Creamy Pumpkin Pie Cheesecake

Pumpkin Pie Cheesecake blends the rich creaminess of classic cheesecake with the cozy spices and smooth texture of pumpkin pie, making it a standout dessert for fall gatherings or holiday meals. This dessert delivers both festive flavors and a satisfying texture that guests love.

I first brought this cheesecake to a Thanksgiving dinner where it was an instant hit and ever since it has become a requested staple for every fall celebration in my family.

Ingredients

• Graham cracker crumbs: a buttery and crunchy base that holds the cheesecake together well choose fresh and finely ground crumbs for best texture
• Melted butter: binds the crust and adds richness look for unsalted so you can control the overall seasoning
• Sugar: adds a touch of sweetness to the crust and filling opt for granulated sugar for even dissolving
• Cream cheese: provides the creamy and tangy component look for full fat and softened for smooth mixing
• Pumpkin puree: is the star ingredient offering moisture, flavor, and beautiful color select pure pumpkin not pie filling for control over spices
• Eggs: help set the cheesecake giving it structure and hold from large and fresh eggs
• Vanilla extract: enhances overall flavor deepen with pure vanilla extract
• Cinnamon nutmeg ginger and cloves: combine to create the signature warm spice profile for pumpkin pie desserts use fresh ground when you can for more fragrant results
• Whipped cream: makes a lovely optional topping adding lightness and balance to the rich dessert use freshly whipped cream if possible

Instructions

Prepare the Crust:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Combine the graham cracker crumbs melted butter and sugar in a mixing bowl. Stir until the mixture resembles wet sand then press it firmly into the bottom of a 9 inch springform pan. Bake the crust for 10 minutes. This process sets the crust making it crisp. Let the crust cool completely before adding the filling to prevent sogginess.

Make the Cheesecake Batter:

In a large mixing bowl use a hand mixer or stand mixer to beat the softened cream cheese with the sugar until you achieve a smooth and creamy texture free of lumps. Add the pumpkin puree eggs vanilla extract and all the spices cinnamon nutmeg ginger and cloves. Beat until everything is fully incorporated and the mixture looks homogenous. Avoid overbeating to prevent cracks during baking.

Bake the Cheesecake:

Pour the batter evenly over the cooled crust in your springform pan. Place it in the preheated oven and bake for 55 to 60 minutes or until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven then leave the cheesecake inside with the oven door slightly ajar for one hour. This step gently finishes the baking preventing cracks and keeping the texture creamy.

Cool and Refrigerate:

Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate it for at least 4 hours or overnight allowing the flavors to meld and the texture to firm up perfectly. Before serving add a generous dollop of whipped cream on top and sprinkle with an optional pinch of ground cinnamon for that extra festive look and flavor.

I absolutely love the warm combination of cinnamon and nutmeg in this recipe which reminds me of cozy autumn afternoons baking in my grandmother’s kitchen where she always added a pinch of love to her pumpkin treats.

Storage Tips

Store leftover cheesecake tightly covered in the refrigerator for up to five days. For longer storage wrap it well with plastic wrap and aluminum foil then freeze. Thaw overnight in the refrigerator before serving to preserve texture and flavor.

Ingredient Substitutions

You can swap graham cracker crumbs for crushed gingersnap cookies to add spicy notes. Use canned pumpkin puree or make your own from roasted fresh pumpkin. If you want a lighter version try reduced fat cream cheese but note the texture will be less creamy.

Serving Suggestions

Serve slices with a drizzle of caramel sauce or a handful of toasted pecans for added crunch. A scoop of vanilla ice cream on the side complements the spices perfectly for an indulgent treat.

This pumpkin pie cheesecake is festive and creamy and makes a great showstopping dessert for holiday gatherings. Chill it overnight for the best flavor and texture.

Common Questions About the Recipe

→ What kind of crust is best for this dessert?

A graham cracker crust made from crumbs, melted butter, and sugar provides a buttery and slightly sweet base that complements the creamy filling.

→ How do the spices influence the flavor?

Cinnamon, nutmeg, ginger, and cloves add warm, aromatic notes that enhance the natural sweetness of pumpkin and cheese, creating a cozy fall flavor.

→ Can I prepare this ahead of time?

Yes, chilling the dessert overnight allows flavors to meld and the texture to fully set, making it perfect for advance preparation.

→ What texture should the filling have after baking?

The filling should be creamy and slightly firm, with a smooth consistency that holds its shape but remains soft and luscious.

→ Are there toppings that pair well with this dessert?

Whipped cream and a light dusting of ground cinnamon add a fresh and delicate finish, enhancing both texture and flavor.