If you have a craving for a dessert that perfectly combines the creamy richness of cheesecake with the warm, spicy flavors of fall, you have to try this Classic Pumpkin Pie Cheesecake Recipe. It’s a heavenly fusion that feels like a hug on a plate, capturing everything wonderful about pumpkin pie but with an ultra-smooth cheesecake twist. Whether you’re serving it for a family gathering or just treating yourself on a cozy evening, this recipe strikes the perfect balance between indulgence and comfort, making it a must-have in your dessert repertoire.

Classic Pumpkin Pie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are straightforward yet essential for delivering the luscious texture and signature fall flavors that make this cheesecake simply irresistible. Each element, from the buttery crust to the aromatic spices, works together to create that perfect harmony of taste and color.

1 1/2 cups graham cracker crumbs: Creates a crisp, golden crust that forms the perfect sturdy base.
1/4 cup granulated sugar: Adds just the right amount of sweetness to the crust and filling.
1/2 cup unsalted butter (melted): Binds the crust ingredients together while adding richness.
3 (8 oz) packages cream cheese (softened): The creamy heart of the cheesecake that makes it decadently smooth.
1 cup granulated sugar: Sweetens the filling while balancing pumpkin’s natural earthiness.
1 teaspoon vanilla extract: Infuses a subtle floral note that elevates the entire cheesecake.
3 large eggs: Helps the cheesecake set with a silky, firm texture.
1 cup canned pumpkin puree: Brings classic pumpkin flavor and beautiful color to the filling.
1 teaspoon ground cinnamon: Adds warmth and spice reminiscent of traditional pumpkin pie.
1/2 teaspoon ground ginger: Lends a slight zing that intensifies the spice profile.
1/4 teaspoon ground nutmeg: Enhances the comforting aroma and taste.
1/4 teaspoon ground cloves: Provides depth with its bold, spicy undertones.
1/4 teaspoon salt: Balances the sweetness and brings out all the flavors.
Whipped cream for topping (optional): Adds a light, creamy finish that pairs wonderfully with each bite.

How to Make Classic Pumpkin Pie Cheesecake Recipe

Step 1: Prepare the Crust

First, preheat your oven to 325°F (163°C). Mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until everything is evenly combined. This simple mixture will form a buttery, crunchy crust that perfectly complements the creamy filling. Press it firmly into the bottom of a 9-inch springform pan and bake it for 10 minutes to set the base. Once baked, let it cool completely to ensure the crust stays crisp under the cheesecake layers.

Step 2: Make the Cream Cheese Layer

In a large bowl, beat the softened cream cheese until it’s perfectly smooth and free of lumps. Add 1 cup sugar and vanilla extract, mixing until well combined. Then, add the eggs one at a time, making sure each is fully incorporated before adding the next. Remove one cup of this luscious cream cheese mixture and gently spread it over the cooled crust — this layer provides a creamy contrast to the pumpkin filling you’ll add next.

Step 3: Prepare the Pumpkin Layer

To the remaining cream cheese batter, fold in the canned pumpkin puree along with the cinnamon, ginger, nutmeg, cloves, and salt. Mix until well blended and the spices are evenly distributed throughout the pumpkin batter. Pour this fragrant pumpkin cheesecake mixture carefully over the plain cream cheese layer, creating a beautiful two-tone effect that will wow your guests when sliced.

Step 4: Bake to Perfection

Bake the assembled cheesecake for 55 to 65 minutes. You’re looking for the center to be set but still have a slight jiggle — this indicates a creamy, melt-in-your-mouth texture. Turn off the oven and crack the door open, letting the cheesecake cool inside for an hour. This gentle cooling step helps prevent cracks. Afterward, remove the cheesecake and transfer it to the refrigerator, allowing it to chill for at least 4 hours or overnight to develop its full flavor and structure.

How to Serve Classic Pumpkin Pie Cheesecake Recipe

Garnishes

Top your cheesecake with a generous swirl of whipped cream for a classic finish that adds a light and airy contrast to the dense filling. You can sprinkle a pinch of cinnamon or nutmeg on top for added visual appeal and a burst of spice aroma with each bite.

Side Dishes

This cheesecake pairs beautifully with a hot cup of spiced tea or fresh brewed coffee, especially on chilly fall afternoons. For gatherings, consider serving it alongside caramel sauce or pecan pralines to introduce extra layers of flavor and texture that complement the dessert perfectly.

