Description

This Classic Pumpkin Pie Cheesecake blends the rich creaminess of traditional cheesecake with the warm, spiced flavors of pumpkin pie. Featuring a buttery graham cracker crust and a beautifully marbled pumpkin batter, this dessert is perfect for holiday gatherings and Thanksgiving celebrations. Topped with optional whipped cream, it offers a festive and indulgent treat that’s sure to impress.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, melted

Cheesecake Filling

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup canned pumpkin purée
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

Topping (Optional)

Whipped cream

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Instructions

Prepare the crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and allow to cool slightly.
Make the plain cheesecake batter: In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, mixing until combined. Add eggs one at a time, beating just until incorporated. Reserve 1 cup of this plain cheesecake mixture and set aside.
Prepare the pumpkin cheesecake batter: To the remaining cheesecake batter, add pumpkin purée, cinnamon, ginger, nutmeg, cloves, and salt. Mix thoroughly until fully blended.
Assemble the cheesecake: Pour the pumpkin cheesecake batter over the cooled crust in the springform pan. Dollop the reserved plain cheesecake batter on top and gently swirl with a knife to create a marbled effect, or skip this step for a uniform pumpkin layer.
Bake the cheesecake: Bake in the preheated oven for 55 to 65 minutes, or until the center is just set but still slightly jiggly. After baking, turn the oven off and crack the oven door open; let the cheesecake cool inside for 1 hour.
Chill the cheesecake: Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to fully set.
Serve: Before serving, optionally top with whipped cream for added richness and decoration. Slice into 12 servings and enjoy.

Notes

For a firmer crust, bake the crust an additional 2–3 minutes before adding the filling.
Ensure the cream cheese is fully softened for a smooth, lump-free batter.
This cheesecake freezes well—wrap tightly in plastic wrap and aluminum foil and store in the freezer for up to 2 months.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American