The first time I tried to combine pumpkin pie and cheesecake, it was a bit of a happy accident in my kitchen. I had some leftover pumpkin puree from Thanksgiving prep and a sudden, undeniable craving for creamy cheesecake. The result was this incredible dessert that my family now requests every single fall, and I’m so excited to share the perfected recipe with you.
This Pumpkin Pie Cheesecake recipe marries the rich, tangy flavor of classic cheesecake with the warm, spiced comfort of a traditional pumpkin pie. Featuring a crisp, buttery graham cracker crust and a silky-smooth, decadent filling, it’s the perfect showstopper for any holiday table or cozy autumn evening. Don’t be intimidated by the long, slow baking time; it’s the foolproof secret to a flawless, crack-free finish that will impress everyone.
The Ultimate Autumnal Treat
This Pumpkin Pie Cheesecake isn’t just a dessert; it’s an experience. It’s the perfect fusion of two beloved holiday classics, meaning you no longer have to choose between them! Every bite delivers the luxurious, creamy texture of a perfect cheesecake alongside the familiar, heartwarming spices of pumpkin pie—cinnamon, ginger, and nutmeg.
It’s a fantastic make-ahead dessert, which is a lifesaver during busy holiday seasons. In fact, the flavor and texture actually get better after a day or two in the refrigerator, allowing the spices to meld and the filling to set up perfectly. It’s a guaranteed crowd-pleaser that looks as impressive as it tastes, making you look like a baking superstar with a surprisingly straightforward method.
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Pumpkin Pie Cheesecake
- Total Time: 3 hours 40 mins
- Yield: 12 servings
Description
Experience the best of both worlds with this showstopping Pumpkin Pie Cheesecake. This recipe features a rich, velvety pumpkin-spiced filling atop a crisp, buttery graham cracker crust. Baked low and slow, this foolproof method yields a perfectly creamy, crack-free dessert that’s destined to become your new holiday favorite.
Ingredients
- For the Crust:
- 6 whole graham crackers
- 2 ⅓ ounces (65g) brown sugar
- 2 ½ ounces (70g) all-purpose flour
- 1/4 teaspoon salt
- 7 tablespoons (100g) unsalted butter, melted
- For the Filling:
- 4 (8-ounce) blocks full-fat cream cheese, at room temperature
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed dark brown sugar
- 4 large eggs, at room temperature
- 1 (15-ounce) can pure pumpkin puree
- 1 cup (240g) full-fat sour cream, at room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- For Greasing:
- 1 tablespoon unsalted butter, very soft
Instructions
- Preheat your oven to 325°F (163°C). In a food processor, combine the graham crackers with the brown sugar and pulse until you have fine crumbs. Add the all-purpose flour and a pinch of salt, and pulse again to combine. Drizzle in the melted butter and pulse until the mixture looks like wet sand.
- Lightly butter the bottom of a 9-inch springform pan. Tip the graham cracker mixture into the pan and use the bottom of a measuring cup or glass to press it down firmly and evenly across the bottom. Bake for 12-15 minutes, or until lightly browned and fragrant. Set the pan on a wire rack to cool completely.
- In a large bowl, using an electric mixer with the paddle attachment, beat the room-temperature cream cheese, granulated sugar, and dark brown sugar on medium-low speed. Mix for about 3 minutes, scraping down the sides and bottom of the bowl periodically, until the mixture is completely smooth and free of lumps.
- With the mixer on low, add the room-temperature eggs one at a time, beating until each one is just incorporated before adding the next. Scrape the bowl well after the last egg is mixed in. Beat in the pumpkin puree, sour cream, and vanilla extract until well combined.
- In a small bowl, whisk together the cornstarch, salt, cinnamon, ginger, and nutmeg. Add this mixture to the cheesecake batter and mix on low speed until just combined. Do not overmix.
- Take about 1 tablespoon of very soft, room-temperature butter and generously smear it all over the inside walls of the springform pan. Pour the cheesecake filling over the cooled crust and spread it into an even layer.
- Reduce the oven temperature to 200°F (93°C). Place the cheesecake on a baking sheet and bake for 2 hours and 45 minutes to 3 hours and 30 minutes, until the center reaches an internal temperature of 170-175°F (77-79°C). The center will still have a slight wobble.
- Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour. Remove from the oven and let it cool completely to room temperature on a wire rack. Once cool, cover with plastic wrap and transfer to the refrigerator to chill for at least 6 hours, but preferably overnight.
Notes
For the smoothest possible filling, ensure all your dairy and eggs are at room temperature before you begin; this prevents lumps. A key trick to avoid cracks is to generously grease the inside walls of the springform pan with softened butter, which allows the cheesecake to shrink away from the sides as it cools. Finally, be patient with the chilling process. An overnight chill is essential for the cheesecake to set properly and for the spice flavors to fully develop.
