Easy Pumpkin Pie Cheesecake

Pumpkin pie, spice, and everything nice!

 

This easy pumpkin pie cheesecake is savory and flavored with pumpkin puree and pumpkin spice. Layered with a graham cracker crust and topped with whipped cream. A perfect treat for the fall season, Thanksgiving day, and any occasion.

 

 

 

As the days grow shorter and the temperature starts to cool off, it can only mean one thing: autumn is on its way. This year, why not celebrate the arrival of fall by making a delicious pumpkin cheesecake? This easy recipe is perfect for novice bakers and takes less than an hour to make from start to finish.

 

With this recipe, you’ll be able to impress your friends and family with your baking skills.

 

Why they will impress?

 

This easy pumpkin cheesecake recipe will impress them since this is a crowd pleaser during the fall season and Thanksgiving day not only for holidays but for any occasion, and also this cheesecake is…

• The best alternative for classic cheesecake.
• It is flavored with pumpkin pie spice and pumpkin puree.
• Wrapped in the graham crust and topped with whipped cream.

 

In addition, this easy pumpkin cheesecake is decadent, savory, and healthy. So keep reading and you will learn more about this recipe!

 

 

Ingredient tips and their substitutions!

 

Pumpkin cheesecake has only basic seven ingredients. Yes, they are basic as they are might available in your kitchen. Let’s start gathering the ingredients.

 

1. Granulated sugar: It is the additional sweetness of cheesecake. To keep this healthy alternatively use unrefined sugar or raw sugar.
2. Cream cheese: This is optional but it is a great addition. You can substitute cashew cream or vegan cream cheese if desired.
3. Vanilla Extract: It gives an aromatic flavor and a pleasant smell.
4. Eggs: If you don’t want eggs feel free to substitute 1 tbsp of flax seeds and stir in 3 tbsp of water.
5. Pumpkin puree: One of the important ingredients to feel the autumn vibes. Also, can use homemade or storebought. If prefer to buy make sure it is pumpkin puree, not pumpkin filling. Yes, they are different.
6. Pumpkin pie spice: This will be the best flavor in this recipe, don’t skip this. They are also available in supermarkets and you can make them at home.
7. Graham cracker: This will serve as the wrap of the cheesecake. If you want to keep this dairy-free feel free to use vegan graham crackers it’s either homemade or store-bought.

 

Ingredients Note

• To make this vegan: Follow my vegan ingredients substitution along with the original ingredients. For the store-bought, always check the label.

 

 

Let’s start baking!

 

So come on let us use the ingredients we gathered! They are fun to make let’s enjoy this moment and this year, skip the usual pumpkin pie and try your hand at making an easy pumpkin cheesecake. The recipe below is simple to follow and results in a delicious dessert everyone will love. So get your ovens heating up and let’s get baking!

1. Preheat the oven to 325°F.
2. In a mixing bowl, mix the cream, sugar, and vanilla extract. Beat the eggs at a time, till they smooth.
3. In your preferred bowl, spread the 1 1/4 of cheesecake batter into graham cracker pie crust. Set them aside.
4. On the remaining cheesecake batter, add the pumpkin puree and pumpkin spice. Mix well till fully incorporated.
5. Using a spatula, spread the pumpkin layer into the plain cheesecake layer.
6. In a preheated oven, bake for at least 40-45 minutes, or until they are completely set.
7. Allow cooling for one hour before placing into refrigeration for up to 3-4 hours.
8. Top with whipped cream, if desired.

 

Recipe Notes:

• To avoid the cheesecake from cracking: Use room temperature cream cheese and beat the eggs at a time.
• Don’t overbake: Please note that, the cheesecake is fully baked when the center is almost fully set.
• Allow cooling: Before storing in the fridge make sure the cheesecake is completely cool.
• Make in advance: Yes, you can make this in advance just store it with plastic wrap.
• Leftover: Store in the fridge for up to 4-5 days.
• Freezing: Before serving, allow to sit in the fridge for 20 hours.

 

This easy pumpkin cheesecake has a vegan option, if desired just follow the substitution I have mentioned. If you have any questions about this savory cheesecake leave a comment below.

 

 

Below is the recipe card along with basic ingredients with easy-to-follow instructions. Everything is nice when you make this easy pumpkin pie cheesecake!

 

Pumpkin pie, spice, and everything nice!

 

For More Baking Recipes

 

Here in BBT, we have more baking recipes for you to try from main to dessert. Plus, they will become your favorite recipe to share with your family and friend. the recipes below are perfect for any occasion.

1. Healthy Pumpkin Cream Cheese Muffins: Pumpkin, spice, and cream cheese make these delicious pumpkin cream cheese muffins a healthier version of the fall Starbucks favorite.
2. Classic Cream Puff Recipe; Amazing!: A light airy puff filled with a reach pastry cream.
3. Strawberry Glazed Donut: Coated with cream cheese strawberry frosting and topped with sprinkles.
4. Key Lime Cheesecake: A recipe the not required kneading, just mixing. It is so refreshing and ideal for any occasion.
5. Strawberry Cake: Bursting with strawberry flavor and decadent cake.

 

To Wrap It All Up

 

So if you’re in the mood for some pumpkin pie cheesecake, let’s get started! If you have any questions about the recipe or baking in general, leave a comment below. I’d be happy to help out. And who knows, maybe your cheesecake will end up being featured on the blog. Happy baking!

 

Connect with Us!

 

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