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Pumpkin Pie Cheesecake

A layered pumpkin pie cheesecake with a graham cracker crust and creamy cheesecake filling, perfect for fall desserts.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar for crust
  • 6 tbsp unsalted butter melted
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar for cheesecake
  • 2 eggs for cheesecake
  • 1 tsp vanilla extract
  • 1 cup pumpkin puree
  • 1/4 cup granulated sugar for pumpkin layer
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 1 egg for pumpkin layer

Equipment

  • Springform pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Mix graham cracker crumbs, sugar, and melted butter. Press into bottom of pan. Bake 8–10 minutes. Cool.
  3. Beat cream cheese and sugar until smooth. Add eggs and vanilla. Pour over cooled crust.
  4. Mix pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, and egg. Spread over cheesecake layer.
  5. Bake 40–45 minutes until center is set but slightly jiggly. Cool 1 hour, then refrigerate 4+ hours.
  6. Slice with hot knife. Top with whipped cream or caramel if desired. Serve chilled.

Notes

Make ahead for holiday meals. Adjust spices to taste. Add pecans or drizzle chocolate for extra indulgence.