Description
This easy Pumpkin Pie Cheesecake combines a creamy cheesecake base with a spiced pumpkin filling in a buttery graham cracker crust. Perfect for Thanksgiving or any fall dessert craving, it’s simple to make, rich in flavor, and even better the next day.
Ingredients
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2 (8 oz) packages cream cheese, room temperature
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½ cup granulated sugar
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1 teaspoon vanilla extract
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2 large eggs
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½ cup pumpkin puree
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2 teaspoons pumpkin spice
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1 (9-inch) graham cracker crust (store-bought or homemade)
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Whipped cream (optional topping)
Instructions
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Preheat oven to 325°F (165°C).
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In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth.
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Add eggs one at a time, mixing just until blended.
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Remove 1⅓ cups of the batter and spread into the graham cracker crust.
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Stir pumpkin puree and pumpkin spice into the remaining batter.
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Gently spread the pumpkin layer over the plain cheesecake layer.
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Bake for 35–40 minutes, until the center is slightly jiggly but not runny.
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Let cool to room temperature for about 1 hour.
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Cover and refrigerate for at least 3 hours, or overnight for best results.
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Slice and serve with whipped cream if desired.
Notes
Store covered in the refrigerator for up to 5 days.
For longer storage, wrap slices tightly and freeze for up to 3 months.
Thaw overnight in the fridge before serving.
Best made a day ahead to allow flavors to fully develop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 365 kcal
- Sugar: 22 g
- Sodium: 250 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg