Pumpkin Pie Cheesecake Recipe

Name: Pumpkin Pie Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large graham cracker pie crusts (9 ounce); 5 (8 ounce) packages cream cheese, at room temperature; 1 cup white sugar; 1/2 cup light brown sugar; 6 large eggs, cracked into a bowl at room temp; 6 large egg yolks, cracked into the same bowl at room temp; 1 (15 ounce) can pumpkin puree; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground allspice

Servings: persons

2 large graham cracker pie crusts (9 ounce)
5 (8 ounce) packages cream cheese, at room temperature
1 cup white sugar
1/2 cup light brown sugar
6 large eggs, cracked into a bowl at room temp
6 large egg yolks, cracked into the same bowl at room temp
1 (15 ounce) can pumpkin puree
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice

1
Make sure the bottom of your oven is clean before you start.
2
Preheat your oven to 450u00b0F.
3
Beat cheese and sugars together for 4 minutes on med high speed, scraping down the inside of the bowl a few times.
4
Add the eggs 2 at a time mixing for 30 seconds between additions. Scrap down the inside of the bowl a few times while adding the eggs.
5
Now add the spices and the pumpkin. Cover the spices with the pumpkin so when you start the mixer they don't fly out!
6
Mix on low speed for 1 minute scraping down the inside of the bowl half way through.
7
Pour into pie shells then put in the oven and bake for 5 minutes.
8
After baking for 5 minutes turn down the oven without opening the door to 235u00b0F.
9
Bake for 60 minutes more then turn off oven and open door leaving the pies inside for 30 minutes to cool.
10
Remove from oven to cool completely.
11
Enjoy.

1242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large graham cracker pie crusts (9 ounce), 5 (8 ounce) packages cream cheese, at room temperature, 1 cup white sugar, 1/2 cup light brown sugar, and more.

Yes, Pumpkin Pie Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pie Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions