Easy Pumpkin Pie Cheesecake Recipe
A deliciously creamy cheesecake with a spiced pumpkin layer, nestled in a graham cracker crust. It’s the perfect blend of two classic fall desserts!
- Prep Time: 15
- Cook Time: 40
- Total Time: 255
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 (8 oz) packages cream cheese, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup pumpkin puree
- 2 teaspoons pumpkin spice
- 1 (9-inch) graham cracker crust, store bought or homemade
- whipped cream, optional topping
Instructions
- Preheat your oven to 325°F.
- In a large bowl, beat the room temperature cream cheese, granulated sugar, and vanilla extract until they are well combined and smooth.
- Beat in the eggs, one at a time, until the mixture is smooth.
- Remove 1 1/3 cups of the plain cheesecake batter from the bowl.
- Spread this plain batter evenly into the bottom of the 9-inch graham cracker crust.
- Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter in the bowl.
- Whisk gently until the pumpkin puree and pumpkin spice are well combined with the batter.
- Carefully spread the pumpkin layer over the plain cheesecake layer in the crust using a spatula.
- Bake the cheesecake in the preheated oven for 35 to 40 minutes.
- The center of the cheesecake should still be slightly jiggly when done, as it will set fully as it chills.
- Remove the cheesecake from the oven and allow it to cool completely to room temperature, which takes about 1 hour.
- Cover the cooled cheesecake tightly.
- Refrigerate the cheesecake for a minimum of 3 hours, or preferably overnight, for best results.
- Slice the chilled cheesecake.
- Serve with whipped cream on top, if desired.
Notes
Ensure cream cheese is at room temperature for a smooth batter.
Do not overmix the batter, especially after adding eggs, to prevent cracks.
Chill the cheesecake for at least 3 hours, or overnight, for the best texture and flavor.
Use pure pumpkin puree, not pumpkin pie filling.
Find it online: https://homecookstudio.com/easy-pumpkin-pie-cheesecake-recipe/