- Prep Time: 25 mins
- Cook Time: 3 hours 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
What You’ll Need for This Dreamy Dessert
Getting the best results starts with the right ingredients. Here’s a little more about what goes into this fantastic Pumpkin Pie Cheesecake and why each component is important.
- For the Crust: We start with a classic base of graham crackers, pulsed into fine crumbs. Brown sugar adds a hint of molasses flavor, while all-purpose flour and a pinch of salt create a sturdier, less crumbly crust that holds up beautifully to the creamy filling. Melted butter is the binder that brings it all together.
- For the Filling: This is where the magic happens. You’ll need four blocks of full-fat brick-style cream cheese. I always get the best results with Philadelphia brand. It’s crucial that it’s at room temperature to avoid lumps. For sweetness and depth, we use a combination of granulated sugar and dark brown sugar.
- The Supporting Stars: Room temperature large eggs are essential for a smooth consistency. Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices. Full-fat sour cream adds a lovely tang and extra creaminess, while vanilla extract rounds out the flavors. A little cornstarch is my secret weapon; it helps thicken the filling and guards against cracking. Finally, a classic trio of ground cinnamon, ginger, and nutmeg provides that signature pumpkin spice warmth.
Let’s Bake a Masterpiece
Follow these steps carefully for a perfect Pumpkin Pie Cheesecake every time. Remember, patience is part of the recipe!
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). In a food processor, combine the 6 whole graham crackers with the 2 ⅓ ounces of brown sugar and pulse until you have fine crumbs. Add the 2 ½ ounces of all-purpose flour and a pinch of salt, and pulse again to combine. Drizzle in the 7 tablespoons of melted butter and pulse until the mixture looks like wet sand.
Step 2: Par-Bake the Crust
Lightly butter the bottom of a 9-inch springform pan. Tip the graham cracker mixture into the pan and use the bottom of a measuring cup or glass to press it down firmly and evenly across the bottom. Bake for 12-15 minutes, or until it’s lightly browned and fragrant. Set the pan on a wire rack to cool completely while you prepare the filling.
Step 3: Mix the Cream Cheese Base
In a large bowl, using an electric mixer with the paddle attachment, beat the four blocks of room-temperature cream cheese, granulated sugar, and dark brown sugar on medium-low speed. Mix for about 3 minutes, scraping down the sides and bottom of the bowl periodically, until the mixture is completely smooth and free of lumps.
Step 4: Add the Wet Ingredients
With the mixer still on low, add the room-temperature eggs one at a time, beating until each one is just incorporated before adding the next. Scrape the bowl well after the last egg is mixed in. Beat in the pumpkin puree, sour cream, and vanilla extract until everything is well combined.
Step 5: Incorporate Spices and Cornstarch
In a small bowl, whisk together the cornstarch, salt, cinnamon, ginger, and nutmeg. Add this mixture to the cheesecake batter and mix on low speed until just combined. Be careful not to overmix at this stage.
Step 6: Prepare the Pan and Fill
Take about 1 tablespoon of very soft, room-temperature butter and, using your gloved fingers or a paper towel, generously smear it all over the inside walls of the springform pan with the cooled crust. This is the best way to prevent sticking! Pour the cheesecake filling over the crust and spread it into an even layer.
Step 7: The Low and Slow Bake
Reduce the oven temperature to 200°F (93°C). Place the cheesecake on a baking sheet and bake for 2 hours and 45 minutes to 3 hours and 30 minutes. The cheesecake is done when the center reaches an internal temperature of 170-175°F (77-79°C) on an instant-read thermometer. The center will still have a slight wobble.
Step 8: Cool and Chill Completely
Turn off the oven and let the cheesecake cool in the oven with the door cracked for 1 hour. Then, remove it from the oven and let it cool completely to room temperature on a wire rack. Once cool, cover it with plastic wrap and transfer it to the refrigerator to chill for at least 6 hours, but preferably overnight. This step is crucial for the cheesecake to set properly.
Molly’s Secrets for a Perfect Cheesecake
Over the years, I’ve learned a few things that make all the difference between a good cheesecake and a great one. Here are my top tips for success!
- Room Temperature is Non-Negotiable: I can’t stress this enough! Cold cream cheese will give you a lumpy batter no matter how much you beat it. Set your cream cheese, eggs, and sour cream out on the counter at least 2 hours before you begin. This ensures a silky-smooth filling.
- Scrape, Scrape, Scrape: Throughout the mixing process, make sure you stop and scrape down the sides and bottom of your mixing bowl frequently. Pockets of unmixed cream cheese or sugar can hide at the bottom, affecting the final texture.
