Pumpkin Pie Cheesecake Recipe
A rich, creamy cheesecake featuring a classic vanilla layer topped with a warmly spiced pumpkin cheesecake layer, all nestled inside a 9-inch graham cracker crust. After baking, the cheesecake is thoroughly chilled for a firm yet smooth texture.
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Ingredients
Cheesecake Base
- 1 prepared graham cracker crust 9-inch size
Plain Cheesecake Layer
- 8 ounces cream cheese brought to room temperature, approximately 70°F
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1/4 cup granulated white sugar
Pumpkin Cheesecake Layer
- 1/2 cup pure pumpkin puree
- 2 teaspoons pumpkin spice blend
- 8 ounces softened cream cheese
- 1/4 cup granulated white sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Optional Garnish
- Whipped cream as desired for serving
Instructions
- Heat the oven to 325°F (163°C), allowing it to reach the proper temperature while the cheesecake filling is prepared.
- Place the cream cheese, white sugar, and vanilla extract in a large mixing bowl. Beat until the ingredients form a smooth, evenly blended mixture.
- Add the eggs individually, beating after each addition until the cheesecake batter is thoroughly combined and smooth.
- Measure out 1 1/3 cups of the prepared cheesecake mixture. Spread this portion evenly across the bottom of the 9-inch graham cracker crust, then set the crust aside.
- Add the pumpkin puree and pumpkin spice blend to the cheesecake batter remaining in the bowl. Whisk gently until the pumpkin is completely incorporated and the mixture has a uniform consistency.
- Carefully spoon the pumpkin cheesecake mixture over the plain cheesecake layer. Use a spatula to distribute it evenly without disturbing the layer underneath.
- Transfer the assembled cheesecake to the preheated oven. Bake for 35 to 40 minutes, until the center is nearly set while retaining a slight jiggle.
- Remove the cheesecake from the oven and leave it at room temperature for approximately 1 hour to cool.
- Once cooled, refrigerate the cheesecake for at least 3 hours. For a fully developed texture, it may instead be refrigerated overnight.
- Serve the pumpkin pie cheesecake chilled. If desired, finish individual slices with whipped cream before serving.