This absolutely gorgeous Pumpkin Pie Cheesecake is the perfect fusion of two decadent desserts– cheesecake and pumpkin pie! Ideal for both Halloween and Thanksgiving gatherings, this homemade autumnal cheesecake is not one to miss out on.
What’s in this Pumpkin Pie Cheesecake Recipe?
- Graham Cracker Crumbs: Form the base of our crust.
- Brown Sugar: Sweetens the crust and adds a rich sweetness to the pumpkin pie layer.
- Unsalted Butter: Helps bind the crust together.
- Pumpkin Puree: Forms the base of the pumpkin pie layer. Make sure to use 100% pure pumpkin, not pumpkin pie filling!
- Heavy Cream: Adds moisture and richness to the pie and the cheesecake.
- Milk: Adds moisture to the pie layer.
- Granulated Sugar: Helps sweeten the pie and the cheesecake.
- Pumpkin Pie Spice: Adds warmth and flavor to the pie layer.
- Vanilla Extract: Enhances the sweetness of the pie and the cheesecake.
- Kosher Salt: Enhances the natural flavors of the pie and the cheesecake layers.
- Nutmeg: Adds extra warmth and nutty flavor to the pie.
- Cinnamon Sticks: Infuse the pie with extra warm, spicy flavor.
- Eggs: Enrich the pie and the cheesecake.
- Cornstarch: Thickens the pie and the cheesecake.
- Cream Cheese: Forms the base of the cheesecake. Make sure to use full-fat, brick-style cream cheese for the best results.
- Yogurt: Adds extra moisture, richness, and tang to the cheesecake.
Pro Tip: A can of pumpkin puree can be substituted for one small pie pumpkin.
Variations on Pumpkin Cheesecake Pie
You can change up the flavor of this cheesecake by changing out the type of crust. Feel free to swap the graham cracker crumbs for crumbled Biscoff cookies, vanilla wafers, or Golden Oreos. You could also use a more traditional pie crust.
Nope! Pumpkin pie filling is far too sweet and will not yield the same results as 100% pumpkin puree.
This recipe needs to be pretty strictly followed. If all of the steps are precise, you should end up with a perfectly baked pumpkin pie cheesecake! It should appear set, but still a bit jiggly.
There’s a big chance that if the pumpkin pie isn’t cooking correctly, it’s due to temperature. Remember that it needs to start off hot, then go to a lower temperature to avoid curdling.
It sure is! While it shouldn’t have a Jello-like consistency, it should be a little wobbly in the center when removed from the oven.
How to Store
Store leftover pumpkin pie cheesecake in an airtight container in the refrigerator for up to 5 days. Enjoy cold or at room temperature.
How to Freeze
Freeze pumpkin pie cheesecake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serve this rich, decadent cheesecake with a dollop of whipped cream or pumpkin mousse on top and a scoop of pumpkin pie ice cream on the side. Add a drizzle of caramel sauce to really bring the fall flavor.
Layered Pumpkin Pie Cheesecake Recipe
For the Crust
- 3½ cups graham cracker crumbs 497 grams (about 31 cracker sheets)
- 5 tablespoons brown sugar 67 grams
- 10 tablespoons unsalted butter melted (1¼ sticks)
For the Pumpkin Pie Layer
- 15 ounces pumpkin puree 426 grams (1 can)
- 1 cup heavy cream 227 grams
- ⅓ cup milk 76 grams
- ⅓ cup brown sugar 71 grams
- ⅓ cup granulated sugar 67 grams
- 2 teaspoons pumpkin pie spice 6 grams
- 1 teaspoon pure vanilla extract 4 grams
- ½ teaspoon kosher salt
- ¼ teaspoon nutmeg
- 2 cinnamon sticks
- 2 large eggs 100 grams
- 2 egg yolks 28 grams
- 3½ teaspoons cornstarch 9 grams
For the Cheesecake
- 16 ounces cream cheese 454 grams (2 bricks)
- ⅔ cup sugar 133 grams
- ⅔ cup heavy cream 151 grams
- 2 large eggs 100 grams
- ¼ cup yogurt 57 grams
- ½ teaspoon pure vanilla extract 2 grams
- ½ teaspoon kosher salt
- 1½ tablespoons cornstarch 11 grams
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with baking spray. Set aside.
- To make the crust, combine the graham cracker crumbs and brown sugar together. Add in the butter and stir until the mixture looks like wet sand. Press into the bottom and up the sides of the springform pan in an even layer. Crust will be fairly thick.3½ cups graham cracker crumbs, 5 tablespoons brown sugar, 10 tablespoons unsalted butter
- Place into the preheated oven to bake for 15 minutes. Once baked, remove from the oven and place onto a cooling rack to cool while you make the pumpkin pie layer. Increase oven temperature to 400°F.
- Combine the pumpkin puree, heavy cream, milk, brown sugar, sugar, pumpkin pie spice, vanilla, salt, and nutmeg in a medium-sized saucepan. Stir well until combined. Add in the cinnamon sticks. Place the pan over medium heat for 5 minutes, whisking constantly.5 tablespoons brown sugar, 15 ounces pumpkin puree, 1 cup heavy cream, ⅓ cup milk, ⅓ cup brown sugar, ⅓ cup granulated sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon pure vanilla extract, ½ teaspoon kosher salt, ¼ teaspoon nutmeg, 2 cinnamon sticks
- Once cooked, remove the cinnamon sticks. In a small bowl, thoroughly whisk together the eggs and cornstarch. Whisk the egg mixture into the pan. Pour the pumpkin mixture into the crust and smooth out. Place the pie into the oven to bake for 12 minutes. Reduce the heat to 350°F and continue baking for 30 minutes. The pie will still be jiggly in the center but pretty set. Remove from the oven and place onto a cooling rack to cool slightly while you make the cheesecake layer.2 large eggs, 3½ teaspoons cornstarch
- In the bowl of a stand mixer fitted with the whisk attachment, add the cream cheese and sugar. Beat together on medium-high speed until the mixture is smooth and creamy, about 1 minute. Add in the heavy cream and beat together until incorporated. Scrape down the sides as needed. Add in the eggs and beat together. Add in the yogurt, vanilla, and salt and mix to incorporate. Lastly, add in the cornstarch and mix until combined.16 ounces cream cheese, ⅔ cup sugar, ⅔ cup heavy cream, 2 large eggs, ¼ cup yogurt, ½ teaspoon pure vanilla extract, ½ teaspoon kosher salt, 1½ tablespoons cornstarch
- Pour the cheesecake batter onto the slightly cooled pumpkin pie layer. Smooth the top out.
- Wrap the bottom and up the sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger baking pan. Fill the larger pan with enough water to come 1 inch up the sides of the springform pan to create a water bath. Place the pan into the hot oven to bake for 1½ hours. In order to prevent too much browning, you may want to tent a piece of tin foil over the cheesecake after 45 minutes until the cheesecake is finished baking.
- Once the cheesecake has baked, turn the heat off and leave the cheesecake in the oven, undisturbed, with the door closed for 1 hour. Once the cheesecake has rested, remove from the oven, unwrap the tinfoil from the pan and place onto a cooling rack to cool completely. Once cooled, cover with tin foil or plastic wrap and place into the fridge to chill for at least 8 hours.
- Once chilled, run a butter knife around the inside edge of the pan to release the cheesecake from the pan. Release the spring and pull the sides up and away from the cheesecake. Slice and serve.
- Use a knife to gently separate the dessert from the pan once it’s done chilling in the fridge.
- Remember to bake the crust before baking the pumpkin pie filling!
- A can of pumpkin puree can be substituted for one small pie pumpkin.