A fun twist on a classic Thanksgiving dessert, this pumpkin cheesecake pie will be a hit with your friends and family. A graham cracker crust, a smooth pumpkin cheesecake and a dollop of whipped cream make this an amazing fall dessert.
Happy October Friends! While it may look like I’m diving into fall here on the blog with all the pumpkin and apple recipes I’ve been sharing, my kids and I have been hanging onto summer as long as we can. This week’s weather has been beautiful and we have been playing outside, working in the garden and soaking up the sunshine. I’m not looking forward to being stuck inside with them when the weather is bad.
I have been baking a lot again though. Today I made several dozen cinnamon rolls for church on Sunday. I’m excited to share a new recipe for cinnamon rolls with you on Monday.
Cheesecake has been one of my favorite desserts for a long time. It’s so filling though, it’s almost a meal in itself. I already have recipes for peppermint cheesecake, mini blackberry cheesecakes and salted caramel pumpkin cheesecake on the blog. Along with a lot of recipes for no bake cheesecakes and cheesecake bars.
I wanted a cheesecake twist on pumpkin pie because pumpkin pie is sometimes too boring. This is a fun creamy cheesecake twist, best served with a giant dollop of whipped cream. Try it instead of pumpkin pie for Thanksgiving.
I’m sharing this recipe as a part of the Fall Blog Hop hosted by Joy In Our Home. Each day of the week we are sharing fall inspired decor and recipes. Be sure to check out all the posts below for some awesome home inspiration. I’m excited to try a few fun fall decorations in my house this year.
Next, be sure to head to Making it In the Mountains for another fun fall recipe. Check out the schedule below for all the fun this week.
Mantles on Monday
Joy In Our Home | County Road 407 | Poofing the Pillows |
Follow The Yellow Brick Home | citygirlmeetsfarmboy
Tablescapes on Tuesday
The Latina Next Door
| My Creative Days | Elizabeth Joan Designs |
The Crowned Goat | Farmhouse Flare Designs
Recipes on WednesdayCherished Bliss
| Countryside Cravings | Love In My Oven |
Chocolate with Grace | Making It In The Mountains
Vignettes on Thursday anderson + grant 
| DIY Beautify | Timeless Creations |
The Painted Hinge | Rain & Pine
Front Porches on FridayLantern Lane Designs
| Little Brags | Chatfield Court
Camelot Art Creations | R and R at Home
Pumpkin Pie Cheesecake
Ingredients
For the Crust
- 1 and 1/2 cups graham cracker crumbs
- 2 T granulated sugar
- 1/3 cup butter melted
For the Cheesecake
- 3 8 ounce packages of cream cheese, softened
- 1 and 1/2 cups brown sugar packed
- 1 and 1/2 cups pumpkin
- 3 tablespoons
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ginger
- 4 eggs room temperature
- Whipped Cream for serving
Instructions
- Preheat oven to 350 F. Mix the graham cracker crumbs and sugar together. Pour melted butter over the crumbs and stir until moistened. Press the mixture in the bottom of a 9 inch springform pan. Bake for 8-9 minutes.
- Reduce oven temperature to 325 F. In a large bowl, beat together the cream cheese and brown sugar until smooth. Stir in the pumpkin, flour, cinnamon, nutmeg and ginger. Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the cream cheese mixture and stir just until well combined. Don't over beat the mixture, or the cheesecake may crack. Pour on top of the graham cracker crust.
- Bake at 325 F for 45-60 minutes or until the cheesecake is no longer shiny and jiggly. At the end of the hourr, turn off the oven and leave the oven door shut for another hour and a half before opening the oven door. The long cooling period, will help minimize cracks. Remove the cheesecake from the oven and let cool completely. Serve with Whipped Cream.
Try my layered pumpkin cheesecake bars
Pumpkin Cheesecake Swirled Brownies
Pumpkin Pie Cheesecake
Ingredients
For the Crust
- 1 and 1/2 cups graham cracker crumbs
- 2 T granulated sugar
- 1/3 cup butter melted
For the Cheesecake
- 3 8 ounce packages of cream cheese, softened
- 1 and 1/2 cups brown sugar packed
- 1 and 1/2 cups pumpkin
- 3 tablespoons
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp ginger
- 4 eggs room temperature
- Whipped Cream for serving
Instructions
- Preheat oven to 350 F. Mix the graham cracker crumbs and sugar together. Pour melted butter over the crumbs and stir until moistened. Press the mixture in the bottom of a 9 inch springform pan. Bake for 8-9 minutes.
- Reduce oven temperature to 325 F. In a large bowl, beat together the cream cheese and brown sugar until smooth. Stir in the pumpkin, flour, cinnamon, nutmeg and ginger. Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the cream cheese mixture and stir just until well combined. Don't over beat the mixture, or the cheesecake may crack. Pour on top of the graham cracker crust.
- Bake at 325 F for 45-60 minutes or until the cheesecake is no longer shiny and jiggly. At the end of the hourr, turn off the oven and leave the oven door shut for another hour and a half before opening the oven door. The long cooling period, will help minimize cracks. Remove the cheesecake from the oven and let cool completely. Serve with Whipped Cream.
CoCo says
Oh my gosh, Mallory! I don’t like pumpkin pie but pumpkin cheesecake? I’m all in. I can’t wait to try your recipe and the other pumpkin recipes you shared at the end of this post too. They all look so good. Happy Fall, CoCo
Stacey @ Poofing the Pillows says
You can just give me all the pumpkin desserts and let’s start with this cheesecake! It looks and sounds delicious! Pinning and sharing for others to see.
I’m happy to be on this blog hop with you.
Kristi Mercer says
Pumpkin pie AND cheesecake – you’ve brought together two of my very favourites!!! I cannot wait to try this!
Malinda Linnebur says
I have to make this for my husband! This would be combining his two favorite desserts!!
Christine Vandormolen says
Hi Mallory, a classic fall favorite, how can you go wrong with pumpkin and cheescake ……mouthwatering!!! Your pictures and video are so professional looking as well!!! Great post!
[email protected] says
Wowza, every one of these sound amazing! I am not a baker but trying to be. I think I’ll be the hit this time at Thanksgiving! Thanks for sharing and the tour. How fun!
Kendra | www.joyinourhome.com says
This cheesecake looks so delicious! I’ve always wanted to try a pumpkin one! This recipe is just in time for Thanksgiving this weekend! Thanks so much for sharing, Mallory!
Lindsay Eidahl says
This is a great recipe! I need to try it! It has been fun to tour with you this week!
kelly ballard says
I want to make this!! It looks soooo good!!!
Michelle @ The Painted Hinge says
Hi Mallory! I love pumpkin cheesecakes! I made one for Thanksgiving a couple of years back and it was a big hit! I’m going to try your recipe for this coming Thanksgiving. So happy to be hopping with you this week!
Karrie Foster says
I am not able to see the recipe. Is there something I am doing wrong?
Thanks
Mallory says
Thanks for letting me know. It disappeared and I’m working on getting it back.
Terra Dellinger says
How much flour?
Terra says
Oh no! I’m in the middle of making this and it says mix flour but I dont see how much in the receipe. Help!
Mallory says
3 tablespoons, I updated the recipe.