Easy Pumpkin Pie Cheesecake

Easy Pumpkin Pie Cheesecake

by

Easy Pumpkin Pie Cheesecake: The Ultimate Fall Dessert

This Easy Pumpkin Pie Cheesecake simplifies your holiday dessert planning by merging two seasonal favorites into one impressive centerpiece.

The recipe requires minimal effort, utilizing a pre-made graham cracker crust and a simple 25-minute prep time before baking.

↓ Jump to Recipe

Perfect for Thanksgiving dinner, this cheesecake offers a delightful finish to any fall meal, especially when served with a dollop of whipped cream or a sprinkle of cinnamon.

Easy Pumpkin Pie Cheesecake

Easy Pumpkin Pie Cheesecake
Easy Pumpkin Pie Cheesecake

Creamy, spiced pumpkin cheesecake with a buttery graham cracker crust.

Prep time:30 min
Cook time:65 min
Total time:335 min (includes 4 hr chill)
Servings:12

Ingredients

For the Graham Cracker Crust:

  • 1 ½ cups (150g) graham cracker crumbs, finely crushed (10-12 full graham cracker sheets)
  • ¼ cup (50g) granulated sugar
  • ½ cup (113g) unsalted butter, melted

For the Pumpkin Cheesecake Filling:

  • 24 oz (680g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 can (15 oz / 425g) pure pumpkin puree, not pumpkin pie filling
  • 3 large eggs, at room temperature
  • ½ cup (120ml) full-fat sour cream, at room temperature
  • 1 tablespoon (15ml) pure vanilla extract
  • 2 teaspoons (10ml) pumpkin pie spice
  • ½ teaspoon (2.5ml) ground cinnamon
  • ¼ teaspoon (1.25ml) ground nutmeg
  • ⅛ teaspoon (0.6ml) ground ginger
  • ⅛ teaspoon (0.6ml) ground cloves, optional

For Serving (Optional):

  • Whipped cream, for topping
  • Additional ground cinnamon or pumpkin pie spice, for dusting

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Prepare a 9-inch (23cm) springform pan. Wrap the exterior bottom and sides tightly with heavy-duty aluminum foil to prevent water seepage for the water bath. Set aside.
  3. Prepare Crust: In a medium bowl, combine 1 ½ cups (150g) graham cracker crumbs, ¼ cup (50g) granulated sugar, and ½ cup (113g) melted unsalted butter. Mix until crumbs are evenly moistened.
  4. Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the flat bottom of a glass or fingers to create an even layer.
  5. Bake crust for 10 minutes at 325°F (160°C) until lightly golden and fragrant. Remove from oven and cool slightly while preparing the filling.
  6. Prepare Water Bath: Boil a kettle of water. Place the foil-wrapped springform pan inside a larger roasting pan.
  7. Prepare Filling: In a stand mixer bowl with the paddle attachment (or using a hand mixer), beat 24 oz (680g) softened cream cheese on medium speed for 2-3 minutes until completely smooth and lump-free. Scrape down bowl sides as needed.
  8. Add 1 cup (200g) granulated sugar and ½ cup (100g) light brown sugar to the cream cheese. Continue beating on medium speed for 2 minutes until well combined and fluffy, ensuring no sugar lumps remain.
  9. Incorporate 1 can (15 oz / 425g) pure pumpkin puree, 2 teaspoons (10ml) pumpkin pie spice, ½ teaspoon (2.5ml) ground cinnamon, ¼ teaspoon (1.25ml) ground nutmeg, ⅛ teaspoon (0.6ml) ground ginger, and ⅛ teaspoon (0.6ml) ground cloves (if using). Mix on low speed for 1 minute until just combined, avoiding overmixing.
  10. Add 3 large eggs, one at a time. Beat on low speed for 10-15 seconds after each addition until just incorporated. Scrape down bowl sides as needed. Stop mixing immediately once the last egg is combined to prevent adding excess air.
  11. Stir in ½ cup (120ml) full-fat sour cream and 1 tablespoon (15ml) pure vanilla extract. Mix on low speed for 30-45 seconds until just blended and smooth.
  12. Pour pumpkin cheesecake filling evenly over the cooled graham cracker crust in the springform pan.
  13. Create Water Bath: Carefully place the roasting pan with the cheesecake onto the middle rack of the preheated 325°F (160°C) oven. Carefully pour hot water from the kettle into the roasting pan until it reaches halfway up the sides of the springform pan.
  14. Bake for 60-70 minutes at 325°F (160°C). Edges should be set and slightly puffed, while the center 2-3 inches (5-7.5cm) still jiggles slightly when gently nudged. Do not overbake.
  15. Turn off oven. Leave cheesecake inside with the oven door slightly ajar for 1 hour. This slow cooling prevents cracks.
  16. Remove cheesecake from the water bath and roasting pan. Carefully remove aluminum foil. Cool completely on a wire rack at room temperature for 1-2 hours until no longer warm to the touch.
  17. Chill: Once completely cooled, cover the springform pan loosely with plastic wrap. Refrigerate for 4 hours to overnight until thoroughly chilled and firm.
  18. Serve: Run a thin knife around the cheesecake edge before releasing the springform collar. Slice and serve plain, or with optional whipped cream and a dusting of cinnamon or pumpkin pie spice.
See also  Hazelnut Dark Chocolate Lava Cake