Creative Ways to Present

For an eye-catching presentation, slice the Classic Pumpkin Pie Cheesecake Recipe into wedges and garnish each plate with a drizzle of maple syrup and a few toasted pumpkin seeds. You can even serve it in individual mason jars layered with a dollop of whipped cream and crushed graham crackers for a fun, portable treat.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake should be tightly wrapped or stored in an airtight container in the refrigerator. This keeps the cake fresh and flavorful for up to 4 days, allowing you to enjoy it slice by slice without losing any of that delicious moisture or spice.

Freezing

You can freeze this cheesecake if you want to prepare it well in advance. Wrap it carefully in plastic wrap and then aluminum foil to protect it from freezer burn. It freezes well for up to 1 month. When you’re ready to eat it, thaw it in the fridge overnight to maintain its creamy texture and rich flavors.

Reheating

Cheesecake is best enjoyed chilled, but if you prefer it slightly warmer, allow slices to sit at room temperature for 15-20 minutes before serving. Avoid microwaving as it can alter the texture and cause it to become greasy or overly soft.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can, but fresh pumpkin will need to be cooked and pureed until smooth before using. Canned pumpkin puree is often more convenient and consistent in texture, which is why it’s recommended for the Classic Pumpkin Pie Cheesecake Recipe.

Is it necessary to use a springform pan for this cheesecake?

While a springform pan is ideal because it makes removing the cheesecake easier without damage, you could use a regular cake pan lined with parchment paper if you don’t have one, but be cautious when removing the dessert.

How do I avoid cracks on my cheesecake?

The key steps are to bake it at a low temperature, allow the cheesecake to cool gradually inside the oven with the door cracked open, and avoid overmixing the batter to minimize air bubbles.

Can this recipe be made gluten-free?

Absolutely! Simply substitute the graham cracker crumbs with gluten-free graham crumbs or crushed gluten-free cookies, and make sure all other ingredients are certified gluten-free.

What can I substitute for the spices if I don’t have all of them?

Cinnamon is the most important spice for that pumpkin flavor. If you’re missing others, you can use pumpkin pie spice blend as a convenient substitute, or just increase the cinnamon slightly for a milder version.

Final Thoughts

This Classic Pumpkin Pie Cheesecake Recipe is truly a showstopper that brings together the best of both worlds: creamy cheesecake and spiced pumpkin pie. It’s perfect for holidays, special occasions, or simply when you want a slice of autumn magic on your plate. Go ahead and delight yourself and your loved ones by making this comforting, luscious dessert — you won’t be disappointed!

Classic Pumpkin Pie Cheesecake Recipe

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4.1 from 63 reviews

Author: admin
Total Time: 6 hours 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Classic Pumpkin Pie Cheesecake combines the creamy richness of cheesecake with the warm, spiced flavors of traditional pumpkin pie. Perfect for fall and holiday celebrations, this dessert features a buttery graham cracker crust layered with smooth cream cheese and pumpkin-spice batter, baked to silky perfection and served chilled with optional whipped cream topping.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs

Pumpkin Spice Layer

1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

Optional Topping

Whipped cream for serving

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Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly mixed. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then remove it from the oven and allow it to cool completely.
Make the cheesecake batter: In a large bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup sugar and vanilla extract, mixing well until fully combined. Add eggs one at a time, beating thoroughly after each addition to ensure a smooth batter.
Create the plain cheesecake layer: Remove 1 cup of the cream cheese batter and spread it evenly over the cooled crust in the springform pan. This will form the base layer underneath the pumpkin-spice filling.
Prepare the pumpkin spice layer: To the remaining cream cheese batter, add pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Mix thoroughly until all spices and pumpkin are fully incorporated into the batter.
Assemble and bake: Carefully pour the pumpkin-spice batter over the plain cheesecake layer in the pan, smoothing the top gently. Place the springform pan in the oven and bake for 55 to 65 minutes, or until the center is set but still slightly jiggly when gently shaken.
Cool the cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking. Afterward, remove it from the oven and refrigerate for at least 4 hours or preferably overnight to fully set.
Serve: Remove the cheesecake from the springform pan, slice, and serve chilled. Optionally, top each slice with whipped cream before serving for extra indulgence.

Notes

For a firmer crust, chill the crust mixture in the pan before baking.
Using room-temperature cream cheese and eggs results in a smoother, creamier cheesecake batter.
This cheesecake can be made 1 to 2 days in advance and stored in the refrigerator to enhance flavor.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American