Easy Pumpkin Pie Cheesecake Recipe

This easy Pumpkin Pie Cheesecake combines the rich and creamy texture of cheesecake with the warm, spiced flavors of pumpkin pie, all nestled in a buttery graham cracker crust. Perfect for the holidays, this dessert is best made the day before, making prep stress-free!

Prep Time: 10 minutes

Cook Time: 35 minutes

Chill Time: 4 hours

Total Time: 4 hours 45 minutes

Ingredients

2 (8 oz) packages cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup pumpkin puree
2 teaspoons pumpkin spice
1 (9-inch) graham cracker crust (store-bought or homemade)
Whipped cream, for topping (optional)

Instructions

Preheat oven to 325°F (163°C).
Mix cheesecake base: In a large bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and well combined. Beat in eggs, one at a time, until fully incorporated.
Prepare layers: Remove 1 1/3 cups of the cheesecake batter and spread it evenly into the bottom of the graham cracker crust.
Pumpkin layer: To the remaining cheesecake batter, add the pumpkin puree and pumpkin spice. Whisk gently until combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
Bake: Place in the preheated oven and bake for 35-40 minutes, or until the center is mostly set but still slightly jiggly. It will firm up as it cools.
Cool: Let the cheesecake cool to room temperature (about 1 hour). Then cover and refrigerate for at least 3 hours or up to overnight for best results.
Serve: Slice and top with whipped cream, if desired.

Notes:

Storage: Cover and refrigerate for up to 5 days.
Freezing: Wrap individual slices tightly in plastic wrap, followed by aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
Make-Ahead: This cheesecake can be made 1-2 days before your event, and it only gets better as the flavors meld together.

Nutrition (per serving):

Calories: 202
Carbohydrates: 29g
Protein: 3g
Fat: 8g
Saturated Fat: 2g
Polyunsaturated Fat: 5g
Cholesterol: 50mg
Sodium: 138mg
Fiber: 1g
Sugar: 17g