Notes

  • Room Temperature Ingredients: Use cream cheese, eggs, and sour cream at room temperature for a smooth, lump-free batter and to prevent overmixing and cracks. Remove from refrigerator 1-2 hours before starting.
  • Avoid Overmixing: Overmixing incorporates excess air, which expands during baking and collapses, causing cracks. Beat only until ingredients are just combined.
  • Water Bath Importance: A water bath (bain-marie) ensures moist, even heat, preventing drying, cracking, and rapid browning. This contributes to a creamy texture. Ensure foil is securely wrapped to prevent water leakage.
  • Prevent Cracks: In addition to a water bath and avoiding overmixing, slow cooling in the turned-off oven and then at room temperature helps gentle setting and prevents temperature shock that causes cracks.
  • Storage: Store leftover cheesecake tightly covered in the refrigerator for 5-7 days. Freeze for up to 1 month by wrapping individual slices or the whole cheesecake (after firm) tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator.

Pro Tips for a Perfect Pumpkin Pie Cheesecake

Ingredient Insights

  • Cream Cheese Softening:Place two 8-ounce blocks of cream cheese on the counter for at least 1 hour, or submerge wrapped packages in warm water for 15 minutes, to ensure it reaches 70°F for a perfectly smooth, lump-free batter.
  • Pumpkin Puree Draining:Line a fine-mesh sieve with 2 layers of paper towels, add 15 ounces of pumpkin puree, and let it drain for 30 minutes. This removes excess moisture, preventing a watery pumpkin layer.
  • Graham Cracker Crumbs:Pulse 12 full graham cracker sheets in a food processor for 15-20 seconds until fine, yielding exactly 1 ½ cups of crumbs, ensuring a consistently even and compact crust.
  • Room Temperature Eggs:Let 3 large eggs sit for 30 minutes at room temperature (or in warm water for 5-10 minutes) to reach 70°F and emulsify properly, preventing a grainy batter.
See also  Soft Chewy Lemon Cookies

