If you're a fan of sweet and creamy desserts, then this Pumpkin Pie Cheesecake recipe is certainly for you! Imagine sinking your teeth into a delicious creation that combines the best of both worlds - the comforting flavor of pumpkin pie and the creamy indulgence of cheesecake. It’s perfect for Thanksgiving!
This Pumpkin Pie Cheesecake is a fantastic fusion of two classic desserts, making it a perfect treat for the holiday season or any time you want to indulge. With a spiced graham cracker crust that's perfectly crispy and a rich, velvety filling that's subtly sweet, this dessert is sure to be a hit with your taste buds!
What sets this Pumpkin Pie Cheesecake recipe apart is the homemade pumpkin puree. Using homemade puree elevates the flavor of the cheesecake, giving it a fresh, authentic taste that you just can't get from store-bought puree.
So, if you're looking for a dessert that's a bit different and incredibly tasty, give this Pumpkin Pie Cheesecake a try. You won't be disappointed!
Want to learn how to make this pumpkin pie cheesecake recipe? Then, keep on reading.
Table of Contents
- What is Pumpkin Pie Cheesecake?
- What Makes This Pumpkin Pie Cheesecake Recipe Special?
- What You Need to Make Pumpkin Pie Cheesecake at Home
- How to Make Pumpkin Pie Cheesecake (Step-by-Step)
- Tips for Making the Best Pumpkin Pie Cheesecake Ever
- Serving Suggestions for Pumpkin Pie Cheesecake
- Recipe Variation Ideas for Pumpkin Pie Cheesecake
- Frequently Asked Questions
- How to Store Leftover Pumpkin Pie Cheesecake
- Similar Recipes You'll Love
- Recipe Card
- The Best Pumpkin Pie Cheesecake (Perfect for Thanksgiving!)
- Comments
What is Pumpkin Pie Cheesecake?
Pumpkin pie cheesecake is a delightful dessert that combines the best of two worlds - the traditional flavors of pumpkin pie and the creamy richness of cheesecake.
It’s a fantastic recipe that involves baking a spiced graham cracker crust, creating a pumpkin-infused cheesecake batter, and topping it all off with a whipped cream garnish. It is a delicious treat that's perfect for autumn celebrations and beyond.
Making a pumpkin pie cheesecake at home is a rewarding experience. Not only does it fill your kitchen with the warm, comforting scents of cinnamon and pumpkin, but it also results in a dessert that is sure to impress.
The cheesecake's taste is a delightful balance of sweet and tangy, with the distinct pumpkin flavor shining through. The creamy texture of the cheesecake contrasts beautifully with the crunchy crust, making every bite an absolute delight. Give this recipe a try, and you're sure to fall in love with this dessert.
What Makes This Pumpkin Pie Cheesecake Recipe Special?
Easy to make: This Pumpkin Pie Cheesecake recipe is very straightforward, with clear, step-by-step instructions. From the graham cracker crust to the delicious whipped cream topping, each element is simple to create, making this a recipe that even novice bakers can master.
Family Favorite: The classic flavors of pumpkin and cream cheese make this recipe a family favorite. It is a great way to enjoy the taste of pumpkin pie in a new and exciting form, and it is sure to be a hit at any family gathering.
Delicious: This Pumpkin Pie Cheesecake is incredibly tasty, with a rich, creamy filling, a crunchy crust, and a sweet whipped cream topping. Every bite is a mix of textures and flavors that will keep you coming back for more.
What You Need to Make Pumpkin Pie Cheesecake at Home
All you need are some simple pantry staple ingredients to make this pumpkin pie cheesecake recipe at home. Let's look at them in more detail:
Cheesecake Crust Ingredients:
- Graham crackers or Biscoff cookie crumbs: This forms the crust of your cheesecake. It gives a sweet and crunchy contrast to the creamy cheesecake filling.
- Unsalted melted butter: This helps to bind the graham cracker crumbs together to form a solid crust.
- Sugar: Enhances the sweetness of the crust and the cheesecake batter.
- Cinnamon and Pumpkin pie spice: These spices add a warm and cozy flavor that compliments the pumpkin puree perfectly.
- Sea salt: A pinch in both the crust and the batter enhances all the flavors and balances out the sweetness.
