Description
This tasty pumpkin pie cheesecake combines creamy cheesecake with warm pumpkin spice flavor. It’s easy to make, requires no water bath, and is perfect for fall gatherings or holiday desserts.
Ingredients
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
2 teaspoons pumpkin pie spice
1 pre-made 9-inch graham cracker crust
Whipped cream for topping (optional)
Instructions
1. Preheat oven to 325°F (163°C).
2. Beat softened cream cheese with sugar and vanilla until smooth.
3. Add eggs one at a time, mixing gently after each.
4. Pour 1 1/3 cups of batter into crust and smooth the top.
5. Mix pumpkin puree and pumpkin spice into the remaining batter.
6. Pour pumpkin layer over the plain batter in the crust.
7. Place cheesecake on a baking sheet and bake for 35–40 minutes.
8. Remove and cool at room temperature for 1 hour.
9. Refrigerate for at least 3 hours or overnight.
10. Serve chilled with whipped cream, nuts, or caramel if desired.
Notes
Do not overmix the batter after adding eggs—this prevents cracking.
Use full-fat block cream cheese for best texture.
Let cream cheese reach room temperature before starting.
Cheesecake stores well in the fridge for up to 5 days.
To freeze, wrap tightly and thaw overnight in the fridge.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 18g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg