Can’t decide pumpkin pie and cheesecake? This Pumpkin Pie Cheesecake is the best of both! Creamy cheesecake with swirls of pumpkin pie filling!
Table of Contents
Why This Cheesecake is Best
This cheesecake puts a new twist on two familiar desserts. A delicious blend of novelty and creativity!
- The pie starts with the best graham cracker pie crust.
- It’s filled with the perfect cheesecake layer.
- Homemade pumpkin pie filling baked right on top.
- An impressive holiday dessert.
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- Graham crackers– Feel free to swap the graham crackers in the crust for gingersnap cookies for a ginger-y twist!
- Egg yolks- Set aside the separated egg whites to make Pumpkin Spice Meringue Cookies or your other favorite meringue recipe.
- Pumpkin puree – Make sure to use pure canned pumpkin, NOT pumpkin pie filling!
- Pumpkin pie spice – Use my pumpkin pie spice or any store bought version.
- Cinnamon – Additional cinnamon in the crust and pumpkin layers, gives the cheesecake an extra dose of fall flavor.
- Whipped cream – This is an optional topping for serving the cheesecake. Use fresh whipped cream, cool whip or homemade stabilized whipped cream, whatever you prefer.
Making Pumpkin Pie Cheesecake is easier than you might expect!
Water Bath. Before starting to prepare your cheesecake, fill a large roasting pan with a few inches of water. Preheat your oven and set the roasting pan on the bottom rack.
This is the water bath for the cheesecake. NOTE: The cheesecake will not actually go IN the water bath.
Graham Cracker Crust. Press the crust mixture into the bottom and sides of a greased springform pan.
Bake the crust for 15 minutes. Meanwhile, beat together the ingredients for the cheesecake filling.
The Filling. In a separate bowl, combine the ingredients for the pumpkin layer. Then pout about one third of the cheesecake mixture into the pumpkin filling and stir until combined.
When the crust is done baking, remove it from the oven. Pour the rest of the cheesecake over the crust in the springform pan. Spread the pumpkin pie filling on top of the cheesecake.
Place the springform pan in the oven on a rack just over the water bath.
Bake then Chill. Bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake sit in the oven for an additional hour.
Take the cheesecake out of the oven. Let it cool, then chill for at least 4 hours in the refrigerator before serving.
Tips and Tricks
- Serve pumpkin pie cheesecake chilled and topped with whipped cream! We recommend letting the cheesecake chill overnight in the refrigerator before serving.
- Cover any leftover cheesecake with plastic wrap. Store in the refrigerator for for up to 6 days.
- You can freeze it for longer storage! Double wrap the cheesecake in foil and freezer bags and it will stay good in the freezer for up to 3 months.
- Make bars instead! Try our pumpkin cheesecake bars for an easy dessert for a crowd!
We tested this recipe in a springform cake pan. The removable outer ring is key for removing the cheesecake from the pan.
You can substitute store bought filling, but we think homemade tastes so much better! We like being able to add our own spices.
Leaving the cheesecake in the oven after baking helps prevent the top from cracking. If you remove it from the oven right away, the drastic change of temperature is almost guaranteed to cause cracks.
There’s no way to repair a cracked top once it happens but you can cover it up! Spoon some whipped cream on top of the pumpkin pie cheesecake when you serve it and no one will even notice!
More Holiday Recipes
- Banana Pudding Recipe
- 7 Layer Cookies
- Apple Crumble
- Eclair Cake
- Chess Pie
- Coconut Cake
- Raspberry Cheesecake
- Pecan Pie
For the crust
- 10 graham cracker
- 2 teaspoons cinnamon
- 2 Tablespoons granulated sugar
- 7 Tablespoons unsalted butter melted
For the cheesecake layer
- 3 packages cream cheese, softened 8 ounce each
- 1 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 3 large eggs room temperature
- 2 large egg yolks room temperature
- 1 Tablespoon vanilla extract
For the pumpkin layer
- ⅔ cup pure pumpkin puree
- ¼ cup light brown sugar packed
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- whipped cream optional
- Preheat the oven to 325 degrees F. Add a large roasting pan with several inches of water onto the lowest rack of the oven. Grease the bottom and sides of a 9-inch springform pan with shortening or butter. Set aside.
- Start by making the crust. Add the graham crackers, sugar, and cinnamon to a food processor, and run at high speed until the graham crackers are fine crumbs.
- Gradually pour in the melted butter while the food processor is running at low speed until well-mixed.
- Pour the crumb mixture into the springform pan, and press them firmly into the base and slightly up the sides. Bake in the oven for 15 minutes.
- While the crust is baking, make the cheesecake filling. In a large bowl, use an electric hand mixer and beat together the cream cheese, sugar, and flour until smooth.
- Pour in the eggs and egg yolks, one at a time, and beat until they are just mixed. Add the vanilla extract in with the last egg, and set aside.
- Now make the pumpkin layer. Whisk the pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon in a medium bowl.
- Pour about a third of the cheesecake filling into the pumpkin filling and whisk until just combined.
- Pour the remaining cheesecake mixture into the springform pan, and smooth it out to the edges.
- Pour the pumpkin mixture over the cheesecake layer, and spread evenly over the top.
- Put the springform pan into the oven, on the rack just above the pan of water (not into the pan of water).
- Bake for 1 hour and 10 minutes in the preheated oven. Turn off the oven, but keep the cheesecake in there for another hour. Do not open the oven door. You want to keep the heat trapped in there.
- Take the cheesecake out of the oven and rest on a cooling rack for at least 30 minutes.
- Cover the cheesecake with foil or plastic wrap, and put it in the refrigerator for 4 hours or until the cake is firm. Overnight is best.
- When ready to serve, run a knife around the edge of the springform pan. Release the latch and remove the outer ring. Serve chilled with whipped cream.
- Gingersnap cookies can be used in place of the graham crackers.
- Store covered in refrigerator for up to 6 days. Or freeze for up to 3 months.