Description
Easy Pumpkin Pie Cheesecake is a no-fail dessert that combines the creamy richness of cheesecake with the warm, spiced comfort of pumpkin pie. With a store-bought crust and simple one-bowl mixing, it’s the ultimate crowd-pleaser for holidays or any occasion.
Ingredients
1 (9-inch) graham cracker pie crust (store-bought)
2 (8 oz) blocks cream cheese, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 (15 oz) can pure pumpkin puree (not pumpkin pie filling)
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Ensure cream cheese and eggs are at room temperature.
2. Beat cream cheese, granulated sugar, and brown sugar in a large bowl until smooth and fluffy.
3. Add pumpkin puree, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Mix until combined.
4. Add eggs one at a time, mixing on low speed until just blended. Do not overmix.
5. Pour filling into graham cracker crust and smooth the top.
6. Bake 45–50 minutes, until edges are set and the center has a slight jiggle.
7. Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
8. Cool completely on a wire rack, then refrigerate at least 4 hours or overnight before serving.
Notes
Always use softened cream cheese for a smooth filling.
Do not overmix once eggs are added to prevent cracks.
Cool gradually in oven before chilling to avoid splitting.
Refrigerate cheesecake at least 4 hours for best texture.
Store covered up to 5 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32 g
- Sodium: 310 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 95 mg