Easy Pumpkin Pie Cheesecake
This Easy Pumpkin Pie Cheesecake blends creamy cheesecake texture with the spiced warmth of pumpkin pie. Simple, elegant, and perfect for Thanksgiving or cozy fall gatherings — no water bath needed!
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
✔️ Use pure pumpkin puree (not pie filling) for the perfect flavor.
✔️ 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.
✔️ 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.