Easy Pumpkin Pie Cheesecake Recipe

Experience the perfect fusion of creamy cheesecake and spiced pumpkin pie in this easy pumpkin pie cheesecake recipe! With its rich layers, it’s a make-ahead dessert that’s both indulgent and festive—ideal for any holiday gathering.

Why You’ll Love This Pumpkin Pie Cheesecake:

• Rich and creamy: A decadent treat with smooth cheesecake and spiced pumpkin layers.
• Fall flavors galore: Pumpkin puree and warm spices bring autumn to life.
• Make-ahead friendly: Save time by preparing it in advance for the holidays.
• Simple ingredients: Easy-to-find items like cream cheese, pumpkin puree, and a graham cracker crust.
• Show-stopping dessert: It’s a centerpiece that will wow your guests!

Pair it with whipped cream or try variations like pumpkin cheesecake bars or no-bake pumpkin cheesecake for more fall-inspired delights.

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Ingredients (Key Notes):

• Cream Cheese: Use full-fat, softened cream cheese for a lump-free, creamy texture.
• Pumpkin Puree: Opt for pure pumpkin puree (not pumpkin pie filling) for authentic flavor.
• Pumpkin Pie Spice: Make your own blend with cinnamon, ginger, nutmeg, cloves, and allspice, or use store-bought.
• Graham Cracker Crust: A ready-made crust works, or try a homemade version for a personal touch.

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How to Make Pumpkin Pie Cheesecake:

1. Prepare Cheesecake Filling: Beat cream cheese, sugar, vanilla, and eggs until smooth. Add 1 1/3 cups of this filling to the graham cracker crust.
2. Mix Pumpkin Layer: Combine remaining cheesecake batter with pumpkin puree and spices. Pour this mixture over the plain cheesecake layer.
3. Bake: Bake at 350°F (175°C) for 35–40 minutes, or until the center is set but still slightly jiggly.
4. Chill: Cool to room temperature, then refrigerate for at least 3 hours or overnight for best results.
5. Serve: Garnish with whipped cream just before serving.

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Chef’s Tips & Variations:

• Room Temperature Ingredients: Ensure cream cheese and eggs are at room temp for a smooth batter.
• Avoid Overbaking: The center should jiggle slightly when removed from the oven; it will firm up as it chills.
• Crust Alternatives: Try gingersnap, pecan, or biscoff cookie crusts for extra flavor.
• Add a Swirl: Create a swirl pattern by swirling the two batters with a toothpick before baking.
• Fix Cracks: Cover imperfections with whipped cream or lightly smooth with a damp finger.

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Storing and Make-Ahead Tips:

• Make-Ahead: Prepare up to two days in advance, covering it tightly and chilling until ready to serve.
• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: Wrap individual slices in plastic wrap and foil. Freeze for up to 3 months; thaw overnight in the fridge.

Enjoy this pumpkin pie cheesecake as the ultimate autumn dessert that combines cozy flavors and creamy indulgence in every bite!