Indulge in Fall Bliss: Ultimate Pumpkin Pie Cheesecake Recipe – Bake It Now!

This pumpkin pie cheesecake is the perfect fusion of two beloved fall desserts, combining the creamy richness of cheesecake with the warm, spiced flavors of pumpkin pie. Ideal for Thanksgiving, holiday gatherings, or a cozy autumn evening, this recipe captures the essence of 2025’s dessert trends, as seen on platforms like Sally’s Baking Addiction and Delish. With a buttery graham cracker crust, a velvety pumpkin filling, and a touch of seasonal spices, it’s a showstopper that’s surprisingly easy to make. Drawing from your interest in easy, seasonal recipes like peach dishes and Halloween treats, this guide breaks down why it tastes so good, the ingredients you’ll need, step-by-step instructions, pro tips, FAQs, and more fall dessert ideas. Ready to fill your kitchen with the scents of autumn? Let’s dive into this irresistible pumpkin pie cheesecake recipe and make your next dessert unforgettable!

Why This Recipe Tastes So Good

The magic of this pumpkin pie cheesecake lies in its perfect balance of textures and flavors. The graham cracker crust provides a sweet, crunchy foundation that contrasts the smooth, creamy cheesecake layer, which is infused with real pumpkin puree for authentic fall flavor. Warm spices like cinnamon, nutmeg, and ginger create a cozy, nostalgic pumpkin pie vibe, while the cream cheese adds a tangy richness that elevates it beyond a standard pie. A touch of vanilla and brown sugar deepens the sweetness, giving it a caramel-like warmth. The recipe’s versatility—baked to perfection with a water bath for even cooking—ensures a crack-free, velvety texture that melts in your mouth. Whether served chilled with whipped cream or warm for extra comfort, it’s a crowd-pleaser that captures the essence of autumn in every bite.

Pumpkin Pie Cheesecake Recipe Ingredients

• For the Crust:
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • ½ tsp ground cinnamon

• For the Cheesecake Filling:
  • 3 (8-oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 (15-oz) can pumpkin puree (not pie filling)
  • 3 large eggs
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp salt

• For Serving (Optional):
  • Whipped cream
  • Caramel sauce
  • Chopped pecans

Yield: 12 servings Prep Time: 20 minutes Cook Time: 60 minutes Chill Time: 6 hours (or overnight) Total Time: ~7 hours 20 minutes

How to Make

1. Prepare the Crust: Preheat oven to 325°F (165°C). In a medium bowl, mix graham cracker crumbs, sugar, cinnamon, and melted butter until evenly moistened. Press firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes until lightly golden. Let cool while preparing the filling.
2. Make the Filling: In a large bowl, beat softened cream cheese with an electric mixer until smooth, about 2 minutes. Add granulated and brown sugars, beating until creamy. Mix in pumpkin puree, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until combined. Add eggs one at a time, mixing on low until just incorporated. Fold in sour cream for extra creaminess.
3. Assemble and Bake: Wrap the springform pan’s exterior tightly with foil to prevent leaks. Pour the filling over the cooled crust. Place the pan in a larger roasting pan, and fill the roasting pan with hot water halfway up the springform’s sides (this water bath prevents cracks). Bake for 55-65 minutes until the edges are set but the center slightly jiggles.
4. Cool and Chill: Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking. Remove from the water bath, cool to room temperature (about 1 hour), then cover and refrigerate for at least 6 hours or overnight for best texture.
5. Serve: Run a knife around the pan’s edge to loosen, remove the springform ring, and slice. Top with whipped cream, a drizzle of caramel, or pecans for extra flair. Serve chilled or at room temperature.

Pro Tips for Making This Recipe

• Room Temperature Ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free filling. This prevents overmixing, which can cause cracks.
• Water Bath Hack: If you don’t have a roasting pan, place a tray of hot water on the oven’s bottom rack to create steam, mimicking the water bath effect.
• Crust Perfection: Pulse graham crackers in a food processor for fine crumbs, or use a pre-made graham crust to save time. Add a pinch of nutmeg to the crust for extra warmth.
• Pumpkin Prep: Blot excess moisture from the pumpkin puree with paper towels to avoid a soggy cheesecake.
• Chilling is Key: Don’t skip the overnight chill; it sets the flavors and ensures clean slices. Use a hot, dry knife for cutting.
• Make Ahead: Prepare up to 2 days in advance and store in the fridge, or freeze (without toppings) for up to 1 month. Thaw overnight in the fridge before serving.

Recipe - Frequently Asked Questions

Can I make this cheesecake no-bake? Yes, adapt it by using a no-bake cheesecake filling (cream cheese, whipped cream, and pumpkin puree) and chilling for 6-8 hours instead of baking. The texture will be softer but still delicious.

Can I use homemade pumpkin puree? Absolutely, but ensure it’s well-drained and smooth. Blend and strain through a cheesecloth to match canned puree’s consistency.

How do I prevent cracks in the cheesecake? Use a water bath, avoid overmixing the batter (which incorporates air), and cool gradually in the oven with the door ajar.

Can I make this gluten-free? Yes, swap graham crackers for gluten-free versions or use almond flour mixed with butter for the crust. Ensure all other ingredients are gluten-free.

How long does it last? Store covered in the fridge for up to 5 days. Freeze individual slices wrapped tightly for up to 1 month; thaw in the fridge overnight.

If You Love It, Try These Recipes Next

• Pumpkin Spice Bars: Easy, no-fuss bars with a spiced pumpkin filling and streusel topping, perfect for fall potlucks. (Inspired by Sally’s Baking Addiction)
• Maple Pecan Pie: A nutty, sweet twist on classic pie with a rich maple flavor, great for Thanksgiving dessert tables.
• No-Bake Pumpkin Mousse: A light, airy dessert with pumpkin and whipped cream, ideal for quick holiday treats, as seen on Delish.
• Cinnamon Apple Cheesecake: Swap pumpkin for apples in this creamy cheesecake for another autumnal crowd-pleaser.
• Spiced Pumpkin Bread: A moist, loaf-style dessert or breakfast treat packed with warm spices, perfect with coffee.

This pumpkin pie cheesecake recipe is your ticket to a showstopping fall dessert, blending creamy richness with spiced pumpkin goodness that’s sure to impress. With a straightforward process and make-ahead ease, it’s perfect for holiday gatherings or cozy nights in. Start baking this weekend to bring autumn’s flavors to life! For more seasonal dessert ideas, explore our fall recipe guides or share your baking results in the comments. Ready to indulge? Grab your pumpkin puree and get mixing now!