This easy pumpkin pie cheesecake recipe brings together the rich, creamy decadence of cheesecake with the warm, spiced comfort of pumpkin pie! Simple to make and perfect to make-ahead, it’s a pumpkin dessert that feels as festive as it does indulgent.
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Move over pumpkin cheesecake, it’s time to try this gorgeously layered pumpkin pie cheesecake! I still remember the first time I made it; the kitchen smelled like cinnamon, pumpkin, and holiday magic. Everyone always thinks it’s a regular pumpkin pie, until they cut into it and discover the hidden cream cheese layer underneath!
Why You’ll Love This Pumpkin Pie Cheesecake Recipe
- Each layer is perfectly rich and oh-so-creamy!
- Packed with fall flavor from the pumpkin puree and pumpkin spice.
- Perfect for making ahead to save time on holidays!
- Easy to make with simple ingredients and a store-bought crust.
- It’s a show-stopping centerpiece that will impress your guests!
Looking for more must-try pumpkin and cheesecake treats? Try these pumpkin cheesecake bars, easy no-bake pumpkin cheesecake, or these swirled pumpkin cream cheese muffins!
Featured Reader Review
This is the best pumpkin cheesecake I've ever made. Making another one as we speak.
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for pumpkin pie cheesecake. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Cream Cheese: Use full fat cream cheese for the best creamy results. Make sure it is fully softened before beginning, or you will wind up with a lumpy cheesecake!
- Pumpkin Puree: I use a 15 oz can of pumpkin. Make sure it is pure pumpkin puree, not pumpkin pie filling which is already sweetened.
- Pumpkin Pie Spice: To make your own, combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice. If you don’t have all the ingredients on hand, you can also use just cinnamon and a pinch of nutmeg instead!
- Graham Cracker Crust: To keep it easy, I used a store-bought one, however a homemade graham cracker crust in a 9-inch pie plate or spring form pan will also work great!
How to Make Pumpkin Pie Cheesecake
You won’t believe just how easy this pumpkin pie cheesecake recipe is! Below is a quick recipe overview, but please scroll to the recipe card below for the full instructions or to watch the step-by-step video!
- Make the cheesecake filling: Beat together the cheesecake layer ingredients until smooth.
- Add to crust: Add 1 1/3 cups of the cheesecake batter to the graham cracker pie crust.
- Make it pumpkin: Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk until smooth.
- Layer on top: Pour the pumpkin cheesecake filling on top of the plain cheesecake layer.
- Bake: Pop the cheesecake into the oven, on the middle rack, and bake it for 35 to 40 minutes. No water bath is needed for this easy cheesecake! The center will still be slightly jiggly when done baking, but it will firm up as it chills in the fridge.
- Chill: Let cheesecake cool to room temperature and then chill in the fridge for at least 3 hours, or up to overnight for best results. Serve with whipped cream on top!
Chef’s Tips & Variations
- Room Temperature: Ensure all ingredients, especially the cream cheese, are at room temperature before mixing for a smooth and lump free batter.
- Don’t Over-Bake: The cheesecake is finished when the center is *just* almost set, but still slightly jiggly. It will finish firming up when it chills.
- Crust Alternatives: Swap the graham cracker crust for a gingersnap, biscoff cookie, or pecan crust for added flavor.
- Add A Swirl: Use a toothpick or butter knife to swirl the batters together to create a pumpkin and cream cheese swirl effect.
- Fix a Crack: Allow the cheesecake to cool for a few minutes, then wet your finger with water and try running it along the crack. If all else fails, pipe some whipped cream on top of the crack to hide it. 😉
Making Ahead and Storing Leftovers
- Make-Ahead: You’re in luck! This pumpkin pie cheesecake is always best made the day before! Prepare this cheesecake up to two days before your event. Storing it in the fridge with foil or plastic wrap over the top. Garnish just before serving for a freshly made look.
- Storing: Cover the cheesecake, or transfer slices of it to an airtight container, and store it in the refrigerator for up to five days.
- Freezing: Wrap slices of cheesecake tightly in plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
Yield: 1 9-inch pie
Easy Pumpkin Pie Cheesecake Recipe
This easy Pumpkin Pie Cheesecake recipe combines a rich and creamy cheesecake, with a spiced pumpkin pie cheesecake, in a graham cracker crust! Bonus: It is best made the day before, making holiday prep a breeze.
Ingredients
- 2 (8 oz) packages cream cheese, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup pumpkin puree
- 2 teaspoons pumpkin spice
- 1 (9-inch) graham cracker crust, store bought or homemade
- whipped cream, optional topping
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Instructions
- Preheat oven to 325°F.
- In a large bowl, beat to combine the cream cheese, granulated sugar, and vanilla extract, until well combined. Beat in the eggs one at a time, until smooth.
- Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust.
- Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. The center of the cheesecake will still be slightly jiggly, but will set up fully as it chills in the fridge.
