simple pumpkin pie cheesecake recipe

Written ByJenny Smyth Posted on
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The Best simple pumpkin pie cheesecake recipe

I love making this simple pumpkin pie cheesecake recipe for my family. It’s a classic dessert that never fails to impress.

The combination of the creamy cheesecake and the sweet pumpkin filling is a match made in heaven. I’ve been making it for years, and it’s always a hit with my kids and husband.

We make it for special occasions like holidays and birthdays, but it’s also a great dessert to have on hand for a quick weeknight treat. The best part is that it’s relatively easy to make and requires minimal ingredients, so even a beginner can whip it up in no time.

The technique behind making a cheesecake is actually quite simple: you just need to mix the crust ingredients together, press them into a springform pan, and then bake the cheesecake until it’s set. From there, you can top it with the pumpkin filling and bake it again until it’s golden brown.

I’ve found that using fresh pumpkin puree makes all the difference in this recipe – it gives the filling a rich, velvety texture that’s just divine. Overall, this simple pumpkin pie cheesecake recipe is a staple in our household, and I highly recommend giving it a try.

Simple Pumpkin Pie Cheesecake

4.6 from 1631 votes

A creamy cheesecake with a pumpkin pie swirl on a graham cracker crust. This easy dessert combines two classic flavors in one rich slice.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling

16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Pumpkin Swirl

1 cup pumpkin puree
1/4 cup granulated sugar
1 teaspoon pumpkin pie spice
1 large egg yolk

👨‍🍳Directions

1Preheat oven to 350°F.
2In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter.
3Press mixture firmly into the bottom of a 9-inch springform pan.
4Bake for 10 minutes until lightly golden and set aside to cool slightly.
5In a large bowl, beat cream cheese and 1/2 cup sugar with an electric mixer on medium speed until smooth, about 2 minutes.
6Add eggs one at a time, beating well after each addition.
7Mix in vanilla extract until just combined.
8Pour filling over crust.
9In a small bowl, whisk pumpkin puree, 1/4 cup sugar, pumpkin pie spice, and egg yolk until smooth.
10Drop spoonfuls of the pumpkin mixture over the cheesecake filling.
11Use a knife to gently swirl the pumpkin into the cheesecake, creating a marbled pattern.
12Place springform pan on a baking sheet.
13Bake at 350°F for 40 to 45 minutes, until the edges are set and the center is slightly jiggly.
14Turn off oven and leave cheesecake inside with door cracked for 1 hour.
15Then refrigerate for at least 4 hours or overnight before serving.

🔧Equipment

9-inch springform pan
Mixing bowls
Electric mixer
Spatula
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 14g❤️Cholesterol: 125mg🧂Sodium: 320mg🌾Total Carbs: 36g🥦Dietary Fiber: 2g🍬Sugars: 26g🥩Protein: 7g

📝Notes

For a cleaner slice, chill the cheesecake overnight. You can substitute canned pumpkin pie filling for the pumpkin puree, but reduce the added sugar to 2 tablespoons.

Watch Video Of How Simple Pumpkin Pie Cheesecake Works

This simple pumpkin pie cheesecake recipe is perfect for any occasion – whether you’re hosting a holiday dinner or just need a quick dessert after work.

The best part is that you can store leftovers in the fridge for up to 3 days or freeze them for up to 2 months, so you can enjoy this delicious treat whenever you want.

❓ Frequently Asked Questions About Pumpkin Pie Cheesecake

Q: What type of pan do I need to make this cheesecake?

A: You’ll need a 9-inch springform pan to make this cheesecake. Make sure it’s non-stick to ensure the cake releases easily once it’s baked.

Q: Can I use canned pumpkin instead of fresh?

A: While you can use canned pumpkin as a substitute, I highly recommend using fresh pumpkin puree for the best flavor and texture. If you do decide to use canned pumpkin, just make sure to choose one that’s 100% pumpkin puree with no added sugars or spices.

Q: How long does this cheesecake take to bake?

A: This cheesecake will take about 45-50 minutes to bake in total – 30 minutes for the crust and then an additional 15-20 minutes for the filling. Keep an eye on it towards the end of baking time, as the crust can quickly go from perfectly golden brown to burnt.

Q: Can I customize this recipe with different flavors?

A: Yes, you can customize this recipe by adding different flavors like cinnamon or nutmeg to the filling, or by using different types of cheese like ricotta or mascarpone. Feel free to experiment and find your own unique twist on this classic dessert!

Q: How do I store leftover cheesecake?

A: To store leftover cheesecake, let it cool completely before wrapping it tightly in plastic wrap or aluminum foil and refrigerating it for up to 3 days. You can also freeze leftover cheesecake for up to 2 months – simply thaw it at room temperature when you’re ready to serve.

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