Easy Pumpkin Pie Cheesecake

Prep 10 mins
Cook 35 mins
Add'l 4 hrs
Total 4 hrs 45 mins
This post may contain affiliate links. Read my disclosure policy.

This phenomenal Pumpkin Pie Cheesecake has a thick layer of cheesecake, topped with a layer of spiced pumpkin cheesecake, all wrapped in a graham cracker crust! It’s an easy yet fancy looking twist on the classic Thanksgiving pumpkin pie.

Meet Your New Favorite Pumpkin Cheesecake Recipe

Move over Pumpkin Pie, this year it’s time to try this gorgeously layered Pumpkin Pie Cheesecake! It’s one of our very favorite Fall themed desserts that disappears in seconds once people spy that bottom layer of hidden cheesecake!

Starting from the bottom we have a sweet graham cracker crust — you can use a store bought crust or make your own. Then we have a thick layer of sweet cheesecake that is topped with a second layer of spiced pumpkin cheesecake on top!

The biggest secret to this recipe is that it only takes about 10 minutes to whip this pumpkin pie cheesecake together and get it into the oven. Then it’s just baking and cooling time! This Pumpkin Pie Cheesecake couldn’t be any easier to whip up and is always a crowd favorite!

Pumpkin Pie Cheesecake sliced into pieces.

Cheesecakes Need to Cool – Plan Ahead!

The hardest part about this Pumpkin Pie Cheesecake is waiting for it to cool and then allowing it to completely chill in the refrigerator. 

It needs at least an hour to cool completely on the counter before you move it into the fridge. Then it needs to chill for a minimum of 3 hours to fully set up and turn into pumpkin cheesecake heaven.

So if you are counting, it will take 4 hours after baking for this pumpkin pie cheesecake to be ready to eat! But remember, it only takes 10 minutes of actual work to make. So while you need to plan ahead, the actual recipe part is very, very easy.

I know it can be hard to plan ahead, but I usually just bake this Pumpkin Pie Cheesecake the night before and pop it into the fridge before I head off to bed. That way I can sleep through the chilling time and it’s ready to go the next day!

Ingredients for Pumpkin Pie Cheesecake in bowls.

Pumpkin Pie Cheesecake Ingredients

Are you ready for this?! You only need SEVEN ingredients for this Pumpkin Pie Cheesecake:

  • Cream Cheese
  • Granulated Sugar
  • Vanilla Extract
  • Eggs
  • Pumpkin Puree
  • Pumpkin Pie Spice
  • Graham Cracker Crust

Most of the ingredients you probably already have on hand, which makes this recipe even easier. Make sure you purchase the regular, full fat cream cheese for optimum flavor!

Pumpkin Puree vs Pumpkin PIe Filling

Like most pumpkin baking recipes, you want to use pure canned pumpkin puree — not pumpkin pie filling. Pumpkin pie filing is already sweetened and also has spices in it.

To make sure you have the right one, check the ingredients. The only ingredient you should see listed is pumpkin!

Pumpkin Pie Cheesecake being sliced into pieces with a pie server.

Graham Cracker Cheesecake Crust

You can use a homemade graham cracker crust or a 9 inch store-bought one. It is up to you and how much work you want to do!

Admittedly, I often use a store-bought one out of pure laziness. It’s so easy to grab one and have this pie into the oven in just 10 minutes!

However, if you are a make it all yourself kind of person, below you will find my favorite graham cracker crust recipe to go with this pumpkin cheesecake.

Graham Cracker Crust INGREDIENTS:

  • 1 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup granulated sugar
  • 6 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon
  1. Mix graham cracker crumbs, sugar, melted butter and cinnamon until well blended .
  2. Press mixture with your fingers evenly into an 9 inch pie plate.
  3. Pour pumpkin cheesecake layers, as directed in recipe below, into unbaked graham cracker crust. Bake as directed.
A slice of Pumpkin Pie Cheesecake with bite taken out of it.

How to Make Pumpkin Pie Cheesecake

This recipe is very easy to make with just a few short steps: 

Step 1: Start by beating together the cheesecake layer ingredients until smooth.  

Step 2: Add 1 1/3 cups of the cheesecake batter to the graham cracker pie crust.

Step 3: Add pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk until smooth.

Step 4: Pour it on top of the plain cheesecake layer and pop it into the oven — no water bath needed!

Step 5: Bake for 35 to 40 minutes. Let cool and then chill for at least 3 hours. Serve with whipped cream on top! 

A slice of pumpkin pie cheesecake with whip cream on top.

Tips to avoid cracks in your cheesecake!

This Pumpkin Pie Cheesecake does not need a water bath, but there are a few tips to keep it from cracking:

  • Make sure you use room temperature cream cheese and add the eggs one at a time.
  • Do not over bake. The cheesecake is finished when the center is *just* almost set. It will finish firming up when it chills.
  • Lastly, make sure you allow this pumpkin pie cheesecake to cool completely before transferring it to the fridge.

