Pumpkin Pie Cheesecake Recipe
Yield: 8 servings
This easy Pumpkin Pie Cheesecake combines a rich, creamy cheesecake layer with a spiced pumpkin layer in a graham cracker crust. Both layers come from one bowl of batter and it's 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. 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
Store: Cover tightly and refrigerate for up to 5 days.
Freeze: Wrap slices tightly in plastic wrap and then a layer of 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 wrapped tightly, adding the whipped cream just before serving.
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Nutrition
Serving: 1 slice, Calories: 379kcal, Carbohydrates: 31g, Protein: 6g, Fat: 26g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 104mg, Sodium: 297mg, Potassium: 152mg, Fiber: 1g, Sugar: 19g, Vitamin A: 3214IU, Vitamin C: 1mg, Calcium: 76mg, Iron: 1mg