WOW! This Pumpkin Pie Cheesecake is so delicious, everyone will definitely be a fan. It’s rich and creamy, and the pumpkin pie filling that’s swirled into it sets it apart from other fall cheesecakes! It has an easy graham cracker crust that comes together quickly, bakes beautifully, and you’ll be the dessert expert when you serve this to family and friends. This cheesecake recipe goes in the favorites!
I’ve got more Pumpkin Recipes for you to try – right click and open these other recipes in a new tab so that you can read them after this one!
This post is part of the Crafty October series on The Purple Pumpkin Blog – a celebration of everything Halloween and Autumn. Now in its 8th year, the 2019 series is bigger and better, running from September 1st, all the way through All Hallows’ Eve on October 31st!
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Pumpkin Pie Cheesecake
What do you do for dessert when you really crave cheesecake, but also really need to eat some pumpkin pie too? Well, you make pumpkin pie cheesecake of course – and I’ve got the recipe right here for you!
It has all the yummy creaminess of cheesecake with the spiced flavor of pumpkin pie, piled onto a graham cracker crust.
You are going to need some restraint before tucking into this pumpkin cheesecake though – it takes about an hour and a half to cook, and then needs around the same amount of time to cool in the oven, before being left to cool completely on a wire rack. But that’s not all, it needs a full 24 hours in the refrigerator to set.
It might be a labor of love (and time!) to make but when you take that first mouthful you won’t regret it! (Pro tip – cut small slices so that you can have another piece!)
Ingredients used in this recipe
For my UK readers
When I go on vacation to the USA, I like to stock up on my favourite American food products and ingredients, so you’ll find them used in some of the recipes on The Purple Pumpkin Blog. However, we can buy a lot of American ingredients online these days, and in supermarkets (check the World Foods aisle!) which is awesome! (Although sometimes the price can be on the high side…) When I use American ingredients in recipes that I share on my blog, I always aim to suggest British alternatives or include Amazon affiliate links to where you can buy them online.
Most of the ingredients in this cheesecake recipes are store cupboard staples, but you may need to buy a couple more specific ingredients. You’ll find the quantities required in the printable recipe card at the bottom of this post.
- Cream Cheese
- Powdered Sugar (Icing Sugar)
- Vanilla Extract
- Large Eggs
- Half & Half (Single Cream)
- There was a time when you couldn’t buy canned pumpkin in the UK, but we’ve come a long way baby! You can find it in most supermarkets these days, and if you can’t, you can always buy cans of pumpkin online.
- Pumpkin Pie Spice*
- Maple Syrup
- Graham Cracker Crumbs – graham crackers are an American sweet, cinnamon flavoured cracker. However, you could use Digestive biscuits instead. If you want the cinnamon flavour, sprinkle in a little ground cinnamon into the crumb base mix. You can buy graham cracker crumbs, but it’s just as easy to crush up the crackers yourself. Place in a food bag, and bash with a rolling pin until they are at the desired crumb level.
*Homemade Pumpkin Pie Spice: If you can’t find pumpkin pie spice, it is really easy to make yourself with individual spices that all supermarkets should sell. To make 1 teaspoon of pumpkin pie spice, in a small bowl, mix together: ¼ tsp cinnamon, ¼ tsp ginger, ⅛ tsp allspice, and ⅛ tsp nutmeg. Use in recipes as required.
Equipment used in this recipe
Gather the following cooking tools before starting:
- Stand mixer with a whisk attachment
- Small whisk
- 9″ Spring Form Pan
- Large mixing bowl
- Small bowls
- Measuring cups
- Measuring spoons
- Parchment paper
- Aluminium foil
If you don’t have a stand mixer, you can use a hand mixer instead. You may have to beat the cheesecake filling mixture for longer to get desired consistency.
How do you make a pumpkin pie cheesecake?
I’ve mentioned how this cheesecake takes some time to prepare, however, making the base and filling is actually very easy.
Full ingredients list and instructions are found in the printable recipe card at the end of this post, but here is a quick outline so you know what to expect from the recipe. I highly recommend always reading a recipe all the way through before starting.
The cheesecake base
To make the base you simply add melted butter and sugar to graham cracker crumbs then mix well until the crumbs stick together. Transfer this mix to a lined springform pan and spread out evenly. This then goes into the freezer while you prepare the other two components of this recipe.
The cheesecake filling
Place the cream cheese in a stand mixer and blend until it is smooth and fluffy. You will have to do this a few times, scraping down the bowl in between. Then add the sugars, salt, and vanilla and blend again. In another bowl, whisk the eggs until pale, then add them to the stand mixer bowl and mix until just blended. Finally, the Half & Half is blended into the mix and the bowl goes into the fridge while you prepare the pumpkin filling.
The pumpkin pie filling
Place the canned pumpkin into a large bowl and add the sugar, cinnamon, salt, and maple syrup, and stir all together until well blended. Beat the eggs in another bowl and add to the pumpkin, then stir in the Half & Half until everything is combined.
Assembling the cheesecake
It’s now time to take the cheesecake base and filling out of their chilled environments and assemble everything together.
Pour about a third of the cheesecake filling over the base and smooth out, then place spoonfuls of the pumpkin filling into the pan swirling with a knife. Add another layer of cheesecake, then spoonfuls of pumpkin pie filling – swirling again – and repeat until you have used all the mixtures.
Cooking the cheesecake
The pan will be very full, so carefully place it in the oven on the middle rack. The oven is not preheated in this recipe, so once the cheesecake is in the oven you turn it on. The setting starts off very high, and then 20 minutes later is reduced to a cooler temperature for an hour. During the lower cooking time, place a small dish with a drop of water onto the bottom shelf. Resist the urge to open the oven door!
