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!
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! So when I was looking through old blog posts to update with new photos and saw this Pumpkin Cheesecake 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, sugar, flour, salt, vanilla extract, pumpkin pie spice, and eggs along with a pie crust are all you need for this delicious cheesecake.
Step by step
I use a blender (affiliate link) to whip up the pumpkin pie filling but you can easily use a mixer or food processor as well. Just make sure the filling is smooth with no lumps whichever method you use.
First you’ll preheat the oven and prep the crust on a baking sheet, You will also fill a baking dish half full of water and place it on the bottom rack of the oven, this prevents the cheesecake from drying out as it cooks.
Now it’s time for the filling! Whip together the cream cheese and sugar until smooth. Then you’ll 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!
Then pour the filling into the crust, smooth it out and pop it in the oven! This recipe is a little different than my other cheesecakes in that we cook it for 45 minutes then turn the oven off, leaving it in the oven to continue to cook as it cools. After 1.5 hours you’ll refrigerate at least 4 hours before serving.
Tips for making cheesecake
- 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!
FAQs
Yes, you can 100% make this with a homemade crust and it will still be amazing. I would use the crust I use in my Apple Crisp Cheesecake because it is fall-spiced!
Make this up to 3 days ahead of time and keep covered in the refrigerator.
Wrap well and place in a freezer-safe container (affiliate link) to freeze up to one month. To thaw simple place in the refrigerator overnight.
If you try this recipe, please comment and rate it below, I love hearing from you!
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Pumpkin Cheesecake
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 6.5 hours
- Yield: 8 1x
- Category: Dessert
- Method: baking
- Cuisine: American
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 tbsp flour
- 1/2 cup canned pumpkin puree
- 1 tbsp pumpkin pie spice
- 1/2 tbsp vanilla extract
- 1/4 tsp salt
- 2 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!
Keywords: pumpkin cheesecake
This recipe was originally shared in October of 2013 and updated with additional information and new photos in September 2020.
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.
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!