Pumpkin pie cheesecake recipe is my secret weapon when fall gets hectic and the calendar starts filling up with holiday prep. It brings all the cozy, spiced flavor we crave this time of year into a dessert that feels special, yet doesn’t demand a full day in the kitchen.
This isn’t a complicated cheesecake. There’s no water bath, no fancy equipment, and no stress. You get a creamy, rich filling with a choice of graham cracker or gingersnap crust, plus two ways to style it-layered for elegance or swirled for a bit of fun.
When I say “don’t worry, dessert’s covered,” this is the recipe I’m talking about.
If you’re into easy desserts that still deliver that wow moment, you might also love my Easy Lemon Cheesecake Keto Fat Bombs with Cream Cheese
This pumpkin pie cheesecake recipe is your cozy, creamy holiday hero. With flexible crusts, swirl or layer styles, and no-fail tips, it’s built for busy home bakers.
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Why You’ll Love This Pumpkin Pie Cheesecake Recipe
Easy pumpkin cheesecake recipes are everywhere, but this one stands out because it works for real life. It’s flexible, forgiving, and full of flavor. Whether you’re hosting Thanksgiving or just want something cozy for a weekend treat, this recipe meets you where you are.
No water bath. No fuss. Just a creamy, smooth filling with warm spices and a crust you can customize based on what you have in your pantry.
This pumpkin pie cheesecake is easy, flexible, and full of spiced fall flavor. No special tools or complicated techniques required.
Here’s why this recipe will earn a permanent spot in your fall dessert rotation:
- You get two texture-rich layers or a beautiful swirl effect, depending on your mood
- It uses simple ingredients and pantry-friendly options
- The bake method is crack-resistant and stress-free
- You can make it ahead so the day-of is one less thing to worry about
- The flavor is creamy, spiced, and deeply satisfying with every bite
What’s the Best Style: Layered or Swirled?
Layered pumpkin cheesecake gives you that picture-perfect presentation with distinct creamy and pumpkiny sections. It’s elegant and clean, ideal if you’re serving guests or want neat slices that show off the contrast.
Swirled style, on the other hand, feels more rustic and fun. By alternating dollops of the plain and pumpkin batters, then swirling them together with a knife, you get a marbled look that’s playful and just as delicious.
There’s no right or wrong choice. I switch it up depending on my mood and how much time I have. If I want a faster pour-and-go approach, I swirl. If I want a more structured look, I layer.
Both styles taste the same and follow the same baking rules, so pick the one that suits your vibe. Either way, the result is a creamy pumpkin dessert that always gets compliments.
Ingredients for Pumpkin Pie Cheesecake
This recipe keeps things simple and flexible. You can choose your crust based on what you have at home, and the filling comes together with easy, reliable ingredients that blend into a smooth, creamy pumpkin dessert.
Crust Options
You may choose one
• 1 and 1⁄2 cups graham cracker crumbs
• or 1 and 1⁄2 cups gingersnap cookie crumbs for extra spice
• 6 tablespoons unsalted butter melted
• 2 tablespoons light brown sugar
• Pinch of salt
Cheesecake Filling
• 16 ounces full fat cream cheese softened
• 1⁄2 cup packed light brown sugar
• 1⁄4 cup granulated sugar
• 1⁄3 cup sour cream or full fat Greek yogurt
• 1 teaspoon vanilla extract
• 2 large eggs at room temperature
• 1 cup pumpkin puree
• 1 and 1⁄2 to 2 teaspoons pumpkin pie spice
• 1⁄2 teaspoon ground cinnamon
• Pinch of salt
Optional Toppings
• Whipped cream
• A sprinkle of cinnamon or pumpkin spice
• Crushed gingersnaps or graham crumbs
Pumpkin puree may offer gentle nutritional support thanks to its natural fiber and vitamin A content. Learn more about its benefits here: pumpkin benefits
How to Make Pumpkin Pie Cheesecake
This method is designed to be beginner-friendly and low-stress. Each step is written to help you avoid cracks, overmixing, or any cheesecake surprises. Just follow along and trust the process.
