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Easy Pumpkin Pie Cheesecake

Easy Pumpkin Pie Cheesecake

It’s funny how I hated pumpkin-flavored stuff as a kid but now I’m totally obsessed with all things pumpkin. I knew it was only a matter of time before I tried pumpkin pie cheesecake. I’ve actually made a pumpkin pie cheesecake years ago on this blog but figured it was definitely time to tweak and update that recipe.

Easy Pumpkin Pie Cheesecake Recipe

This pumpkin pie cheesecake recipe creates on creamy, smooth, decadent, sinful cheesecake. It packs all the flavors of old fashioned pumpkin pie with that signature cheesecake flavor.  It has just the right amount of sweetness! I think I prefer pumpkin pie cheesecake over regular pumpkin pie, but then again I’m a cheesecake-aholic.

Easy Pumpkin Pie Cheesecake Recipe

I know I’m going to get asked “how can I make this low-fat?” Honey….you can’t! Some things were just created to be full fat and cheesecake is one of them. There is no getting around it, unless you want to compromise the flavor and texture. Do not use low fat ingredients for this. Just make the cheesecake and share it with friends, eat a tiny slice and give the rest away or eat the whole thing. I won’t tell anyone. You’re glutonish secrets are always safe with me. Just make it. You won’t be sorry.

Watch me make this Easy Pumpkin Pie Cheesecake from start to finish!

5.0 from 7 reviews
Pumpkin Pie Cheesecake
 
Cook time
Total time
 
Author:
Recipe type: cheesecake, dessert
Ingredients
  • FOR THE CRUST
  • 1½ cups crushed graham crackers (I used cinnamon kind)
  • 5 tablespoons butter, melted
  • 1 tablespoon sugar
  • FOR THE CHEESECAKE
  • 3 (8 oz) packs cream cheese, room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 3 eggs, room temperature
  • 2-3 teaspoons cinnamon
  • ½ teaspoon all-spice
  • ¼ teaspoon ginger
  • ½ teaspoon nutmeg
  • pecans, optional garnish
  • CINNAMON WHIPPED TOPPING
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • cinnamon, enough to taste
Instructions
  1. Place a pan of water in the oven on the middle rack and preheat oven to 350.
  2. Make the crust by combining graham crackers, butter and sugar in a bowl until large crumbs forms.
  3. Press the crumbs into the bottom of a greased, nonstick, 7-inch spring-form pan and freeze for 30 minutes or until set.
  4. In a large bowl, cream together the sugar and cream cheese until smooth.
  5. Add vanilla extract.
  6. Mix in the pumpkin, followed by the eggs, cinnamon, all-spice,ginger and nutmeg. (remember to mix ONLY until combined. Mixing creates air and lots of air makes the cheesecake crack.)
  7. Pour the batter into the prepare pie crust. Shake the pan gently to even the batter out.
  8. Place foil paper around the bottom of the springform pan to prevent water from leaking in. (better safe than sorry)
  9. Place the pan into the oven inside the pan of water.
  10. Bake for 60 minutes. (DO NOT OPEN THE OVEN DURING THIS TIME)
  11. After 60 minutes, turn off the oven and crack the oven door open.
  12. Allow the cheesecake to cool slowly in the oven.The center will be slightly jiggly.
  13. When the cheesecake is cool enough to handle, place on a cooling rack and allow it to cool completely. Do no remove it from the pan,
  14. Repair any cracks if needed, while the cheesecake is warm. (see video)
  15. Cover with plastic wrap and refrigerate for 8 hours or overnight.
  16. The next day, remove the cheesecake carefully from the pan.
  17. Use a napkin to dab away any condensation from the surface of the cheesecake.
  18. Garnish with pecans and cinnamon whipped cream when ready to serve.
  19. To make the cinnamon whipped cream, chill a bowl and beaters in a freezer.
  20. Add whipping cream to the bowl and beat on high speed until it starts to thickened.
  21. Add powdered sugar and continue beating.
  22. Add cinnamon and beat until light and fluffy.
  23. Refrigerate until ready to use.
Notes
~TIPS~ Make sure all ingredients are room temperature. Do not overmix! It's ok to beat the sugar and cream cheese like crazy though. Don't skip the water bath!
 

 

11 comments

  1. I made mini versions of this pie (in cupcake tins) this past Thanksgiving in an effort not to overeat and make sure everyone was able to try a little. When I say that everybody had 2nds., 3rds and 4ths its an understatement! I’ve been asked for the recipe 3 times and my son requested that I “whip up some” to bring to his school’s holiday party. Diva you never fail!!

  2. Thank you so much for this recipe! I have just made mine, just waiting for it to finish in the oven…. This is the dessert I am bringing and hope its a winner and making the sweet dinner rolls as well. Thank you so much again, :-)

  3. Hello Diva,

    Can I use butternut squash instead of pumpkin?

  4. Can I substitute the pumpkin for sweet potatoes?

  5. OMG I would love to try this I mean I love pumpkin pie I would love to make this for Christmas and also people do love cheesecake :)

  6. First off I would like to say that I have been coming to your website for about a year. And I always enjoy your videos. You really enjoy what you do. And you inspire me to cook (I really hate it). I saw this recipe and I really wanted to try it. So offered to bring the desert for Thanksgiving. Of course everyone was not thrilled that I would be making desert. But I have to say they thought this recipe was delicious!!! And they were also surprised I made it homemade. With homemade whipped cream. Of course I did mess up the recipe a little bit ( I used pumpkin mix). But it was still really good. And I told everyone where I got it from. And they will be checking out your website.
    Once again Thank you!
    Melissa
    Dearborn, MI

  7. Loved this!!!! Made a trial run a few days before Thanksgiving and it is gone. Will be making again tonight for Thanksgiving day. It was everything I hoped for and more. Thank Godfor blessing you with this gift and I thank Him again for giving you aheart to share. Thank you and God bless, this is 5th recipe I’ve used of yours!

  8. Mrs. Monique I am new to your site, I happend to come across this recipe looking for desserts to make. I am glad I did. I made this last night as a practice run for Thursday. I have to say the picture and the video does no justice for this cake. Mine came out so perfect moist, fluffy, and no cracks. My husband and I were up to 2am eating on this (don’t judge us). I will be purchasing all of your cookbooks so I can see what other goodies you have in store. Thanks for sharing with us!
    Angel

  9. This is the best cheesecake I have ever tasted. I’m not so crazy about cheesecake to begin with, but this one is so velvety and creamy. Anyone would love this one! Thank you so much for sharing and I love all your recipes!!

  10. I made this for my husband and friends at work, they loved it. They said it was nothing they ever tasted before, I will be making this again , Thank You for this recipe

  11. This is the best recipe iv ever had.. Made it and loved it.

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