easy pumpkin cheesecake

This phenomenal Pumpkin Pie Cheesecake has a thick layer of cheesecake, topped with a layer of spiced pumpkin cheesecake, all wrapped in a graham cracker crust!

Easy Pumpkin Pie Cheesecake Recipe

(8 oz) packages cream cheese, room temperature

sugar

vanilla extract

eggs

pumpkin puree

pumpkin spice

graham cracker crust (store bought or homemade)

cream,

Preheat oven to 325°F.

In a large bowl, combine cream cheese, granulated...

In a large bowl, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.

Remove 1 1/3 cups of the cheesecake batter...

Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.

Add the pumpkin puree and pumpkin spice to...

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.

Bake in preheated oven for 35 to 40...

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.

Serve with whipped cream, if desired!

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Pumpkin Pie Cheesecake

This smooth, rich and creamy Pumpkin Cheesecake is a lovely Thanksgiving dessert idea! It's easy to make with a buttery graham cracker crust and a fluffy whipped cream topping.

Pumpkin Cheesecake

graham cracker crumbs

tablespoons (28 grams) brown sugar

(2.5 grams) cinnamon

tablespoons (84 grams) unsalted butter, melted

ounces (904 grams) full-fat cream cheese,

½ cup (90 grams) granulated sugar

(110 grams) light brown sugar

pumpkin

¼ cup (48 grams) full-fat sour cream,

tablespoon (15 milliliters) pure vanilla extract

(5 grams) pumpkin pie spice

4 large eggs,

¾ cup (177 milliliters) heavy whipping cream

(32 grams) powdered sugar

 Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper in the bottom.

Grind the graham crackers into a fine crumb. Mix together with the brown sugar and cinnamon, then stir in the melted butter until well combined. Press the crumbs tightly into the bottom and up the sides of the springform pan.

Bake at 325°F for 8-9 minutes. Allow the crust to cool. Then wrap the crust with a slow cooker liner and tie a knot in the side of the bag to secure around the pan. Or double wrap in heavy duty aluminum foil. Set aside.

Make the Crust

In a large mixing bowl, beat the cream cheese for 2 minutes until free of lumps then add the sugars and beat on low speed until completely smooth, scraping down the bowl occasionally.

Next add the pumpkin puree, sour cream, vanilla extract and pumpkin pie spice and mix on low speed until well combined.

Add the eggs one at a time, ensure it’s well mixed before adding more. Scrape down the bowl occasionally. Pour the cheesecake batter into the prepared crust. Gently tap the pan on the counter to remove any air bubbles on the surface or use a toothpick.

Place the springform pan inside another larger pan. Fill the outside pan with approximately 2-3 cups of warm water so it about halfway up the sides of the springform pan.

Bake at 325°F for approximately 60-65 minutes. The center should be set, but still slightly jiggly. Turn off the oven and leave the door cracked open for 1 hour.

Remove the cheesecake from the oven and water bath and cool for at least 1 hour on the countertop, then cover and move to the refrigerator. Refrigerate for 4-6 hours until the cheesecake has set.

Make the Filling

Once the cheesecake is completely cooled and set, remove from the springform pan and prepare the whipped cream topping. placing your bowl in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form.

Pipe the borders of the cheesecake with whipped cream using a large open star piping tip.

Make the Topping

This cheesecake is delicious! I will definitely make it again. I used gluten free graham cracker crumbs for the crust.

Easy pumpkin pie cheesecake combines the rich, creamy texture of cheesecake with the warm, spiced flavors of pumpkin pie. This delightful dessert features a buttery graham cracker crust, a smooth pumpkin cream cheese filling, and is perfect for Thanksgiving or any fall gathering. It’s simple to make and sure to impress your guests.

unsalted butter, melted

oz cream cheese, softened

tsp vanilla extract

cinnamon

nutmeg

tsp ground ginger

cloves

Prepare the Crust:

Preheat the oven to 350°F (175°C).

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.

Press the mixture into the bottom of a 9-inch springform pan to form an even layer.

Bake for 8-10 minutes until lightly golden. Remove and let cool.

Make the Cheesecake Layer:

In a large bowl, beat the softened cream cheese with sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition.

Pour the cream cheese mixture over the cooled crust, spreading it evenly.

Prepare the Pumpkin Layer:

In a separate bowl, mix the pumpkin puree with cinnamon, nutmeg, ginger, cloves, and an egg until well combined.

Carefully spread the pumpkin mixture over the cheesecake layer.

Bake:

Bake the cheesecake at 350°F (175°C) for 35-40 minutes, or until the center is set and a toothpick inserted into the middle comes out clean.

Remove from the oven and let cool completely at room temperature.

Chill:

Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to fully set.

Serve:

Run a knife around the edge of the pan before releasing the springform.

Slice and serve with whipped cream, if desired.

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Easy Pumpkin Pie Cheesecake Recipe

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Easy Pumpkin Pie Cheesecake Recipe

Top 3 easy pumpkin cheesecake recipes from across the web

The most viewed easy pumpkin cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Pumpkin Pie Cheesecake Recipe

Pumpkin Cheesecake

Easy Pumpkin Pie Cheesecake Recipe

The most viewed easy pumpkin cheesecake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine