Indulge in Easy Pumpkin Pie Cheesecake, a Creamy Fall Dessert that blends the silky richness of cheesecake with the warm, spiced flavors of pumpkin pie. Perfect for holiday gatherings or cozy autumn nights, this make-ahead dessert is simple to prepare with a store-bought crust and delivers show-stopping results. With its luscious layers and festive charm, Easy Pumpkin Pie Cheesecake is a must-have for your fall dessert table!
Ingredients for Easy Pumpkin Pie Cheesecake
Here’s what you’ll need for Easy Pumpkin Pie Cheesecake (serves 8):
Cheesecake:
- 16 oz (450g) full-fat cream cheese, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 15 oz (425g) pumpkin puree (not pumpkin pie filling)
- 1 tbsp pumpkin pie spice (or 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger)
Crust:
- 1 (9-inch) store-bought graham cracker crust (or homemade)
Garnish:
- Whipped cream (optional)
- Cinnamon or nutmeg, for dusting
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- 9-inch pie plate or springform pan
- Measuring cups and spoons
- Cooling rack
- Airtight container for storage
Ingredient Tips
- Cream Cheese: Full-fat, softened cream cheese ensures a smooth Creamy Fall Dessert; low-fat may result in a less rich texture.
- Pumpkin Puree: Use pure pumpkin, not sweetened pie filling, for authentic flavor.
- Pumpkin Pie Spice: Make your own blend or use cinnamon and nutmeg for a simpler spice mix.
- Crust: Store-bought graham cracker crust saves time; gingersnap or biscoff crusts add a twist.
- Eggs: Room-temperature eggs blend seamlessly for a lump-free batter.
Directions for Easy Pumpkin Pie Cheesecake
Let’s create this Easy Pumpkin Pie Cheesecake—a perfect Creamy Fall Dessert!
Prepare the Cheesecake Filling
I beat 16 oz softened cream cheese and ¾ cup sugar in a mixing bowl with an electric mixer until smooth. I add 2 eggs and 1 tsp vanilla extract, mixing until creamy and lump-free for this Creamy Fall Dessert.
Layer the Plain Cheesecake
I pour 1⅓ cups of the cheesecake batter into a 9-inch graham cracker crust, spreading it evenly with a spatula.
Add Pumpkin Layer
To the remaining batter, I mix in 15 oz pumpkin puree and 1 tbsp pumpkin pie spice until fully combined. I gently pour this pumpkin layer over the plain cheesecake layer for Easy Pumpkin Pie Cheesecake.
Bake the Cheesecake
I preheat the oven to 350°F (175°C). I place the cheesecake on the middle rack and bake for 35–40 minutes, until the center is slightly jiggly but nearly set. No water bath needed!
Cool and Chill
I let the cheesecake cool to room temperature on a cooling rack, then chill in the fridge for at least 4 hours, or overnight, to set fully for perfect slices of Easy Pumpkin Pie Cheesecake.
Serve
I garnish with whipped cream and a dusting of cinnamon or nutmeg before serving.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 45 minutes
- Servings: 8
- Calories: ~250 kcal per serving
- Macros per Serving: 35g carbs, 6g protein, 20g fat, 2g fiber
Variations for Easy Pumpkin Pie Cheesecake
Try these twists on Easy Pumpkin Pie Cheesecake:
- Swirled Effect: Use a knife to swirl the plain and pumpkin layers for a marbled Creamy Fall Dessert.
- Gingersnap Crust: Swap graham crackers for a gingersnap crust for a spicier kick.
- Maple Twist: Add 2 tbsp maple syrup to the pumpkin layer for deeper flavor.
- Nutty Topping: Sprinkle chopped pecans or walnuts on top before chilling.
- Mini Cheesecakes: Use muffin tins for individual Creamy Fall Desserts, baking for 20–25 minutes, inspired by Layla Cooks’ creative recipes.
Serving Ideas:
- Pair with Layla Cooks’ Lace Cookies with Chocolate for a decadent dessert spread.
- Serve with Layla Cooks’ pumpkin spice latte or hot cider for a cozy fall vibe.
- Offer at Thanksgiving with Layla Cooks’cucumber blueberry feta salad for a lighter side.
Storage
I store Easy Pumpkin Pie Cheesecake covered with foil or plastic wrap in the refrigerator for up to 5 days to keep it fresh and creamy. For freezing, I wrap individual slices tightly in plastic wrap and foil, storing for up to 3 months. I thaw slices in the fridge overnight and garnish with fresh whipped cream before serving.
Serving Tips
- Presentation: Slice Easy Pumpkin Pie Cheesecake cleanly and arrange on a festive platter with whipped cream swirls.
- Garnish: Pipe whipped cream or dust with cinnamon for a stunning Creamy Fall Dessert.
- Pairing: Enjoy with coffee, chai tea, or Layla Cooks’ spiced hot chocolate to enhance the fall flavors.
- Portion Size: 1 slice per person for a rich dessert; smaller wedges for lighter servings.
- Occasions: Perfect for Thanksgiving, fall parties, or cozy family dinners.
FAQs
Here are answers to some common questions about Simple Pumpkin Cheesecake:
How do I prevent lumps in Simple Pumpkin Cheesecake?
Use softened, room-temperature cream cheese and eggs, mixing thoroughly for a smooth Simple Pumpkin Cheesecake.
Can I make this cheesecake ahead of time?
Yes, prepare Simple Pumpkin Cheesecake up to 2 days ahead, chilling in the fridge for best results.
Can I freeze this cheesecake?
Absolutely, freeze slices for up to 3 months, thawing in the fridge for a creamy Creamy Fall Dessert.
How do I fix a cracked cheesecake?
Cool slightly, then gently smooth cracks with a wet finger or cover with whipped cream for Simple Pumpkin Cheesecake.
Can I use homemade pumpkin puree?
Yes, ensure it’s well-drained to avoid excess moisture in this Creamy Fall Dessert.
More Cheesecake Recipe You’ll Love
- Creamy Ube Cheesecake
- No-Bake Pineapple Heaven Cheesecake Dessert
- Decadent Strawberry Cheesecake Quesadillas
- Dark Chocolate Blackberry Cheesecake
- No-Bake Cherry Chocolate Cheesecake
Conclusion
Easy Pumpkin Pie Cheesecake is a festive, crowd-pleasing treat that combines the best of cheesecake and pumpkin pie in one creamy, spiced dessert. Perfect for holidays or any fall occasion, this Creamy Fall Dessert is simple to make and ideal for preparing ahead. Bake Easy Pumpkin Pie Cheesecake, share with loved ones, and savor the warm, indulgent flavors of the season!
Easy Pumpkin Pie Cheesecake
Ingredients
- 2 8 oz packages cream cheese, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup pumpkin puree
- 2 teaspoons pumpkin spice
- 1 9-inch graham cracker crust, store bought or homemade
- whipped cream optional topping
Instructions
- Preheat oven to 325°F.
- In a large bowl, beat to combine the cream cheese, granulated sugar, and vanilla extract, until well combined. Beat in the eggs one at a time, until smooth.
- Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust.
- Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. The center of the cheesecake will still be slightly jiggly, but will set up fully as it chills in the fridge.
- Allow to cool fully, to room temperature, about 1 hour. Then cover and refrigerate the cheesecake for a minimum of 3 hours, or up to overnight for best results. This cheesecake always tastes better the next day after the flavors meld together and the cheesecake fully sets up.
- Slice and serve with whipped cream on top, if desired!
Notes
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