Pumpkin Pie Cheesecake: The Perfect Fall Dessert
If you’re a fan of both pumpkin pie and cheesecake, then this Pumpkin Pie Cheesecake is the ultimate dessert for you! This creamy, indulgent treat combines the rich flavors of classic cheesecake with the warm spices of pumpkin pie, making it the perfect fall dessert. Whether you’re hosting a holiday dinner or just want a cozy dessert for a special night in, this pumpkin cheesecake is sure to impress.
The best part? It’s easy to make, with simple ingredients and minimal prep time. Let’s dive into this deliciously layered dessert that will have everyone asking for seconds!
Ingredients:
- 2 (8 oz) packages cream cheese, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup pumpkin puree
- 2 teaspoons pumpkin spice
- 1 (9-inch) graham cracker crust (store-bought or homemade)
- Whipped cream, optional
Directions:
1. Preheat Your Oven:
Preheat your oven to 325°F (165°C).
2. Make the Cheesecake Batter:
In a large mixing bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Make sure the cream cheese is at room temperature for a smoother texture.
3. Add the Eggs:
Add the eggs, one at a time, mixing well after each addition until the batter is fully blended and smooth.
4. Layer the Plain Cheesecake:
Remove 1 ⅓ cups of the plain cheesecake batter and spread it evenly over the bottom of the prepared graham cracker crust. Set the crust aside for the next layer.
5. Make the Pumpkin Layer:
To the remaining cheesecake batter, add the pumpkin puree and pumpkin spice. Gently whisk until the pumpkin and spices are fully incorporated, creating a smooth, creamy pumpkin layer.
6. Layer the Pumpkin Cheesecake:
Carefully spread the pumpkin cheesecake batter over the plain cheesecake layer, smoothing it out with a spatula for an even top.
7. Bake:
Bake the cheesecake in the preheated oven for 35-40 minutes, or until the center is almost set. The edges should be firm, but the center will still have a slight jiggle.
8. Cool and Chill:
Allow the cheesecake to cool at room temperature for about 1 hour. Then, refrigerate it for at least 3 hours, or overnight, to fully set.
9. Serve:
Once the cheesecake is set, slice it and serve chilled. Top with whipped cream for an extra indulgent touch if desired!
Recipe Details:
- Prep Time: 10 minutes
- Bake Time: 35-40 minutes
- Chill Time: 3 hours
- Total Time: 3 hours 50 minutes
- Servings: 8 slices
- Calories per Serving: 350 kcal
Why You’ll Love This Pumpkin Pie Cheesecake:
- Two Desserts in One: This cheesecake combines the best of both worlds with a creamy cheesecake base and a delicious pumpkin pie layer.
- Warm Fall Flavors: The pumpkin spice gives this dessert a warm, cozy flavor perfect for fall and holiday gatherings.
- Easy to Make: With a simple ingredient list and minimal prep, this cheesecake is a stress-free dessert that looks and tastes impressive.
- Perfect for Entertaining: This cheesecake is great for serving at family dinners, holiday parties, or any special occasion where you want to wow your guests.
Tips for Success:
- Room Temperature Ingredients: Make sure the cream cheese is softened to room temperature to avoid lumps and achieve a smooth batter.
- Don’t Overbake: The cheesecake should still have a slight jiggle in the center when you take it out of the oven. It will continue to set as it cools and chills.
- Chill Time is Key: Don’t skip the chilling step! Letting the cheesecake set in the fridge for at least 3 hours ensures that it firms up perfectly and is easy to slice.
Serving Suggestions:
- Top with Whipped Cream: Add a dollop of whipped cream for a classic touch, or sprinkle a little extra pumpkin spice on top for extra flavor.
- Garnish with Pecans: For a nutty crunch, sprinkle some chopped pecans or candied pecans over the top.
- Serve with Coffee: Pair your slice of pumpkin pie cheesecake with a hot cup of coffee or a latte for the perfect cozy treat.
This Pumpkin Pie Cheesecake is the ultimate fall dessert, combining the creamy richness of cheesecake with the spicy warmth of pumpkin pie. It’s easy to make and perfect for any occasion, whether it’s Thanksgiving, a fall potluck, or just a cozy night in. Enjoy this decadent dessert with family and friends, and don’t forget the whipped cream!
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Pumpkin Pie Cheesecake
- Total Time: 3 hours 50 minutes
- Yield: 8 1x
Description
This Pumpkin Pie Cheesecake brings together the best of two classic desserts: the rich, creamy texture of cheesecake and the warm, comforting flavors of pumpkin pie. With a smooth layer of pumpkin-spiced cheesecake on top of a traditional plain cheesecake layer, all nestled in a buttery graham cracker crust, this dessert is perfect for fall gatherings and holiday feasts.
Ingredients
2 (8 oz) packages cream cheese, room temperature
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup pumpkin puree
2 teaspoons pumpkin spice
1 (9-inch) graham cracker crust (store-bought or homemade)
Whipped cream, optional
Instructions
Preheat your oven to 325°F (165°C).
In a large mixing bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth and well combined.
Add the eggs, one at a time, blending after each addition until the mixture is smooth.
Remove 1 ⅓ cups of the plain cheesecake batter and spread it evenly over the bottom of the graham cracker crust. Set aside.
To the remaining cheesecake batter, add the pumpkin puree and pumpkin spice. Gently whisk until well combined.
Carefully spread the pumpkin cheesecake layer over the plain cheesecake layer, smoothing it with a spatula.
Bake the cheesecake in the preheated oven for 35-40 minutes, or until the center is almost set.
Allow the cheesecake to cool for about 1 hour at room temperature, then refrigerate for at least 3 hours or overnight to set.
Serve chilled, topped with whipped cream if desired!
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 350