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Pumpkin Pie Cheesecake

This pumpkin pie cheesecake recipe combines the creamy richness of cheesecake with the warm spices of pumpkin pie, making it the perfect dessert for fall gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Baking, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
For the Cheesecake Layer
  • 24 ounces cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
For the Pumpkin Layer
  • 1 can pumpkin puree (15-ounce)
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt

Method
 

Preparing the Crust
  1. Preheat your oven to 325°F while you prep.
  2. Mix graham cracker crumbs, melted butter, sugar, and salt in a bowl. Stir until mixture resembles wet sand.
  3. Press mixture firmly into the bottom of your springform pan.
  4. Bake the crust for 10 minutes and let it cool while you prepare the fillings.
Making the Cheesecake Layer
  1. Beat softened cream cheese in your mixer until completely smooth.
  2. Add sugar and beat until light and fluffy, about 2-3 minutes.
  3. Add eggs one at a time, mixing just until incorporated after each.
  4. Stir in vanilla extract and sour cream.
Creating the Pumpkin Layer
  1. Combine pumpkin puree, brown sugar, and eggs in a separate bowl. Whisk until smooth.
  2. Add spices and mix until evenly distributed.
Layering Your Cheesecake
  1. Pour cheesecake batter over your cooled crust and smooth the top.
  2. Gently pour pumpkin mixture over the cheesecake layer.
  3. Drop spoonfuls of reserved cheesecake batter randomly on top to create a swirl pattern.
  4. Use a toothpick or knife to swirl the layers together gently.
Baking
  1. Wrap the outside of your springform pan tightly with aluminum foil.
  2. Place the wrapped pan in a larger roasting pan and pour hot water into the roasting pan.
  3. Bake for 60-70 minutes until the center jiggles slightly.
  4. Turn off the oven and leave the cheesecake inside with the door cracked for one hour.
Cooling and Chilling
  1. Remove cheesecake from the water bath and cool completely on a wire rack.
  2. Once cooled, refrigerate for at least 4 hours before serving.
Removing from Pan
  1. Run a thin knife around the edge before unlatching the springform.
  2. Gently remove the springform ring and slide a large spatula under the crust to loosen it.
Serving
  1. Serve slices chilled or at cool room temperature with whipped cream or caramel drizzle.

Notes

Store leftover cheesecake covered in the refrigerator for 5-6 days, or freeze individual slices for 2-3 months.