If you’ve ever found yourself torn between craving a cozy slice of pumpkin pie and a rich, creamy cheesecake, I’ve got the perfect solution: the Pumpkin Pie Cheesecake Recipe. This dessert brings together the best of both worlds with its luscious, velvety cheesecake base swirled generously with spiced pumpkin pie filling, creating a breathtakingly beautiful and utterly delicious treat. Every bite delivers that perfect balance of smooth cream cheese goodness and the comforting warmth of pumpkin spices, making it an absolute showstopper for any seasonal gathering or special occasion.

Ingredients You’ll Need

The image shows a slice of layered pumpkin cheesecake being lifted with a metal cake server, with another slice placed on a round wooden board underneath. The cheesecake has three visible layers: a dark brown crumbly crust at the bottom, a thick creamy white cheesecake layer in the middle, and a smooth, light brown pumpkin layer on top. Each slice has a small dollop of white whipped cream on the top edge. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This Pumpkin Pie Cheesecake Recipe is surprisingly straightforward with its ingredients, yet each one plays a vital role in crafting those irresistible layers of flavor, texture, and color. From the crunchy graham cracker crust to the silky cheesecake and spiced pumpkin layer, every ingredient is a must-have to bring this dessert to life.

Graham crackers (10): The base of the crust providing a sweet crunch and sturdiness for the cheesecake.
Cinnamon (2 teaspoons): Adds warmth and depth to the crust and pumpkin filling.
Granulated sugar (2 tablespoons + 1 cup): Sweetens both the crust and the cheesecake filling perfectly.
Unsalted butter (7 tablespoons, melted): Binds the crust crumbs together and adds richness.
Cream cheese (3 packages, softened): The heart of the cheesecake layer, delivering creaminess and tang.
All-purpose flour (2 tablespoons): Stabilizes the cheesecake for a smooth, firm texture.
Eggs (3 large) and egg yolks (2 large): Provide structure while keeping the cheesecake silky.
Vanilla extract (1 tablespoon): Enhances the natural flavors with a subtle sweetness.
Pure pumpkin puree (⅔ cup): The star of the pumpkin layer, offering that rich autumn flavor.
Light brown sugar (¼ cup, packed): Brings a deep caramel sweetness to pumpkin filling.
Pumpkin pie spice (1 tablespoon): A blend of cinnamon, nutmeg, and clove that defines the pumpkin taste.
Optional whipped cream for garnish: Adds a fluffy, light contrast when serving.

How to Make Pumpkin Pie Cheesecake Recipe

Step 1: Prepare the Crust

Preheat your oven to 325 degrees Fahrenheit and set up a water bath by placing a roasting pan with a few inches of water on the lowest oven rack; this steam will keep your cheesecake moist and crack-free. Grease a 9-inch springform pan thoroughly to make sure the crust doesn’t stick later.

Step 2: Create the Graham Cracker Base

Using a food processor, pulse the graham crackers with sugar and cinnamon until fine crumbs form. Slowly drizzle in the melted butter while mixing to combine—this ensures your crust holds together but stays crumbly enough. Press the crumbs firmly into the bottom and a little way up the sides of the springform pan. Bake this crust for 15 minutes to set it perfectly.

Step 3: Whip Up the Cheesecake Filling

While the crust bakes, mix softened cream cheese, sugar, and flour with an electric mixer until completely smooth—no lumps allowed! Next, add eggs and egg yolks one at a time, beating just until combined each time. Finish by stirring in the vanilla extract, which ties all the flavors together beautifully.

Step 4: Make the Pumpkin Mixture

In a separate bowl, whisk pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon to create a fragrant, spiced filling that will swirl throughout your cheesecake and add that delightful seasonal burst of flavor.

Step 5: Combine for the Signature Swirl

Take about one-third of the cheesecake filling and fold it gently into the pumpkin mixture, blending them just enough so they’re marbled but still distinct when baked. Pour the remaining cheesecake layer into the crust and smooth it out carefully to the edges. Then, layer the pumpkin mixture evenly on top to make that iconic swirl effect.