Prepare the crust
Mix the crumbs, brown sugar, pinch of salt, and melted butter until evenly moistened. Press the mixture firmly into a nine inch pie dish, covering both the bottom and sides.
Bake at 325 degrees Fahrenheit for eight to ten minutes until lightly set. Let the crust cool while you make the filling.
Make the base cheesecake filling
Using a mixer on low to medium speed, beat the softened cream cheese with both sugars until completely smooth. There should be no lumps.
Add the sour cream and vanilla extract and mix until just combined. Add the eggs one at a time, mixing on low speed and stopping as soon as each egg is fully blended.
Create the pumpkin portion
Scoop out about one and one third cups of the plain cheesecake batter and set it aside.
To the remaining batter, add the pumpkin puree, pumpkin pie spice, cinnamon, and a pinch of salt. Mix gently on low to keep the batter airy and smooth. Avoid overmixing.
Assemble your cheesecake
Choose your style
• For a layered look, pour the plain batter into the crust first, then gently spoon the pumpkin layer on top.
• For a swirled effect, alternate dollops of plain and pumpkin batter. Use a butter knife to gently swirl them together into a marbled pattern.
Bake the cheesecake
Bake at 325 degrees Fahrenheit for 35 to 45 minutes. The edges should look set while the center still has a gentle wobble like soft set gelatin.
Do not open the oven while it bakes. This helps prevent cracks.
Cool gradually
Let the cheesecake cool at room temperature for one hour. Then cover it and place it in the refrigerator for at least four hours or overnight if possible.
Slow cooling keeps the texture creamy and helps avoid splitting.
Serve and enjoy
Slice the chilled cheesecake with a warm knife for clean edges. Add a swirl of whipped cream or a sprinkle of cinnamon before serving.
Variations and Pro Tips
This pumpkin pie cheesecake is already flexible, but here are a few smart tweaks and helpful insights to make it truly your own. Whether you’re adjusting for what you have in your kitchen or planning ahead for the holidays, these ideas keep things simple and delicious.
Best Pumpkin Puree for Baking
Use plain canned pumpkin puree for the best texture and flavor. Avoid pumpkin pie filling, which already contains spices and sweeteners that can throw off your recipe balance. If you’re feeling extra cozy, you can even roast your own pumpkin and puree it. Just be sure to strain out excess moisture for the creamiest result.
Make Ahead Holiday Dessert Tips
This cheesecake is a dream when made ahead. Bake it the day before your gathering and let it chill overnight. You can also freeze the entire pie once baked and cooled. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the fridge and serve like it was freshly made.
Graham Cracker Crust or Gingersnap Crust
Both are excellent choices. Graham cracker crust offers a classic buttery base that lets the cheesecake shine. Gingersnap crust adds extra spice and crunch, pairing beautifully with the warm notes in the filling. I often let the mood or season decide. Feeling traditional? Go with graham. Want a little kick? Gingersnap is your friend.
Serving and Storing Pumpkin Pie Cheesecake
Pumpkin pie cheesecake tastes even better after a good chill, so feel free to make it ahead and let the flavors deepen. Serving and storage are both simple and stress free.
How to serve
Use a sharp knife warmed in hot water and wiped dry between slices. This gives you those clean café style cuts. Top each slice with a swirl of whipped cream, a light sprinkle of cinnamon, or crushed gingersnaps if you want to add a little texture.
How to store leftovers
Cover the cheesecake tightly with foil or place it in an airtight container. It will stay fresh in the refrigerator for up to five days. The crust may soften slightly over time, but the flavor only gets better.
Freezer tips
To freeze the entire cheesecake, let it chill completely in the fridge first. Then wrap it in plastic wrap and a layer of foil. It can be frozen for up to one month. Thaw it in the fridge overnight before serving.
What Makes This Pumpkin Cheesecake the Smart Solution
This recipe was built with busy home bakers in mind. It is more than just a seasonal treat. It is a reliable fallback that feels festive without adding pressure. Here is what sets it apart and why it earns a spot in your go to dessert list.
• You get to choose your style with confidence. Go for a clean layered look or a playful swirl without needing different instructions.
• The crust options are pantry friendly. Use graham crackers for a buttery base or gingersnaps for a little extra spice.
