I have a super delicious and very easy Pumpkin Cheesecake recipe for you to try. Creamy layers of pumpkin pie and cheesecake combine for a decadent dessert. Each bite is simply amazing!

A slice of pumpkin cheesecake being lifted out of the cake.

Pumpkin Cheesecake

This is by far one of the best cheesecakes that I have had – that is a direct quote from my family.

If you have ever made the traditional Pumpkin Pie around the holidays and thought, I wish there was a little bit more to this.

Or maybe you or some family members are not a fan of the traditional pumpkin pie, then this pumpkin cheesecake recipe is for you!

Just look at those beautiful layers. Your family and friends will enjoy this yummy dessert this holiday season.

The pumpkin cheesecake with one of the slices removed from the cake.

How do you make pumpkin cheesecake from scratch?

It is actually very simple to make this amazing pumpkin cheesecake from scratch. You know we like to keep things simple and this recipe is SO easy!

A lot of cheesecake recipes are made in a spring foam pan and some even require an ice bath in a large roasting pan. However, I made this cheesecake in a pie crust and it was delicious.

Plus it was a lot easier to make too.

Keep reading to see just how simple it is to make this Pumpkin Cheesecake recipe.

Let’s make this delicious pie!

Ingredients to make Pumpkin Cheesecake

Ingredients:

  • Cream Cheese, softened at room temperature
  • Granulated Sugar
  • Vanilla
  • Eggs
  • Pre-made Graham Cracker Crust
  • Canned Pumpkin
  • Cinnamon
  • Cloves
  • Nutmeg

Substitution Ideas:

  • For the Spices – You can also use ½ tsp Pumpkin Pie Spice instead of the cloves and nutmeg if you prefer.
  • You can also make your own homemade pumpkin puree instead of using canned pumpkin if you prefer.
  • Also, you can use ½ cups brown sugar instead of white sugar if that’s all you have on hand. The flavor will be the same but the texture will be slightly different.
  • I love using a classic graham cracker crust for this recipe but a Gingersnap piecrust would be delicious in this recipe as well.

How to make pumpkin cheesecake:

First, preheat oven to 325 degrees F.

Beat together cream cheese, sugar and vanilla in a large bowl. This will be very thick.

Add eggs, one at a time, mixing completely each time.

Remove 1 cup of the cheesecake filling (cream cheese mixture) and spread it in the bottom of the prepared graham cracker crust. This mixture should go halfway up the sides of the crust.

Photos showing how to make the cheesecake layer of this pumpkin cheese.

Add the pumpkin and spices to the rest of the cream cheese mixture. Mix well.

Then carefully spread the pumpkin cream cheese mixture on top of the cream cheese mixture. This will come pretty close to the top, but the cheesecake will settle as you cook it.

Photos showing how to make the pumpkin cheesecake layer of this cheesecake.

Bake the cheesecake for 30 minutes – 40 minutes, being careful not to overcook it. You will know it is done when the center is almost set (but still a little jiggly).

Once cooked, carefully remove from the cheesecake from the oven and let it reach room temperature before you refrigerate.

The place the cheesecake in the refrigerator for at least 1 hour to chill and then it’s ready to serve. I like to make mine the day before so it is just right when we’re ready to eat it.

A cooked Pumpkin Cheesecake with a glass of milk next to it.

How to serve this Pumpkin Cheesecake Recipe:

I love serving this cheesecake topped with Homemade Whipped Cream.

You can also top it with caramel sauce and your favorite type of chopped up nuts to add a bit of crunch to this cheesecake.

This cheesecake is also great served with vanilla ice cream on top.

Can this Cheesecake be made ahead of time:

Yes, this cheesecake can be made the night before serving. I actually think it tastes better when served the next day.

It’s perfect to make the day before Thanksgiving and then it’s ready to serve the next day.

I do not recommend making it more than 1 day before serving.

How to Store:

Cover the leftover cheesecake with plastic wrap and refrigerate for up to 5 days.

Can Pumpkin Cheesecake be Frozen:

Cheesecake actually freezes great. If you are going to make this cheesecake more than 1 day in advance, I recommend freezing it.

Cover the cheesecake and freeze for up to 2-3 months. However, it is best to serve it within a month.

Defrost at room temperature for a few hours or overnight in the refrigerator and then it’s ready to serve.

