Can I use pumpkin pie filling instead of pure pumpkin puree?

Stick with pure pumpkin puree for best results. Pumpkin pie filling contains added sugars and spices that will throw off the recipe's balance.

Why is my cheesecake cracking on top?

Cracks usually result from overbaking, rapid temperature changes, or overmixing. Use a water bath, bake until just set, and cool gradually to prevent cracking.

Can I make this without a springform pan?

While possible, a springform pan makes removal much easier. If using a regular cake pan, line it heavily with parchment paper, leaving overhang for easy lifting.

How do I know when it's done baking?

The center should be almost set but still slightly jiggly when you gently shake the pan. It will continue cooking as it cools.

Can I freeze this cheesecake?

Yes! Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

What's the best way to get clean slices?

Use a sharp knife warmed in hot water and wiped clean between each cut. This prevents the filling from sticking to the blade.

Pumpkin Pie Cheesecake Recipe: Creamy Fall Dessert Perfection

Description

This irresistible pumpkin pie cheesecake recipe blends creamy cheesecake and warm pumpkin spices for a rich dessert everyone will love.

Ingredients

Scale

For the Graham Cracker Crust:

1½ cups graham cracker crumbs (about 12 whole crackers)
⅓ cup melted butter
¼ cup granulated sugar
Pinch of salt

For the Pumpkin Cheesecake Filling:

24 oz cream cheese, room temperature (three 8-oz packages)
¾ cup granulated sugar
¼ cup packed light brown sugar
3 large eggs, room temperature
1 cup pure pumpkin puree (not pumpkin pie filling)
¼ cup heavy cream
2 teaspoons vanilla extract
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt

For Serving:

Whipped cream
Caramel sauce (optional)
Chopped pecans (optional)

Substitution Options:

Gluten-free: Use gluten-free graham crackers or substitute with crushed gingersnap cookies
Dairy-free: Replace cream cheese with dairy-free alternative and use plant-based butter
Lower sugar: Reduce granulated sugar to ½ cup and brown sugar to 2 tablespoons

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Instructions

Prep Oven & Pan
Preheat oven to 350°F. Bring cream cheese and eggs to room temperature. Wrap a 9-inch springform pan with foil.
Make the Crust
Mix graham crumbs, butter, sugar, and salt. Press into pan and bake 10 minutes. Lower oven to 325°F.
Mix the Filling
Beat cream cheese until smooth. Add sugars and mix well.
Add Eggs
Mix in eggs one at a time on low speed, just until combined.
Add Pumpkin & Spices
Blend in pumpkin, cream, vanilla, and spices until smooth.
Bake
Pour filling over crust. Place pan in a water bath and bake 55–60 minutes until center is slightly jiggly.
Cool Slowly
Cool in oven 1 hour with door cracked, then chill at least 4 hours before serving.

Prep Time: 20m
coolling time: +4h
Cook Time: 1h
Category: Dessert
Cuisine: American

Nutrition

Calories: 380 calories
Protein: 8g