Easy Pumpkin Pie Cheesecake – 5 Simple Steps to Perfection

Name: Easy Pumpkin Pie Cheesecake - 5 Simple Steps to Perfection
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tbsp unsalted butter, melted; 16 oz cream cheese, softened; 1 cup canned pumpkin puree; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 2 large eggs

Author: lia

Published: September 19, 2025

Updated: September 22, 2025

Jump to Recipe·Print Recipe

You know that moment when pumpkin pie and cheesecake collide in the most glorious way? That’s exactly what happens with this Easy Pumpkin Pie Cheesecake—a dessert so simple, yet so ridiculously good, it’ll become your go-to for every fall gathering. I first made it on a whim when I couldn’t decide between the two classics for Thanksgiving, and now my family won’t let me show up without it. The creamy, spiced pumpkin filling sits on a buttery graham cracker crust, and the best part? No fancy skills required. Just mix, bake, and watch it disappear faster than you can say “seconds, please!”

Why You’ll Love This Easy Pumpkin Pie Cheesecake

Trust me, this dessert is a game-changer—here’s why:

Effortless magic: No water baths or complicated steps—just mix, bake, and chill. Even beginners nail it!
Best of both worlds: All the cozy spice of pumpkin pie meets the velvety richness of cheesecake. One bite and you’ll swoon.
Holiday hero: It’s fancy enough for Thanksgiving but simple enough for lazy Sunday baking. (Pro tip: Make two—one to share, one to hide in your fridge.)
Crowd-pleaser: My picky uncle AND my dessert-snob niece clean their plates. That’s saying something!

Seriously, if autumn had a flavor, this would be it.

Ingredients for Easy Pumpkin Pie Cheesecake

Gather these simple ingredients—half are probably in your pantry already! The secret to this recipe’s magic? Using the right versions of key items (I learned that the hard way when my first attempt with cold cream cheese turned lumpy).

Crust Ingredients

1 1/2 cups graham cracker crumbs (about 10 full sheets, crushed—or cheat with pre-crushed like I sometimes do)
1/4 cup granulated sugar (the sprinkle of sweetness that makes the crust irresistible)
6 tbsp unsalted butter, melted (and slightly cooled—hot butter makes soggy crumbs!)

Filling Ingredients

16 oz cream cheese, softened (this is NON-NEGOTIABLE—leave it out for 2 hours or microwave in 10-second bursts)
1 cup canned pumpkin puree (NOT pie filling—check the label! Libby’s is my go-to)
1/2 cup granulated sugar + 1/2 cup brown sugar (the brown sugar adds caramel depth)
1 tsp vanilla extract (real stuff, please—imitation just won’t cut it here)
Spices: 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves (measure with your heart—I always add an extra pinch)
2 large eggs (room temp if you’re fancy, straight from the fridge if you’re impatient like me)

Equipment You’ll Need

No fancy gadgets required—just the basics you likely already own:

9-inch springform pan (the hero that lets you lift the cheesecake out cleanly—no flipping disasters!)
Hand mixer or stand mixer (a whisk can work, but your arms will hate you)
Measuring cups and spoons (eyeballing spices is risky business)
Mixing bowls (one for crust, one for filling—because multitasking with one bowl gets messy)
Spatula (for scraping every last bit of that dreamy filling into the pan)

How to Make Easy Pumpkin Pie Cheesecake

Okay, let’s turn these ingredients into something magical! I promise, it’s easier than folding a fitted sheet. Just follow these steps—and resist the urge to peek while it bakes (I know, it’s hard).

Preparing the Crust

First things first: preheat that oven to 350°F (175°C). While it warms up, grab your graham crumbs and mix them with sugar and melted butter in a bowl. It should look like wet sand—perfect for packing. Press this heavenly mix into your springform pan, going up the sides about an inch (use a measuring cup to really tamp it down). Pop it in the oven for 8 minutes—just until it smells like toasty graham crackers. Let it cool while you make the filling. Don’t skip cooling! A hot crust makes the filling weep.

Making the Filling

Now, beat the softened cream cheese until it’s smooth—no lumps allowed! Add pumpkin puree, both sugars, vanilla, and spices. Mix just until combined (overmixing = cracks later). Crack in the eggs one at a time, blending after each until just incorporated. The batter should be silky and smell like pumpkin spice heaven. Pro tip: scrape the bowl halfway through—hidden pockets of unblended cream cheese are the enemy!

Baking and Chilling

Pour the filling over your cooled crust and smooth the top. Bake for 40-45 minutes—the edges should be set, but the center will still jiggle slightly when you nudge the pan (like firm Jell-O). That’s perfect! Turn off the oven, crack the door open, and let it chill there for 30 minutes. This slow cooling prevents cracks. Then transfer it to the counter to cool completely before refrigerating for at least 4 hours (overnight is even better). I know waiting is torture, but trust me—slicing too soon leads to a pumpkin puddle!

