Easy Pumpkin Cheesecake
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Pumpkin Cheesecake is combined the flavors of a creamy classic cheesecake and pumpkin pie! Best of all you can make it with just a few simple ingredients and 15 minutes of prep time!
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In case you hadn’t noticed from my Pumpkin Creamer, Pumpkin Muffins, or Cream Cheese Swirled Pumpkin Bread, we’re a bit obsessed with this autumn staple, especially pumpkin desserts like today’s cheesecake!
So when I was looking through old blog posts to update with new photos and saw this Pumpkin Cheesecake recipe I posted a whopping 7 years ago, I had a great excuse to enjoy it again!
Why I love this recipe
- pumpkin pie + cheesecake = heaven
- it’s so easy to make I whip mine up in a blender (affiliate link)!
- using a pre-made graham cracker crust makes it super fast
- it is perfectly spiced and perfectly creamy
Ingredients
- cream cheese
- pumpkin pureé
- sugar
- flour
- salt
- vanilla extract
- pumpkin pie spice
- eggs
No pumpkin pie spice? Make your own by combining 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1.5 teaspoons ground allspice, and 1.5 teaspoons of ground cloves.
Step by step
I use a blender (affiliate link) to whip up the pumpkin pie filling but you can easily use a stand mixer (affiliate link) or food processor as well. Just make sure the filling is smooth with no lumps whichever method you use.
- Preheat the oven and prep the crust on a baking sheet.
- Fill a baking dish or roasting pan half full of water and place it on the bottom rack of the oven, this water bath prevents the cheesecake from drying out and cracking as it cooks.
- Blend together the cream cheese and sugar until smooth.
- Add the pumpkin, spices, vanilla, and flour followed by the eggs one at a time. Be sure to scrape down the sides of the blender (affiliate link) or mixing bowl often to get all that yummy goodness in the filling!
- Pour the filling into the crust, smooth it out and pop it in the oven for 45 minutes then turn the oven off, leaving it in the oven to continue to cook for another 1 1/2 hours.
- Remove from the oven and transfer to the refrigerator for at least 4 hours.
Tips for best results
- Let cream cheese soften to room temperature before mixing to avoid lumps.
- Do not over mix the filling, mix until just blended to avoid air bubbles that will cause cracks.
- Don’t omit the baking pan with hot water under the cheesecake, this is a very important step to prevent cracking as it keeps the cake moist while it cooks.
- If the cheesecake still cracks simply cover with whipped cream! 😉
- If you want to make your own homemade graham cracker crust I recommend the crust I use in my Apple Crisp Cheesecake because it is fall-spiced!
Serving suggestions
I like to serve my pumpkin cheesecake with whipped cream on top like pumpkin pie but it also delicious with caramel sauce like our maple cheesecake recipe.
Storage
Store leftover cheesecake covered with plastic wrap in the refrigerator up to 3 days.
To freeze, wrap well and place in a freezer-safe container (affiliate link). Freeze for up to one month. Thaw overnight in the refrigerator.
If you try this recipe please comment and rate it below, I love hearing from you!
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Pumpkin Cheesecake
- Total Time: 6.5 hours
- Yield: 8 1x
Description
Pumpkin Cheesecake is a mix between a creamy cheesecake and pumpkin pie! Best of all you can make it with just a few simple ingredients and 15 minutes of prep time!
Ingredients
- premade graham cracker crust-1 deep dish or 2 regular
- (2) 8 oz packages of Philadelphia cream cheese
- 3/4 cup sugar
- 1 1/2 tablespoon flour
- 1/2 cup canned pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1/2 tablespoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
Instructions
- Preheat oven to 350 degrees.
- In a mixer, blender, or food processor combine cream cheese and sugar at low speed until smooth, scarping the sides as needed.
- Add pumpkin puree, pumpkin pie spice, vanilla extract, flour and salt.
- Mix until well blended, scraping sides as needed.
- Add eggs one at a time.
- Add filling to pie crust, smoothing top with a spatula.
- Bake 45 minutes.
- Turn oven off and let cheesecake sit in oven an additional 1.5 hours without opening the oven.
- Transfer to the refrigerator for at least 4 hours until firm.
- Serve with whipped cream if desired.
Notes
Let cream cheese soften to room temperature before mixing to avoid lumps
Do not over mix the filling, mix until just blended to avoid air bubbles that will cause cracks.
Don’t omit the baking pan with hot water under the cheesecake, this is a very important step to prevent cracking as it keeps the cake moist while it cooks.
If the cheesecake still cracks simply cover with whipped cream!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 373
- Sugar: 34.4 g
- Sodium: 405.4 mg
- Fat: 18 g
- Carbohydrates: 46 g
- Protein: 7.9 g
- Cholesterol: 78.9 mg
I have not made it yet
was wondering if longer mix time will improve the cake?
delicious!!
This looks delish, Melissa! Great job 😉
Hugs,
Jamie @ somuchbetterwithage.com
Pumpkin + cheesecake = I’m in heaven!
I just made this with my five-year old daughter. Two issues so far (It is still in the oven.): it states 1 1/2 tbs flour in the list of ingredients, but not in the directions. (Did I miss it?) I only realized this after putting it in the oven. The second issue is that this recipe should state a deep pie crust as I have quite a bit of filling left over and filled it to the absolute top. If I’d had another regular pie crust on hand I would have just made two instead. I’m hoping it turns out! We will see in about 6 1/2 hours.
Oh my Angela, I’m so sorry I’ll go in and edit the recipe right away!!
Awe, thanks! It was delicious…we all are some for breakfast, ha! We just couldn’t wait until lunch.
What is the bake time using two regular graham cracker crusts. I’m assuming the bake time listed is for a deep dish crust.
Thank you. Can’t wait to try it!
What is the bake time using two regular graham cracker crusts. I’m assuming the bake time listed is for a deep dish crust.
Thank you. Can’t wait to try it!
The bake time is for two regular crusts.
I love cheesecake and I love pumpkins so this is perfect and an easy recipe! Thanks for sharing! I am a new follower for sure.
Your cheesecake looks so delicious!!!! I’ve been making so many pumpkin recipes this year, but haven’t made any cheesecake yet! I’ll have to make some soon too!!! This looks so good!!!
I love anything pumpkin too Maria! I’m about to make a pumpkin pasta dish I’ll be posting next week!
Oh yum. My husband is a huge fan of pumpkin cheesecake!
Mmmm pumpkin cheesecake! And this recipe definitely sounds easy! Now to find a springform pan…
Yum, looks delicious! Definitely pinning this!
Thanks Jessi!
Looks SO yummy!!! Thanks for the recipe 🙂
You’re welcome!! We just finished our last slice yesterday!