Pumpkin Pie Cheesecake
This Pumpkin Pie Cheesecake has everything: a creamy vanilla cheesecake base, a pumpkin spice pie topping and a buttery graham cracker crust all in one easy dessert mashup! Your guests will LOVE this incredible pie!
Servings: 8 servings
Ingredients
For the Cheesecake Layer:
- 1 9" prepared graham cracker crust (deep dish recommended)
- 16 oz (Two 8 oz packages) cream cheese, at room temperature
- 1/2 cup granulated white sugar
- 2 large eggs
- 2 tsp pure vanilla extract
For the Pumpkin Pie Layer:
- 2/3 cup pumpkin puree (such as Libby's 100% pure pumpkin)
- 1¼ tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Instructions
- Preheat oven to 325° degrees F. Place the graham cracker crust on a rimmed baking sheet just in case there's any spillage during baking.
- In the bowl of a stand mixer, cream together the cream cheese and granulated sugar with the paddle attachment until smooth, about 1 minute. Add in the eggs, one at a time, mixing well after each addition, followed by the vanilla extract. Scrape down the bottom and sides of the bowl to ensure everything is well combined and mixture is creamy and smooth.
- Spread 1 cup of the cheesecake mixture into the bottom of the prepared crust. To the remaining bowl of cheesecake batter, add in the pumpkin puree and spices and mix well until fully incorporated. Carefully cover the plain vanilla cheesecake layer with the pumpkin pie layer in the crust, smoothing out the top evenly.
- Bake for 35-45 minutes or until the top is mostly set. If the middle jiggles just a little bit, that is normal and it will continue to set up more as it cools and refrigerates, but it should NOT be sloshing around in the pan. Cool to room temperature for about 1 hour, then refrigerate for at LEAST 4 hours, preferably overnight before serving.
Notes
Instead of the separated spices listed, you can use 2 tsp pumpkin pie spice.