• No water bath is needed. The baking method and gradual cooling help avoid cracks naturally.
• Clear step by step instructions guide you through every phase without jargon or guesswork.
• It is easy to make ahead which means one less thing to do on the big day.
• It uses common ingredients and tools you likely already have at home.
• The texture is rich and creamy and the flavor is packed with warm spices that feel like fall in every bite.
This cheesecake is more than just dessert. It is your stress free solution when time is short but you still want to show up with something amazing.
Pumpkin Pie Cheesecake
Ingredients
Crust Options
- Choose one
- 1 and 1/2 cups graham cracker crumbs
- or 1 and 1/2 cups gingersnap cookie crumbs
- 6 tablespoons unsalted butter melted
- 2 tablespoons light brown sugar
- Pinch of salt
Cheesecake Filling
- 16 ounces full fat cream cheese softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup sour cream or full fat Greek yogurt
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- 1 cup pumpkin puree
- 1 and 1/2 to 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Optional Toppings
- Whipped cream
- Sprinkle of cinnamon or pumpkin spice
- Crushed gingersnaps or graham crumbs
Instructions
- Mix crumbs, brown sugar, salt, and melted butter. Press into a nine inch pie dish. Bake at 325 degrees Fahrenheit for eight to ten minutes. Cool crust.
- Beat cream cheese and both sugars until smooth. Add sour cream and vanilla. Mix. Add eggs one at a time and mix just until blended.
- Set aside one and one third cups of batter. To remaining batter, add pumpkin puree, spices, and salt. Mix gently.
- Choose your style. For layered, pour plain batter into crust, then pumpkin mixture. For swirl, alternate dollops and swirl with a knife.
- Bake at 325 degrees Fahrenheit for 35 to 45 minutes. Edges should be set with a gentle wobble in the center.
- Cool at room temperature for one hour. Cover and chill at least four hours or overnight.
- Slice with a warm knife. Top with whipped cream or toppings of choice.
Notes
- For best texture and a crack free finish, do not overmix and avoid opening the oven while baking.
- To save time on the holiday, bake the day before and chill overnight.
Conclusion
Pumpkin pie cheesecake recipe is the kind of dessert that makes you feel like you have everything under control. It looks impressive on the table, tastes even better than it looks, and takes the pressure off during the holidays.
This is the recipe I turn to when life is full and I still want something sweet and comforting to share. Whether you go with a swirl or a clean layer, graham cracker or gingersnap crust, you will end up with a dessert that feels both cozy and celebration ready.
If you love recipes that deliver big flavor without a big time investment, you might also enjoy browsing my easy Easy Blueberry Crisp Without Oats.
Pumpkin Pie Cheesecake: Your Questions Answered
How do you keep pumpkin cheesecake from cracking
Mix the batter gently and avoid overbeating the eggs. Do not open the oven while baking and let the cheesecake cool gradually. A slow, gentle cool helps prevent sudden temperature changes that cause cracks.
Can I use pumpkin pie filling instead of pumpkin puree
It is not recommended. Pumpkin pie filling already contains sugar and spices, which can throw off the balance of your recipe. Use pure pumpkin puree for the best texture and flavor control.
Should pumpkin cheesecake be baked or no bake
This recipe is a baked cheesecake because baking helps develop that classic creamy texture. No bake versions are quicker but usually lighter and less dense. If you are in a hurry, check out my mini no bake cheesecakes as a great alternative.
What is the best crust for pumpkin cheesecake: graham cracker or gingersnap
Both work beautifully. Graham cracker is the classic option with a buttery base. Gingersnap adds warmth and spice that complements the pumpkin flavor. Choose based on what flavor profile you are going for.
How do I know when a pumpkin cheesecake is done
The edges should look set but the center should still have a gentle wobble. Think soft set gelatin. That means it will finish setting as it cools. Overbaking can lead to cracks and dryness.
Can pumpkin pie cheesecake be made ahead or frozen
Absolutely. Make it the day before and let it chill overnight for the best texture. To freeze, wrap it well after chilling and store for up to one month. Thaw in the fridge before serving.
