Creamy Pumpkin Pie Cheesecake: Fall Delight (Print Version)

Pumpkin Pie Cheesecake blends spiced pumpkin with creamy cheesecake. A delightful fall dessert, perfect for gatherings or a cozy treat. Easy to make!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 100 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Crust Foundation

01 - 1 ½ cups graham cracker crumbs
02 - ¼ cup unsalted butter, melted

→ Cheesecake Core

03 - 2 (8-ounce) blocks full-fat cream cheese, softened
04 - ½ cup granulated sugar
05 - 2 large eggs, room temperature
06 - 1 teaspoon vanilla extract

→ Pumpkin Swirl

07 - 1 cup 100% pumpkin puree (not pie filling)
08 - ¼ cup brown sugar, packed
09 - 1 ½ teaspoons pumpkin pie spice

→ Optional Topping

10 - 1 cup heavy cream, cold
11 - 2 tablespoons powdered sugar
12 - ½ teaspoon vanilla extract

# Instructions:

01 - Start by preheating your oven to 350°F (175°C). Grab your springform pan, a 9-inch one works wonders. In a medium bowl, combine 1 ½ cups of graham cracker crumbs with ¼ cup of melted unsalted butter. Mix it all up until it looks like wet sand. Press this mixture firmly into the bottom of your springform pan. I always use the bottom of a glass to get it super compact. This is where you lay the foundation for your amazing dessert, so don't rush it! Bake for about 8-10 minutes, then let it cool completely on a wire rack. That crispy crust smell is just the beginning!
02 - While the crust cools, get started on the creamy magic. In a large bowl, beat two 8-ounce blocks of softened cream cheese with ½ cup granulated sugar until it's smooth and fluffy. Scrape down the sides of the bowl often; you don't want any lumps! Then, beat in 2 large room temperature eggs, one at a time, mixing just until combined. Overmixing eggs can add too much air, which sometimes leads to cracks in your cheesecake, and nobody wants that after all that effort. Add 1 teaspoon of vanilla extract and mix one last time.
03 - In a separate bowl, whisk together 1 cup of pumpkin puree, ¼ cup of brown sugar, and 1 ½ teaspoons of pumpkin pie spice. Make sure it’s really well combined – no spice clumps! This is where that warm, autumnal aroma really starts to fill the kitchen. The color is just beautiful, a rich orange that promises deliciousness. I sometimes add an extra pinch of cinnamon here, just because I'm a spice fiend. This swirl is what makes this a true pumpkin cheesecake, blending those two classic flavors.
04 - Pour about two-thirds of your cream cheese mixture over the cooled crust in the springform pan. Now, spoon dollops of the pumpkin mixture over the cream cheese layer. Take a knife or a skewer and gently swirl the pumpkin into the cream cheese. Don't overdo it; you want distinct swirls, not a fully blended orange mess. Then, carefully pour the remaining cream cheese mixture over the swirled layer and gently spread it to cover. This layering creates that gorgeous marbled effect that makes your cheesecake so visually appealing.
05 - Place your springform pan (I usually wrap the bottom in foil to prevent any leaks, just in case!) into a larger roasting pan. Pour about an inch of hot water into the roasting pan to create a water bath. This helps the cheesecake bake evenly and prevents cracks. Bake at 325°F (160°C) for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the dessert cool slowly in the oven for an hour. This gradual cooling is key for avoiding cracks. Then, chill it in the fridge for at least 4 hours, or even better, overnight!
06 - Once your cheesecake is thoroughly chilled, run a thin knife around the edge of the pan before releasing the springform sides. This helps prevent sticking and keeps the edges neat. You can top it with a dollop of fresh whipped cream, a sprinkle of extra cinnamon, or even a drizzle of caramel sauce. Honestly, it looks and smells incredible at this point. That first slice is always the hardest to cut because you just want to stare at its beauty. Enjoy your labor of love!

# Notes:

01 - Always use room temperature ingredients for the cheesecake filling; it makes for a silky smooth texture, trust me.
02 - If you're making ahead, this cheesecake actually tastes better the next day after chilling overnight.
03 - For a different twist, try a gingersnap crust instead of graham crackers - it's a game-changer.
04 - A dollop of fresh whipped cream and a sprinkle of cinnamon makes this dessert feel extra special.

# Equipment Needed:

01 - 9-inch springform pan
02 - large mixing bowls
03 - electric mixer
04 - whisk
05 - roasting pan for water bath
06 - wire rack

# Nutrition (Per Serving):

Calories: 400-500
Total Fat: 30-40g
Total Carbohydrate: 30-40g
Protein: 5-8g

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