This easy Pumpkin Pie Cheesecake makes both of its layers from just ONE bowl of batter, with no water bath needed. The bottom is a creamy vanilla cheesecake and the top is dense and spiced like the best bite of pumpkin pie. Everyone thinks it’s a plain pumpkin pie until the first slice reveals the hidden layers.
No water bath, no springform pan, this is a no-fail pumpkin pie cheesecake!
This recipe has been on my site since 2019 and has been a reader favorite every year since. A lot of similar recipes use two completely separate fillings, a cheesecake batter and a real pumpkin custard, but then they set at different rates and you end up with two different textures. It’s also a lot more work.
I make mine with ONE bowl of cheesecake batter, pulling out 1 1/3 cups for the bottom layer, then I stir pumpkin into the leftover batter. It bakes evenly in a store-bought graham cracker crust in just about 35 minutes. Then it just needs time in the fridge to set up, which makes it the perfect thing to make the night before a holiday when your oven is about to be very busy!
— ♥︎ Jess —
How to Make Pumpkin Pie Cheesecake
Visit the recipe card below for the ingredient amounts and full directions.
Key Ingredients
- Pumpkin Puree: I use 100% pure canned pumpkin, not pumpkin pie filling which is already sweetened. You can also use homemade pumpkin puree, but make sure it’s the same texture/thickness as canned pumpkin. If it’s watery, squeeze it well with a thin tea towel to remove the excess liquid.
- 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 lumps.
- 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. 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!
Make the cheesecake filling. Beat together the cheesecake layer ingredients until smooth. Add 1 1/3 cups of the cheesecake batter to the graham cracker pie crust.
Make the pumpkin layer. Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk until smooth. Spread the pumpkin cheesecake filling on top of the plain cheesecake layer using a spatula.
Bake the cheesecake. Place the cheesecake on the middle oven rack and bake at 325°F for 35 to 40 minutes. The outer edges should be set, but the center will still be slightly jiggly when done baking. It will firm up as it chills in the fridge.
Cool and chill. Let cheesecake cool to room temperature and then chill in the fridge for at least 3 hours, or overnight for best results.
Jessica’s Recipe Tips
- Fully softened cream cheese is not optional. Cold cream cheese leaves lumps that never beat out. If your cream cheese is cold, cut it into cubes and let it rest on the counter for an hour.
- Reserve exactly 1 1/3 cups of batter. Measure it, do not eyeball it. The ratios are important to get the layers and flavor correct.
- Don’t over-bake it! If you gently shake/nudge the pan, the outer two inches should be set and the middle should jiggle like jello.
- Cool completely before you cover it. Wrapping a warm cheesecake traps steam, and that water lands right back on the surface. Give it a full hour to cool on the counter, uncovered, first.
Frequently Asked Questions
This can happen if too much air is beaten into the batter or it was baked a little longer than needed. To fix a crack, wet a fingertip and smooth the crack closed while the cheesecake is still slightly warm. Or pipe whipped cream over it and nobody will know!
Yes, you can swap the graham cracker crust for a gingersnap, biscoff cookie, or even a traditional pie crust. I recommend par-baking a traditional pie crust and letting it cool completely before the filling goes in. Otherwise, the bottom of the crust will stay pale and doughy.
Yes, but the filling will spread thinner, so start checking for doneness around 30 minutes.
Not as written. This recipe makes enough filling for a 9-inch pie crust, so in a tall springform it will only come partway up the sides and look half empty. Some readers have said they had success using a springform pan by doubling everything and adding 20 to 25 minutes to the bake time.
You’re in luck as it’s best made the day before! You can prepare it up to 2 days before, storing it wrapped tightly in the fridge and holding off on adding any whipped cream until you are ready to serve.
Pumpkin Pie Cheesecake Recipe
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. Set the graham cracker crust on a rimmed baking sheet.
- In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract, until completely smooth with no lumps. Beat in the eggs one at a time on low speed, just until each is combined.
