This Pumpkin Pie Cheesecake is the ultimate fall dessert. Made with a spiced graham cracker crust and a rich, creamy pumpkin filling, it’s the perfect make-ahead dessert for fall entertaining.
Holly’s Recipe Highlights: Pumpkin Pie Cheesecake
- Flavor: Creamy and rich with warm pumpkin spice, a sweet cheesecake filling, and a buttery graham cracker crust.
- Why It Works: Pumpkin pie filling adds pumpkin flavor and built-in seasoning in one easy ingredient.
- Tools: A 9-inch springform pan and a roasting pan.
Total Time: 1 Hr 30 Mins Servings: 12 Slices Cooking Method: Baked
Ingredient Notes
- Graham Cracker Crumbs: Packaged crumbs are the quickest option, while finely crushed whole graham crackers work too.
- Pumpkin Pie Spice: Use store-bought pumpkin pie spice or try making homemade pumpkin pie spice.
- Cream Cheese: Use full-fat blocks softened to room temperature for the smoothest filling. Avoid whipped or tub-style cream cheese, as it won’t give the same texture.
- Eggs: Room-temperature eggs blend more easily into the filling. Mix them on low speed to avoid adding excess air.
- Canned Pumpkin Pie Filling: This recipe uses sweetened, seasoned pumpkin pie filling. Pure pumpkin puree is not a direct substitute because it lacks the added sugar and spices.
- Sour Cream: Adds richness and a slight tang that balances the sweet pumpkin filling. Replace with full-fat Greek yogurt.
How to Make Pumpkin Pie Cheesecake
- Make the Crust: Mix, press into the springform pan, and chill.
- Mix the Filling: Beat cream cheese with the remaining filling ingredients (full recipe below).
- Bake: Pour over the crust and bake in a water bath.
- Cool and Chill: Cool gradually, then refrigerate until ready to slice and serve.
Top with whipped cream, cinnamon, and caramel sauce (optional but absolutely delicious!).
Storing Leftover Pumpkin Pie Cheesecake
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- This pumpkin pie cheesecake freezes best without the toppings. Freeze in an airtight container for up to 3 months.
- Thaw overnight in the refrigerator, then add your favorite toppings, like whipped cream and caramel sauce, before serving.
Favorite Fall Desserts
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Pumpkin Pie Cheesecake
Pumpkin pie cheesecake combines a buttery spiced graham cracker crust with rich, creamy pumpkin cheesecake. Top it with fresh whipped cream and caramel for an impressive fall dessert.
Ingredients
Crust:
- 2½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
Pumpkin Cheesecake Filling:
- 24 ounces cream cheese room temperature
- 1 cup granulated sugar
- ¼ teaspoon salt
- ¼ cup all-purpose flour
- 1½ teaspoons pumpkin pie spice
- 3 large eggs room temperature
- 2 cups canned pumpkin pie filling
- 1 cup sour cream
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
Whipped Cream:
- 2 cups heavy whipping cream cold
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
Garnish:
- cinnamon
- Caramel Sauce
Instructions
Cheesecake Crust:
- Coat a 9-inch springform pan with nonstick baking spray. Set aside.
- On the outside, wrap the bottom and sides of the springform pan in a double layer of foil.
- In a large bowl, combine the graham cracker crumbs, 2 tbsps sugar, and 1 tsp pumpkin pie spice.
- Add the melted butter and stir until well combined.
- Press the mixture into the prepared pan and about 1-inch up the side.
- Refrigerate for at least 30 minutes.
Pumpkin Cheesecake Filling:
- Preheat oven to 325˚F.
- In a large bowl, beat cream cheese until light and creamy, about 1 minute.
- Add 1 cup sugar, salt, pumpkin spice, and flour. Mix until completely combined and there are no lumps.
- On low speed, add the eggs, one at a time, and beat until just mixed.
- Add pumpkin, sour cream, heavy whipping cream, and vanilla. Beat until combined, stopping to scrape the bottom and sides of the bowl with a spatula.
- Pour the batter into the prepared pan and level.
Bake:
- Set the springform pan inside a larger pan, such as a roasting pan. Add HOT water to the roasting pan, about halfway up the sides of the springform pan.
- Bake for 50 to 55 minutes. Or until the cheesecake is slightly wobbly in the center, yet puffy on the sides.
Cool:
- Turn the oven off, leaving the door open a crack. Cool the cheesecake completely in the oven for about 2 hours.
- Place it on the counter at room temperature to finish cooling. Run a butter knife around the edges to release it from the pan, then refrigerate it for at least 6 hours or overnight.
Whipped Cream:
- In a large bowl, add the heavy whipping cream, remaining sugar, and vanilla extract and whisk on low with a hand mixer, gradually increasing to high speed until soft peaks form.
- Pipe the whipped cream onto the cheesecake and sprinkle a bit of ground cinnamon on top.
- Slice and serve drizzled with caramel sauce.
Video
Notes
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Calories: 703.13kcal | Carbohydrates: 53.59g | Protein: 8.14g | Fat: 52.13g | Saturated Fat: 30.09g | Cholesterol: 201.52mg | Sodium: 470.89mg | Potassium: 237.52mg | Fiber: 3.67g | Sugar: 30.79g | Vitamin A: 4846.07IU | Vitamin C: 1.65mg | Calcium: 147.09mg | Iron: 1.74mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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