This Pumpkin Pie Cheesecake is a warm hug in dessert form! It combines creamy cheesecake with the cozy flavors of pumpkin spice, making it perfect for fall or any time you crave comfort.
I love the smooth, rich layer on a crunchy crust — it’s like having two favorites in one! Plus, who can resist a slice topped with whipped cream? Can’t wait to share this one with friends! 🎃
Key Ingredients & Substitutions
Graham Cracker Crumbs: These provide a sweet and crunchy crust. If you don’t have graham crackers, crushed digestive biscuits or vanilla wafers work well too.
Cream Cheese: The star of the cheesecake layer! Make sure it’s softened for easy mixing. Neufchâtel cheese can be a lighter option if you’re watching calories, but it will alter the texture slightly.
Pumpkin Puree: Canned pumpkin is convenient and reliable. Fresh pumpkin can also be used if cooked and pureed, but it may require extra moisture depending on the type.
Pumpkin Pie Spice: A blend of spices that gives that cozy flavor. If you don’t have it, you can mix equal parts cinnamon, nutmeg, and ginger to create your own.
What’s the Best Way to Avoid Cracks in Your Cheesecake?
Cracks can happen, but there are some tips to get a smooth surface. First, make sure to mix ingredients at a low speed to avoid too much air. Overmixing can introduce bubbles, leading to cracks while baking.
- Use room temperature cream cheese to help it stay smooth.
- Bake in a water bath to keep moisture around the cheesecake during baking, which helps it cook evenly.
- Avoid opening the oven door while it bakes, as the temperature change can also cause cracks.
How to Make Pumpkin Pie Cheesecake
Ingredients You’ll Need:
For The Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
For The Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For The Pumpkin Layer:
- 1 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 teaspoon vanilla extract
Optional Topping:
- Whipped cream
- Ground cinnamon or pumpkin pie spice for sprinkling
How Much Time Will You Need?
Expect about 15 minutes for preparation, followed by a baking time of about 60-65 minutes, and a chill time of at least 4 hours. So, in total, plan for around 5 hours, including prep, bake, and cool time. Perfect for making ahead!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (163°C). While the oven warms, grease a 9-inch springform pan to prevent sticking, ensuring a smooth release when it’s done.
2. Make the Crust:
In a bowl, mix the graham cracker crumbs, sugar, melted butter, and cinnamon together until well combined. Press this mixture firmly and evenly into the bottom of the springform pan to form your crust. Bake it for 10 minutes and then let it cool while you prepare the filling.
3. Prepare the Cheesecake Layer:
In a mixing bowl, beat the softened cream cheese until it’s nice and smooth, avoiding lumps. Add the sugar, eggs, vanilla extract, and sour cream, mixing until everything is fully combined and creamy. Pour this delicious mixture over the cooled crust and spread it out evenly.
4. Bake the Cheesecake Layer:
Place the pan in the oven and bake the cheesecake layer for about 15 minutes, or until it begins to set. It should be firm around the edges but slightly soft in the middle.
5. Prepare the Pumpkin Layer:
While the cheesecake layer bakes, whisk together the pumpkin puree, sugar, egg, pumpkin pie spice, and vanilla extract in another bowl until smooth and well combined. This will be the delicious topping for your cheesecake!
6. Add the Pumpkin Layer:
Carefully pour the pumpkin mixture over the partially baked cheesecake layer, and smooth its top gently. Return the pan to the oven.
7. Finish Baking:
Bake for an additional 35-40 minutes, or until the edges are set and the center is slightly jiggly. It’s okay if it wiggles a bit; that just means it’s super creamy!
8. Cool and Refrigerate:
Once baked, take the cheesecake out of the oven and let it cool on a wire rack for about 15 minutes. After it cools, refrigerate the cheesecake for at least 4 hours, or preferably, overnight. This helps it set completely!
9. Serve with a Fun Topping:
Before serving, you can add a dollop of whipped cream on top and sprinkle with a bit of cinnamon or extra pumpkin pie spice for a nice touch.
10. Slice and Enjoy:
Carefully slice your lovely Pumpkin Pie Cheesecake and serve it to family or friends. Get ready for everyone to fall in love with this delightful dessert!
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crumbs are traditional, you can use crushed Oreos, digestive biscuits, or even a nut-based crust for a gluten-free option. Just make sure to adjust the sugar if you choose a sweeter cookie.
How Do I Prevent My Cheesecake from Cracking?
To minimize cracks, mix the cheesecake ingredients on low speed to avoid incorporating too much air. Baking in a water bath can also help maintain even heat and moisture, which minimizes cracking.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze slices wrapped in plastic wrap and aluminum foil for up to 2 months — just thaw in the fridge before serving.
Can I Make This Cheesecake Vegan?
Yes! You can substitute the cream cheese with a vegan cream cheese alternative, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to replace the eggs. For the sour cream, try using a dairy-free yogurt!