Cheesecake Batter Ingredients:
- Cream cheese: This is the main ingredient of the cheesecake batter. It should be softened to room temperature for a smooth and creamy texture.
- Greek yogurt: It gives the cheesecake a slightly tangy flavor and contributes to its creamy texture.
- Brown sugar: This adds a rich depth of flavor to the cheesecake batter.
- Eggs: They help to set the cheesecake as it bakes. Make sure they're at room temperature for easy incorporation.
- Pure vanilla extract: It enhances all the flavors in the cheesecake.
- Pumpkin puree: This gives your cheesecake a delicious pumpkin pie filling flavor. You can use homemade or store-bought, just note that store-bought may give a darker color.
Cream Cheesecake Topping Ingredients:
- Cold heavy whipping cream: This is whipped into a cream to top your cheesecake. Make sure it is cold so it whips up nicely.
- Sugar: Enhances the sweetness of the whipped cream.
- Vanilla extract: A little goes a long way to enhance the flavor of your whipped cream topping.
How to Make Pumpkin Pie Cheesecake (Step-by-Step)
Making this incredible pumpkin pie cheesecake is easier than you think. Here's how to make them at home step by step:
How to Make Cheesecake Crust
First things first, preheat your oven to a moderate temperature of about 350 ℉.
To create a deliciously crunchy cookie crust, you'll need to blend graham cracker cookies, sugar, a dash of cinnamon, pumpkin pie spice, and a pinch of sea salt in a food processor. Make sure to process these ingredients until the cookies have turned into fine crumbs.
Next, pour in the melted butter and blend it with the crumb mixture until it is well combined.
Now, take the crumbly mixture and evenly press it into the bottom of a prepared springform pan. This will form the crust of your cheesecake.
Pop the pan into the preheated oven and bake it for about 10 minutes.
Once it is done, remove it from the oven and let it cool down completely before you add the cheesecake batter.
How to Make Cheesecake Batter
To create a creamy and smooth cheesecake filling, start by beating softened cream cheese and sugar in a stand mixer on medium speed until they're well combined. Make sure to use a mixing spatula to scrape down the sides of the mixing bowl a few times during this process to guarantee that everything is well integrated.
Next, add Greek yogurt and pumpkin puree to this mixture and mix it for about 30 more seconds.
Now, add in a pinch of sea salt, vanilla extract, pumpkin pie spice, and vanilla extract. Continue to beat this mixture on low speed for about 1 minute until everything is well combined.
Finally, reduce the mixer speed to low and add one egg at a time to the mixture. This is to make sure that each egg is fully incorporated before the next one is added.
Don't forget to scrape the large bowl a few more times while mixing to guarantee a smooth and well-blended batter.
How to Bake Pumpkin Pie Cheesecake
Now comes the fun part - baking your cheesecake! To prevent water from seeping into your cheesecake while it bakes, wrap the outside of your springform pan with multiple sheets of heavy-duty aluminum foil.
Next, place your wrapped springform pan in a deep roasting pan and add water to the roasting pan until there are about 2 inches of water surrounding the springform pan. This is called a water bath method, and it helps to guarantee a moist and creamy cheesecake.
Bake your cheesecake at a temperature of 325 ℉ for 1 hour and 30 minutes (1.5 hrs. Once the baking time is up, turn off your oven, but leave the cheesecake inside for another hour or so until the oven has cooled down. This gentle cooling process helps to prevent the cheesecake from cracking.
Once the cheesecake is cool, remove it from the oven and allow it to cool completely before adding the whipped cream topping. For the best texture and flavor, refrigerate your cheesecake for at least 8 hours or overnight before serving.
How to Make Whipped Cream Topping
To finish off your delicious pumpkin pie cheesecake, beat some cream and sugar together until the mixture thickens and the whipped cream starts to form soft peaks. This is the perfect consistency for a light and fluffy topping.
Next, add a pinch of sea salt and a splash of vanilla extract to the cream and beat it for a few more seconds. Now, you can pipe this creamy topping around the edge of your cooled cheesecake.
For a final touch, dust the piped cream lightly with some pumpkin pie spice. This will give your cheesecake a beautiful and delicious finish.
Your delicious Pumpkin Pie Cheesecake is ready to serve!
Tips for Making the Best Pumpkin Pie Cheesecake Ever
Make sure that ingredients are at room temperature: For the cheesecake batter, make sure that your cream cheese, Greek yogurt, and eggs are at room temperature. This will help them mix together more smoothly and prevent lumps.
