This Pumpkin Pie Cheesecake is the ultimate fall dessert that combines two favorites into one delicious treat. With a creamy cheesecake layer and a spiced pumpkin pie layer, all nestled in a buttery graham cracker crust, it’s perfect for Thanksgiving gatherings or any autumn celebration. The crunchy pecans and whipped cream on top add the finishing touch, making it a dessert everyone will adore.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!

Pin for later!

Why You’ll Love This Recipe

Decadent Flavor – The rich combination of cheesecake and pumpkin pie flavors creates a unique dessert experience.
Perfect for Occasions – Ideal for Thanksgiving, Christmas, or any fall festivities where you want to impress your guests.
Easy to Make – With straightforward steps, this recipe is accessible even for beginner bakers.
Layered Delight – The distinct layers of cheesecake and pumpkin pie provide an eye-catching presentation that will wow your friends and family.
Versatile Topping Options – Feel free to personalize with your favorite toppings like caramel drizzle or chocolate shavings.

Tools and Preparation

Before diving into this delightful recipe, gather your essential tools. Having everything on hand makes the baking process smoother and more enjoyable.

Essential Tools and Equipment

9-inch springform pan
Parchment paper
Mixing bowls
Electric mixer
Rubber spatula
Measuring cups and spoons

Importance of Each Tool

9-inch springform pan – This allows for easy removal of the cheesecake without damaging its beautiful layers.
Electric mixer – Ensures smooth mixing of the cream cheese and other ingredients for a creamy texture.
Rubber spatula – Perfect for scraping down the sides of bowls to incorporate all ingredients evenly.

Ingredients

For the Crust

2 ⅔ cups crushed graham crackers
⅓ cup sugar
⅔ cup butter, (melted)

For the Cheesecake Layer

16 ounce cream cheese, (room temperature)
2 eggs
½ cup sugar
1 teaspoon vanilla

For the Pumpkin Layer

15 ounce can pumpkin puree
1 cup evaporated milk
2 eggs
¼ cup brown sugar, (packed)
¼ cup sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt

For the Topping

1 cup chopped pecans
½ cup sugar
2 tablespoon butter, (melted)
1 cup heavy cream
½ cup sugar
1 teaspoon vanilla extract

How to Make Pumpkin Pie Cheesecake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by lining it with parchment paper and lightly spraying it with non-stick cooking spray. Set aside.

Step 2: Prepare the Crust

In a mixing bowl, combine crushed graham crackers, sugar, and melted butter.
Mix until well combined.
Press the mixture firmly into the bottom of the prepared springform pan to create an even crust.

Step 3: Make the Cheesecake Layer

In another bowl, beat together room temperature cream cheese and sugar until smooth using an electric mixer.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract until combined.
Pour this mixture over the crust in the springform pan.

Step 4: Prepare the Pumpkin Layer

In a separate bowl, whisk together pumpkin puree, evaporated milk, brown sugar, sugar, cinnamon, nutmeg, salt, and eggs until smooth.
Carefully pour this pumpkin mixture over the cheesecake layer in the springform pan.

Step 5: Bake

Bake in preheated oven for about 80 minutes or until set in the center. Let it cool at room temperature before refrigerating for at least 4 hours or overnight.

Step 6: Add Toppings

Before serving, mix chopped pecans with melted butter and sugar until well coated. Sprinkle this over your chilled cheesecake. Whip heavy cream with sugar and vanilla extract to form soft peaks and dollop on top as desired.

Enjoy your homemade Pumpkin Pie Cheesecake, a delightful treat that’s sure to become a favorite!

How to Serve Pumpkin Pie Cheesecake

Serving Pumpkin Pie Cheesecake can elevate your dessert experience, especially during festive occasions. Here are some delightful ways to present this delicious treat.

Classic with Whipped Cream

Top each slice with a generous dollop of freshly whipped cream for added richness and a touch of sweetness.

Drizzled with Caramel Sauce

A warm caramel drizzle over the cheesecake adds an extra layer of flavor that pairs beautifully with the pumpkin spices.

Garnished with Pecans

Sprinkle chopped pecans on top for a crunchy texture that complements the creamy layers of the cheesecake.

Accompanied by Ice Cream

Serve slices alongside a scoop of vanilla ice cream to create a wonderful contrast in temperatures and flavors.

Festive Plate Presentation

Arrange slices on a decorative plate with seasonal fruits like cranberries or figs for a beautiful holiday display.

How to Perfect Pumpkin Pie Cheesecake

To achieve the best results when making Pumpkin Pie Cheesecake, consider these helpful tips:

Use room temperature ingredients: Allow cream cheese and eggs to sit at room temperature before mixing. This ensures a smooth batter without lumps.
Don’t overmix: Mix just until combined to prevent too much air from getting into the batter, which can cause cracks during baking.
Bake in a water bath: Placing your springform pan in a larger pan filled with water helps regulate temperature and keeps the cheesecake moist.
Cool gradually: After baking, let the cheesecake cool in the oven with the door slightly ajar. This prevents sudden temperature changes that can lead to cracks.