Step 6: Bake and Chill

Place your springform pan on the oven rack just above the water bath (do not place it in the water) and bake for 1 hour and 10 minutes. Afterwards, turn the oven off but keep the cheesecake inside for an extra hour without opening the door—this slow cooling helps prevent cracks. Once out, let it cool further on a rack for 30 minutes before wrapping and chilling it in the refrigerator overnight or for at least four hours until firm.

How to Serve Pumpkin Pie Cheesecake Recipe

A round pumpkin pie with a smooth, orange filling sits on a white marbled textured surface with brown parchment paper underneath. The pie has a golden brown crust at the bottom, covered by the thick pumpkin layer in the middle. On top, there is a ring of white whipped cream swirled in 12 large dollops around the edge, each topped with small pieces of chopped pecans. A small white bowl with more chopped pecans is placed near the pie, along with a knife on the right side and a beige linen cloth on the bottom left. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

A generous dollop of freshly whipped cream on each slice is an absolute must; it mellows out the richness and adds a light, airy touch that enhances every bite. For extra flair, consider sprinkling a pinch of cinnamon or nutmeg on top to highlight the warm spices.

Side Dishes

This cheesecake pairs wonderfully with a dollop of vanilla ice cream or alongside a warm cup of spiced tea or coffee. If you want to keep the autumn vibes going, a small serving of baked apples or pear compote complements the flavors beautifully without overshadowing the dessert.

Creative Ways to Present

Try serving individual slices with a drizzle of caramel sauce or a sprinkle of toasted pecans for crunch. For festive occasions, top with candied ginger or even mini gingerbread cookies to make the dessert table unforgettable. Don’t forget, letting guests swirl their own whipped cream topping can be a fun interactive touch.

Make Ahead and Storage

Storing Leftovers

This Pumpkin Pie Cheesecake Recipe keeps wonderfully in the refrigerator when covered tightly with plastic wrap or foil. Leftovers will remain fresh for up to six days, making it a great make-ahead dessert if you want to prepare in advance.

Freezing

If you want to enjoy this dessert later, it freezes beautifully for up to three months. Wrap it carefully in plastic wrap and then foil to protect from freezer burn. When ready to use, thaw it slowly in the fridge overnight for the best texture and flavor.

Reheating

Cheesecake is best served chilled, so reheating isn’t typically recommended. However, if you prefer a slightly warmer dessert, let it sit at room temperature for about 30 minutes before serving, which softens the texture without losing its creamy appeal.

FAQs

Can I use gingersnap cookies instead of graham crackers?

Absolutely! Substituting gingersnap cookies for graham crackers will add a delightful extra spice to the crust, enhancing the autumnal flavors already present in the cheesecake.

Why do I need the water bath when baking the cheesecake?

The water bath creates a moist environment that gently cooks the cheesecake, preventing it from cracking and promoting a silky, creamy texture that’s hard to achieve with dry heat alone.

Can I make this Pumpkin Pie Cheesecake Recipe dairy-free?

While it’s a bit tricky due to the cream cheese base, you can experiment with dairy-free cream cheese alternatives and non-dairy butter for the crust; results may vary but it’s definitely possible for those with dietary restrictions.

How long should I chill the cheesecake before serving?

For the best flavor and firm texture, chill your cheesecake for at least 4 hours, but overnight is even better. This resting time allows the layers to set beautifully and the flavors to meld together.

Can I add other spices to the pumpkin layer?

Yes, feel free to customize the pumpkin layer with extra spices like nutmeg, ground cloves, or ginger according to your taste – just keep the balance gentle to maintain the traditional pumpkin pie flavor.

Final Thoughts

This Pumpkin Pie Cheesecake Recipe is a warm hug in dessert form, blending the creamy tang of cheesecake with the cozy spices of pumpkin pie in a way that’s nothing short of magical. Whether you’re preparing for a holiday feast or simply indulging your seasonal cravings, this dessert promises to impress every time. I wholeheartedly encourage you to give it a try—you might just find it becomes your new favorite tradition.