Pumpkin Pie Cheesecake
As autumn leaves turn golden and the air grows crisp, pumpkin pie’s warm, spiced flavors shine. But why stick with tradition? Instead, try this Pumpkin Pie Cheesecake, a creamy blend of classic cheesecake and cozy pumpkin pie, topped with fluffy stabilized whipped cream and a cinnamon dusting. So, whether you’re hosting Thanksgiving or a sunny fall gathering, this dessert steals the show. Ready to bake? Let’s dive in!
Why You’ll Love This Recipe
- Irresistibly Creamy & Delicious: The velvety filling, rich with pumpkin and spices, melts in your mouth.
- Perfect for Fall & Thanksgiving: It captures autumn’s warmth, ideal for cozy nights or Thanksgiving feasts.
- Holds Up in Any Setting: Stabilized whipped cream stays firm, even in warm outdoor weather.
- Balanced Sweetness: Sugars blend with pumpkin and spices for a perfect, cozy flavor.
- Show-Stopping Presentation: Piped whipped cream and cinnamon dusting make it a stunner.
- Make-Ahead Ease: Prep it days ahead to enjoy stress-free hosting.
- Versatile & Reliable: It stays flawless indoors or outdoors, no matter the temperature.
Tips for Success
- Room Temperature Ingredients: Use softened cream cheese and eggs for a smooth filling. This prevents lumps and over-mixing.
- Foil & Water Bath: A water bath and slow cooling in the oven ensure a crack-free cheesecake. Wrap the springform pan well in foil to keep the water bath from seeping in.
- Check Doneness: Look for a slightly jiggly center or use a thermometer (150°F in the middle) for accuracy.
- Handle Condensation: If moisture collects during chilling, dab it off with a paper towel before adding whipped cream.
- Stabilized Whipped Cream: Xanthan gum keeps the whipped cream firm. Adjust sugar to your taste. Check out my post about stabilizing whipped cream to keep your whipped cream firm.
- Make Ahead: Prepare 1–2 days early and add whipped cream before serving for freshness.
Final Thoughts
This Pumpkin Pie Cheesecake is an irresistibly delicious and ultra-creamy dessert that blends the rich, velvety texture of classic cheesecake with the warm, spiced flavors of pumpkin pie, making it the ultimate treat for fall. Perfect for cozy autumn evenings or as the showstopping centerpiece at your Thanksgiving feast, every bite delivers a heavenly balance of sweet pumpkin, aromatic spices, and a buttery graham cracker crust, topped with fluffy stabilized whipped cream. Moreover, it’s proven to hold up beautifully, even at warm outdoor gatherings, thanks to the stabilized whipped cream that refuses to flop or deflate. Ready to wow your guests with this decadent delight?
Try this recipe and share to let me know how yours turned out!
Happy Baking!
Pumpkin Pie Cheesecake
Print Recipe
EQUIPMENT (affiliate links)
- Zip-lock bag and rolling pin or food processor/blender
- stand mixer or
- kitchen scale for greater accuracy
- lasagna pan for water bath
- Aluminum foil
- Probe thermometer optional
- Piping bag with star tip optional
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs 150g
- ¼ cup granulated sugar 50g
- ½ tsp ground cinnamon
- ½ cup salted butter, melted 113g
For the Filling:
- 24 oz cream cheese, softened 680g
- ¾ cup granulated sugar 150g
- ½ cup packed brown sugar 100g
- 1 cup pumpkin puree 240g
- ⅓ cup heavy cream 80g
- 1 tsp vanilla extract
- 2 ¼ tsp pumpkin pie spice
see notes for individual spices for cheesecake - ⅛ tsp salt
- 3 large eggs, room temperature
For the Stabilized Whipped Cream Topping:
- 1 cup heavy whipping cream 227g
- ⅛ tsp xanthan gum
- ¼ cup powdered sugar 30g
- ½ tsp vanilla extract
- ground cinnamon, for dusting
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C).
- Prepare Crust: Mix crushed graham cracker crumbs, sugar, and cinnamon in a bowl. Add melted butter and stir until it resembles wet sand. Press into an 8-inch springform pan to form a crust. Bake for 10 minutes and let cool.
- Prepare Filling: Beat softened cream cheese with both sugars in a large bowl until creamy, about 2–3 minutes. Add pumpkin puree, heavy cream, vanilla, cinnamon, nutmeg, ginger, cloves, allspice, and salt. Mix until smooth. Gently add eggs one at a time, mixing just enough to combine to avoid over-mixing. Pour filling into cooled crust and smooth the top.
- Bake Cheesecake: Wrap springform pan tightly in tin foil to prevent water leaks. Place pan in a roasting pan and add hot water halfway up the sides for a water bath to prevent cracks. Bake at 350°F for 70–80 minutes until edges set and center jiggles slightly. Turn off oven, crack the door, and let cheesecake cool inside for at least 1 hour to avoid cracks.
- Chill Cheesecake: Remove cheesecake from water bath, cool fully at room temperature, cover, and chill in fridge for at least 4 hours or overnight.
- Prepare Stabilized Whipped Cream: Combine heavy cream, xanthan gum, powdered sugar, and vanilla in a chilled bowl. Whip until stiff peaks form, avoiding overwhipping. Transfer to a piping bag with a star tip.
- Assemble and Serve: Run a knife around cheesecake edge and remove springform ring. Pipe whipped cream in swirls on top. Dust with cinnamon. Slice with a warm knife and serve chilled.
Notes
- Easy Graham Cracker Prep: Crush graham crackers in a zip-lock bag with a rolling pin or use a food processor.
- No Pumpkin Pie Spice: You can make your own here, or just add
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- ⅛ tsp ground allspice
- Perfect Baked Texture: Check doneness with a slight jiggle in the center or a probe thermometer (150°F).
- Condensations: Dab condensation with a paper towel before decorating.
- Make in Advance: Prep 1–2 days ahead; add whipped cream before serving.
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