If for some reason you do get a noticeable crack, there are two common solutions to try:

  • Allow the cake to cool for a few minutes, then wet your finger with water and try running it along the crack.
  • If that doesn’t work, cover it with whip cream and enjoy! In the end, no one cares if it cracked, just that it tastes good!
Pumpkin PIe Cheesecake slice on a sliver pie server.

I can not wait for you all to try this Pumpkin Pie Cheesecake — I just know you are going to love it as much as we do.

My husband is already requesting I make it for Thanksgiving to bring to his families house instead of the traditional pie. 

Looking for more great holiday recipes? Here are a few of my top favorites:

While this cheesecake looks incredibly impressive, it is actually very EASY to make with simple ingredients. 

Please leave a review/comment below letting me know how this pumpkin cheesecake recipe turns out for you!

Yield: 1 9-inch pie

Easy Pumpkin Pie Cheesecake Recipe

Pumpkin PIe Cheesecake slice on a sliver pie server.

This phenomenal Pumpkin Pie Cheesecake has a thick layer of cheesecake, topped with a layer of spiced pumpkin cheesecake, all wrapped in a graham cracker crust!

Prep Time 10 minutes
Cook Time 35 minutes
Additional Time 4 hours
Total Time 4 hours 45 minutes


  • 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
  • 1 (9-inch) graham cracker crust (store bought or homemade)
  • whip cream, optional


    1. Preheat oven to 325°F.
    2. In a large bowl, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.
    3. Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.
    4. 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.
    5. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.
    6. Serve with whipped cream, if desired!


Leftovers: Store in an airtight container for up to 5 days in the fridge.

Make Ahead: Yes, you can make this pumpkin cheesecake ahead of time. Store it wrapped tightly in saran wrap until ready to serve.

Freeze: Yes, you can freeze this cheesecake! Allow to thaw in the fridge for 24 hours before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 202Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 50mgSodium: 138mgCarbohydrates: 29gFiber: 1gSugar: 17gProtein: 3g


This post may contain affiliate links. Read my disclosure policy.

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94 Responses
  1. Amanda Ashcraft

    Hi! This looks amazing!! Do you think I can add a streusel topping on it before it goes in the oven?

  2. Faith

    I love the 2 tone color and made it twice this year! Used fresh pumpkin puree fm my garden pumpkins instead of canned ones! We loved it!

  3. Marie

    I’m super excited to try! My pumpkin layer is still very mushy even after baking it longer than the stated time. It it supposed to be mushy still or firm like pumpkin pie?

      1. Marie

        Thank you! I let it set for 24 hours and it’s still very mushy in the middle so might just need to bake longer next time.

  4. Shanna

    Just made this for thanksgiving this year for the first time. It was so good I had to make a second one today. Just pulled it out of the oven. Absolutely amazing recipe thank you so much for sharing it. This is now a new family thanksgiving tradition.

  5. Kerry

    I’ve never made any kind of cheesecake before and decided to try this for Thanksgiving. It turned out perfectly! I even made the graham cracker crust from scratch with your recipe. The result was pretty and delicious and super easy to make. Leaving the eggs & cream cheese our to warm up a bit was definitely helpful & giving it plenty of time to cool. I made mine a day ahead and used a Pyrex pie plate. Definitely a new tradition!

  6. Jacqueline L Bloom

    This was INCREDIBLE! Even my relatives who have no dietary restrictions thought it was the best they’ve ever had. Definitely will continue making this for year’s to come. THANK YOU!

  7. Andrea

    This is my second year making this. Super easy for me who is not your typical baker. Thank you! Made two one for my family and one for my husband and I to have for left overs after thanksgiving .

  8. Ann Fillers

    I noticed in the video there were no eggs added to the batter. It definitely makes the batter runnier than yours. I hope it firms up in the oven and after cooling.

    1. A woman holding a camera standing in front of some shelves.

      I just missed that part in the video when I was filming! I always add the eggs and it does firm up once chilled, just like regular cheesecake!

  9. Alison Libby

    Why can’t you use pie filling? You are adding spices and sugar to the pumpkin so what is the difference? Does the pumpkin cook up differently or thicken better? Thanks.

    1. A woman holding a camera standing in front of some shelves.

      Hi Alison! Because it’s better to be in control of the amount of sugar and spices added to the pumpkin in this recipe!

    1. A woman holding a camera standing in front of some shelves.

      Yes but it won’t marble too much because they layers are thick, but it should “marble” a little! You can also save a little pumpkin filling and pour it on top of the cream cheese and then marble it!

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I'm a trial & error, self taught, sugar addict who thankfully learned how to survive in the kitchen! I am also a wife, mama of 3.
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