This Pumpkin Pie Cheesecake combines the best of both worlds, offering a delightful blend of creamy cheesecake and spiced pumpkin pie. With its rich flavors and beautiful layers, this dessert is perfect for Thanksgiving gatherings or any fall occasion. The homemade graham cracker crust adds a crunchy texture, making every bite a special treat. Top it off with whipped cream and pecans for an unforgettable finish!

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Why You’ll Love This Recipe

Decadent Flavor: The creamy cheesecake layer complements the spiced pumpkin layer, creating a dessert that’s both rich and satisfying.
Versatile Occasions: This Pumpkin Pie Cheesecake is ideal for Thanksgiving, family gatherings, or simply to enjoy on a cozy fall evening.
Easy to Make: With straightforward instructions, even novice bakers can create this stunning layered dessert with ease.
Graham Cracker Crust: The homemade crust adds a delightful crunch that enhances the overall experience of the cheesecake.
Impressive Presentation: The beautiful layers and toppings make it a showstopper on any dessert table.

Tools and Preparation

To prepare your Pumpkin Pie Cheesecake, you’ll need some essential tools. Having the right equipment will help ensure your baking process goes smoothly.

Essential Tools and Equipment

9-inch springform pan
Parchment paper
Mixing bowls
Electric mixer
Measuring cups and spoons

Importance of Each Tool

9-inch springform pan: This pan allows you to easily release the cheesecake without damaging its delicate layers.
Electric mixer: A powerful mixer makes blending ingredients quick and ensures a smooth texture for both layers.
Measuring cups and spoons: Accurate measurements are crucial in baking, helping to achieve the perfect balance of flavors.

Ingredients

Ingredients:
– 2 ⅔ cups crushed graham crackers
– ⅓ cup sugar
– ⅔ cup butter, (melted)
– 16 ounce cream cheese, (room temperature)
– 2 eggs
– ½ cup sugar
– 1 teaspoon vanilla
– 15 ounce can pumpkin puree
– 1 cup evaporated milk
– 2 eggs
– ¼ cup brown sugar, (packed)
– ¼ cup sugar
– 1 teaspoon cinnamon
– ¼ teaspoon nutmeg
– ¼ teaspoon salt
– 1 cup chopped pecans
– ½ cup sugar
– 2 tablespoon butter, (melted)
– 1 cup heavy cream
– ½ cup sugar
– 1 teaspoon vanilla extract

How to Make Pumpkin Pie Cheesecake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly spray it with non-stick cooking spray. Set it aside while you prepare your crust.

Step 2: Prepare the Graham Cracker Crust

In a mixing bowl, combine the crushed graham crackers, sugar, and melted butter.
Mix until well combined and the mixture resembles wet sand.
Press this mixture firmly into the bottom of the prepared springform pan to form an even crust.

Step 3: Make the Cheesecake Layer

In another bowl, beat together the room temperature cream cheese and sugar until smooth.
Add in eggs one at a time, mixing well after each addition.
Stir in vanilla extract until fully incorporated.
Pour the cheesecake mixture over the prepared graham cracker crust.

Step 4: Make the Pumpkin Layer

In a separate bowl, combine pumpkin puree, evaporated milk, brown sugar, sugar, cinnamon, nutmeg, salt, and eggs.
Mix until smooth and well blended.
Carefully pour this pumpkin mixture over the cheesecake layer in the springform pan.

Step 5: Bake Your Cheesecake

Bake in preheated oven for about 80 minutes or until set but slightly jiggly in the center.
Allow cooling before refrigerating for at least four hours or overnight for best results.

Step 6: Serve with Toppings

Before serving, whip heavy cream with sugar and vanilla extract until soft peaks form. Spread or pipe whipped cream on top of your chilled Pumpkin Pie Cheesecake. Sprinkle chopped pecans for added crunch!

How to Serve Pumpkin Pie Cheesecake

Serving your Pumpkin Pie Cheesecake can elevate the experience for you and your guests. Here are some creative ways to present this delightful dessert.

With Whipped Cream

A dollop of freshly whipped cream on top adds a light, fluffy texture that complements the rich cheesecake.

Garnished with Pecans

Sprinkle chopped pecans over the top for an added crunch and nutty flavor that enhances the pumpkin taste.

Drizzled with Caramel Sauce

A warm caramel sauce drizzled over each slice offers a sweet contrast that pairs perfectly with the spices in the cheesecake.

Accompanied by Ice Cream

Serve with a scoop of vanilla or cinnamon ice cream for a creamy treat that balances the flavors of pumpkin and cheesecake.

On a Festive Platter

Arrange slices on a decorative platter with seasonal fruits like apples and pears to create an inviting fall-themed presentation.

How to Perfect Pumpkin Pie Cheesecake

Creating the perfect Pumpkin Pie Cheesecake takes a little practice, but these tips can help you achieve delicious results every time.

Use room temperature ingredients: Allow cream cheese and eggs to come to room temperature for smoother mixing and a creamier texture.
Don’t overmix: Mix just until combined to avoid incorporating too much air, which can cause cracks in your cheesecake as it cools.
Bake in a water bath: Place your springform pan in a larger pan filled with hot water. This helps regulate temperature and keeps the cheesecake moist.
Cool gradually: After baking, let your cheesecake cool in the oven with the door slightly ajar. This gradual cooling helps prevent cracking.

