EASY PUMPKIN PIE CHEESECAKE Recipe

I love how this easy pumpkin pie cheesecake gets me in the vibe of fall. The blend of smooth cream cheese, rich pumpkin spice, and crunchy graham crust captures the cozy essence of the season. It’s a super fun dessert to whip up when I crave something simple yet unforgettable.

I recently made this Easy Pumpkin Pie Cheesecake and was impressed with how each ingredient played its part in creating a balanced dessert that’s both sweet and spiced. Using just 7 ingredients, this recipe is perfect for Thanksgiving desserts or any fall gathering.

I started by combining 1 1/2 cups graham cracker crumbs with 1/3 cup melted butter to form the foundation of the crust. In the next step, 16 oz cream cheese, softened properly, was mixed with 3/4 cup granulated sugar, 1 (15 oz) can pumpkin puree, and 1 1/2 tsp pumpkin pie spice to form a silky cheesecake filling.

I then added 2 large eggs one by one to keep the texture smooth. This pumpkin pie cheesecake recipe not only creates gorgeous layers but also offers nutritional benefits from pumpkin’s vitamin rich profile.

It’s one of the best pumpkin cheesecake recipes I ever tried, and its easy pumpkin twist makes it a real hit every time.

Why I Like this Recipe

I like this recipe because it gives me that perfect fall vibe with its warm pumpkin pie spice and sweet flavor. I love how simple it is with only a handful of ingredients, which makes it easy to whip up whenever I want a tasty treat. I also like the mix of creamy cheesecake and crunchy graham cracker crust, it really makes every bite interesting. Finally, the recipe leaves room for little tweaks, like adding a dollop of whipped cream that makes it feel extra special.

Ingredients

• Graham cracker crumbs add a sweet crunch, provide fiber and essential carbohydrates for energy.
• Melted butter lends rich flavor and moisture, though its high in fat and calories.
• Cream cheese gives a smooth, tangy base, supplies protein and creamy fat.
• Eggs offer protein and structure, binding ingredients whilst adding a subtle richness.
• Pumpkin puree adds vibrant flavor, vitamin A and fiber with a natural earthy sweetness.
• Granulated sugar sweetens the pie, balancing savory spices and tangy, creamy textures.
• Pumpkin pie spice brings warmth, aromatic blend, enhancing pumpkin flavor and dessert appeal.

Ingredient Quantities

• 1 1/2 cups graham cracker crumbs
• 1/3 cup melted butter
• 16 oz cream cheese, softened
• 2 large eggs
• 1 (15 oz) can pumpkin puree
• 3/4 cup granulated sugar
• 1 1/2 tsp pumpkin pie spice

How to Make this

1. Preheat your oven to 325°F and lightly butter a 9-inch springform pan if you’ve got one.

2. In a bowl, mix 1 1/2 cups graham cracker crumbs with 1/3 cup melted butter until well combined then press that mix firmly into the bottom of your pan to form a crust.

3. In a separate large bowl, beat 16 oz of softened cream cheese until it’s smooth and creamy.

4. Crack in 2 large eggs one at a time, beating well after each so the mix stays consistent.

5. Stir in 1 (15 oz) can of pumpkin puree along with 3/4 cup granulated sugar and 1 1/2 tsp pumpkin pie spice; mix thoroughly until all the ingredients are perfectly combined.

6. Pour the pumpkin cheesecake filling over your crust evenly.

7. Place the pan in the oven and bake for about 45 to 50 minutes, or until the center is almost set but still got a slight wobble.

8. Remove from the oven and allow it to cool completely on a wire rack; then chill in the fridge for at least 4 hours, or overnight if possible.

9. Serve chilled, and if you like, add a dollop of whipped cream on top for extra creaminess. Enjoy your pumpkin pie cheesecake!

Equipment Needed

1. Preheated oven set to 325°F
2. 9-inch springform pan (lightly buttered)
3. Medium bowl for mixing graham cracker crumbs with melted butter
4. Large bowl for beating cream cheese, eggs, and mixing in pumpkin puree, sugar, and spice
5. Electric mixer or whisk for ensuring the cream cheese gets smooth
6. Measuring cups and spoons for all your ingredients
7. Rubber spatula for stirring and scraping down the sides of your bowls
8. Wire cooling rack to let your cheesecake cool properly
9. Refrigerator for chilling the cheesecake for at least 4 hours

FAQ

EASY PUMPKIN PIE CHEESECAKE Recipe Substitutions and Variations

• If you can’t find graham cracker crumbs, try using finely crushed digestive biscuits or gingersnaps instead. They give a similar sweet and crumbly texture.
• Instead of melted butter, you can use equal parts coconut oil. It melts just like butter and adds a slight hint of tropical flavor.
• If cream cheese isn’t available, Neufchatel cheese works as a lower-fat option though it might be a bit tangier.
• Can’t use eggs? Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg as a decent substitute to help bind the cheesecake.

Pro Tips

1. Make sure your cream cheese and eggs are at room temp before you start mixing; cold ingredients can cause lumps and mess up the texture.
2. Be careful not to overmix once you add the eggs – it can ruin the smooth consistency of your cheesecake and even lead to cracks when it bakes.
3. Dont stress if the center still seems a bit wobbly when you pull it out of the oven – it’ll firm up nicely as it cools.
4. For an extra twist, you can sprinkle a tiny bit more pumpkin pie spice on top before chilling – it really boosts the pumpkin flavor.