Easy Pumpkin Pie Cheesecake Recipe

Easy Pumpkin Pie Cheesecake Recipe. A pumpkin seed graham cracker crust, topped with a luscious layer of cheesecake and another layer of spiced pumpkin pie! A fall twist on the classic cheesecake. A perfect addition to your Thanksgiving dessert table!

To make this delicious Fall/Thanksgiving dessert there are three steps:

1. Make the Graham Cracker Crust
2. Make the Cheesecake Filling
3. Make the Pumpkin Pie Filling

I used a 9 inch springform pan but you can also make these into pumpkin pie cheesecake bars or use a muffin pan, and make mini pumpkin pie cheesecake bites – If you decide to use a springform pan, you will need bake this in a water bath. A water bath is simply a pan of hot water placed in the oven and you bake the cheesecake in the water.

How to Assemble the Water Bath

You will need to cover the outside of the cheesecake pan with foil and then place it in a roasting pan. Place the pan in the middle rack and pour boiling water covering little under 3/4 of the cheesecake pan. That’s it – let it bake for about 1 hour and 15-20 minutes.

Full recipe is below – hope you give this delicious Pumpkin Pie CheeseCake a try!

Pumpkin Pie and Cheesecake Fillings

Print Recipe

Pumpkin Pie Cheesecake

Prep Time15 minutes mins

Cook Time1 hour hr 15 minutes mins

Course: Dessert

Cuisine: American

Keyword: Thanksgiving

Equipment

• springform pan or pie dish

Ingredients

Cheesecake Filling

• 2 – 8 ounce packets cream cheese room temperature
• 2 eggs
• 1 tablespoon vanilla extract or paste
• 1/2 cup sugar add more sugar if you like your desserts sweeter
• 2 tablespoons flour
• 1/3 cup sour cream

Graham Cracker Crust

• 10 graham cracker sheets
• 2 tablespoons light brown sugar
• 5 tablespoons unsalted butter
• 1 tablespoon cinnamon
• 1/4 teaspoon salt
• 3 tablespoons pumpkin seeds optional

Pumpkin Pie

• 15 ounce pumpkin purée
• 2 eggs
• 1/2 cup light brown sugar add additional 1/4 cup if you prefer your desserts sweeter
• 1 tablespoon pumpkin pie spice
• 3/4 cup of heavy cream light cream or evaporated milk
• 2 & 1/2 tablespoons flour
• 1/2 teaspoon vanilla extract or paste

Instructions

• Preheat oven 350 F.
• In a food processor, pulse the graham crackers. Then add the melted butter, cinnamon, pumpkin seeds and pulse a couple of times until everything is fully incorporated.
• Pour the the crust mixture into a nonstick 9 inch springform baking pan. Using a measuring cup, evenly spread the cookie crumbs and bring about more than 1/2 inch along the sides of the pan as well.
• Bake the crust for 10-12 minutes or until golden. While the cookie crust bakes, begin making the cheesecake and pumpkin pie filling
• In a bowl, add all the cheesecake filling ingredients and mix until the mixture is smooth and lump free. In another bowl, add all pumpkin pie filling ingredients and mix until everything is incorporated and mixture is lump free.
• Once the crust has pre-baked, allow to cool.
• Pour the cheesecake filling on top of cooled pre-baked crust, spread the filling evenly. Then pour the pumpkin pie mixture slowly over the cheesecake filling.
• Cover the outside of the cheesecake pan with foil and place in a roasting pan. Place the pan in the middle rack and pour boiling water covering little under 3/4 of the pan.
• Bake for about 1 hour and 15-20 minutes.
•  Allow the pumpkin pie cheesecake to cool (about 1 hour), then refrigerate, preferably, overnight or a minimum of 4 hours.
• Before serving, decorate with homemade or store bought whipped cream.