Best Side Dishes for Pumpkin Pie Cheesecake

Pairing side dishes with your Pumpkin Pie Cheesecake can enhance its flavors and create a well-rounded dessert table. Here are some fantastic suggestions.

Spiced Apple Cider: Warm spiced apple cider complements the pumpkin flavors beautifully, making it an ideal beverage choice.
Cranberry Sauce: The tartness of cranberry sauce provides a refreshing contrast to the sweetness of the cheesecake.
Gingerbread Cookies: These cookies bring warmth and spice, echoing the flavors found in your pumpkin dessert while adding a crunchy texture.
Pecan Pie Bites: Miniature pecan pies offer another layer of sweetness and nutty flavor that pairs well without overpowering your main dessert.
Roasted Sweet Potatoes: Their natural sweetness and slight smokiness enhance the autumnal theme while providing a savory counterpoint.
Cheese Platter: A selection of cheeses can balance out the richness of the cheesecake, offering guests variety they will love.

Common Mistakes to Avoid

To ensure your Pumpkin Pie Cheesecake turns out perfect, avoid these common mistakes.

Overmixing the batter: Overmixing can introduce too much air, leading to cracks. Mix until just combined for a smooth texture.
Not using room temperature ingredients: Cold ingredients can result in a lumpy cheesecake. Always let cream cheese and eggs sit at room temperature before mixing.
Skipping the water bath: A water bath helps maintain even baking and prevents cracking. Use a larger pan filled with hot water while baking your cheesecake.
Cutting too soon: It’s tempting to dig in right after baking, but letting it cool completely helps set the layers. Chill it in the fridge for several hours or overnight before serving.
Neglecting the crust: A soggy crust can ruin the dessert. Make sure to pre-bake your graham cracker crust for added crunch.

Storage & Reheating Instructions

Refrigerator Storage

Store leftover Pumpkin Pie Cheesecake in an airtight container.
It will last for up to 5 days in the refrigerator.

Freezing Pumpkin Pie Cheesecake

Wrap slices tightly in plastic wrap before placing them in a freezer-safe container.
The cheesecake can be frozen for up to 3 months.

Reheating Pumpkin Pie Cheesecake

Oven: Preheat to 300°F (150°C) and warm the cheesecake for about 10-15 minutes until slightly warm.
Microwave: Use a microwave-safe plate and heat slices for about 30 seconds on medium power.
Stovetop: Place a slice in a pan over low heat, covering it with a lid for about 5 minutes to warm evenly.

Frequently Asked Questions

Here are some common questions about making Pumpkin Pie Cheesecake.

What is Pumpkin Pie Cheesecake?

Pumpkin Pie Cheesecake combines rich cheesecake with classic pumpkin pie flavors, creating a delightful fall dessert that everyone will love.

Can I make this dessert ahead of time?

Yes! You can prepare Pumpkin Pie Cheesecake up to two days in advance. Just store it covered in the refrigerator until you’re ready to serve.

How do I customize my Pumpkin Pie Cheesecake?

You can add spices like ginger or allspice for extra flavor or top it with caramel sauce or chocolate drizzle for a unique twist!

Is there a gluten-free option?

Absolutely! Substitute regular graham crackers with gluten-free ones, and you’ll have a delicious gluten-free Pumpkin Pie Cheesecake.

Final Thoughts

This Pumpkin Pie Cheesecake is an amazing treat that perfectly blends flavors of fall into one delightful dessert. It’s wonderful for holiday gatherings, but also easy enough for a weekend dessert at home. Feel free to customize it with your favorite toppings or spices to make it your own!

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Pumpkin Pie Cheesecake

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Author: Cara
Total Time: 1 hour 50 minutes
Yield: Serves approximately 12 slices 1x

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Description

Pumpkin Pie Cheesecake is the ultimate fall dessert that beautifully combines the creamy richness of cheesecake with the warm spices of pumpkin pie. This delightful layered treat features a crunchy homemade graham cracker crust, making it an unforgettable addition to your Thanksgiving table or any cozy autumn gathering. Topped with fluffy whipped cream and crunchy pecans, each slice offers a perfect balance of flavors and textures that will impress family and friends alike. With easy-to-follow instructions, even novice bakers can master this showstopper dessert, ensuring your holiday celebrations are deliciously memorable.

Ingredients

Scale

2 ⅔ cups crushed graham crackers
⅓ cup sugar
⅔ cup butter (melted)
16 ounces cream cheese (room temperature)
2 eggs
½ cup sugar (for cheesecake layer)
15 ounces pumpkin puree
1 cup evaporated milk
¼ cup brown sugar (packed)
Spices: cinnamon, nutmeg, salt

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Instructions

Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan with parchment paper.
Combine crushed graham crackers, sugar, and melted butter in a bowl; mix until resembling wet sand. Press into the bottom of the springform pan.
In another bowl, beat cream cheese and half a cup of sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and pour over the crust.
In a separate bowl, mix pumpkin puree, evaporated milk, brown sugar, remaining sugar, spices, and eggs until smooth. Pour over cheesecake layer.
Bake for approximately 80 minutes until set but slightly jiggly in the center. Cool before refrigerating for at least four hours or overnight.
Before serving, whip heavy cream with sugar and vanilla extract; spread or pipe on top of chilled cheesecake and sprinkle with chopped pecans.

Prep Time: 30 minutes
Cook Time: 80 minutes
Category: Dessert
Method: Baking
Cuisine: American