Best Side Dishes for Pumpkin Pie Cheesecake

Pairing side dishes with your Pumpkin Pie Cheesecake enhances its appeal. Here are some delightful options to serve alongside:

Spiced Apple Cider: Warm spiced apple cider brings comforting flavors that complement the pumpkin dessert perfectly.
Maple Glazed Carrots: Sweet, tender carrots glazed with maple syrup provide a nice contrast to the rich cheesecake.
Roasted Brussels Sprouts: Crispy Brussels sprouts add a savory element that balances out the sweetness of the cheesecake.
Cranberry Sauce: A tart cranberry sauce adds brightness and acidity, cutting through the richness of the dessert.
Sweet Potato Casserole: The creamy texture and sweet flavors of this dish harmonize wonderfully with Pumpkin Pie Cheesecake.
Green Bean Almondine: Lightly sautéed green beans topped with toasted almonds offer a crunchy, fresh companion to your meal.

Common Mistakes to Avoid

Making a Pumpkin Pie Cheesecake can be simple, but certain mistakes can lead to less than perfect results. Here are some common pitfalls to watch out for:

Skipping the room temperature cream cheese: Using cold cream cheese can result in lumps. Always ensure it’s at room temperature for a smooth batter.
Not measuring ingredients accurately: Baking requires precision. Use measuring cups and spoons to avoid too much or too little of any ingredient.
Overmixing the batter: Overmixing can introduce air and lead to cracks. Mix just until combined for a creamy texture.
Ignoring the baking time: Each oven is different. Start checking your cheesecake a few minutes before the suggested time to prevent overbaking.
Not letting it cool properly: Sudden temperature changes can cause cracking. Let your cheesecake cool in the oven with the door ajar for an hour before refrigerating.

Storage & Reheating Instructions

Refrigerator Storage

Store in an airtight container for up to 5 days.
Alternatively, cover tightly with plastic wrap.

Freezing Pumpkin Pie Cheesecake

Wrap slices tightly in plastic wrap and place in a freezer-safe container.
Freeze for up to 3 months for best quality.

Reheating Pumpkin Pie Cheesecake

Oven: Preheat to 350°F and warm slices for about 10-15 minutes.
Microwave: Heat individual slices on medium power for 30-45 seconds, checking frequently.
Stovetop: Place slices in a skillet over low heat, covering until warmed through.

Frequently Asked Questions

Here are some common questions about making Pumpkin Pie Cheesecake that might help you:

Can I make Pumpkin Pie Cheesecake ahead of time?

Yes, you can prepare it a day or two in advance. Just store it in the refrigerator until serving.

What is the best way to serve Pumpkin Pie Cheesecake?

Serve it chilled, topped with whipped cream and chopped pecans for added texture and flavor.

Can I customize my Pumpkin Pie Cheesecake?

Absolutely! You can add spices like ginger or cloves, or even swirl in chocolate or caramel for extra flavor.

How long does Pumpkin Pie Cheesecake last?

When stored properly, it lasts up to 5 days in the refrigerator and up to 3 months if frozen.

Is there a gluten-free option for the crust?

Yes, you can substitute traditional graham crackers with gluten-free options made from nuts or gluten-free cookies.

Final Thoughts

This Pumpkin Pie Cheesecake is an indulgent treat that combines two beloved desserts into one delightful experience. Perfect for Thanksgiving gatherings or cozy fall evenings, this dessert invites creativity with endless customization options. Don’t hesitate to try making it your own!

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!

PIN IT NOW!

Pumpkin Pie Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Ana
Total Time: 1 hour 50 minutes
Yield: Serves approximately 12 slices 1x

Print Recipe

Description

Pumpkin Pie Cheesecake is the ultimate fall dessert that beautifully marries the creamy richness of cheesecake with the warm, spiced flavors of pumpkin pie. Nestled in a buttery graham cracker crust and topped with crunchy pecans and whipped cream, this delightful treat is perfect for Thanksgiving gatherings or any autumn celebration. With its layered presentation and decadent taste, it’s sure to impress family and friends alike.

Ingredients

Scale

2 ⅔ cups crushed graham crackers
⅓ cup sugar
⅔ cup melted butter
16 ounces cream cheese (room temperature)
2 eggs
1 cup pumpkin puree
1 cup evaporated milk
2 eggs (plus 2 more for pumpkin layer)
¼ cup brown sugar (packed)
¾ cup sugar (total)
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper.
Combine crushed graham crackers, sugar, and melted butter; press into the bottom of the pan.
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well; stir in vanilla. Pour over the crust.
In another bowl, whisk pumpkin puree, evaporated milk, brown sugar, remaining sugar, spices, and eggs until smooth; pour over cheesecake layer.
Bake for about 80 minutes or until set; cool to room temperature before refrigerating overnight.

Prep Time: 30 minutes
Cook Time: 80 minutes
Category: Dessert
Method: Baking
Cuisine: American