This Pumpkin Pie Cheesecake is a warm hug in dessert form! Creamy cheesecake blended with pumpkin spice and a buttery crust makes every bite feel like fall.
Honestly, who can resist that combo? I love serving it with a dollop of whipped cream on top—it’s so tasty, I keep going back for more! 🥄
Key Ingredients & Substitutions
Graham Cracker Crumbs: These make for a delicious and crunchy crust! If you don’t have graham crackers, you can use digestive biscuits or even crushed vanilla wafers for a different flavor.
Cream Cheese: Essential for that creamy texture! If you’re looking for a lighter option, you can use reduced-fat cream cheese or Neufchâtel cheese. Just remember, low-fat versions might be slightly less creamy.
Canned Pumpkin Puree: This is a key flavor component. If you don’t have canned pumpkin, you can also use homemade pumpkin puree. Just make sure it’s well-cooked and blended smooth!
Sour Cream: Adds tanginess and creaminess. If you want a substitute, Greek yogurt works well for an equal amount. It retains that creamy quality!
How Do I Prevent Cracking in My Cheesecake?
No one wants a cracked cheesecake, right? A few tips will help keep your creation smooth and beautiful:
- Bake slowly and avoid high temperatures. A lower temperature allows the cheesecake to set without overcooking.
- Let the cheesecake cool gradually in the oven after it’s baked. The sudden temperature change can cause cracks. Just open the oven door a little for an hour after baking!
- Don’t overbeat the eggs! Mixing them too much incorporates air that can expand and lead to cracks while baking.
Using these tips along with the warmth of spices in your pumpkin pie cheesecake will surely make it a hit! Enjoy your baking!
How to Make Pumpkin Pie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Pumpkin Pie Layer:
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 large eggs
- 1/2 cup evaporated milk
For Topping:
- Whipped cream for garnish
How Much Time Will You Need?
You’ll need about 20 minutes for prep, and then about 50-60 minutes for baking. After that, let it cool in the oven and chill in the fridge for a minimum of 4 hours, or ideally overnight. In total, you’re looking at around 5 hours and 20 minutes, but most of that is waiting time while it sets!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan or line it with parchment paper to prevent sticking. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until everything is well combined, then press the mixture firmly into the bottom and slightly up the sides of the pan. Bake it in the oven for 8-10 minutes, and then let it cool.
2. Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract and sour cream until it’s all combined and creamy.
3. Assemble the Layers:
Pour the cheesecake mixture over the cooled crust and smooth the surface with a spatula. Now, for the pumpkin pie layer! In another bowl, whisk together the pumpkin puree, brown sugar, spices (cinnamon, ginger, nutmeg, cloves), eggs, and evaporated milk until everything is smooth.
4. Bake the Cheesecake:
Carefully pour the pumpkin mixture over the cheesecake layer. It’s okay if it swirls a little—it’ll look beautiful! Place the cheesecake in the oven and bake for about 50-60 minutes. The pumpkin layer should be set, and the cheesecake layer should still have a slight jiggle in the center.
5. Cool Gradually:
After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This gradual cooling helps prevent any cracking on the surface.
6. Chill Before Serving:
After that hour, remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate it for at least 4 hours, or even better, overnight so it sets perfectly.
7. Serve and Enjoy:
When you’re ready to serve, carefully remove the cheesecake from the springform pan. Slice it up and add a generous dollop of whipped cream on top of each piece. Enjoy the blend of creamy cheesecake with the cozy flavors of pumpkin pie!
This layered dessert is perfect for any occasion, especially during the fall. Happy baking!
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crumbs are traditional, you can use crushed Oreo cookies, digestive biscuits, or even almond flour for a gluten-free option. Just make sure to adjust the sweetness accordingly based on your choice.
How Can I Prevent My Cheesecake from Cracking?
To minimize cracks, bake your cheesecake at a lower temperature and let it cool gradually by keeping it in the oven after baking with the door slightly ajar for an hour. Avoid overmixing the egg mixture, as excess air can lead to cracking.
Can I Make This Ahead of Time?
Yes! This cheesecake can be made a day in advance. Just store it covered in the refrigerator after it has cooled completely, and it will taste even better the next day as the flavors meld!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 4-5 days. You can also freeze it for longer storage—just make sure to wrap it tightly in plastic wrap, then aluminum foil before freezing. Thaw in the fridge before serving!
