Tasty Pumpkin Pie Cheesecake – Simple & Delicious Fall Treat

The first time I made this tasty pumpkin pie cheesecake, I brought it to a small fall gathering with friends. It was the kind of night where everyone showed up in sweaters, someone brought hot cider, and nobody wanted to leave early. That cheesecake didn’t even make it to the dessert table it was sliced straight from the fridge while we stood around chatting.

It’s cozy, creamy, and full of warm fall flavor. The best part? No water bath needed. It’s an easy, no-fuss dessert that feels special enough for the holidays but simple enough for any weekend.

Why You’ll Love This Pumpkin Pie Cheesecake

This recipe brings the best of both worlds. You get the creamy richness of cheesecake layered with the spice and sweetness of pumpkin pie. Every slice has that smooth texture and seasonal flavor we all crave this time of year.

The method is easy and beginner-friendly. The batter comes together quickly, and the layers naturally settle into place as it bakes. Since it chills before serving, you can make it the night before and just grab it from the fridge when it’s time to slice.

It’s also a great option for entertaining because it holds up well and cuts cleanly. Whether you’re hosting Thanksgiving or just want something sweet to enjoy with coffee, this tasty pumpkin pie cheesecake is a keeper that always gets compliments.

For something quick and cozy, try my mini pumpkin pie crescent rolls for fall treats.

Ingredients

Here’s what you’ll need to make this delicious cheesecake:

• 2 (8 oz) blocks full-fat cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup pumpkin puree (canned or homemade)
• 2 teaspoons pumpkin pie spice
• 1 pre-made 9-inch graham cracker crust
• Whipped cream for topping (optional)

If you want to make your own crust or change it up, crushed gingersnaps or vanilla wafers also work great.

Step-by-Step Instructions

Step 1: Preheat the Oven

Set your oven to 325°F (163°C) and let it preheat while you make the filling.

Step 2: Mix the Cream Cheese Batter

In a large bowl, beat the softened cream cheese with sugar and vanilla until smooth. Add eggs one at a time, mixing gently after each. Don’t overmix—just enough to combine.

Step 3: Layer the Filling

Spoon about 1 1/3 cups of the plain batter into the graham crust and smooth it out.

Add pumpkin puree and pumpkin spice to the remaining batter in the bowl. Stir gently, then pour this pumpkin layer over the plain one.

Step 4: Bake the Cheesecake

Place the cheesecake on a baking sheet and bake for 35 to 40 minutes. It’s done when the center jiggles just slightly and the edges are set.

Step 5: Cool Slowly

Let the cheesecake cool at room temp for about 1 hour. Then refrigerate for at least 3 hours or overnight. This step is key for a firm, creamy texture.

Step 6: Serve and Enjoy

Serve chilled with whipped cream, crushed pecans, or a drizzle of caramel if you’d like. It’s lovely just as is too.

Tips for a Creamy, Crack-Free Cheesecake

Use full-fat block cream cheese for the best structure. Let it come to room temp before beating so you get a smooth batter without lumps.

Once you add the eggs, stir gently. Overmixing can add air, which may lead to cracks as it bakes.

Bake low and slow—325°F is just right. And avoid opening the oven door too often.

Cool the cheesecake gradually. Sudden changes in temperature can cause the top to split.

Easy Substitutions & Variations

• Use butternut squash puree if you’re out of pumpkin.
• Make your own spice blend with cinnamon, nutmeg, ginger, and cloves.
• Swap the crust for crushed gingersnaps or vanilla wafers.
• Use a low-sugar substitute like monk fruit or stevia blend.
• Try coconut whipped cream for a dairy-free topping.

How to Know When It’s Done

Gently shake the pan. The center should jiggle slightly like set custard—not sloshy.

Touch the center gently. It should feel soft but not liquidy.

Look for the edges to pull slightly from the crust. That’s a sign it’s baked through.

An internal temp of 150°F is the sweet spot if you want to check with a thermometer.

Serving Ideas for Tasty Pumpkin Pie Cheesecake

This tasty pumpkin pie cheesecake pairs well with coffee, chai, or hot apple cider.

Top it with whipped cream, chopped pecans, or caramel drizzle for a festive touch.

Or go all in and serve it with vanilla ice cream. It’s indulgent and cozy at the same time.

For another cozy favorite, try pumpkin pecan cobbler served warm with ice cream or these spiced pumpkin cookies with festive decorations.

Storage & Make-Ahead Tips

This cheesecake is even better after it rests overnight.

Store leftovers in an airtight container in the fridge for up to 5 days.

To freeze, wrap the whole cheesecake or slices tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge.

FAQ

Final Thoughts on Tasty Pumpkin Pie Cheesecake

If you’re looking for a dessert that’s creamy, simple, and full of fall flavor, this tasty pumpkin pie cheesecake is your answer. You can serve this tasty pumpkin pie cheesecake at holiday parties, potlucks, or cozy nights in — it fits them all. It’s a little festive, a little nostalgic, and a whole lot delicious.

Perfect for Thanksgiving, weekend baking, or anytime pumpkin cravings strike.

Let me know how it turned out in your kitchen. Leave a rating or comment—I’d love to hear from you!

For more cozy ideas, follow me on Pinterest or Facebook.

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