- Measure out 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 in the bowl and whisk gently until smooth and combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula into an even layer.
- Bake in preheated oven for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will look underbaked, but will set up fully as it chills in the fridge.
- Cool uncovered at room temperature for about 1 hour. Then cover and refrigerate for at least 3 hours, or overnight for the best texture and flavor.
- Slice and serve with whipped cream on top, if desired!
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Notes
Video
Nutrition
Categories:
More Pumpkin Favorites
- Pumpkin Crisp – Like pumpkin pie, only better.
- Pumpkin Cheesecake Bars – The best of both in one!
- Pumpkin Muffins – Bakery-style classic pumpkin muffins.
- Pumpkin Cake – 3 stunning layers with spiced frosting.
- Pumpkin Cream Cheese Muffins – My most popular muffins!
- Pumpkin Bars – Thick and moist with lots of frosting.
- Pumpkin Dump Cake – Made easy with a box of cake mix.
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This Pumpkin Cheesecake is delicious. Highly recommend. We use a homemade graham crust from the description as well as an egg replacer from Bobs Red Mills due to allergies. Awesome texture and taste. Making it for the 4th thanksgiving in a row tonight.
I’ve made this recipe two years in a row and will be making it for this thanksgiving as well. I followed the recipe exactly and it is delicious.
This is the best pumpkin cheesecake I’ve ever made. Making another one as we speak.
You wrote that you use a 15oz can of pumpkin, the recipe ingredients call for 1/2 cup of pumpkin , which one ?
Hi Jason, sorry, that line was a little confusing. I use 1/2 cup of pumpkin puree mixed in!
A friend made this for us years ago. When she shared the recipe, I remember it having a cinnamon graham cracker crust variation but don’t see it now. Am I dreaming that or could you reshare that variation? My husband wants it for his birthday;)
Hi Cari! I have always used a store-bought graham cracker crust for this recipe, but you could always make a homemade one adding a pinch of cinnamon instead!
Absolutely love this cheese cake! It is my third time making and it’s so good all the time! My family loves it!
Made this and love it!!
Has anybody tried making this in a spring form pan? If so do I still need to use a water bath? Or will that change the recipe totally?
Any advice if I ended up with a 10 inch store graham crust? Thanks
It will work just fine, will likely just need to bake a couple of minutes less – so keep an eye on it!
This is amazing
Delicious, one of my favorite fall recipes! I make it every year!!
Quick question though, How did you get your nutrition facts? When I put in the recipe plus the ingredients for the graham crust, I average about 27g of fat per slice.
Hi Athena! We pay for a nutritional service to calculate the nutrition of each recipe. It looks like there was an error for some reason and it was using a strange brand of cream cheese. I apologize for that and thank you for catching it! With the corrected original full-fat cream cheese, it calculated it at 21 grams of fat per slice (assuming 8 slices of pie). Glad you love this recipe as much as we do!
Could I easily make this in a pan instead? Maybe if I doubled the recipe?
Hi Meggie, yes it should work ok – a few readers have tried it over the years and been successful! It will need a longer bake time though if doubled, so watch it closely.
Hi Jessica, can l use a home made pastry pie crust instead of graham cracker pie crust? Thank you!
Sure you can!
Hi! I have been making this for a couple of years and everyone loves it! Have you ever tried to make them In mini pie crust? I am trying to figure out the amount of each if I was to make mini. Thank you so much
I made about 40 minis one time for a company party. I just doubled the recipe, used homemade crust into each pan. Then a heaping tablespoon of each pie filling into each one. Baked about 20mins.
Hi Danyel! I am so glad to hear you love them! I have not made them in minis personally, so I sadly do not have an exact number for you. I would say depending on the size of your mini pies, you will likely get somewhere between 12 to 18 mini pies. If you try making them minis, please report back how it turns out and how many you get!
Can I use a dough pie crust instead of graham cracker?
Of course!
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❤️