If you’re searching for the perfect fall dessert that combines the cozy warmth of pumpkin pie with the indulgent creaminess of cheesecake, this Pumpkin Pie Cheesecake is your answer. With a buttery graham cracker crust, velvety pumpkin-spiced filling, and optional sour cream topping, it’s a show-stopping dessert for Thanksgiving, autumn gatherings, or when you simply crave something festive.
Why You’ll Love This Recipe
- Combines the best of two classic desserts: pumpkin pie + cheesecake.
- Rich, creamy texture with warm seasonal spices.
- Easy to make ahead for holidays and special occasions.
- Customizable crusts and toppings for variety.
- Perfect centerpiece dessert for Thanksgiving or fall parties.
Ingredients
For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the filling:
24 oz cream cheese, softened
1 cup granulated sugar
1 cup pumpkin puree
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
For the topping (optional):
1 cup sour cream
2 tablespoons granulated sugar
½ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan to form the crust.
- In a large mixing bowl, beat cream cheese until smooth. Add sugar and blend until creamy.
- Mix in pumpkin puree, eggs, vanilla, and spices until fully combined.
- Pour filling over crust and smooth the top.
- Bake 55–65 minutes, until center is almost set but slightly jiggly.
- Optional: Whisk sour cream, sugar, and vanilla. Spread over warm cheesecake, then bake 10 more minutes.
- Turn off oven, crack door slightly, and let cheesecake cool inside for 1 hour.
- Refrigerate at least 4 hours or overnight before serving.
Tips & Variations
- Crust Options: Try crushed gingersnaps or vanilla wafers for different flavors.
- Nutty Twist: Add chopped pecans to the crust for crunch.
- Topping Ideas: Whipped cream, caramel drizzle, or candied pecans make it extra festive.
- Spice It Up: Adjust spices to your liking—more cinnamon for warmth or extra nutmeg for bold flavor.
Storage & Freezer Instructions
- Store covered in the refrigerator for up to 5 days.
- For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge before serving.
Serving & Pairing Ideas
- Pair with a hot cup of coffee or pumpkin spice latte.
- Serve with apple cider for a cozy fall pairing.
- Top with a dollop of whipped cream and sprinkle of cinnamon for presentation.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes! Pumpkin Pie Cheesecake is perfect for making a day or two ahead since it needs chilling time.
Can I use fresh pumpkin instead of canned puree?
Absolutely, just be sure it’s well-cooked and blended until smooth with no excess water.
Do I need a water bath?
A water bath helps prevent cracks, but this recipe works without one. Cooling slowly in the oven helps, too.
Can I skip the sour cream topping?
Yes, it’s optional. The cheesecake is delicious with or without it.
Ready to Make It?
This Pumpkin Pie Cheesecake is rich, creamy, and perfectly spiced for the season, this dessert is sure to impress. Save this recipe and share it with friends, it’s a keeper!
You Might Also Like
- Pumpkin Bars – Soft, moist pumpkin dessert squares topped with cream cheese frosting, perfect for quick fall baking.
- Garlic Parmesan Sweet Potato Wedges – Crisp, cheesy wedges flavored with garlic and Parmesan—a perfect side or snack.
- Cauliflower and Cheddar Soup – Creamy, cheesy soup combining cauliflower’s mild flavor with sharp cheddar.
- Vegetable Lasagna – Layered pasta loaded with vegetables, cheese, and rich marinara sauce.
Creamy Pumpkin Pie Cheesecake
- Total Time: PT5H25M
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
If you love both pumpkin pie and cheesecake, this Pumpkin Pie Cheesecake gives you the best of both: a buttery graham crust, silky pumpkin-spiced filling, and an optional sour-cream topping. Make ahead for holidays or chill overnight for perfect slices.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
1 cup pumpkin puree
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
(optional topping)
1 cup sour cream
2 tablespoons granulated sugar
½ teaspoon vanilla extract
Instructions
1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. Combine graham crumbs, 1/4 cup sugar and melted butter; press into bottom of pan.
3. Beat cream cheese until smooth; add 1 cup sugar and blend until creamy.
4. Add pumpkin puree, eggs, vanilla and spices; mix until combined.
5. Pour filling over crust and smooth the top.
6. Bake 55–65 minutes until center is almost set but slightly jiggly.
7. If using topping: whisk sour cream, 2 tbsp sugar and vanilla; spread over warm cheesecake and bake 10 more minutes.
8. Turn off oven, crack door and cool inside 1 hour. Refrigerate at least 4 hours or overnight before serving.
9. Run a knife around pan, release springform, slice and serve.
Notes
Use canned pumpkin puree (not pumpkin pie filling) or well-pureed roasted pumpkin.
To avoid cracks, cool slowly in the oven with the door cracked after baking.
For extra spice, add a pinch of cloves or a dash of pumpkin pie spice.
Store covered in the refrigerator up to 5 days; freeze individual slices up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg