Pumpkin Pie Cheesecake Recipe
This decadent layered pumpkin pie cheesecake combines the nostalgic flavors of pumpkin pie with the creamy richness of cheesecake. Whether you’re looking for the best pumpkin cheesecake recipe or a show-stopping Thanksgiving cheesecake, this dessert delivers cozy fall flavors in every bite.
Pumpkin pie has long been the star of Thanksgiving tables, but when paired with the silky richness of cheesecake, it transforms into something truly unforgettable.
This pumpkin pie cheesecake recipe marries two holiday classics into one irresistible dessert. Think of it as the elegant cousin of pumpkin pie—creamy, custardy, and beautifully layered.
What makes it even better? This cheesecake is versatile enough to adapt into a pumpkin swirl cheesecake, a pumpkin pecan cheesecake, or even a show-stopping layered pumpkin cheesecake.
Why You’ll Love This Recipe
- Easy & impressive – Looks fancy, but it’s approachable enough for beginner bakers.
- Layered perfection – The creamy cheesecake base pairs beautifully with the spiced pumpkin layer.
- Versatile – Turn it into a pumpkin swirl cheesecake or add pecans for a pumpkin pecan cheesecake.
- Holiday-ready – The perfect Thanksgiving cheesecake or fall dessert centerpiece.
- Make ahead friendly – Bake a day in advance and chill overnight for stress-free serving.
Pumpkin Pie Cheesecake Recipe
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs or gingersnap crumbs for extra spice.
- ¼ cup granulated sugar.
- ½ cup melted butter.
- For the cheesecake filling:
- 3 8 oz packages cream cheese, softened.
- 1 cup granulated sugar.
- 1 tsp vanilla extract.
- 3 large eggs room temperature.
- For the pumpkin layer:
- 1 cup pumpkin puree not pumpkin pie filling.
- 1 tsp pumpkin spice or use cinnamon, nutmeg, and ginger.
- ¼ tsp salt.
- 2 tbsp all-purpose flour helps set the pumpkin layer.
- Optional toppings:
- Caramel drizzle for a pumpkin caramel twist.
- Chopped pecans for a pumpkin pecan cheesecake variation.
- Whipped cream with a sprinkle of cinnamon.
- Substitutions:
- Swap graham crackers with Oreos for a chocolate crust.
- Use almond flour crust for gluten-free.
- Replace sugar with coconut sugar for a richer flavor.
Instructions
- Preheat the oven
- Preheat to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- Make the crust
- Mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press firmly into the bottom of the pan. Bake for 8 minutes, then let cool while you prepare the filling.
- Prepare the cheesecake base
- Beat softened cream cheese, sugar, and vanilla until smooth and creamy. Add eggs one at a time, mixing just until incorporated—avoid overbeating to keep the texture silky.
- Create the pumpkin layer
- Divide the cheesecake batter in half. To one half, add pumpkin puree, pumpkin spice, salt, and flour. Mix until smooth and fragrant.
- Layer the cheesecake
- Pour the plain cheesecake batter over the crust, then gently spread the pumpkin layer on top for a beautiful layered pumpkin pie cheesecake effect. For a marbled look, swirl the two layers together with a knife to create a pumpkin swirl cheesecake.
- Bake & set
- Place the springform pan in a water bath (optional but prevents cracks). Bake for 55–65 minutes, until the edges are set but the center still has a slight jiggle.
- Cool & chill
- Turn off the oven, crack the door, and let the cheesecake rest for 1 hour. Then refrigerate for at least 4 hours (overnight is best) to set the creamy texture.
- Decorate & serve
- Top with whipped cream, caramel drizzle, or chopped pecans before serving. The result is the best pumpkin cheesecake recipe for Thanksgiving—or any fall celebration.
Pro Tips & Variations
- Layer it or swirl it – For a classic look, keep the layers separate for a stunning layered pumpkin cheesecake. For a more artistic effect, gently swirl the pumpkin layer into the plain batter to create a pumpkin swirl cheesecake.
- Make it nutty – Add chopped pecans on top or mixed into the crust for a crunchy pumpkin pecan cheesecake variation.
- Chocolate lovers – Swap the graham cracker crust with Oreos for a pumpkin-chocolate twist.
- Dairy-free option – Use dairy-free cream cheese, coconut cream, and a vegan butter substitute for a lighter take.
- Spice it up – Extra cinnamon or ginger will give this cheesecake a stronger pumpkin spice cheesecake flavor.
- Storage tips – Store covered in the refrigerator for up to 5 days. Freeze individual slices wrapped in parchment and foil for up to 2 months. Thaw overnight in the fridge before serving.
7. Serving Suggestions
This pumpkin pie cheesecake makes the perfect centerpiece for:
- Thanksgiving cheesecake – A rich, elegant alternative to classic pumpkin pie.
- Fall cheesecake recipes – Pair with warm drinks like chai tea, pumpkin spice lattes, or hot apple cider.
- Holiday dessert buffets – Serve alongside other favorites like pecan pie, apple crisp, or a traditional cheesecake.
- Weeknight indulgence – Enjoy with a drizzle of caramel or chocolate sauce for a quick after-dinner treat.
- Decorated for special occasions – Add whipped cream swirls, pecans, or even caramel drizzle for an extra festive touch.
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes! This dessert is perfect for preparing ahead. Bake it 1–2 days in advance and let it chill in the fridge until ready to serve. It tastes even better the next day.
Can I freeze pumpkin pie cheesecake?
Absolutely. Freeze whole or sliced portions wrapped tightly in plastic wrap and foil. Thaw in the fridge overnight for the best texture.
How do I prevent cracks in my cheesecake?
Bake in a water bath (or place a pan of hot water on the oven rack below the cheesecake) to create steam. Also, avoid overmixing the eggs.
Can I make this without a crust?
Yes! For a crustless version, simply grease the springform pan and bake the cheesecake mixture directly. It will be lighter, similar to a pumpkin pie cake recipe.
What makes this the best pumpkin cheesecake recipe for Thanksgiving?
It blends the familiar comfort of pumpkin pie with the rich, creamy texture of cheesecake—making it a crowd-pleasing dessert that feels both traditional and elevated.
