This pumpkin pie cheesecake is a fun twist on two favorite desserts! With its creamy filling and a hint of autumn spices, it’s perfect for fall gatherings.
I love how this cheesecake combines rich creaminess with that warm pumpkin pie flavor. Just wait until you top it with whipped cream—it’s a real crowd-pleaser! 🎃
Key Ingredients & Substitutions
Graham Cracker Crumbs: These make a great crust, but any type of crushed cookie will work. Try using Digestive biscuits or even Oreos if you want a chocolate twist!
Pumpkin Puree: Canned pumpkin is so convenient, but you can also roast a fresh pumpkin. Just cook it, scoop out the flesh, and blend until smooth.
Cream Cheese: Use full-fat cream cheese for the best texture. If you’re looking for a lighter option, Neufchâtel can be a good substitute, though it’s slightly less rich.
Spices: Feel free to adjust the spices to your taste! If you’re not a fan of cloves, you can skip them or replace them with allspice. Pumpkin pie spice is a great all-in-one alternative.
How Do I Avoid Cracking in My Cheesecake?
Preventing cracks in your cheesecake takes a little care but is totally doable! Here are some helpful tips:
- Mix your ingredients gently. Overmixing can incorporate too much air, leading to cracks as it bakes.
- Make sure your cream cheese is softened to room temperature. This helps it mix smoothly without lumps.
- When baking, avoid opening the oven door too often, as sudden temperature changes can crack the surface.
- Let the cheesecake cool gradually in the oven with the door slightly ajar to help prevent a shock from the cold air.
These simple steps will help ensure a beautifully smooth cheesecake for your pumpkin pie cheesecake masterpiece!
How to Make Pumpkin Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Pumpkin Pie Layer:
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1/2 cup evaporated milk
For Topping (Optional):
- Whipped cream
- Ground cinnamon or pumpkin pie spice for dusting
- Caramel sauce for drizzling
How Much Time Will You Need?
This delightful pumpkin pie cheesecake requires about 20 minutes of preparation time and then around 60-70 minutes of baking time. After baking, you’ll want to let it cool in the oven and then chill it in the fridge for at least 4 hours or overnight. All in all, plan for about 5-6 hours if you’re cooling and chilling, but most of that is hands-off time!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, brown sugar, ground cinnamon, and nutmeg. Pour in the melted butter and stir until the mixture is evenly moistened. Next, press this crumb mixture firmly and evenly into the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then take it out and let it cool for a moment.
2. Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese with a mixer until it’s smooth and creamy. Add in 1/2 cup of granulated sugar and mix again. Then, one by one, add in the eggs, mixing well after each addition, and finish with the vanilla extract. Be careful not to overmix—just blend until everything is well combined.
3. Assemble the Layers:
Pour the cream cheese mixture over your cooled crust evenly. Now, it’s time to make the pumpkin pie layer!
4. Make the Pumpkin Pie Layer:
In another bowl, whisk together the pumpkin puree, 1/2 cup sugar, and the spices: ground cinnamon, ginger, nutmeg, and cloves. After everything is smooth, add in the eggs and evaporated milk, mixing well again until blended.
5. Bake the Cheesecake:
Carefully pour the pumpkin pie mixture on top of the cream cheese layer in the springform pan. Place it in your preheated oven and bake for 60-70 minutes. You want it to be nearly set, with a slight jiggle in the center—this is key to a perfect cheesecake!
6. Cool and Refrigerate:
Once it’s done baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks. After an hour, remove it from the oven, let it cool to room temperature, and then refrigerate for at least 4 hours or, even better, overnight.
7. Top and Serve:
When you’re ready to serve, add a generous layer of whipped cream on top, dust with some cinnamon or pumpkin pie spice, and drizzle with caramel sauce if you like. Enjoy your creamy, spiced pumpkin pie cheesecake with that crunchy graham crust!
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crumbs are traditional, you can substitute them with crushed cookies like Oreo or vanilla wafers for a different flavor. You could also use a traditional pie crust if you prefer a more classic touch.
Can I Make This Cheesecake Gluten-Free?
Yes! For a gluten-free version, use gluten-free graham crackers or another type of gluten-free cookie for the crust. Just be sure to check the labels when buying other ingredients to ensure they’re gluten-free as well.
Can I Freeze Pumpkin Pie Cheesecake?
Yes, you can freeze it! Make sure the cheesecake is completely cooled, then cover it tightly with plastic wrap and aluminum foil. It will keep well in the freezer for up to 3 months. To thaw, place it in the refrigerator overnight before serving.
What’s the Best Way to Serve Leftover Cheesecake?
Leftover cheesecake can be stored in an airtight container in the fridge for up to 5 days. Serve it chilled, and you can freshen it up with whipped cream, caramel, or even a sprinkle of nuts or chocolate shavings for added texture and flavor!