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Pumkin Cheesecake Recipe

This Easy Pumpkin Cheesecake Recipe makes for a delicious fall dessert! You start with a cream cheese layer and top it with a cinnamon and fall spice filled pumpkin layer.  It's a perfect Thanksgiving dessert. 
Course Dessert
Keyword cheesecake, pumpkin cheesecake, pumpkin dessert
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8
Author Katie


  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 tsp. vanilla extract
  • 1/2 cup pumpkin puree
  • Dash of Ground cloves, roughly 1/8 tsp
  • Dash of Nutmeg, roughly 1/8 tsp
  • 1/2 cup sugar
  • 2 Eggs
  • 1/2 tsp cinnamon
  • graham cracker crust, prepared homemade or store bought

Homemade Graham Cracker Crust

  • 8-10 graham crackers
  • 5 TBSP butter
  • 3 TBSP sugar


Graham Cracker Crust:

  • Preheat oven to 325 degrees.
    Place graham crackers in a food processor and process until small crumbs have formed. Stir in butter and sugar. Press into a 9-inch pie plate. Bake for 10 minutes. Allow to cool slightly.

Pumpkin Cheesecake Pie Filling

  • Mix cream cheese, sugar, vanilla with electric mixer until well blended. Add eggs one at a time and mix until blended.
  • Stir pumpkin and spices into 1 cup of the cream cheese batter. Pour remaining cream cheese batter into crust and top with pumpkin batter.
  • Bake at 350 for 35 to 40 minutes or until center is just about set. Cool. Refrigerate for 3 hours or overnight. Top with Whipped Cream. Serve.