Use a springform pan: For a perfect cheesecake, a springform pan is a must. It allows for easy removal of the cheesecake without damaging it.
Make your own pumpkin puree: Homemade pumpkin puree tends to be lighter in color and might give your cheesecake a more appealing color. Plus, it is fun and easy to make!
Use heavy-duty aluminum foil: When baking your cheesecake in a water bath, make sure to use heavy-duty aluminum foil to prevent water from seeping into the pan.
Don't overbeat the cream topping: When making the whipped cream topping, beat just until soft peaks form. Overbeating can cause the cream to become grainy and lose its smooth texture.
Serving Suggestions for Pumpkin Pie Cheesecake
- For a delightful brunch option, serve a slice of Pumpkin Pie Cheesecake with a steaming cup of coffee. The creaminess of the cheesecake pairs perfectly with the robust flavor of the coffee.
- Looking for a dessert to impress your dinner guests? Try serving this Pumpkin Pie Cheesecake with a drizzle of caramel sauce or a dusting of powdered sugar. It is an elegant finishing touch that adds an extra layer of sweetness.
- Want a cozy fall dessert? Warm up a slice of this Pumpkin Pie Cheesecake and serve it with a scoop of vanilla ice cream. The combination of warm cheesecake and cold ice cream is simply irresistible.
Recipe Variation Ideas for Pumpkin Pie Cheesecake
This delicious pumpkin cheesecake recipe is absolutely perfect as is, but if you're looking to change things up, here are a few variation ideas you can try:
Chocolate Lover: If you can't resist the charm of chocolate, this variation is for you. Simply add a cup of semi-sweet chocolate chips to your cheesecake batter. The result? A delightful pumpkin pie cheesecake with a chocolate twist that's hard to resist.
Make it Nutty: For a crunchy surprise, try adding a layer of chopped pecans on top of your graham cracker crust before pouring in the cheesecake batter. The nutty texture adds an exciting contrast to the creamy cheesecake.
Add Some Pumpkin Spice: For those who love a little extra kick, try adding an extra half teaspoon of pumpkin pie spice to both your crust and batter. This will give your pumpkin pie cheesecake a more robust autumn flavor. You can even add some extra ground nutmeg or cloves to make it even better!
Go Gluten-Free: If you're following a gluten-free diet, you can still enjoy this delicious dessert. Simply replace the graham cracker crumbs with a gluten-free version. Now, you can indulge without any worries!
Make it Dairy-Free: If you're lactose intolerant or vegan, try replacing the cream cheese with a dairy-free cream cheese alternative and the Greek yogurt with a dairy-free yogurt. You can also use a vegan whipped topping instead of the whipped cream. This way, everyone gets to enjoy a slice of this heavenly cheesecake.
Frequently Asked Questions
Absolutely! Store-bought graham cracker crumbs work perfectly fine for this recipe. Just make sure to use the same quantity as mentioned in the recipe.
Yes, you can substitute Greek yogurt with regular yogurt. However, keep in mind that Greek yogurt is thicker and creamier, so it might slightly affect the texture of the cheesecake.
Definitely! If you don't have a stand mixer, you can use a hand mixer or even mix by hand using a whisk. Just make sure to mix until all the ingredients are well combined.
The cheesecake is done when the edges are set but the center still jiggles slightly when you gently shake the pan. Remember, the cheesecake will continue to set as it cools.
Absolutely! In fact, it is recommended to refrigerate the cheesecake for at least eight hours or overnight before serving. This allows the cheesecake to set properly and makes it easier to slice.
How to Store Leftover Pumpkin Pie Cheesecake
Leftover pumpkin pie cheesecake? Lucky you! This delicious treat can be enjoyed for a few days if stored properly.
Allow your pumpkin pie cheesecake to cool completely before you think about storing it. This prevents condensation from forming, which can make the crust soggy.
Once cool, cover the cheesecake with plastic wrap or aluminum foil. Make sure it is covered well to prevent it from absorbing other food odors in the fridge. Your pumpkin pie cheesecake will stay fresh in the fridge for up to four days.
