Pumpkin Pie Cheesecake

What’s your favorite part about the holidays? Is it family time? The days off? For me it’s the food, but not just any food! It’s the desserts! This pumpkin pie cheesecake is a twist on the classic pumpkin pie.  It’s not only delicious, it’s simple to make. It will be a hit at any holiday dinner you’re attending this year. 

Now don’t get me wrong, I know that pumpkin pie is traditional. Pumpkin pie and pecan pie just go great with turkey and ham.  Some people just aren’t a fan of them, though. That’s why this dessert is the perfect compromise. It’s traditional but with a twist. 

I’ll be the first to admit I am not a huge fan of pumpkin pie. When I was growing up my Mimom made pumpkin pie for Thanksgiving one year. Being nice and polite I ate a piece and told her how great it was. When I really didn’t care for it. Well, I should have just been honest. I had my own personal pumpkin pie made for me at every holiday for the next seven or eight years. I grew to hate it. Honestly, it’s been almost 20 years and I still despise pumpkin pie.  

Fast forward to this weekend.My niece Reagan wanted to make a pumpkin pie cheesecake. I was hesitant at first. I don’t post anything here that I haven’t personally taste tested. I was not about to eat anything that tastes like pumpkin pie. After some convincing I did try it. Surprised is an understatement. It had the perfect mix of pumpkin, and the cream cheese and graham cracker muted the pumpkin’s overpowering taste. If you have family that aren’t pumpkin fans then you must try this pumpkin pie cheesecake. We will be making it for every holiday this year, and if you try it I’m sure you will too! 

Here are the ingredients you will need: 

• 2 (8 oz) packages cream cheese, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• ½ cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 9 inch graham cracker crust (Store Bought or homemade)

INSTRUCTIONS: 

1. Preheat oven to 325°
2. In a large bow, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.
3. Remove 1 ⅓ cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside. 
4. Add the pumpkin puree and pumpkin pie spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula. 
5. Bake in a preheated oven for 35-40 minutes, or until the center is almost set. Allow to cool (about 1 hour), then refrigerate for 3 hours or overnight. 
6. Serve with whipped cream, if desired! Enjoy. 

Pumpkin Pie Cheesecake

This pumpkin pie cheesecake is the best combination or cheesecake and pumpkin pie. It is full of flavor.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 8 People

Ingredients

  

• 2 8 oz packages cream cheese, softened
• ½ cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• ½ cup pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 9 inch graham cracker crust Store Bought or homemade

Instructions

 

• Preheat oven to 325°
• In a large bow, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.
• Remove 1 ⅓ cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.
• Add the pumpkin puree and pumpkin pie spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
• Bake in a preheated oven for 35-40 minutes, or until the center is almost set. Allow to cool (about 1 hour), then refrigerate for 3 hours or overnight.
• Serve with whipped cream, if desired! Enjoy.

Keyword Cheesecake, Easy, Pumpkin Pie, simple