Tips for Perfect Easy Pumpkin Pie Cheesecake

After making this recipe more times than I can count (and learning from my mistakes), here are my foolproof tips for cheesecake success:

Room temp is key: Cold cream cheese = lumpy filling. I leave mine out for 2 hours or zap it in the microwave at 10% power for 20-second bursts.
Pure pumpkin only: That can of “pumpkin pie filling” looks tempting, but it’s preseasoned and will throw off your flavors. Libby’s pure pumpkin puree is my ride-or-die.
Don’t overmix: Once you add eggs, mix just until combined. Overbeating adds air bubbles that cause cracks.
Chill out: That 4-hour wait? Crucial. Overnight chilling makes it slice like a dream. I sneak a spoonful at the 3-hour mark—no judgment!

Follow these, and you’ll get creamy, crack-free perfection every time!

Variations for Easy Pumpkin Pie Cheesecake

This recipe is a dream to customize—here are my favorite twists when I’m feeling fancy or need to adapt for dietary needs:

Gluten-free: Swap graham crackers for gluten-free ones (or crushed gingersnaps—so good!).
Extra decadent: Top with bourbon-spiked whipped cream or a caramel drizzle right before serving.
Nutty crunch: Add 1/2 cup toasted pecans to the crust mix for texture.
Chocolate lover’s: Melt 1/2 cup chocolate chips into the filling—it’s like a pumpkin truffle cheesecake!

See? Endless ways to make it your own!

Serving Suggestions

This cheesecake shines all on its own, but a little flair never hurts! Here’s how I love to serve it:

Classic: A dollop of whipped cream and a dusting of cinnamon—simple but stunning.
Decadent: Warm caramel drizzle and a scoop of vanilla ice cream (the melty contrast is everything).
Brunch-worthy: With a hot cup of spiced chai or pumpkin coffee—perfect for lazy autumn mornings.

Honestly? Even straight from the fridge at midnight with a fork counts as “serving.” I won’t tell!

Storage & Reheating Instructions

This cheesecake keeps like a dream—if it lasts that long! Here’s how to savor every bite:

Fridge: Cover tightly with plastic wrap (press it right onto the surface to prevent drying). It’ll stay creamy and delicious for up to 5 days—though mine never makes it past day three!
Freezer: Wrap individual slices in plastic, then foil, and freeze for up to 2 months. Thaw overnight in the fridge (no microwave—that ruins the texture!).
Serving leftovers: Cold is classic, but 10 seconds in the microwave brings back that just-baked softness.

Pro tip: Write “DO NOT TOUCH” on the container—trust me on this one.

Nutritional Information

Okay, let’s be real—we’re not eating cheesecake for its health benefits, but here’s the scoop on what you’re enjoying (because knowledge is power, right?). These numbers are per slice, based on cutting the cake into 8 generous portions—though let’s be honest, I’ve definitely “accidentally” cut just 6 slices when I’m feeling extra indulgent!

Calories: 420 (worth every single one)
Sugar: 32g (it’s mostly from the pumpkin—that’s my story and I’m sticking to it)
Fat: 25g (but it’s the good kind—from all that luxurious cream cheese and butter)
Protein: 6g (hey, eggs count as protein!)
Carbs: 45g (perfect excuse to call it “energy for leaf-peeping season”)

Important note: Nutritional values are estimates and vary based on ingredients used. For example, using low-fat cream cheese or sugar substitutes will change these numbers. But between you and me? The full-fat version tastes so much better—life’s too short for sad cheesecake!

FAQ About Easy Pumpkin Pie Cheesecake

Over the years, I’ve gotten so many questions about this recipe—here are the ones that pop up most often (along with my tested answers!):

Can I use fresh pumpkin instead of canned?
Technically? Yes. Practically? I don’t recommend it. Fresh pumpkin varies wildly in moisture content—I’ve had batches turn out watery or dense. Canned puree (like Libby’s) gives consistent results every time. If you’re determined, roast and puree sugar pie pumpkins, then strain the puree in cheesecloth overnight to remove excess liquid.

Why did my cheesecake crack?
Usually from overmixing (too much air) or drastic temperature changes. My foolproof anti-crack routine: mix filling gently after adding eggs, cool it slowly in the turned-off oven, and never peek while baking! A tiny crack? Cover it with whipped cream—no one will know.

Can I make this ahead for Thanksgiving?
Absolutely! Bake it 2-3 days before, keep it refrigerated, and add toppings day-of. The flavor actually improves after a night in the fridge. It’s my secret for stress-free holiday hosting!

What’s the best way to slice clean pieces?
Run a thin knife under hot water, wipe dry, then cut—repeat between slices. For picture-perfect wedges, use dental floss (unflavored!) to slice through the creamy layers.

So what are you waiting for? Grab that can of pumpkin and let’s get baking! This Easy Pumpkin Pie Cheesecake is begging to be the star of your next gathering—or your next “treat yourself” moment (no judgment here). I’d love to hear how it turns out for you! Did you add a boozy whipped cream? Sneak in extra spices? Maybe even (gasp) burn the crust a little like I did that one time? Drop a comment below with your cheesecake adventures—the good, the messy, and the delicious. And hey, if a midnight fridge raid leads to half the cake mysteriously disappearing… well, that just means you nailed the recipe.

For more delicious recipes, check out our Pinterest page!