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Easy Pumpkin Pie Cheesecake Recipe

Easy Pumpkin Pie Cheesecake

A delightful fusion of pumpkin pie and cheesecake, perfect for the holiday season or any dessert craving.
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Prep Time 15 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 16 oz cream cheese room temperature
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
Pumpkin Layer
  • 1/2 cup pumpkin puree
  • 2 teaspoons pumpkin spice
Crust
  • 1 9-inch graham cracker crust store bought or homemade
Topping
  • whipped cream optional topping

Equipment

  • 9-inch Springform Pan
  • Mixer

Method
 

  1. Preheat oven to 325°F.
  2. 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.
  3. Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust.
  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. The center of the cheesecake will still be slightly jiggly, but will set up fully as it chills in the fridge.
  6. 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.
  7. Slice and serve with whipped cream on top, if desired!

Notes

This cheesecake tastes even better the next day after chilling overnight, allowing the flavors to meld and the cheesecake to fully set.