Classic Pumpkin Pie Cheesecake

This pumpkin pie cheesecake is the perfect marriage of two beloved fall desserts into one luscious treat. Creamy, spiced pumpkin filling sits atop a buttery graham cracker crust creating an irresistible slice that feels like a warm hug for your taste buds.

I first made this cheesecake for a Thanksgiving dinner and it instantly stole the show. It has since become my go-to dessert when I want to impress but keep things simple.

Ingredients You Need

• 1 1/2 cups graham cracker crumbs: create a sturdy and flavorful base. Fresh, finely crushed crumbs work best for even pressing
• 1/2 cup unsalted butter: melted to bind the crust and add richness. Use quality butter for the best flavor
• 1 cup canned pumpkin puree: provides the signature pumpkin flavor and creamy moisture. Avoid pumpkin pie filling which contains added spices and sugars
• 16 ounces cream cheese: softened to room temperature ensures smooth mixing and creamy texture
• 3/4 cup granulated sugar: sweetens the cheesecake perfectly without overpowering the pumpkin spice
• 3 large eggs: help set the cheesecake giving it structure and a silky mouthfeel
• 1 teaspoon ground cinnamon: delivers the warm spice essential to pumpkin desserts
• 1/2 teaspoon ground nutmeg: adds a subtle depth of spice complementing the cinnamon

Detailed Cooking Directions

Build the Crust:

Mix graham cracker crumbs with the melted butter until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to create a compact crust that will hold the creamy filling.

Prepare the Filling:

Beat the softened cream cheese in a large bowl until completely smooth and free of lumps. Gradually incorporate the sugar blending until the mixture is light and creamy. Add eggs one at a time, mixing well after each addition for a silky consistency.

Combine Pumpkin and Spices:

Gently fold in the pumpkin puree along with the cinnamon and nutmeg. Mix until the filling is uniform in color and flavor but avoid over-mixing to keep the texture light.

Bake to Perfection:

Pour the filling over the crust and smooth the top with a spatula. Bake at 350 degrees Fahrenheit for 50 to 60 minutes. The cheesecake is done when the edges are set and the center still jiggles slightly when you gently shake the pan.

Cool and Chill:

Allow the cheesecake to cool completely to room temperature. Then refrigerate for at least four hours or preferably overnight to let the flavors meld and the texture firm up for clean slicing.

Serve with Flair:

Before serving, garnish with a dollop of fresh whipped cream and a light sprinkle of cinnamon for an inviting presentation.

I love using fresh-ground cinnamon from my spice collection. It provides a vibrant, warm aroma that instantly fills my kitchen with autumn vibes. Each time I bake this cheesecake I am reminded of cozy evenings spent with loved ones sharing stories and dessert.

Smart Storage Tips

Store leftover cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to five days. This helps maintain the creamy texture while keeping it fresh. Freezing individual slices wrapped in foil and stored in freezer bags works well for longer storage. Thaw overnight in the refrigerator before serving for the best taste.

Ingredient Variations

Swap the graham cracker crust with ginger snaps or speculoos cookies to add a delightful spice twist. For a richer cheesecake, try blending in a tablespoon of maple syrup or brown sugar instead of granulated sugar. Adding a splash of vanilla extract enhances the overall flavor without overpowering the pumpkin notes.

Perfect Pairing Ideas

Serve alongside a cup of hot chai tea or freshly brewed coffee to complement the warm spices. A drizzle of caramel sauce or a handful of toasted pecans on top adds wonderful texture and sweetness contrasts. Freshly whipped cream with a hint of cinnamon or nutmeg elevates the final bite.

This pumpkin pie cheesecake is a versatile crowd-pleaser that combines comforting autumn flavors with creamy richness. Enjoy it any time you want a special seasonal dessert that impresses without fuss.

Frequently Asked Questions

→ How do I prevent cracking on the cheesecake surface?

Placing a pan of water on the oven's lower rack creates steam, which helps maintain moisture and prevents cracking.

→ Why is it important to use softened cream cheese?

Softened cream cheese blends more easily, resulting in a smooth, creamy filling without lumps.

→ Can I use fresh pumpkin instead of canned puree?

Fresh pumpkin can be used if cooked and pureed properly, but canned puree ensures consistent texture and moisture.

→ What spices complement the pumpkin flavor best?

Cinnamon and nutmeg add warm, spicy notes that enhance the pumpkin’s natural sweetness.

→ How long should the dessert chill before serving?

Refrigerate for at least four hours or overnight to allow flavors to meld and texture to firm up.