Creamy, dreamy, and filled with cozy fall flavor — this Easy Pumpkin Pie Cheesecake is what autumn dessert dreams are made of. It combines the rich, silky texture of cheesecake with the spiced goodness of pumpkin pie, giving you the best of both worlds in one luscious slice.
Whether you’re prepping for a big Thanksgiving dessert table, craving a new pumpkin recipes dessert, or just love a classic pumpkin pie cheesecake, this recipe has you covered. It’s simple, fuss-free, and so delicious that guests will think you spent hours baking it — when it actually takes under an hour to assemble!
- ✔️ Smooth, creamy cheesecake with rich pumpkin pie flavor.
- ✔️ Perfect for Thanksgiving desserts or cozy weekend baking.
- ✔️ Uses real pumpkin puree and warm spices for authentic taste.
- ✔️ Easy to make — no water bath, no cracking!
- ✔️ Ideal for dessert facile lovers who want something elegant and effortless.
This Pumpkin Dessert delivers everything you love about fall — spice, sweetness, and creamy comfort — in every single bite.
Ingredients
| Ingredient | Amount |
|---|---|
| Graham cracker crumbs | 1 1/2 cups |
| Unsalted butter, melted | 5 tbsp |
| Granulated sugar | 1/4 cup |
| Cream cheese, softened | 16 oz (2 blocks) |
| Brown sugar | 1/2 cup |
| Pure pumpkin puree | 1 cup |
| Eggs | 2 large |
| Vanilla extract | 1 tsp |
| Pumpkin pie spice | 1 1/2 tsp |
| Cinnamon | 1/2 tsp |
| Whipped cream (for topping) | As desired |
Choosing the Best Ingredients
Pumpkin puree: Always choose pure pumpkin, not pie filling — it keeps your cheesecake creamy, not overly sweet. For richer flavor, use homemade puree from roasted pumpkin.
Cream cheese: Full-fat block cream cheese is essential for a dense, rich texture. Low-fat versions can make your filling too soft.
Crust: Classic graham cracker crumbs add a subtle honey flavor, but gingersnaps or oat biscuits work beautifully for extra spice.
Spices: The key to the best pumpkin cheesecake recipes is balance — use a mix of pumpkin pie spice and cinnamon for that cozy aroma.
Pro Tips & Swaps
- Gluten-free? Use gluten-free graham crackers or crushed almond cookies.
- Dairy-light? Use part-skim cream cheese and light whipped topping.
- No crust? Pour filling into ramekins and bake as crustless mini cheesecakes.
- Extra spice lover? Add a pinch of nutmeg or ginger for a kick.
How to Make Easy Pumpkin Pie Cheesecake
This creamy pumpkin pie cheesecake comes together easily — no water bath, no stress. Just mix, pour, and bake!
- Preheat oven: Set to 325°F (165°C). Grease a 9-inch springform pan.
- Make crust: Combine graham crumbs, melted butter, and sugar. Press into the bottom of the pan. Bake 8 minutes, then cool slightly.
- Prepare filling: In a large bowl, beat cream cheese and brown sugar until smooth. Add pumpkin puree, eggs, vanilla, and spices. Mix until creamy and uniform.
- Assemble: Pour filling over the baked crust, smoothing the top with a spatula.
- Bake: Bake for 45–50 minutes or until the center is just set. It should jiggle slightly — it will firm up as it cools.
- Cool: Let rest at room temperature for 1 hour, then refrigerate for at least 4 hours (or overnight) for perfect texture.
- Serve: Top with whipped cream, sprinkle cinnamon, and slice into creamy perfection!
Texture & Baking Tips
- Don’t overmix — it adds too much air and causes cracks.
- Let ingredients come to room temperature before mixing for smooth results.
- Cool gradually — sudden temperature change can cause the top to split.
- Want extra creaminess? Add 1/4 cup sour cream or Greek yogurt to the batter.