Good news! Your pumpkin pie cheesecake can indeed be frozen for longer storage. Allow the cheesecake to cool completely. Then carefully wrap it in layers of plastic wrap and then a final layer of aluminum foil. It can be stored in the freezer for up to a month.
Allow it to thaw overnight in the fridge before enjoying your delicious pumpkin pie cheesecake!
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Recipe Card
The Best Pumpkin Pie Cheesecake (Perfect for Thanksgiving!)
Ingredients
For Cheesecake Crust Base
- 2 cups - graham crackers or Biscoff cookie crumbs
- 6 tbsp. - unsalted melted butter
- 2 tbsp. – sugar
- ¼ tsp. - cinnamon
- ¼ tsp. – pumpkin pie spice
- ¼ tsp. – sea salt
For Cheesecake Batter
- 32 oz. - cream cheese softened
- ¾ cup - Greek yogurt
- 1 cup – pumpkin puree (I used homemade pumpkin puree; if you use store-bought pumpkin puree, your cheesecake will look much darker in color)
- 1 cup – granulated sugar
- ½ cup – brown sugar
- 1 tsp. - pure vanilla extract
- ½ tsp. – sea salt
- 4 large - eggs
For Whip Cream Cheesecake Topping
- 1 cup – cold heavy whipping cream
- ¼ cup – sugar
- ¼ tsp. – vanilla extract
Instructions
How to Make Cheesecake Crust
- First things first, preheat your oven to a moderate temperature of about 350 ℉.
- To create a deliciously crunchy cookie crust, you'll need to blend graham cracker cookies, sugar, a dash of cinnamon, pumpkin pie spice, and a pinch of sea salt in a food processor. Make sure to process these ingredients until the cookies have turned into fine crumbs.
- Next, pour in the melted butter and blend it with the crumb mixture until it is well combined.
- Now, take the crumbly mixture and evenly press it into the bottom of a prepared springform pan. This will form the crust of your cheesecake.
- Pop the pan into the preheated oven and bake it for about 10 minutes.
- Once it is done, remove it from the oven and let it cool down completely before you add the cheesecake batter.
How to Make Cheesecake Batter
- To create a creamy and smooth cheesecake filling, start by beating softened cream cheese and sugar in a stand mixer on medium speed until they're well combined. Make sure to use a mixing spatula to scrape down the sides of the mixing bowl a few times during this process to guarantee that everything is well integrated.
- Next, add Greek yogurt and pumpkin puree to this mixture and mix it for about 30 more seconds.
- Now, add in a pinch of sea salt, vanilla extract, pumpkin pie spice, and vanilla extract. Continue to beat this mixture on low speed for about 1 minute until everything is well combined.
- Finally, reduce the mixer speed to low and add one egg at a time to the mixture. This is to make sure that each egg is fully incorporated before the next one is added.
- Don't forget to scrape the large bowl a few more times while mixing to guarantee a smooth and well-blended batter.
How to Bake Pumpkin Pie Cheesecake
- Now comes the fun part - baking your cheesecake! To prevent water from seeping into your cheesecake while it bakes, wrap the outside of your springform pan with multiple sheets of heavy-duty aluminum foil.
- Next, place your wrapped springform pan in a deep roasting pan and add water to the roasting pan until there are about 2 inches of water surrounding the springform pan. This is called a water bath method, and it helps to guarantee a moist and creamy cheesecake.
- Bake your cheesecake at a temperature of 325 ℉ for 1 hour and 30 minutes (1.5 hrs). Once the baking time is up, turn off your oven, but leave the cheesecake inside for another hour or so until the oven has cooled down. This gentle cooling process helps to prevent the cheesecake from cracking.
- Once the cheesecake is cool, remove it from the oven and allow it to cool completely before adding the whipped cream topping. For the best texture and flavor, refrigerate your cheesecake for at least 8 hours or overnight before serving.
How to Make Whipped Cream Topping
- To finish off your delicious pumpkin pie cheesecake, beat some cream and sugar together until the mixture thickens and the whipped cream starts to form soft peaks. This is the perfect consistency for a light and fluffy topping.
- Next, add a pinch of sea salt and a splash of vanilla extract to the cream and beat it for a few more seconds. Now, you can pipe this creamy topping around the edge of your cooled cheesecake.
- For a final touch, dust the piped cream lightly with some pumpkin pie spice. This will give your cheesecake a beautiful and delicious finish.
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