This Pumpkin Pie Cheesecake combines the creamy goodness of cheesecake with the warm flavors of pumpkin pie. It’s like a holiday hug in a slice!
The best part? It has a yummy graham cracker crust that’s easy to make. I can’t help but smile every time I take a bite—the spice of the pumpkin just makes everything better! 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: A classic for the crust, but if you don’t have them, crushed digestive biscuits or vanilla wafer cookies work nicely too. Some even use Oreo crumbs for a chocolatey twist!
Cream Cheese: This gives the cheesecake its rich texture. If you’re looking for a lighter option, you can use Neufchâtel cheese. Dairy-free cream cheese is also an excellent choice for a vegan version.
Pumpkin Puree: Canned pumpkin is super convenient! If you prefer homemade, roast a small sugar pumpkin and blend it until smooth. Don’t use pumpkin pie filling, as it’s already sweetened and spiced.
Sour Cream: It adds creaminess and a bit of zing! If you’re in a pinch, plain Greek yogurt can be a great substitute—just make sure it’s full-fat for better texture.
How Can I Prevent Cracking in My Cheesecake?
Cracks in cheesecakes can be disappointing! To keep yours smooth and beautiful, follow these tips:
- Don’t overmix—beat just until combined to avoid incorporating too much air.
- Baking in a water bath helps regulate the temperature. Wrap the springform pan in foil and place it in a larger pan filled with hot water.
- Let the cheesecake cool gradually in the turned-off oven. This slow change in temperature helps prevent cracks.
With these tips and substitutions in mind, you’ll be well on your way to making a scrumptious Pumpkin Pie Cheesecake everyone will love!
Delicious Pumpkin Pie Cheesecake Recipe
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
For the Pumpkin Pie Layer:
- 1 cup canned pumpkin puree
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1/2 cup heavy cream
For Garnish:
- Whipped cream
- Ground cinnamon or pumpkin pie spice, for dusting
How Much Time Will You Need?
This Pumpkin Pie Cheesecake requires about 30 minutes of prep time and 70 minutes to bake. After baking, allow it to cool for about 1 hour in the oven and then chill in the refrigerator for at least 4 hours or overnight. So, make sure you plan at least 5 hours ahead before it’s ready to serve!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 325°F (163°C). Take a 9-inch springform pan and lightly grease it to make it easy to remove the cheesecake later.
2. Make the Crust:
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix the ingredients together until they are evenly moistened. Press this crumb mixture firmly and evenly into the bottom of the prepared springform pan. This will be your crust!
3. Prepare the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until it’s smooth and creamy. Next, add the granulated sugar and beat until fully combined. Then, add the eggs one at a time, ensuring to mix on low speed just until blended after each egg. Now, beat in the sour cream and vanilla extract until everything is nice and smooth.
4. Combine the Pumpkin Layer:
In another bowl, mix the pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, and cloves. Whisk in the eggs and heavy cream until the mixture is smooth and well combined.
5. Assemble the Cheesecake:
Carefully pour the cheesecake batter over the crust, using a spatula to smooth the top. Then, gently pour the pumpkin mixture over the cheesecake layer, spreading it evenly.
6. Bake the Cheesecake:
Place the springform pan on a baking sheet and bake in the preheated oven for 60-70 minutes, until the center is set but still slightly jiggly.
7. Cool and Chill:
After baking, turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to help prevent cracking. Once it’s cooled, remove it from the oven and allow it to cool to room temperature. Refrigerate it for at least 4 hours or overnight for the best flavor and texture.
8. Serve and Enjoy:
When you’re ready to enjoy your pumpkin pie cheesecake, carefully remove it from the springform pan. Slice and garnish each piece with a dollop of whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice. Dig in and relish every bite!
Enjoy your rich and creamy Pumpkin Pie Cheesecake!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use a chocolate cookie crust, like Oreo cookies, or even a nut-based crust for a gluten-free option. Just ensure the crumbs are finely crushed and combined with butter and sugar.
What Should I Do If My Cheesecake Cracks?
To avoid cracks, try these tips: don’t overmix the batter, use a water bath while baking, and allow it to cool gradually in the oven with the door slightly ajar. If it does crack, no worries! You can cover it with whipped cream or a layer of pumpkin pie spice for a beautiful presentation.
How Long Can I Store Leftover Cheesecake?
Leftover cheesecake can be stored in an airtight container in the fridge for up to 5 days. For longer storage, you can freeze slices! Just wrap them tightly in plastic wrap and foil, and they’ll keep for about 2-3 months. Thaw in the fridge overnight before enjoying.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! Roast a sugar pumpkin until tender, then scoop out the flesh and blend it until smooth. Just make sure to drain any excess moisture for the best texture in your cheesecake!