Technique Mastery

  • Crust Pressing:Use the flat bottom of a measuring cup to firmly press crumbs into an even 1/4-inch thick layer across the bottom and 1 ½ inches up the sides of the pan, creating a dense, structurally sound base.
  • Water Bath Setup:Wrap a 9-inch springform pan tightly with 3 layers of heavy-duty aluminum foil. Place it inside a larger roasting pan, then add 1 inch of hot (180°F-200°F) tap water, ensuring a moist, crack-free baking environment.
  • Precise Baking & Cooling:Bake at 350°F (175°C) for 15 minutes, then reduce to 325°F (160°C) for 50-60 minutes until edges are firm but the center 2 inches still has a slight jiggle. Turn off oven, crack door 2-3 inches, and cool for 1 hour to prevent cracking.
  • Batter Mixing Technique:Beat room temperature cream cheese on medium-low speed for 2 minutes until smooth, then add 1 cup granulated sugar gradually, beating for 1 minute; scrape the bowl twice to avoid lumps and excessive air.
  • Applying Pumpkin Layer:After the cheesecake cools for 30 minutes on a wire rack, gently pour the pumpkin mixture (about 1/2 inch thick) over the slightly set cheesecake for distinct layering, swirling lightly for 1-2 passes for a marbled effect.

Common Issues & Solutions

  • Cracked Surface:Use a water bath, cool the cheesecake in the turned-off oven with the door ajar for 1 hour, and avoid overbaking (center 2 inches should have a slight wobble). Refrigerate a minimum of 6 hours for clean slices.
  • Soggy Graham Cracker Crust:Combine 1 ½ cups crumbs, ¼ cup granulated sugar, and 6 tablespoons (¾ stick) melted unsalted butter. Press firmly, pre-bake at 350°F (175°C) for 8-10 minutes until lightly golden brown, then cool for 15 minutes.
  • Undercooked Center:If, after the recommended baking time, the center 2 inches of the cheesecake still appears very liquidy, continue baking in 10-minute increments at 325°F (160°C) until the edges firm and the center has a gentle wobble.
  • Pumpkin Layer Sinking/Separating:Chill the cheesecake for at least 30-45 minutes after its initial cooling period before pouring the pumpkin layer. This firms the base, preventing the pumpkin from sinking and ensuring a clean, distinct separation.
See also  Greek Yogurt Kodiak Pumpkin Muffins

Storing, Freezing, and Serving Your Cheesecake

Refrigerator Storage

Duration: 5-7 days in airtight container

Once cooled, store your Easy Pumpkin Pie Cheesecake in an airtight glass container or directly in its springform pan, tightly covered with plastic wrap and foil. The graham cracker crust softens over time, while the creamy pumpkin filling firms up and its flavors meld, often peaking on day 2. After day 5, the crust may be noticeably softer, and pumpkin spice vibrancy might slightly diminish. It remains safe to eat for up to 7 days.

Freezer Storage

Duration: 1-2 months

For best results, slice into individual portions. Freeze slices on a baking sheet for 1-2 hours until firm. Wrap each slice tightly in plastic wrap, then foil, storing them in a freezer-safe airtight container or heavy-duty freezer bag to prevent freezer burn. Thaw slices in the refrigerator overnight (6-8 hours) or at room temperature for 1-2 hours. Texture remains largely creamy but may be slightly softer upon thawing. Minor condensation or ice crystals can occur if not meticulously wrapped, but pumpkin flavor holds up very well.

Reheating Instructions

Cheesecake is best served chilled; reheating alters texture. For a warm slice, proceed cautiously:

  • Oven:Preheat oven to 250°F. Place slices on a baking sheet. Heat for 8-12 minutes, until just warm through with a slightly cool center. Overheating causes excessive softening and structural loss.
  • Microwave:Place a slice on a microwave-safe plate. Heat on 50% power for 15-30 seconds, then 10-second intervals until just warm. Fast, but risks uneven heating or a rubbery texture.

Oven warming provides even, gentle heat, minimizing texture changes. Microwave is acceptable for speed, but manage carefully.

Make-Ahead Tips

Both the graham cracker crust and the cheesecake can be prepped in advance. The crust can be prepared and pressed into the pan up to 2 days prior, covered and refrigerated. The entire baked and cooled cheesecake can be chilled for up to 2 days before serving. This allows flavors to meld and the cheesecake to firm up perfectly. Ensure the baked cheesecake is securely covered once fully cooled before refrigerating.