pumpkin pie 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!

https://mediavine-res.cloudinary.com/video/upload/hebgizlcjh7qz7mxnrpk.mp4

Pumpkin Pie Cheesecake

Why choose between pie and cheesecake when you can have BOTH in this easy layered Pumpkin Cheesecake Pie - the best Thanksgiving dessert recipe for everyone! 

Layered Pumpkin Cheesecake Pie

graham cracker crumbs

butter

cream cheese, (softened)

sour cream

cinnamon

nutmeg

ginger

cloves

allspice

whipped cream, (optional)

Preheat oven to 350°F.

Stir together graham cracker crumbs and 2 tablespoons sugar. Gently mix in butter and pour into pie pan (mine was 9.5&quot;). Use the back of a spoon or the bottom of a glass or measuring cup to evenly press graham mixture onto bottom and sides of pan. Place in refrigerator to chill while prepping pie.

Place cream cheese and ¾ cup sugar in a large mixing bowl and beat until smooth. Add vanilla, eggs and sour cream and beat well. Remove 1 ¾ cups of batter from bowl and evenly spread over crust.

Add pumpkin puree, cinnamon, nutmeg, ginger, cloves and allspice to the remaining batter and stir until thoroughly combined. Carefully spread pumpkin layer over cheesecake layer in pie crust.

Fill a 9x13&quot; pan about 1/4 full with warm water and place in oven. Place pie pan in the larger pan. Adjust the water so it comes about half way up the sides of the pie plate. Bake for 55-60 minutes. Turn off the oven, prop the door with a wooden spoon and allow to cool for another hour.

Remove pie from water bath and refrigerate for at least 4 hours. Serve with freshly whipped cream, if desired.

Vegan Pumpkin Pie Cheesecake - with a delicious vegan pie crust and creamy pumpkin cheesecake filling. Purely addictive!

Vegan Pumpkin Pie Cheesecake

plain flour

water milk

coconut sugar

tsp salt

vegetable shortening (I used Trex)

cashews, soaked

pumpkin puree (homemade

maple syrup

tsp nutmeg

ginger powder

tsp cardamom powder

lemon

plant milk

tsp Agar Agar powder

To create the pie crust combine all ingredients in a Magimix with dough insert. Alternatively you can mix the ingredients by hand using a hand pastry blender until the dough forms a firm ball.  Cover the dough in cling film or parchment and place it in the fridge for 15-20 minutes.

In the meantime prepare your cheesecake filling by boiling 100g cashews in a little water for 15-20 minutes or until soft. You can also soak the cashews for 4-6 hours beforehand, but if you're short in time the boiling method works just perfectly fine.

Remove the dough from the fridge, it should be nice and firm. Without holding it in your hands for too long, place it in between 2 sheets of non-stick baking parchment. Using a rolling pin, roll out the pastry dough to around 0.5 cm thickness.

Carefully place the pastry sheet into a greased pie tin, cutting off any excess dough - you can use this for your pastry decoration and get creative!

Pierce the dough about 4-5 times with a fork, then place a parchment sheet on the top to cover it. Fill in your baking beans (you can also use dried legumes or rice!) and bake on 180C for 15-20 minutes.

For the cheesecake filling, combine all ingredients in a blender - leaving the 150ml plant milk and Agar Agar aside.

Remove your pastry crust from the oven once golden, removing the baking beans and parchment. Set aside until your cheesecake filling is ready.

In a small saucepan, bring the 150ml plant milk and Agar Agar powder to a light bubble whilst continuously whisking.

The next steps have to happen quickly: Take the Agar mix off the heat and pour it straight into the blender with your cheesecake mix. Blend instantly until fully mixed, then pour into your pie crust immediately.

Smooth out the top of your cheesecake and place in the fridge for at least 30 minutes before decorating and serving.

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

tsp ground ginger

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.

You're going to love this delicious pumpkin pie cheesecake. Vanilla cheesecake filling and pumpkin pie stacked on top of each other in a graham cracker crust? Yes, please! 

(302 grams) graham cracker crumbs

tbsp (42 grams) packed light brown sugar

tbsp (140 grams) unsalted butter, melted

eggs, room temperature

(225 grams) packed light brown sugar

tsp cinnamon

cornstarch

(240 milliliters) heavy whipping cream, room temperature

(60 milliliters) whole milk, room temperature

(452 grams) cream cheese, room temperature

(138 grams) sugar

tbsp (16 grams) all-purpose flour

(115 grams) sour cream, room temperature

tbsp vanilla extract

(180 milliliters) heavy whipping cream, cold

tbsp (86 grams) powdered sugar

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Bake the crust for 10 minutes, then set aside to cool.

Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Make the Crust

Reduce oven temperature to 300°F (148°C).

To make the pumpkin pie filling, combine the pumpkin puree, eggs and light brown sugar in a large bowl. Add the remaining ingredients and whisk together until well combined. Set aside.

To make the cheesecake filling, add the cream cheese, sugar and flour to a large mixer bowl and beat on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.

Add the sour cream and vanilla extract and mix on low speed until well combined.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.

Pour the cheesecake batter into the crust.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.

Drizzle one spoonful of the pumpkin pie filling at a time over the top of the cheesecake filling. You want to be sure to spoon the pie filling over the cheesecake filling, instead of pouring or dumping it. If you pour it in too quickly in one spot, you’ll get a crater of pumpkin pie in one place, rather than having it more evenly spread over the cheesecake. Take your time and spoon the pumpkin pie filling over the cheesecake filling as evenly as you can.

Bake for 2 hours 10-20 minutes (yes, it’s a long time). When judging whether it’s done, it will be a little jigglier in the middle than a regular cheesecake, since the pumpkin pie doesn’t firm up quite the same. If it gets too firm, it may actually be over baked and then crack. Look for there to only be about 2-3 inches in the center of the cheesecake that are still wobbly. If it’s a larger area than that, then it probably isn’t quite done. It WILL firm up more as it cools and cooks a bit more during that process.

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.

Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

To finish off the cheesecake, remove the cheesecake from the springform pan and place on a serving dish.

To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Pipe the whipped cream around the outer edge of the cheesecake. I used Ateco tip 847 (https://amzn.to/3ZsI4Bz).

Cover and refrigerate cheesecake until ready to serve. Cheesecake is best if eaten within 4-5 days.

Make the Filling

This is a fantastic recipe! I made it for my family last Thanksgiving and it was a hit - getting ready to make again.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1698922317/iyf7usidw7drcxnqctmg.mp4

This pumpkin pie cheesecake might just be the best thing ever. It's made with a layer of vanilla cheesecake topped with a classic pumpkin pie filling. It all sits on top of a buttery graham cracker crust and is finished with fluffy whipped cream swirls.

Creamy, dreamy, and packed with protein, this high-protein pumpkin cheesecake is a keto-friendly dessert that hits all the right notes. Cottage cheese makes the perfect protein base, while pumpkin purée and pumpkin spice add the ultimate fall flavors. Top it off with whipped cream for an indulgent finish that’s still guilt-free. Whether you’re looking for a post-dinner treat or a midday snack, this sugar-free and low-carb dessert will satisfy your cravings without derailing your goals.

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