Pumpkin Pie Cheesecake


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A fun twist on a classic Thanksgiving dessert, Pumpkin Cheesecake Pie will be a hit with your friends and family.

With a graham cracker crust, a smooth pumpkin cheesecake, and a dollop of whipped cream on top, this is an amazing fall dessert.

Pumpkin Pie Cheesecake

Pumpkin Pie Cheesecake

I have been baking a lot these days. I dreamed up this Pumpkin Pie Cheesecake a few weeks ago and I’m thrilled to be sharing it with you today.

I made several dozen cinnamon rolls for church on Sunday and I’ll be sharing that new recipe for pumpkin 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 sometimes, isn’t it?

Pumpkin Cheesecake

I already have recipes for peppermint cheesecake, mini blackberry cheesecakes and salted caramel pumpkin cheesecake on the blog.

Along with a whole lot of recipes for no-bake cheesecakes and cheesecake bars.

Pumpkin Pie Cheesecake is a new Thanksgiving favorite!

For this dessert, I wanted a cheesecake twist on pumpkin pie because pumpkin pie can feel a little too boring at times.

This is a fun creamy pumpkin cheesecake, best served with a giant dollop of whipped cream. Try this recipe instead of pumpkin pie for Thanksgiving and let me know what you think!

Pumpkin Pie Cheesecake

Creamy Pumpkin Pie Cheesecake is a Thanksgiving favorite!
Course: Dessert
Cuisine: American
Servings: 12 Servings


For the Crust

  • cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • cup butter melted

For the Cheesecake

  • 24 ounces cream cheese, softened
  • cups light brown sugar packed
  • cups pumpkin puree
  • 3 tablespoons all purpose flour
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • teaspoon ginger
  • 4 eggs room temperature
  • Whipped Cream for serving


  • 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 overbeat 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 hour, 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.
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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{originally published 10/3/18 – recipe notes and photos updated 7/20/21}

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  1. 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

  2. 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!

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