- The Buttered Pan Trick: Why smear soft butter on the sides instead of using a cooking spray? As the cheesecake bakes, it rises and clings to the sides of the pan. As it cools, it shrinks back down. The layer of butter allows it to pull away cleanly, which is a major factor in preventing cracks from forming on the surface.
- Patience with Chilling: The overnight chill isn’t just a suggestion! This time allows the cheesecake to fully set and the flavors to deepen and meld together. If you cut into it too soon, it will be soft and the texture won’t be right. Plan ahead and give it the time it needs. For more holiday inspiration, check out our collection of Seasonal & Holiday Cakes.
Fun Ways to Mix It Up
While this Pumpkin Pie Cheesecake is incredible as is, there are plenty of fun ways to customize it to your liking. Here are a few ideas to get you started:
- Change Up the Crust: Not a fan of graham crackers? Try using crushed gingersnap cookies for an extra spicy kick, Biscoff cookies for a caramelized flavor, or even chocolate wafer cookies for a decadent contrast.
- Add a Swirl: For a beautiful visual and flavor contrast, create a cream cheese swirl. Before you add the pumpkin and spices, reserve about 1 cup of the plain cream cheese base. After pouring the pumpkin batter into the crust, dollop the reserved plain batter on top and use a knife to gently swirl it in.
- Topping Galore: A simple dollop of whipped cream is classic, but you can also top the chilled cheesecake with a drizzle of salted caramel sauce, a sprinkle of toasted pecans or walnuts, or a dusting of cocoa powder.
- Spiced Sour Cream Topping: For an extra layer of tangy goodness, you can bake the cheesecake as directed, then let it cool for 10 minutes. Whisk together 1 cup of sour cream with 2 tablespoons of sugar and a ½ teaspoon of vanilla. Spread it over the warm cheesecake and bake for another 10 minutes. This topping covers any minor imperfections and adds amazing flavor. Explore even more dessert ideas in our main Cakes category.
Is Costco pumpkin cheesecake good?
While many people enjoy store-bought cheesecakes for their convenience, there’s truly nothing that compares to the flavor, texture, and love that goes into a homemade Pumpkin Pie Cheesecake. This recipe allows you to use high-quality ingredients like pure pumpkin puree and real vanilla, and you can adjust the spices to perfectly suit your taste.
What makes cheesecake a pie?
That’s a fun debate in the baking world! Cheesecakes are often grouped with pies because they typically feature a crust filled with a sweet, creamy filling, much like a custard pie. Technically, it’s a baked custard tart. Whether you call it a pie, a tart, or just a cheesecake, everyone can agree it’s absolutely delicious!
Can I add pumpkin purée to my cheesecake recipe?
Absolutely! This recipe is a perfect guide for how to do it successfully. The key is to account for the extra moisture the pumpkin adds. In this recipe, we balance it with a tablespoon and a half of cornstarch, which helps the filling set up perfectly firm and creamy without being watery.
What are the ingredients for pumpkin pie?
A traditional pumpkin pie filling is made with pumpkin puree, eggs, a sweetener like sugar or condensed milk, and warming spices such as cinnamon, nutmeg, ginger, and cloves. It’s all baked in a flaky pastry crust. This cheesecake recipe takes those beloved signature flavors and incorporates them into a rich, dense, and creamy cheesecake filling for the best of both worlds.
How to Serve Your Pumpkin Pie Cheesecake
Presenting this cheesecake is almost as much fun as eating it. For the best flavor and texture, serve it chilled directly from the refrigerator. A cold, dense cheesecake is pure bliss!
To serve, run a thin, sharp knife under hot water and wipe it dry before each slice. This little trick gives you perfectly clean, beautiful slices every single time. A classic dollop of lightly sweetened whipped cream on top of each slice is a must for me. It adds a light, airy contrast to the rich filling.
For an extra touch of elegance, consider adding a drizzle of warm caramel sauce over the top or a sprinkle of finely chopped, toasted pecans. This cheesecake is the perfect dessert to follow a hearty holiday meal, or simply to enjoy with a cup of coffee on a crisp autumn afternoon. If you’re looking for more creamy desserts, our No‑Bake & Cheesecakes section has plenty of inspiration.
Share Your Amazing Creation!
Baking this Pumpkin Pie Cheesecake is such a rewarding process, and the final result is a truly special dessert that’s perfect for sharing with family and friends. I hope this recipe becomes a treasured part of your fall traditions, just as it has in my home. There’s nothing better than seeing the smiles around the table when you bring this out for dessert.
If you try this recipe, I would be so thrilled to see how it turned out! Please feel free to leave a comment and rating below. And if you’re looking for more sweet treats for your next gathering, be sure to browse our other Seasonal & Holiday Cakes. You can also find me on Instagram and Facebook – tag me in your photos!
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