Fun Variations
- Mini Pumpkin Cheesecakes: Use a muffin tin with liners — bake 20 minutes for adorable single serves.
- Swirled Version: Drop spoonfuls of plain cheesecake batter into pumpkin filling and swirl before baking.
- Crumb Topping: Sprinkle crushed gingersnaps or oats mixed with butter for a crisp finish.
- French twist: Add a drizzle of caramel or maple syrup before serving for that café-style dessert facile touch.
Serving & Pairing Ideas
Pair your Easy Pumpkin Pie Cheesecake with light sides and cozy drinks for the ultimate fall dessert spread:
- Pumpkin Spice Milk — creamy and comforting.
- Hot apple cider with a cinnamon stick garnish.
- Autumn Harvest Salad — perfect before a rich dessert.
- Apple Crumble — for a cozy dessert duo.
Troubleshooting & Fixes
- Cracks on top? Don’t worry — top with whipped cream or caramel and no one will notice!
- Too soft? Chill longer or add a spoon of cornstarch next time for firmer texture.
- Too dense? Mix less — overbeating removes that light, creamy texture.
- Crust separating? Cool crust before adding filling to prevent steam pockets.
- Not sweet enough? Add 2 tbsp maple syrup to batter for a hint of caramel flavor.
Storage & Make-Ahead Tips
Fridge: Store covered up to 5 days. The flavor deepens beautifully over time.
Freezer: Slice and freeze individual portions up to 2 months. Thaw overnight in the fridge.
Make-ahead: Ideal for holidays — bake the day before and chill until serving.
Pro tip: Always slice with a hot knife for perfect edges.
FAQ
Can I make this without a springform pan? Yes! Use a deep pie dish — the crust will be thicker but equally delicious. Can I use pumpkin pie filling? Not recommended — it’s pre-sweetened and will make the cheesecake too soft. Can I make it ahead for Thanksgiving? Absolutely! It tastes even better after chilling overnight. Is this recipe freezer-friendly? Yes, freeze slices individually and thaw as needed — great for portion control. How do I make it lighter? Use reduced-fat cream cheese and a bit of Greek yogurt in place of sour cream.
The Sweetest Slice of Fall
This Easy Pumpkin Pie Cheesecake blends creamy cheesecake luxury with the cozy charm of pumpkin pie. Every bite tastes like fall — spiced, smooth, and just sweet enough to satisfy every craving.
Serve it after Autumn Harvest Salad for a perfect holiday menu, or share it at your next family gathering. Whether it’s a Thanksgiving dessert or a weekend indulgence, this pumpkin cheesecake recipe will steal the show.
Simple, creamy, and utterly delicious — this Pumpkin Dessert proves that elegance can be easy. 🍂
Easy Pumpkin Pie Cheesecake
Equipment
- 9-inch springform pan
- mixing bowls
- Hand mixer
- Spatula
- Measuring cups
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 1/4 cup granulated sugar
Filling
- 16 oz cream cheese, softened
- 1/2 cup brown sugar
- 1 cup pure pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- whipped cream, for topping
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan and bake for 8 minutes. Cool slightly.
- In a large bowl, beat cream cheese and brown sugar until smooth and creamy.
- Add pumpkin puree, eggs, vanilla, pumpkin pie spice, and cinnamon. Mix until fully blended.
- Pour the mixture over the baked crust and smooth the top with a spatula.
- Bake for 45–50 minutes, or until the center is set but still slightly jiggly.
- Cool on a rack for 1 hour, then refrigerate for at least 4 hours or overnight for the best texture.
- Top with whipped cream and a sprinkle of cinnamon before serving.
- Pair with Pumpkin Spice Milk or Autumn Harvest Salad for the perfect fall menu.
Notes
✔️ Let ingredients reach room temperature for smooth blending.
✔️ Add 1/4 cup sour cream for extra creaminess.
✔️ Make ahead: chill overnight for easier slicing.
✔️ Serve alongside Apple Crumble or Roasted Pumpkin Soup for a cozy autumn meal.
