 2 large eggs
For Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice (for sprinkling)
Time Needed:
This delicious pumpkin pie cheesecake will take about 20 minutes to prepare and about 60-70 minutes to bake. Don’t forget to chill it for at least 4 hours or overnight for the best results. So, overall, you should plan for about 5 hours, including chill time!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and cinnamon. Mix until everything is evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then take it out and let it cool while you prepare the filling.
2. Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s nice and smooth. Add the sugar and vanilla extract, mixing until combined. Next, add the eggs one at a time, beating well after each addition. Finally, add in the sour cream and mix until everything is smooth and creamy.
3. Pour the Cheesecake Layer:
Now, carefully pour the cheesecake mixture over the cooled crust in the springform pan. Spread it evenly with a spatula to ensure it’s nice and smooth.
4. Prepare the Pumpkin Pie Layer:
In another bowl, whisk together the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, flour, and eggs until everything is well mixed and smooth.
5. Add the Pumpkin Layer:
Slowly pour the pumpkin mixture over the cheesecake layer, gently spreading it out evenly. Take your time with this to keep the layers distinct if you can!
6. Bake the Cheesecake:
Place the springform pan on a baking sheet and slide it into the preheated oven. Bake for about 60-70 minutes. The edges should look set, while the center should still be a little jiggly—that’s perfect!
7. Cool and Chill:
Once baked, turn off the oven and leave your cheesecake inside with the door slightly ajar for 1 hour. This helps keep it from cracking. After that, let it cool completely at room temperature. Cover the cheesecake and place it in the fridge for at least 4 hours, or ideally, overnight.
8. Serve:
When you’re ready to enjoy, remove the cheesecake from the springform pan. Slice it up and top each piece with whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice. Enjoy your creamy, spiced Pumpkin Pie Cheesecake!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree by roasting and blending sugar pumpkins until smooth. Just make sure to drain any excess moisture to avoid a watery pie.
How Do I Avoid Cracks in My Cheesecake?
To prevent cracks, avoid overmixing the batter and bake at a lower temperature. Leaving the cheesecake in the oven to cool gradually can also help maintain its integrity without cracking.
Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake is great for making ahead! You can prepare it up to 2 days in advance, storing it in the fridge. Just add whipped cream just before serving to keep it fresh.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply enjoy chilled or at room temperature. It tastes delicious either way!