Easy Pumpkin Pie Cheesecake

Prep 10 mins
Cook 35 mins
Add'l 4 hrs
Total 4 hrs 45 mins

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.

A slice of Pumpkin Pie Cheesecake with whip cream on a white plate.

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

Ingredients

  • 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

Instructions

    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!

Notes

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:

Yield:

8

Serving Size:

1

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

Categories

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Comments

87 Responses
  1. Tiffany

    I’m wondering if it is possible to make this ahead of time. Let cool as directed, and then transfer to the freezer? Maybe two days prior to Thanksgiving.

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

      Hi Tiffany! I have not personally tried it, but I do think it would be ok. You could also make it 2 days prior to thanksgiving and keep it wrapped tightly in the fridge! It will keep just fine in the fridge for 2 days!

  2. Katherine

    I made this last night & it’s a perfect recipe. Easy, delicious, perfect mix of pumpkin & cheesecake & it looks good! I got 2 beautiful layers. FYI, it’s definitely a pie. If you’re looking for more of a pumpkin flavored cheesecake, then u probably want another recipe w/ a springform pan & all of that. But, this recipe kills it. Making it for Thanksgiving, too. One more thing, let it cool in fridge overnight. So much better the next day.

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

      Yes, if you slice it into smaller slices. 🙂 It’s a standard 9 inch pie size, which on average is 8 slices. You can slice them thinner to get 9 slices.

  3. Pat Ward

    This cheesecake was really easy and delicious, even though I didn’t achieve the “layered” effect! My batter was pourable not spreadable, and once I poured the pumpkin layer over top, it spread into a circle within the plain batter circle, giving a bullseye effect! Only reason I can think of the batter being too thin, is that in Canada, our cream cheese bricks are 250g which is 8.8 oz, so a bit more cheese than is called for. (But wouldn’t that make the batter thicker?) Otherwise I absolutely followed the recipe. Baked really well, done at 43 minutes, no cracks at all. Family loved it!

    1. Mary A

      Hi! Also Canadian. Batter also pourable and soupy. But, looks like it turned out for you anyway? Fingers crossed :). Our cream cheese is maybe a different formula.

    2. Leanna

      Hey Pat! Fellow Canadian here!

      I just made this tonight. I use a stand up mixer to beat the cream cheese, sugar, vanilla and eggs. I let it sit for a few minutes on medium-high. It really helps to thicken the mixture. I do it till I find the right constancy. Not too runny but where it sticks to the spatula. You can also add in another package of cream cheese as well, I did that the first time I made it. Turned out awesome!! I also use a cup of puréed 100% pumpkin (not the pie filling). Let it blend for a few minutes and you’re good to go! Just remember to spread it carefully 🙂

      1. Cathy

        I made this for Thanksgiving this year and it was a big hit. My grown son who is quite the food critic thought it was the most delicious pumpkin pie he ever ate. I followed the recipe exactly and wound up making 2 pies at the same time since one pie doesn’t use up all of the can pumpkin. It was so easy. I’m making 2 more for Christmas Eve!

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

      Yes it should work, be careful the edges or your pie crust don’t burn. You may need to cover them loosely with foil.

    2. Patsy Barker

      I have me a similar pie, I put it in the freezer to firm up before putting the punkin filling on top, this works for me.

  4. Karen

    Hi, just took my pie out, and it cracked a bit. I baked 46 minutes rather than 40. It didn’t seem set at 40 minutes. What did I do wrong?

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

      Hi Karen, hopefully it set without a crack after it cooled. Usually a crack happens from over baking or from over beating the batter. A trick I learned years ago is to use a finger with a little water on it to help see a crack, if needed.

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

      I like to use a ready made crust. If you are making your own crust, many people have had success with using a 9-inch spring form pan.

  5. maia spinner

    hi, thanks for the recipe!

    it looks delicious. i made it last night. i had a lot of difficultly getting the batter to be totally smooth, there were little lumps in mine. do you have any suggestions for the future about how to fix this issue? also, when you transfer the pie to the fridge, once it’s cooled… do you fridge it in saran wrap or just leave it be for the 3-4 hours it’s setting? thanks for the clarification. happy thanksgiving!

    – maia

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

      Hi Maia! If you use a hand mixer or stand mixer and canned pumpkin, the pumpkin mixture should be completely smooth. If it was your cream cheese mixture that was lumpy, that can be caused from not letting your cream cheese soften enough.

      I do not wrap mine with Saran Wrap as it cools because I don’t want it to create condensation. Once it is no longer warm, then I wrap it with foil or Saran Wrap! Hope this helps!

  6. Shyan

    This recipe is DIVINE. I just made it for Thanksgiving and we had a slice for breakfast. My pie crust stuck to my glass dish so next time maybe I need to grease it, otherwise, so so so good! My husband said this might be the best pie I’ve ever made, and I make good pie 🙂 haha. Thank you for this recipe!

  7. Jessalyn

    It says in the description it couldn’t be any easier, but it can. I made a trial a couple weeks ago to make sure it came out ok and I accidentally left the eggs out so I just didn’t bake it. It set up just fine and was so delicious I made 2 for today! I intentionally left the eggs out this time since it worked out last time!

  8. Carol

    Thank you for this recipe. I have made it 2x with minimal changes. My fiancé is a front line worker in healthcare during this pandemic so I try to make treats for his employees whenever I can. I modified your recipe by adding another package of cream cheese a little more sugar, an additional egg & sprinked a mix of cinnamon, pumpkin spice & confectionery sugar on top. These changes were made the idea of safe eating during a pandemic so instead of a pie I made cupcakes. They came out perfect & were enjoyed by all! Thanks for sharing!

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

      Hi JR! I haven’t tried swapping them myself, I always do the pumpkin on top because it’s lighter and ok if it browns a little as it bakes since you can’t see it. If you do swap them, let us all know how it turns out.

  9. Verónica

    Hi, there! Thank you for this recipe, I LOVE it! I am looking forwards to try it out, but I have a question: do you use the fan in the oven when cooking it?
    Thank you very much!

  10. Kathy

    Made this tonight and it was amazing! I cooked it about 15 minutes longer than instructed and it was perfect. I would say use your best judgement for that. I put in it the fridge for about 45 minutes and then we ate it while still warm. SO GOOD! Thanks so much for the recipe!

  11. Lydia

    How do you remove the pie from an aluminum pie tin?! It looks so beautiful on its own. Can’t wait to make this for Friendsgiving!

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Jessica
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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