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.
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.
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. Your 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!
Pumpkin Pie Cheesecake
- FOR THE CRUST
- 1 1/2 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
- 1/2 teaspoon all-spice
- 1/4 teaspoon ginger
- 1/2 teaspoon nutmeg
- pecans optional garnish
- CINNAMON WHIPPED TOPPING
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- cinnamon enough to taste
- Place a pan of water in the oven on the middle rack and preheat oven to 350.
- Make the crust by combining graham crackers, butter and sugar in a bowl until large crumbs forms.
- Press the crumbs into the bottom of a greased, nonstick, 7-inch spring-form pan and freeze for 30 minutes or until set.
- In a large bowl, cream together the sugar and cream cheese until smooth.
- Add vanilla extract.
- 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.)
- Pour the batter into the prepare pie crust. Shake the pan gently to even the batter out.
- Place foil paper around the bottom of the springform pan to prevent water from leaking in. (better safe than sorry)
- Place the pan into the oven inside the pan of water.
- Bake for 60 minutes. (DO NOT OPEN THE OVEN DURING THIS TIME)
- After 60 minutes, turn off the oven and crack the oven door open.
- Allow the cheesecake to cool slowly in the oven.The center will be slightly jiggly.
- 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,
- Repair any cracks if needed, while the cheesecake is warm. (see video)
- Cover with plastic wrap and refrigerate for 8 hours or overnight.
- The next day, remove the cheesecake carefully from the pan.
- Use a napkin to dab away any condensation from the surface of the cheesecake.
- Garnish with pecans and cinnamon whipped cream when ready to serve.
- To make the cinnamon whipped cream, chill a bowl and beaters in a freezer.
- Add whipping cream to the bowl and beat on high speed until it starts to thickened.
- Add powdered sugar and continue beating.
- Add cinnamon and beat until light and fluffy.
- Refrigerate until ready to use.
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!