Pumpkin Pie Cheesecake

This Pumpkin Pie Cheesecake combines the best of both worlds: creamy cheesecake and spiced pumpkin pie. Perfectly layered in a buttery graham cracker crust, this dessert is an instant fall favorite. It’s ideal for Thanksgiving gatherings, cozy family dinners, or any occasion where you want to impress with a delightful treat.

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Why You’ll Love This Recipe

• Delicious Flavor: The rich cream cheese blends beautifully with the spiced pumpkin, creating a dessert that bursts with fall flavors.
• Showstopper Presentation: The layers of cheesecake and pumpkin pie create an eye-catching treat that will wow your guests.
• Easy to Make: With straightforward steps, this recipe is accessible even for beginner bakers.
• Versatile Dessert: Suitable for various occasions, from holiday feasts to casual get-togethers.
• Make Ahead Option: This cheesecake can be prepared in advance, saving you time on the day of your event.

Tools and Preparation

Before diving into making this delightful Pumpkin Pie Cheesecake, gather your tools to ensure a smooth baking experience.

Essential Tools and Equipment

• Springform pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Rubber spatula

Importance of Each Tool

• Springform pan: Allows for easy removal of the cheesecake without damaging its delicate layers.
• Electric mixer: Saves time and effort when blending the cream cheese until smooth and creamy.
• Rubber spatula: Helps scrape down the sides of bowls to ensure all ingredients are well mixed.

Ingredients

To make this delicious Pumpkin Pie Cheesecake, you’ll need the following ingredients:

For the Crust

• 2 ⅔ cups crushed graham crackers
• ⅓ cup sugar
• ⅔ cup butter, melted

For the Cheesecake Layer

• 16 ounces cream cheese, room temperature
• 2 eggs
• ½ cup sugar
• 1 teaspoon vanilla

For the Pumpkin Layer

• 15-ounce can pumpkin puree
• 1 cup evaporated milk
• 2 eggs
• ¼ cup brown sugar, packed
• ¼ cup sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt

Topping

• 1 cup chopped pecans
• ½ cup sugar
• 2 tablespoons butter, melted
• 1 cup heavy cream
• ½ cup sugar
• 1 teaspoon vanilla extract

How to Make Pumpkin Pie Cheesecake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by lining it with parchment paper and lightly spraying it with non-stick cooking spray. Set aside.

Step 2: Prepare the Crust

1. In a mixing bowl, combine crushed graham crackers, sugar, and melted butter.
2. Press mixture evenly into the bottom of the prepared springform pan to form a crust.
3. Bake in preheated oven for about 10 minutes until slightly golden. Remove from oven and let cool.

Step 3: Make the Cheesecake Layer

1. In a large bowl, beat cream cheese until creamy using an electric mixer.
2. Add eggs one at a time, then mix in sugar and vanilla until smooth.
3. Pour cheesecake mixture over cooled crust in springform pan.

Step 4: Prepare the Pumpkin Layer

1. In another bowl, mix together pumpkin puree, evaporated milk, eggs, brown sugar, sugar, cinnamon, nutmeg, and salt until well combined.
2. Carefully pour pumpkin mixture over cheesecake layer in springform pan.

Step 5: Bake the Cheesecake

Bake for approximately 80 minutes or until set in the center. Let cool completely at room temperature before refrigerating for at least 4 hours or overnight.

Step 6: Serve with Toppings

When ready to serve, whip heavy cream with sugar and vanilla extract until soft peaks form. Spread over cooled cheesecake and sprinkle with chopped pecans before slicing into pieces.

Enjoy your homemade Pumpkin Pie Cheesecake, perfect for any fall gathering!

How to Serve Pumpkin Pie Cheesecake

Serving your Pumpkin Pie Cheesecake can enhance its delightful flavors and make it even more enjoyable. Here are some creative ways to serve this delicious dessert that will impress your guests.

With Whipped Cream

• Adding a dollop of freshly whipped cream on top adds a light and airy texture that complements the rich cheesecake.

Drizzled with Caramel Sauce

• A drizzle of warm caramel sauce not only enhances the flavor but also gives a beautiful presentation.

Topped with Pecans

• Sprinkle chopped pecans on top for added crunch and nutty flavor, aligning perfectly with the fall theme.

Served with Vanilla Ice Cream

• Pairing a slice of cheesecake with a scoop of vanilla ice cream creates a delightful contrast between warm and cold textures.

Accompanied by Fresh Berries

• Fresh berries like raspberries or blueberries add a touch of acidity that balances the sweetness of the cheesecake.

With Spiced Tea or Coffee

• Serve slices alongside spiced tea or coffee for a cozy combination that warms the soul during chilly fall evenings.

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How to Perfect Pumpkin Pie Cheesecake

Creating the perfect Pumpkin Pie Cheesecake takes a little care and attention. Here are some tips to ensure your dessert turns out beautifully every time.

• Use room temperature ingredients: Allow cream cheese and eggs to come to room temperature for a smoother batter, which helps prevent cracks in the cheesecake.

• Don’t overmix: Mix just until combined to avoid incorporating too much air, which can cause the cheesecake to rise and crack during baking.

• Bake in a water bath: Placing your springform pan in a larger pan filled with water helps maintain an even temperature, preventing cracks.

• Cool gradually: After baking, let the cheesecake cool in the oven with the door ajar. This gradual cooling helps minimize cracking due to sudden temperature changes.

