This Easy Pumpkin Pie Cheesecake combines the creamy richness of cheesecake with the warm, spiced flavors of pumpkin pie, all nestled in a graham cracker crust. It’s a perfect dessert for fall and holidays, and it’s even better when made a day ahead, making your holiday prep a breeze!
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, room temperature
- 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 (optional topping)
Instructions:
- Preheat oven to 325°F.
- In a large bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth. Add eggs one at a time, mixing until smooth.
- Remove 1 1/3 cups of the cheesecake batter and spread it in the bottom of the graham cracker crust.
- Mix pumpkin puree and pumpkin spice into the remaining cheesecake batter, then spread the pumpkin layer on top of the plain cheesecake layer.
- Bake for 35-40 minutes, or until the center is almost set (slightly jiggly in the middle).
- Let the cheesecake cool to room temperature (about 1 hour), then refrigerate for at least 3 hours or overnight for best results.
- Serve chilled with whipped cream on top, if desired.
Storage:
- Store in the fridge for up to 5 days, or freeze for up to 3 months (wrap slices in plastic wrap and foil). Thaw overnight in the fridge.
Nutrition (per serving):
- Calories: 202
- Carbohydrates: 29g
- Protein: 3g
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 50mg
- Sodium: 138mg
- Fiber: 1g
- Sugar: 17g