Tips to make the Best Cheesecake:

  • Use full fat ingredients for the best flavor in this cheesecake recipe.
  • Make sure that the cream cheese is at room temperature so that there are not any lumps in your cheesecake.
  • Ensure that the cheesecake cools to room temperature before moving to the refrigerator or the cheesecake might get soggy.

This is an easy Pumpkin Cheesecake Recipe.

Now if that isn’t one of the easiest cheesecakes you’ve ever made, then I don’t know what is. We can’t wait for you to try this delicious Pumpkin Cheesecake recipe!

We used a prepared graham cracker crust from the grocery store. You can use graham cracker crumbs if you prefer to make your own for this pumpkin cheesecake recipe.

Do you have a favorite alternative to the traditional holiday pumpkin pie? We’d love to hear what you normally make for Thanksgiving dinner.

A slice of this Pumpkin Cheesecake on a small plate with a fork next to it.

How to Transport:

This pumpkin cheesecake is always a hit so you might want to make two. I normally do this if taking it to a family gathering during the holidays.

I use one of these handy pie carriers and transporting the pie is super easy. This is something I use a lot and it helps prevents spills in the car.

Have you seen the double decker pie carriers? These are perfect if you need to transport 2 pies to a Holiday party.

A fork taking a bite out of a slice of pumpkin cheesecake
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Print this delicious pumpkin cheesecake recipe below:

Pumpkin Cheesecake

5 from 8 votes
Make this Pumpkin Cheesecake in under an hour. This delicious Pumpkin Cheesecake is so easy to make and tastes really good. Try this pumpkin recipe for the holidays.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 9
Cuisine American
Course Dessert
Calories 267
Author Eating on a Dime

Ingredients

  • (2) 8 ounce packages Cream Cheese softened
  • ½ cup granulated sugar
  • ½ teaspoon vanilla
  • 2 eggs
  • 1 Premade Graham Cracker Crust (9" crust)
  • ¾ cup Canned Pumpkin
  • ½ teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg

Instructions

  • Preheat oven to 325 F.
  • Beat together cream cheese, sugar and vanilla. This will be very thick.
  • Add eggs, one at a time, mixing completely each time.
  • Remove 1 cup of the cream cheese mixture and spread in the bottom of the prepared graham cracker crust.
  • Add pumpkin and spices to the rest of the cream cheese mixture. Mix well.
  • Carefully spread the pumpkin cream cheese mixture on top of the cream cheese mixture. This will come pretty close to the top, but the cheesecake will settle as you cook it.
  • Bake for 30-40 minutes, being careful not to overcook it. You know it is done when the center is almost set (but still a little jiggly). Once cooked, remove from the oven and let it reach room temperature before you refrigerate (moving it to the fridge too soon could cause it to get soggy).
  • Be sure to cheesecake gets well chilled before serving. I like to make mine the day before so it is just right when we’re ready to eat it.

Nutrition Facts

Calories 267kcal, Carbohydrates 26g, Protein 4g, Fat 16g, Saturated Fat 7g, Cholesterol 71mg, Sodium 205mg, Potassium 120mg, Fiber 1g, Sugar 16g, Vitamin A 3653IU, Vitamin C 1mg, Calcium 47mg, Iron 1mg

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Try these other easy pumpkin recipes:

I have a super delicious and very easy Pumpkin Cheesecake recipe for you to try. Creamy layers of pumpkin pie and cheesecake combine for a decadent dessert.  You will love this Pumpkin Cheesecake recipe and it’s simple to make from scratch! #eatingonadime #pumpkinrecipes #cheesecakerecipes #thanksgiving #pumpkindesserts
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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families.

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Comments

  1. I’m going to have to try this. I like the idea of a cheesecake layer AND a pumpkin cheesecake layer.

  2. What are the measurements for the Cloves and Nutmeg? They show as a “?”

    I AM SOOOOOOOOOOOO MAKING THIS!!!!!!

  3. What would the tsp measurements for the last two ingredients be?
    Please and thank you 🙂

  4. 5 stars
    This is a fabulous dessert. Easy to make. Will be my new go to pumpkin cheesecake. Perfect size, everyone loved it. Thank you for sharing this.

  5. I just made it yesterday and ate it this morning, my son and I loved it. Thank you for the recipe it was so easy to make. I didn’t have clove and nutmeg so I used pumpkin pie spice. Fabulous ?