• Chill before serving: For best results, refrigerate your cheesecake for at least four hours (or overnight) before slicing. This allows flavors to meld and improves texture.

Best Side Dishes for Pumpkin Pie Cheesecake

To elevate your dining experience, consider serving side dishes that pair well with Pumpkin Pie Cheesecake. Here are some delightful options:

1. Autumn Salad: A fresh salad featuring mixed greens, cranberries, walnuts, and feta offers a refreshing contrast to the richness of cheesecake.

2. Roasted Sweet Potatoes: Their natural sweetness complements pumpkin flavors beautifully while adding hearty substance to your meal.

3. Apple Crisp: A warm apple crisp brings additional fall flavors and textures that make for an indulgent yet comforting combination.

4. Spiced Pear Compote: This sweet and slightly tart dish enhances the pumpkin flavor while adding an elegant touch to your plate.

5. Creamy Mashed Potatoes: The smooth texture of mashed potatoes acts as a neutral base that balances out the richness of dessert.

6. Cheese Board: An assortment of cheeses paired with seasonal fruits provides variety, making it interesting for guests who might prefer savory over sweet.

7. Pumpkin Soup: A small cup of creamy pumpkin soup can be an inviting start before enjoying dessert, creating continuity in flavors throughout the meal.

8. Candied Yams: Sweet and sticky yams infused with cinnamon create an irresistible side that resonates well with fall desserts like Cheesecake.

Common Mistakes to Avoid

Making a Pumpkin Pie Cheesecake can be simple, but there are a few common mistakes that may affect the final result.

• Overmixing the batter – This can incorporate too much air and cause cracks in your cheesecake. Mix just until combined for a smooth texture.
• Skipping the water bath – A water bath helps regulate temperature and prevents cracking. Always use one for even baking.
• Not letting it cool properly – Rapid cooling can cause the cheesecake to crack. Allow it to cool gradually at room temperature before refrigerating.
• Using cold ingredients – Cold cream cheese or eggs can lead to lumps. Ensure all ingredients are at room temperature before mixing.
• Cutting too soon – Cutting into your cheesecake while it’s still warm can ruin its texture. Wait until it’s fully chilled in the fridge.

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Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Pumpkin Pie Cheesecake in an airtight container.
• It will last up to 5 days in the refrigerator.
• For best flavor, cover with plastic wrap before sealing.

Freezing Pumpkin Pie Cheesecake

• Wrap individual slices tightly in plastic wrap and then foil.
• You can freeze it for up to 2 months.
• Thaw overnight in the refrigerator for best results.

Reheating Pumpkin Pie Cheesecake

• Oven – Preheat to 300°F and place slices on a baking sheet until warmed through, about 10-15 minutes.
• Microwave – Heat individual slices on medium power for 20-30 seconds until warm.
• Stovetop – Use a skillet over low heat, covering it with a lid for even heating.

Frequently Asked Questions

What is Pumpkin Pie Cheesecake?

Pumpkin Pie Cheesecake is a delightful dessert that combines creamy cheesecake with spiced pumpkin pie filling, layered over a graham cracker crust.

How do I prevent my cheesecake from cracking?

To avoid cracks, mix the batter gently and use a water bath during baking. Also, allow it to cool slowly at room temperature.

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin puree! Make sure it is well-cooked and blended until smooth before adding it to your mixture.

How long does Pumpkin Pie Cheesecake need to chill?

After baking, let your cheesecake chill in the refrigerator for at least 4 hours or overnight for best results.

Final Thoughts

This Pumpkin Pie Cheesecake is an incredible blend of flavors that captures the essence of fall. Its creamy texture combined with warm spices makes it perfect for any occasion. Feel free to customize with toppings like caramel sauce or chocolate shavings for an extra treat!

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Pumpkin Pie Cheesecake

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• Author: Dina
• Total Time: 1 hour 50 minutes
• Yield: Serves approximately 12 slices 1x

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Description

Indulge in the ultimate fall dessert with this Pumpkin Pie Cheesecake, where creamy cheesecake meets spiced pumpkin pie. Nestled in a buttery graham cracker crust, this layered delight delivers the best of both worlds and is perfect for Thanksgiving gatherings, cozy family dinners, or any occasion that calls for a showstopper.

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Ingredients

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• 2 ⅔ cups crushed graham crackers
• ⅓ cup sugar
• ⅔ cup butter, melted
• 16 ounces cream cheese, room temperature
• 2 eggs
• ½ cup sugar
• 1 teaspoon vanilla
• 15-ounce can pumpkin puree
• 1 cup evaporated milk
• 2 eggs
• ¼ cup brown sugar, packed
• ¼ cup sugar
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 1 cup chopped pecans
• ½ cup sugar
• 2 tablespoons butter, melted
• 1 cup heavy cream
• ½ cup sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan.
2. Combine crushed graham crackers, sugar, and melted butter; press into the pan and bake for 10 minutes.
3. Beat cream cheese until smooth; add eggs, sugar, and vanilla. Pour over cooled crust.
4. In a separate bowl, mix pumpkin puree with evaporated milk, eggs, sugars, spices, and salt; pour over cheesecake layer.
5. Bake for about 80 minutes or until set. Cool completely before refrigerating for at least 4 hours.
6. Serve with whipped cream and chopped pecans on top.

• Prep Time: 30 minutes
• Cook Time: 80 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (125g)
• Calories: 360
• Sugar: 18g
• Sodium: 270mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 90mg