Hey friend, picture this: It’s fall, the air smells like cinnamon dreams, and you’re staring at your kitchen thinking, “I want something cozy, creamy, and ridiculously delicious… but I also want to Netflix and chill after.” Enter this easy pumpkin pie cheesecake — the lazy genius hybrid that tastes like pumpkin pie got a glow-up with cheesecake swagger. No fancy water baths, no cracking disasters (mostly), just pure fall magic in pie form. Ready to make your taste buds do a happy dance? Let’s dive in!
Why This Recipe is Awesome
Look, we’ve all been there — you try a “simple” cheesecake recipe and end up with a cracked top that looks like a sad desert road map. Not today, pal. This easy pumpkin pie cheesecake is basically idiot-proof (and yes, I’ve tested it on myself).
It combines the silky creaminess of cheesecake with that warm, spiced pumpkin pie vibe we all crave this time of year. No complicated layers, no endless beating — just mix, pour, bake, and chill. It feeds a crowd (or one very motivated you), looks impressive on the table, and honestly tastes better than anything from a bakery. Plus, it’s forgiving. Forgot to soften your cream cheese fully? It’ll still work. You’re welcome.
Ingredients You’ll Need
Grab these bad boys — nothing exotic, promise:
- For the crust (because store-bought is fine, but homemade tastes like you care):
- 1 ½ cups graham cracker crumbs (about 10-12 full sheets — smash ’em good)
- ⅓ cup melted butter (salted or unsalted, your call)
- 2 tablespoons sugar (just to sweeten the deal)
- For the dreamy filling:
- 2 (8-ounce) packages cream cheese, softened (room temp is key — don’t be a rebel here)
- ¾ cup white sugar
- 1 (15-ounce) can pumpkin puree (pure pumpkin, not the pie filling junk with extra sugar)
- 2 large eggs
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg (or just use 2 teaspoons pumpkin pie spice total if you’re feeling lazy — no judgment)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract (the good stuff makes a difference)
Optional topping vibes: whipped cream, extra cinnamon dust, or caramel drizzle if you’re feeling extra.
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and grab a 9-inch pie dish (or springform if you’re fancy). No need to grease it much — the butter in the crust handles that.
- Make the crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl until it looks like wet sand. Press it firmly into the bottom and up the sides of your dish. Use a glass to really pack it down — lazy pressing = crumbly disaster.
- Mix the filling: In a big bowl (or stand mixer if you have one), beat the softened cream cheese and sugar until smooth and fluffy — about 2 minutes. Scrape the sides so no lumps sneak in.
- Add the pumpkin party: Dump in the pumpkin puree, eggs, spices, salt, and vanilla. Beat on low speed just until everything’s combined. Don’t overmix — that’s how you get cracks and weird texture. Think gentle stir, not aggressive whipping.
- Pour and bake: Pour the filling into your crust. Smooth the top if you’re feeling artistic. Bake for 45-55 minutes. The center should still jiggle a little (like set Jell-O) — it’ll firm up as it cools.
- Cool like a pro: Turn off the oven, crack the door, and let it sit inside for 1 hour (prevents cracks from temp shock). Then cool completely on the counter, cover, and chill in the fridge for at least 4 hours (overnight is best — patience, young padawan).
- Slice and serve: Run a knife around the edge, slice, and top with whipped cream. Boom — you’re a dessert legend.
Common Mistakes to Avoid
- Skipping the room-temp cream cheese — cold blocks = lumpy batter. Microwave in short bursts if you’re in a rush, but don’t melt it.
- Overmixing the batter after adding eggs — hello, air bubbles and cracks. Mix just until smooth.
- Forgetting to preheat — rookie move. Cold oven = uneven baking and sad edges.
- Cutting too soon — warm cheesecake is soup. Chill it properly or regret everything.
- Using pumpkin pie filling instead of puree — that’s extra sugar and spices. Your dessert will taste like candy gone wrong.
Alternatives & Substitutions
Gluten-free? Swap graham crackers for gluten-free ones — tastes the same.
No nutmeg or ginger? Use 2 teaspoons pumpkin pie spice total — it’s basically a cheat code.
Want it lighter? Sub half the cream cheese with Neufchâtel (lower fat), but IMO it loses a bit of that rich decadence.
No eggs? This one’s tricky for vegan, but you could hunt for a no-bake version with coconut cream or something — though that’s a different beast.
Craving more spice? Add an extra ½ teaspoon cinnamon — I won’t tell the purists.
FAQs
Can I make this ahead of time?
Heck yes! It actually tastes better after a day in the fridge — flavors meld like old friends catching up.
How do I prevent cracks on top?
Don’t overbake, cool slowly in the oven with the door cracked, and don’t overmix. If it cracks anyway? Slap some whipped cream on top — problem solved.
Is this the same as regular pumpkin pie?
Nah, it’s richer and creamier thanks to the cream cheese. Think pumpkin pie’s cooler, more indulgent cousin.
Can I freeze it?
Totally! Wrap it tight (whole or slices) and freeze up to 2 months. Thaw in the fridge overnight. Tastes fresh.
What if I don’t have a pie dish?
Springform pan works great — just line the bottom with parchment if you’re paranoid about sticking.
Why did my cheesecake sink in the middle?
Probably overmixed or opened the oven door too much. Next time, resist peeking like it’s a baby sleeping.
Store-bought crust or homemade?
Homemade is better (butterier, tastier), but store-bought saves time and still rocks.
Final Thoughts
There you have it — your new go-to fall dessert that screams “I got my life together” without actually requiring much effort. This easy pumpkin pie cheesecake is the perfect mix of cozy, creamy, and just-spicy-enough. Whip it up for Thanksgiving, a random Tuesday, or when you need to bribe someone with food. Either way, you’ll nail it.
Now go raid your pantry, crank some tunes, and make this happen. You’ve got this — and if it turns out perfect, send me mental high-fives. If not? Blame the oven, not you. Enjoy every bite, friend! 🎃🍰
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