Description
This easy Pumpkin Pie Cheesecake recipe combines creamy cheesecake with spiced pumpkin layers in a graham cracker crust. It’s the perfect make-ahead dessert for holidays, offering a balance of rich texture and warm pumpkin spice flavor.
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.
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In a large bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.
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Add eggs one at a time, mixing until fully combined.
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Spread 1 1/3 cups of plain cheesecake batter into graham cracker crust.
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Add pumpkin puree and pumpkin spice to remaining batter; stir gently to combine.
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Spread the pumpkin mixture evenly over the plain layer.
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Bake for 35–40 minutes, until the center is almost set but still slightly jiggly.
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Cool for 1 hour at room temperature, then refrigerate for at least 3 hours or overnight.
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Slice and serve with whipped cream, if desired.
Notes
Store covered in the refrigerator for up to 5 days.
Freeze slices tightly wrapped for up to 3 months; thaw overnight before serving.
For best flavor, make the cheesecake one day ahead to let the flavors develop.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American