Pumpkin pie cheesecake is the dessert that bridges two beloved classics into one decadent slice. It’s creamy, warmly spiced, and just the right mix of cozy pumpkin pie and luscious cheesecake. When fall rolls around, my kitchen fills with the scent of cinnamon, nutmeg, and brown sugar, and this dessert instantly takes me back to my nonna’s Sicilian kitchen. She believed desserts should comfort as much as they delight. That’s exactly what this cheesecake does: it comforts, it impresses, and it always disappears from the table faster than you expect.
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Why You’ll Love This Pumpkin Pie Cheesecake
Pumpkin pie cheesecake isn’t just another seasonal dessert. It’s a showstopper that combines the nostalgia of pumpkin pie with the indulgence of cheesecake. The filling is velvety, not too dense, and flavored with fall spices that make every bite taste like autumn. It’s perfect for Thanksgiving, Friendsgiving, or even a simple family dinner where you want to bring a little magic to the table. If you’ve enjoyed making other fall treats like caramel apple cheesecake dip, you’ll love how this one balances rich cream cheese with earthy pumpkin purée.
Another reason to love it? This cheesecake is a great make-ahead dessert. You can bake it the day before, let it set overnight, and it’ll be ready to slice and serve without stress on the big day.
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Pumpkin Pie Cheesecake: A Creamy Holiday Favorite
Creamy pumpkin pie cheesecake with warm spices and a buttery crust, perfect for fall gatherings.
- Total Time: 5 hours
- Yield: 12 slices 1x
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
24 oz cream cheese
1 cup sugar
1 cup sour cream
3 large eggs
1 cup pumpkin purée
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
2 tsp vanilla extract
Instructions
1. Preheat oven to 325°F. Mix graham crumbs, sugar, and butter; press into pan. Bake 10 minutes.
2. Beat cream cheese and sugar until smooth. Add sour cream and vanilla.
3. Mix in eggs one at a time until just combined.
4. Divide batter in half. Stir pumpkin and spices into one half.
5. Pour plain batter into crust, then top with pumpkin batter. Swirl if desired.
6. Place pan in water bath. Bake 55–60 minutes until center is set.
7. Cool gradually in oven, then chill 4+ hours before serving.
Notes
Use gingersnaps for extra spice in the crust.
Top with whipped cream, caramel, or candied pecans.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 29g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Ingredients You’ll Need
For the crust, you’ll need crushed graham crackers (or gingersnaps for an extra fall twist), melted butter, and a little sugar to bind it together. The cheesecake layer calls for cream cheese, sugar, sour cream, and eggs, which give the filling its creamy texture. Pumpkin purée blends with warm spices like cinnamon, nutmeg, ginger, and cloves to create the pumpkin layer. Don’t forget vanilla extract—it ties everything together beautifully.
If you’re in the mood to try more spiced desserts, check out these gluten-free chocolate cupcakes for another crowd-pleasing treat.
How to Make Pumpkin Pie Cheesecake
Start by preparing the crust: mix your graham cracker crumbs with melted butter and sugar, press it firmly into the bottom of a springform pan, and bake it for 10 minutes. While the crust cools, whip up the cheesecake batter by beating cream cheese and sugar until smooth. Add sour cream, vanilla, and eggs one at a time, mixing just until incorporated.
Divide the batter in half. Stir pumpkin purée and spices into one half, leaving the other half plain. Pour the plain batter over the crust, then gently spoon the pumpkin mixture on top. Use a knife to swirl the two layers together, or leave them stacked for a striking two-tone effect. Bake the cheesecake in a water bath to prevent cracks, then chill it for at least four hours.
For more cozy kitchen ideas, try serving this dessert after this gnocchi with spinach and feta for a complete autumn meal.
Tips and Variations
- Crust swaps: Try gingersnaps or chocolate cookies instead of graham crackers for a bolder crust.
- Mini cheesecakes: Make this recipe in muffin tins for single-serve versions.
- No-bake option: If you’re short on time, my No Bake Pumpkin Cheesecake Balls give you that pumpkin cheesecake flavor in a quick, bite-sized treat.
- Spice it your way: Love cloves or cardamom? Adjust the spice blend to suit your taste.
Frequently Asked Questions
Can I make pumpkin pie cheesecake ahead of time?
Yes, it actually tastes better when chilled overnight, so it’s ideal for making a day in advance.
How do I prevent cracks on top of my cheesecake?
Use a water bath, avoid overmixing the batter, and let the cheesecake cool gradually in the oven.
Can I freeze pumpkin pie cheesecake?
Absolutely. Wrap slices tightly in plastic wrap and foil, then freeze for up to two months. Thaw overnight in the fridge before serving.
What toppings go well with pumpkin pie cheesecake?
Whipped cream, caramel drizzle, or candied pecans make perfect toppings.
Final bite
Pumpkin pie cheesecake is more than just dessert, it’s a centerpiece that blends tradition and indulgence in every slice. It’s easy enough to prepare yet impressive enough to serve at your holiday table. Whether you enjoy it plain, topped with whipped cream, or paired with caramel, it’s a recipe worth keeping in your seasonal rotation. Much like my nonna’s dishes, this one isn’t about perfection, it’s about care, comfort, and creating memories that last far beyond the final bite.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
