Easy Pumpkin Pie Cheesecake
Indulge in the creamy, spiced goodness of this Easy Pumpkin Pie Cheesecake. Combining the rich texture of cheesecake with the comforting flavors of pumpkin pie, it’s a perfect fall dessert for Thanksgiving, parties, or cozy weekend treats. Simple, make-ahead, and guaranteed to impress!
Ingredients
- For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 6 tablespoons melted butter
- For the Cheesecake Filling
- 2 8-ounce packages cream cheese, softened
- 1 cup pumpkin puree not pie filling
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- Pinch of salt
- For the Topping Optional
- Whipped cream
- Sprinkle of cinnamon or nutmeg
- Crushed graham crackers or chopped pecans for garnish
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl. Press into the bottom of a springform pan and bake 8–10 minutes. Let cool.
- Mix Cheesecake Filling: Beat softened cream cheese until smooth. Add brown sugar, then pumpkin puree, vanilla, and spices. Beat in eggs one at a time, gently, to avoid air bubbles.
- Pour and Bake: Pour filling over cooled crust, smooth top, and tap lightly to release air. Bake 50–60 minutes, edges set, center slightly wobbly. Turn off oven and let cheesecake sit inside for 1 hour with door slightly open.
- Chill and Serve: Cool completely at room temperature, then refrigerate at least 4 hours (overnight best). Top with whipped cream, cinnamon, and optional garnishes before serving.
Notes
- Use room temperature ingredients for smooth batter.
- Don’t overmix or overbake; cheesecake sets as it cools.
- Pure pumpkin puree works best; avoid sweetened pie filling.
- Optional variations: gingerbread crust, chocolate swirl, or no-bake version.