Easy 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.
Find it online: https://allrecipesmade.com/easy-pumpkin-pie-cheesecake-recipe/
