Why You’ll Love This Recipe
I love how this recipe brings together two of my favorite desserts in one simple, elegant dish. The contrast of the rich, vanilla cheesecake layer with the spiced pumpkin layer creates a beautiful marbled look and a balanced flavor. It’s easy to make, requires minimal ingredients, and doesn’t need a water bath like most cheesecakes. Plus, I can prepare it ahead of time so it’s ready to serve without stress on the day of my event.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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2 (8 oz) packages cream cheese, room temperature
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½ cup granulated sugar
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1 teaspoon vanilla extract
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2 large eggs
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½ cup pumpkin puree
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2 teaspoons pumpkin spice
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1 (9-inch) graham cracker crust, store-bought or homemade
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Whipped cream, optional for topping
Directions
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I preheat my oven to 325°F (165°C).
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In a large mixing bowl, I beat together the cream cheese, sugar, and vanilla extract until the mixture is smooth and creamy.
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I add the eggs one at a time, beating after each addition until fully incorporated.
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I remove about 1 ⅓ cups of the batter and spread it evenly into the bottom of the graham cracker crust.
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To the remaining batter, I add the pumpkin puree and pumpkin spice, stirring gently until combined.
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I carefully spread the pumpkin mixture over the plain cheesecake layer with a spatula.
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I bake the cheesecake for 35–40 minutes, until the center is almost set but still slightly jiggly. It finishes setting as it cools.
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I let it cool completely at room temperature for about 1 hour, then cover and refrigerate for at least 3 hours, or overnight for the best flavor and texture.
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When ready to serve, I slice the cheesecake and top it with a dollop of whipped cream.
Servings and Timing
This recipe makes about 8 slices and takes around 4 hours and 45 minutes total—10 minutes of prep, 35 minutes of baking, and at least 4 hours of chilling time.
Variations
When I want to mix things up, I sometimes add a layer of caramel drizzle or sprinkle crushed pecans on top before serving. For a different crust, I use gingersnap cookies instead of graham crackers for a warm, spiced base. If I’m craving more depth, I stir a tablespoon of brown sugar into the pumpkin layer for a richer flavor.
Storage/Reheating
I store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, I wrap individual slices tightly in plastic wrap, then in aluminum foil, and freeze them for up to 3 months. When I’m ready to enjoy a slice, I thaw it overnight in the fridge. This cheesecake is best served chilled, so there’s no need to reheat it.
FAQs
Can I make this cheesecake ahead of time?
Yes, I usually make it the day before serving. It actually tastes better after resting overnight, as the flavors deepen and the texture becomes even creamier.
Can I use homemade pumpkin puree instead of canned?
Absolutely! I’ve used both, but I make sure my homemade puree is thick and well-drained so the cheesecake doesn’t become watery.
How do I know when the cheesecake is done baking?
I look for the edges to be set while the center still has a slight jiggle. It will continue to firm up as it cools and chills in the refrigerator.
Can I use a homemade graham cracker crust?
Yes, I often make my own by mixing crushed graham crackers with melted butter and sugar. I press it firmly into the pan and pre-bake it for about 8 minutes before adding the filling.
What toppings go well with pumpkin pie cheesecake?
I like to top mine with whipped cream, caramel sauce, or even candied pecans for extra flavor and texture.
Conclusion
This easy pumpkin pie cheesecake is my go-to dessert for fall and the holidays. It’s creamy, spiced, and perfectly balanced—everything I want in a seasonal treat. The simple prep and make-ahead convenience make it ideal for busy days, and it never fails to impress everyone at the table. Once I tried this recipe, it quickly became a permanent part of my autumn baking lineup.
PrintEasy Pumpkin Pie Cheesecake Recipe
This creamy pumpkin pie cheesecake is layered with spiced pumpkin and rich vanilla cheesecake in a graham cracker crust—easy and perfect for fall!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 45 minutes
- Yield: 1 (9-inch) cheesecake / approx. 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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, for serving)
Instructions
Preheat Oven: Preheat oven to 325°F (163°C).
Make Cheesecake Batter: In a large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing well after each.
Layer Cheesecake: Remove 1⅓ cups of batter and spread it into the graham cracker crust.
Add Pumpkin Layer: Mix pumpkin puree and pumpkin spice into the remaining batter. Gently spread over the plain cheesecake layer.
Bake: Bake for 35–40 minutes, until the center is nearly set (it should still jiggle slightly).
Cool & Chill: Cool at room temp for 1 hour, then refrigerate for at least 3 hours or overnight.
Serve: Slice and top with whipped cream if desired.
Notes
Make Ahead: Can be made 1–2 days in advance for best flavor and texture.
Storage: Store covered in the fridge for up to 5 days.
Freezer Friendly: Wrap individual slices in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge.