Pumpkin Pie Cheesecake

This pumpkin pie cheesecake is the perfect middle ground between classic pumpkin pie and creamy cheesecake. With a buttery graham cracker crust and warmly spiced pumpkin filling, it’s an easy fall dessert that even pumpkin-pie skeptics might love!

Try my other pumpkin recipes! Like my Sourdough Discard Pumpkin Bread and Fresh Milled Pumpkin Bread!

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If you ask me, there is no such thing as too much pumpkin.

Pumpkin bread? Yes, please. Pumpkin spice coffee? Absolutely. Pumpkin pie? Put a big slice on my plate and I’ll happily eat it.

My husband, however, isn’t quite as enthusiastic about pumpkin as I am. In fact, pumpkin pie isn’t really his favorite.

So naturally, I took that as a challenge.

I wanted to make something that had all those cozy pumpkin-pie flavors I love, but with the creamy, rich texture of cheesecake. And that’s how this pumpkin pie cheesecake came to be.

And you guys… he loved it.

Not just a polite, “Oh, this is good.”

He actually asked me to make it again when we had company coming over.

And when our guests loved it too?

Win. Win.

What Is Pumpkin Pie Cheesecake?

If you can’t decide between pumpkin pie and cheesecake, this recipe lets you have a little bit of both.

This pumpkin pie cheesecake is somewhere between a traditional pumpkin pie and a classic cheesecake. It has the creamy, lightly tangy texture you expect from cheesecake, but the filling is packed with pumpkin, cinnamon, and nutmeg, the flavors that make pumpkin pie such a beloved fall dessert.

Instead of a traditional pastry crust, I use a simple graham cracker crust made with graham cracker crumbs, butter, and sugar. It adds just the right amount of buttery sweetness and gives the creamy pumpkin filling something delicious to sit on.

The result is a soft, creamy, warmly spiced dessert that feels right at home on a Thanksgiving table.

And if you’re like me, you may find yourself sneaking back into the refrigerator for “just one more little piece.”

Not that I would know anything about that…

Why You’ll Love This Pumpkin Pie Cheesecake

There are plenty of pumpkin desserts to choose from once fall arrives, but this one has a little something different going for it.

It’s the best of both worlds. If you love pumpkin pie and cheesecake, you don’t have to choose.

It’s creamy without being complicated. The filling comes together in one bowl with simple ingredients.

The graham cracker crust is easy. No rolling, chilling, or fussing with pie dough.

It’s perfect for making ahead. In fact, this cheesecake needs several hours in the refrigerator before serving, making it a great dessert for Thanksgiving or company.

Even pumpkin skeptics may enjoy it. Just ask my husband.

Ingredients You’ll Need

For the Graham Cracker Crust

Graham cracker crumbs give the cheesecake a sweet, buttery base.

Butter holds the crumbs together and gives the crust that rich flavor.

Granulated sugar adds a little extra sweetness.

For the Pumpkin Cheesecake Filling

Cream cheese gives the filling its creamy cheesecake taste and texture.

Granulated sugar and brown sugar sweeten the filling while the brown sugar adds a little extra depth.

Eggs help the cheesecake set as it bakes.

Pumpkin puree brings all the pumpkin flavor we’re looking for. Make sure you’re using plain pumpkin puree rather than canned pumpkin pie filling.

Evaporated milk makes the filling smooth and creamy.

Cinnamon and nutmeg are all you really need to give this cheesecake those classic pumpkin-pie spices.

How to Make Pumpkin Pie Cheesecake

1. Make the Graham Cracker Crust

Start by preheating your oven to 350°F.

Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Stir until the crumbs are evenly coated.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.

2. Make the Pumpkin Filling

While the crust cools, it’s time for the good stuff.

Beat the softened cream cheese, granulated sugar, and brown sugar together until smooth and creamy.

Add the eggs and mix until combined.

Then add the pumpkin puree, evaporated milk, cinnamon, and nutmeg. Mix until everything is smooth and well incorporated.

3. Fill the Crust

Pour the pumpkin filling into your cooled graham cracker crust.

One important note: This recipe makes a generous amount of filling for a 9-inch pie pan. Depending on the depth of your pan, you may have a little filling left over.

Don’t try to squeeze every last drop into the crust if your pie pan is already full. You don’t want an overflowing cheesecake.

4. Bake

Place the pie in your preheated oven and bake for 55–60 minutes.

You’re looking for the edges to be set while the center still has a slight jiggle.

Don’t worry if it doesn’t look completely firm when it comes out of the oven. That’s exactly what you want.

5. Let It Cool and Chill

Remove the cheesecake from the oven and let it cool on a wire rack.

Don’t be alarmed if the cheesecake looks slightly puffy when it first comes out of the oven. This is completely normal! As it cools, the top will naturally settle and become smooth.

Once it’s cooled, refrigerate it for at least 4 hours, preferably overnight, before slicing.

This chilling time is important because it allows the cheesecake to finish setting and gives you those nice, clean slices.

A Few Tips for the Best Pumpkin Pie Cheesecake

Use softened cream cheese

Softened cream cheese will blend much more easily and give you a smoother filling. Take it out of the refrigerator ahead of time and let it soften before mixing.

Don’t overbake it

The center should still have a slight jiggle when you take the cheesecake out of the oven. It will continue setting as it cools.

If you wait until the entire cheesecake looks completely firm in the oven, you risk ending up with a cheesecake that’s overbaked.

Don’t skip the chilling time

I know.

You just pulled a beautiful pumpkin cheesecake from the oven and you want to eat it.

But resist the temptation!

The cheesecake needs several hours in the refrigerator to fully set. Overnight is even better.

Don’t overfill your pie pan

I learned this one firsthand.

This recipe makes a generous amount of filling for a 9-inch pie pan, and I had a little filling left over when I made mine.

That’s okay!

The depth of pie pans can vary, so simply don’t fill yours beyond what it can comfortably hold.

Can I Make Pumpkin Pie Cheesecake Ahead of Time?

Absolutely!

This is actually one of the reasons I love this recipe for entertaining.

You can make the cheesecake the day before you plan to serve it and let it chill overnight in the refrigerator.

That means one less thing to worry about when you’re getting dinner on the table.

For Thanksgiving especially, I’m all for desserts that can be made ahead.

How to Serve Pumpkin Pie Cheesecake

A slice of this cheesecake is delicious all by itself, but if you want to make it a little more special, add a dollop of whipped cream right before serving.

You could also add a light sprinkle of cinnamon or nutmeg over the top.

And if you’re serving this for Thanksgiving, put the whole cheesecake on the dessert table and let everyone grab a slice.

Just don’t be surprised if people come back for seconds.

The Pumpkin Dessert That Won Over My Husband

I have to admit, I was pretty happy when my husband liked this cheesecake.

I mean, I already knew I would love it.

I’m the pumpkin lover in this house.

But when someone who isn’t particularly fond of pumpkin pie asks you to make the dessert again for company, you know you’ve got something good.

That’s exactly what happened.

I made this pumpkin pie cheesecake, he loved it, and then he requested it again when we had friends and family coming over.

And our guests loved it too.

So if you have a pumpkin-pie skeptic in your house, this might just be the recipe to try.

And if you’re a fellow pumpkin lover?

Well, you probably don’t need much convincing.

Give me all the pumpkin.

More Pumpkin Recipes to Come

And don’t worry, pumpkin lovers, I’m not stopping here.

Since this recipe is my little compromise between pumpkin pie and cheesecake, I have to share my original pumpkin pie recipe too.

Sometimes you just need a big slice of classic pumpkin pie with a little whipped cream on top.

That recipe is coming soon!

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