Easy Pumpkin Pie Cheesecake
This easy Pumpkin Pie Cheesecake recipe combines a rich and creamy cheesecake, with a spiced pumpkin pie cheesecake, in a graham cracker crust! Bonus: It is best made the day before, making holiday prep a breeze.
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
Store: Cover the cheesecake, or transfer to an airtight container, and store in the fridge for up to five days.
Freeze: Wrap slices of cheesecake tightly in plastic wrap and then a layer of aluminum foil before freezing for up to 3 months. Thaw in the fridge overnight before serving.
Make-Ahead: Prepare this cheesecake up to two days before your event. Store it in the fridge with foil or plastic wrap over the top.