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Pumpkin Pie Cheesecake – Easy Fall Dessert Recipe

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A creamy, spiced pumpkin cheesecake baked on a buttery graham crust — the perfect make-ahead fall dessert.

Ingredients

Scale

Crust:

  • 1½ cups graham cracker crumbs

  • ¼ cup sugar

  • 6 tbsp melted butter

Filling:

  • 24 oz cream cheese (softened)

  • ¾ cup granulated sugar

  • ½ cup brown sugar

  • 1 cup pumpkin purée

  • 3 large eggs

  • ½ cup sour cream or Greek yogurt

  • 1½ tsp pumpkin pie spice

  • 1 tsp vanilla extract

  • ¼ tsp salt

Instructions

  • Preheat oven to 325°F. Mix crust ingredients and press into a springform pan. Bake 8–10 minutes. Cool slightly.

  • Beat cream cheese until smooth. Add sugars, pumpkin, eggs, sour cream, spices, vanilla, and salt. Mix until smooth.

  • Pour filling over crust. Tap to release air bubbles.

  • Bake 55–65 minutes until set but slightly jiggly. Cool 1 hour in the oven with door ajar.

  • Refrigerate 4+ hours or overnight. Serve with whipped cream or caramel.

Notes

  • Use gingersnaps for a spiced crust variation.

  • Store refrigerated up to 4 days.

  • Freeze for longer storage.

Find it online: https://foodemily.com/pumpkin-pie-cheesecake-easy-fall-dessert-recipe/