After the time is up, turn the oven off and leave the cheesecake inside with the door closed – again, do not open! After 45 minutes you can open the oven door slightly and leave it to continue its slow cooling process for half an hour.
Only then can you remove the cheesecake from the oven. Leave it in the pan and place on a wire rack to cool. Once cooled, cover the top with wax paper and foil and refrigerate for 24 hours so that it chills and sets thoroughly.
When ready to serve, add some whipped cream around the edge and sprinkle with ground cinnamon – enjoy!
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Recipes for a Fall Dinner Party
This amazing pumpkin pie cheesecake is perfect for serving at a fall dinner party, so here are some recipes to inspire your menu.
- Appetizer/Soup: Spicy Roasted Tomato & Red Pepper Soup
- Main Dish: One-Pan Lemon & Rosemary Chicken Thighs
- Side Dish: Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts
- Side Salad: Spiced Roasted Autumn Vegetables
- Beverage: Apple Cider Margarita
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.
More Recipes Using Canned Pumpkin
More Cheesecake Recipes
Looking for more cheesecake recipes to try? Here are some to take a look at:
For the Cheesecake Base
- 13-16 oz/370-450 g graham cracker crumbs*
- 4 Tbsp butter, melted
- 2 Tbsp sugar
For the Cheesecake Filling
- 4 (8 oz/225 g) packages of cream cheese, softened
- ½ cup powdered sugar (icing sugar)
- ½ cup sugar
- 1 tsp of vanilla extract
- ¼ tsp salt
- 3 large eggs
- ¼ cup Half & Half (single cream)
For the Pumpkin Pie Filling
- 1 (15 oz/425 g) can pumpkin
- ¾ cup sugar
- 1½ tsp pumpkin pie spice
- ¼ tsp salt
- 1 Tbsp maple syrup
- 2 eggs
- 1½ cups Half & Half (single cream)
- Whipped cream
- Ground cinnamon
- Stand mixer with whisk attachment
- 9" springform pan
- firm spatula
- small whisk
- measuring cups and spoons
- parchment paper
- aluminum foil
- Line bottom of 9" springform pan with parchment paper. Wrap foil around bottom of pan and a little up the side. Set aside.
- For the cheesecake base: Place cracker crumbs, melted butter, and sugar in a large bowl and stir until well mixed, and the crumbs stick together.
- Pour crumb base mixture to prepared springform pan and spread evenly. Press down with the back of a spoon. Place in freezer while you prepare cheesecake filling.
- For the cream cheese filling: Place cream cheese into stand mixer bowl, and with whisk attachment blend on low speed to start, then increase to medium speed until fluffy. Scrape down bowl and blend on medium again, then one final scrape down before turning to high for about a minute till the cream cheese is fluffy.
- Add the powdered sugar, sugar, vanilla extract, and salt, to the cream cheese and mix on low to start, scraping down the bowl and continuing on high till combined.
- In a separate bowl, beat the three eggs until light and fluffy, and add to the cream cheese mixture and blend. Finally, mix in the Half & Half until everything is well blended. Place bowl in the refrigerator.
- For the pumpkin pie filling: Add the canned pumpkin to a large mixing bowl with the sugar, cinnamon, salt, and maple syrup, and stir together till well blended.
- In a separate bowl, beat the two eggs until they're light and fluffy, and add them to the pumpkin mixture. Stir in the Half & Half, and mix well until incorporated.
- With all elements prepared, remove the base from the freezer, and the cheesecake filling from the refrigerator.
- To assemble: Pour ⅓ of the cheesecake filling into pan over crumb base and smooth with a spoon.
- Place about 5 tablespoons of pumpkin pie filling into the cheesecake filling, and swirl with a knife. Repeat with both fillings until all mixtures is used.
- To bake cheesecake: The pan will be full, carefully place the cheesecake in the oven, on the middle rack, and turn the oven to 245C/475F/Gas 9 and bake the cheesecake for 20 minutes.
- Then turn oven down to 150C/300F/Gas 2. Place a small shallow dish with about ⅛" of water on the bottom rack of the oven, but not directly under the cheesecake. Bake the cheesecake for 1 hour at the lower temperature.
- While the cheesecake is baking, DO NOT OPEN THE OVEN DOOR.
- To cool cheesecake: When the hour is up, turn off the oven, and leave the cheesecake in the oven for 45 minutes, and again, do not open the oven door!
- When the 45 minutes are up, open the door about a quarter of the way, and leave the cheesecake in the oven for an additional 30 minutes. Remove cheesecake from oven and leave to cool in pan on a wire cooling rack.
- When the cheesecake is cooled, cover it with waxed paper, and then aluminum foil, and place it in the refrigerator for 24 hours to completely cool, and set.
- When ready to serve, top the cheesecake with whipped cream, and a sprinkling of ground cinnamon and serve immediately. Enjoy!
*You can buy graham crackers and turn them into crumbs yourself by placing in a food bag and crushing with a rolling pin or food mallet. If you can't find graham crackers in the UK, Digestives are a good alternative.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 654 Total Fat: 40g Saturated Fat: 21g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 176mg Sodium: 590mg Carbohydrates: 66g Net Carbohydrates: 0g Fiber: 2g Sugar: 43g Sugar Alcohols: 0g Protein: 11g
The Crafty October series on The Purple Pumpkin Blog is filled with free printables, crafts, recipes, and more for Halloween and Fall! You can check out Crafty October from 2019, 2018, 2017, 2016, 2015, 2014, 2013 and 2012 for tons of awesome Halloween ideas and inspiration!