Best Pumpkin Pie Cheesecake Recipe

Let’s face it – deciding between pumpkin pie and cheesecake for your holiday dessert table can be tough.

Both are classic favorites that bring comfort and joy to any gathering, and choosing just one might leave some family members disappointed.

That’s where this pumpkin pie cheesecake comes in to save the day – it combines the best of both worlds into one creamy, satisfying dessert.

Whether you’re looking to switch things up this Thanksgiving or just want to try something different for your fall baking, this recipe brings together the smooth texture of cheesecake with the familiar warm spices of traditional pumpkin pie.

Why You’ll Love This Pumpkin Pie Cheesecake

• Perfect holiday dessert – This combines two favorite desserts – pumpkin pie and cheesecake – into one amazing treat that’s perfect for Thanksgiving or any fall gathering.
• Simple ingredients – You only need a handful of basic ingredients that are easy to find at any grocery store, especially during fall season.
• Make-ahead friendly – You can prepare this cheesecake a day or two before your event, making holiday meal planning much easier.
• No water bath needed – Unlike traditional cheesecakes, this recipe doesn’t require the fussy water bath method, making it much more approachable for home bakers.
• Foolproof recipe – With just a few simple steps and basic ingredients, this recipe is perfect for both beginning bakers and experienced cooks.

What Kind of Cream Cheese Should I Use?

For cheesecakes, regular full-fat block cream cheese is the way to go – avoid using cream cheese spread that comes in tubs.

The blocks have less water content and will give you that perfect, dense cheesecake texture we’re all looking for.

Make sure to let your cream cheese come to room temperature before mixing (about an hour on the counter should do it). Room temperature cream cheese blends more smoothly and helps prevent those annoying lumps in your batter.

If you’re in a pinch, generic store brands will work just fine, but Philadelphia cream cheese is the go-to choice for most bakers since it has a consistent texture and taste.

Options for Substitutions

While cream cheese is essential for that classic cheesecake texture, there are several ways to adjust this recipe to your needs.

• For the pumpkin puree, you can use canned or homemade, and if you’re out of pumpkin, butternut squash puree works surprisingly well as a substitute.
• Don’t have pumpkin spice blend? Make your own by mixing cinnamon, ginger, nutmeg, and a pinch of cloves.
• The graham cracker crust can be swapped for a gingersnap or vanilla wafer crust, and if you’re watching sugar intake, you can use a sugar substitute that’s designed for baking.
• For a dairy-free whipped topping, coconut whipped cream makes a tasty alternative to regular whipped cream.

How to Know When the Pumpkin Pie Cheesecake is Done

The key to a perfectly baked pumpkin pie cheesecake is looking for a slight wobble in the center – when you gently shake the pan, the edges should be set but the middle should have a slight jiggle like Jell-O.

You can also check by lightly touching the surface with your finger – it should feel set and slightly firm, but not sticky. If you’re using an instant-read thermometer, the center should register around 150°F (65°C), and you might notice the cheesecake has pulled away slightly from the edges of the pan.

Remember that the cheesecake will continue to set as it cools, so it’s better to slightly underbake than overbake, which can lead to cracks.

Watch Out for These Mistakes

The biggest challenge when making pumpkin pie cheesecake is preventing cracks, which often happen when the cheesecake is baked at too high a temperature – always bake at 325°F and use a water bath by wrapping your springform pan in foil and placing it in a larger pan filled with hot water.

Room temperature ingredients are crucial for a smooth, lump-free filling, so make sure to leave your cream cheese and eggs out for at least 2 hours before starting (cold ingredients will create a lumpy batter that won’t bake evenly).

Over-mixing the batter after adding the eggs can trap too much air and cause the cheesecake to rise too quickly and then collapse, so mix just until the ingredients are combined – and remember to scrape down the sides of the bowl frequently to ensure everything is evenly incorporated.

When it’s done baking, resist the urge to remove it right away; instead, turn off the oven, crack the door open, and let the cheesecake cool gradually for about an hour to prevent sudden temperature changes that can cause sinking and cracking.

What to Serve With Pumpkin Pie Cheesecake?

This fall-inspired dessert is perfect with a hot cup of coffee or spiced chai tea, especially when the weather starts getting cooler.

A dollop of fresh whipped cream on top is always welcome, and you can sprinkle it with a little extra pumpkin pie spice or some crushed pecans for a nice crunch.

If you’re serving this at a holiday gathering, try setting up a hot beverage bar with coffee, tea, and some warm apple cider so everyone can pick their favorite pairing.

For an extra special touch, a drizzle of caramel sauce or a scoop of vanilla ice cream turns this into an even cozier dessert experience.

Storage Instructions

• Fridge: This pumpkin pie cheesecake needs to be kept in the refrigerator and will stay fresh for up to 5 days when stored in an airtight container.
• Making ahead: You can make this dessert a day ahead of time – in fact, letting it chill overnight helps the flavors develop and makes it easier to slice.
• Freezer: If you want to freeze it, wrap individual slices or the whole cheesecake tightly in plastic wrap and aluminum foil, then store in the freezer for up to 3 months. When you’re ready to serve, thaw overnight in the fridge and add any toppings just before serving.

Preparation Time	20-30 minutes
Cooking Time	35-40 minutes
Total Time	195-210 minutes
Level of Difficulty	Medium

Ingredients

• Two 8 oz packs of cream cheese, softened
• 1/2 cup white sugar
• 1 teaspoon vanilla essence
• 2 large eggs
• 1/2 cup pumpkin puree
• 2 teaspoons pumpkin spice blend
• 1 9-inch graham cracker crust (store-bought or homemade)
• Whipped cream (optional)

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature while you prepare the cheesecake layers.

Step 2: Prepare the Cream Cheese Mixture

In a large bowl, combine the cream cheese, granulated sugar, and vanilla extract.

Beat the mixture until well combined and smooth.

Next, blend in the eggs one at a time, continuing to beat until the mixture is smooth and well incorporated.

Step 3: Create the Cheesecake Layers

Remove 1 1/3 cups of the cheesecake batter and spread it evenly into the bottom of the graham cracker crust; set this aside.

To the remaining cheesecake batter, add the pumpkin puree and pumpkin spice.

Gently whisk until the pumpkin layer is well combined and smooth.

Carefully spread this pumpkin layer over the plain cheesecake layer using a spatula.

Step 4: Bake the Cheesecake

Place the prepared cheesecake in the preheated oven and bake for 35 to 40 minutes, or until the center is almost set.

This ensures that the cake holds its shape but still has a slight jiggle in the middle.

Step 5: Cool and Refrigerate

After baking, allow the cheesecake to cool at room temperature for about 1 hour.

Once cooled, place it in the refrigerator for a minimum of 3 hours or overnight to set fully and develop the best texture.

Step 6: Serve and Enjoy

Once the cheesecake has set, serve it chilled.

For an added treat, top each slice with whipped cream if desired.

Enjoy your delicious pumpkin swirl cheesecake!