- Allow to cool fully, to room temperature, about 1 hour. Then cover and refrigerate the cheesecake for a minimum of 3 hours, or up to overnight for best results. This cheesecake always tastes better the next day after the flavors meld together and the cheesecake fully sets up.
- Slice and serve with whipped cream on top, if desired!
Video
Notes
Store: Cover the cheesecake, or transfer to an airtight container, and store in the fridge for up to five days.
Freeze: Wrap slices of cheesecake tightly in plastic wrap and then a layer of aluminum foil before freezing for up to 3 months. Thaw in the fridge overnight before serving.
Make-Ahead: Prepare this cheesecake up to two days before your event. Store it in the fridge with foil or plastic wrap over the top.
Nutrition
Serving: 1 slice, Calories: 202kcal, Carbohydrates: 29g, Protein: 3g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Cholesterol: 50mg, Sodium: 138mg, Fiber: 1g, Sugar: 17g
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This is the best pumpkin cheesecake I’ve ever made. Making another one as we speak.
This was a very good cheesecake. I had a 10” pie crust, so I added an extra cup and a half of pumpkin, and an extra tsp of pumpkin pie spice. Also cooked it about an extra 10 mins. It turned out great. People loved it, and psyched about the layers.
Where can I get pumpkin puree
Hi Chadwick! You can buy it in most grocery stores in the canned fruit or baking aisle, or you can make it yourself by roasting a pumpkin, removing it from the skin and then pureeing it. Be sure to remove any excess moisture if you are making it homemade though!
This was AMAZING!!!! Will definitely make again!!
Can I make this Monday night to take for Thanksgiving on Thursday?
Hi Taylor, yes you can! Just be sure to wrap it extra tight with Saran Wrap or foil and store it in the fridge.
Will this recipe need adjusted for an 8 x 8 pan with a homemade graham crust?
It may need a slightly longer cook time, but otherwise should work just the same!
Do you need to bake the crust first if it’s homemade ginger snap crust?
Hi Kristin! That’s a personal choice, either way will work fine – pre-baked or not! Pre-baking a crust will create a crispier, sturdier crust that should not crumble as much when cut.
I make this so much during the fall and winter months! My son and I love it! I also made it for my family for thanksgiving and everyone loves it! Sometimes I add a little more pumpkin purée cause why not! It’s just delicious everytime I make it!!
Should it not rise too much in the pan like a normal cheesecake? Is only about half full and wasn’t sure if this is normal.
Hi Liz! Did you happen to use a different style pan or springform pan? This recipe fills a 9-inch graham cracker pie crust, it is not made to fill a springform pan.
This is my 2nd time making this and let me tell you, it’s the best!!!
My guests loved it and I sent them home with a few slices.
This is a great recipe and I will be making many more times.
Turned out AMAZING My crust is “crunchy” ….& the first piece I had a tough time getting out but I think this is because I had to bake longer to get it set! Definitely doesn’t affect flavor negatively ❤️ I will make again and also share with others❤️
Hi! Quick question….if I am allowing to chill overnight in the fridge opposed to just three hours should I wrap in Saran Wrap immediately after 1 hour of cooling time before placing in the fridge? Or should I leave in fridge overnight uncovered?
Hi Brittney! Once it’s chilled, go ahead and wrap it in plastic wrap to keep it as fresh as possible. Just be careful not to wrap it before it’s completely cooled to prevent it from sweating and getting soggy!
This is amazing! I made it for my niece who turned 50. She loves pumpkin and cheesecake. SCORE! It turned out amazing. I can’t wait to make it again. Thank you for this recipe.
I made this exactly like the recipe for my niece who turned 50. She loves cheesecake and pumpkin, so decided to try to! It was perfect!! Delicious. Not super sweet. I can’t wait to make this again. Thank you for this recipe.
Tried this for Thanksgiving. It is fabulous and not too sweet. This is a new family favorite. Very simple too, thank you.
Made this for Thanksgiving and it was a big hit!! I will be making this again.
This was super easy and really good. I made it the day before serving and it held up beautifully. Will definitely make again.
Recipe looks absolutely amazing! I am going to make it today for the Thanksgiving holiday tomorrow! On another note while reading through the comments…. I have to say you “Jessica” have the patience and grace of a saint!!! Thanks for sharing your delicious recipe!
I was wondering if I can bake 2 pumpkin cheesecakes at the same time ?
Sure! Place them on the same middle rack in the oven side by side, you shouldn’t have any issues.
Family favorite. Easy to make. Such an amazing treat.
I made this dessert for our thanksgiving dinner and it was fantastic. Super easy and straightforward recipe. I omitted the sugar from the graham crust as it didn’t seem necessary but otherwise followed the recipe. Thanks so much for the delicious and beautiful cheesecake!
My pumpkin top did not look like pumpkin pie. It looked like a pumpkin cheese cake. I used gluten free crumb bottom. I added more pumpkin to the lop layer and cooked it ten extra minutes. Turned out great.