Pumpkin Pie Cheesecake

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This pumpkin pie cheesecake might just be the best thing ever. It’s made with a layer of vanilla cheesecake topped with a classic pumpkin pie filling. It all sits on top of a buttery graham cracker crust and is finished with fluffy whipped cream swirls.

Why You’ll Love This Pumpkin Pie Cheesecake

It’s not pumpkin pie. It’s not cheesecake. It’s pumpkin pie cheesecake. The most glorious combination of two previously unbeatable desserts. I’ll just warn you now. This might just be the absolute best thing I have ever created. Even the most hardcore pumpkin pie lovers will say that this cheesecake gives their favorite dessert a run for its money.

  • Flavor combo. This cheesecake takes my classic vanilla cheesecake recipe and tops it with my favorite pumpkin pie filling. While the layers remain separate, the flavors marry together in each bite like some sort of dessert miracle. The subtle sweetness and warm spices in the pumpkin pie filling next to the sweet tang of the cheesecake layer are nothing short of spectacular.
  • Texture. Take creamy, smooth pumpkin pie filling next to thick, creamy cheesecake and put it all on top of the subtle crunch of graham cracker crust. Who could say no to that textural fiesta?
  • Simple. You won’t have to jump through too many hoops to get this cheesecake right. Each component of this dessert (the crust, the pumpkin pie filling, the cheesecake filling, and the whipped cream) is quite simple to bring together, making this a great recipe for those of you relatively new to cheesecake.
  • Make ahead. When it comes to the holidays, prepping ahead is the name of the game. Cheesecake is an excellent dessert to make ahead because it holds up really well in the fridge. You could easily make this cheesecake a couple days before Thanksgiving. Winner!
A slice of pumpkin pie cheesecake.

What You’ll Need

Here’s what you’ll need to make this pumpkin pie cheesecake recipe. Don’t forget to check out the recipe card below for precise measurements.

Ingredients for pumpkin pie cheesecake.


  • Graham cracker crumbs – You could change it up with another type of cookie, if you like, I went with the classic crust.
  • Light brown sugar – For some extra flavor. You could even add a touch of cinnamon, too.
  • Unsalted butter – The melted butter holds the crust ingredients together.

Pumpkin pie filling

  • Pumpkin puree – Use the canned stuff here. Homemade pumpkin puree is great but there is too much variability in moisture content and sweetness to make it a reliable choice. Also be sure to use pumpkin puree and not pumpkin pie filling.
  • Eggs – The eggs should be at room temperature, otherwise they won’t mix as easily into the batter.
  • Light brown sugar – For extra yummy flavor.
  • Spices – Ground cinnamon, ground ginger, ground nutmeg and ground cloves.
  • Salt – Don’t underestimate salt in your baking. It adds flavor and amplifies the flavors in the dessert. Without it, your dessert will be bland.
  • Cornstarch – For its thickening power.
  • Heavy whipping cream – Start with room temperature heavy whipping cream. It will mix more smoothly and easily into the batter.
  • Whole milk – The milk should also be at room temperature, otherwise it won’t incorporate as easily with the other ingredients.

Cheesecake filling

  • Cream cheese – Start with room-temperature cream cheese. Cold cream cheese won’t mix as smoothly with the other ingredients. Also be sure to use brick-style cream cheese, not the tub. I also recommend full fat. Reduced fat can be on the thinner side.
  • Sugar – For sweetness and to cut down on the tang of the cream cheese.
  • All-purpose flour – Helps provide a creamier texture to the cheesecake. You can also use a 1:1 gluten-free flour instead or cornstarch, but in half the amount.
  • Sour cream – It’s best to use room temperature sour cream. It will have an easier time incorporating into the batter.
  • Vanilla extract – For flavor.
  • Eggs – The eggs should be at room temperature. Cold eggs won’t incorporate into the batter as easily. You also want to use large size eggs, not medium or extra large.

Cinnamon Whipped Cream

  • Heavy whipping cream – Be sure that your heavy cream is cold. It won’t whip up and hold volume properly if it is too warm.
  • Powdered sugar – The stabilize the whipped cream so it doesn’t ever wilt.
  • Vanilla extract – For flavor.
  • Ground cinnamon – More flavor!

How to Make Pumpkin Pie Cheesecake

If you take it one component at a time, this is actually a surprisingly easy cheesecake to make. Here’s a quick look at how to do it. Be sure to scroll to the recipe card below for more detailed instructions.

Make the Crust

  • Prep. Preheat oven to 325°F, line the bottom of a 9-inch springform pan with parchment paper, and grease the sides.
  • Make the crust. Combine the crust ingredients and press the mixture into the bottom and up the sides of the springform pan.
  • Bake. Bake for 10 minutes.
  • Leakproof your springform. Cover the outside of the pan with aluminum foil.

Make the Filling

  • Reduce the temperature. Set the oven to 300°F.
  • Make the pumpkin pie filling. Whisk together the pumpkin puree, eggs, and light brown sugar. Mix in the remaining ingredients.
  • Start the cheesecake filling. Beat together the cream cheese, sugar, and flour on low speed until smooth.
  • Finish the cheesecake filling. Stir in the sour cream and vanilla extract followed by the eggs, one at a time.
  • Assemble. Pour the cheesecake batter into the crust and place the springform pan in a water bath. Slowly drizzle the pumpkin pie filling over the cheesecake filling, one spoonful at a time to be sure to keep the layers separate.
  • Bake. Bake for 2 hours 10-20 minutes.
  • Cool gradually. Turn off the oven and allow the cheesecake to cool inside for 30 minutes. Crack the door and allow it to cool for an additional 30 minutes.
  • Chill. Remove the cheesecake from the oven and water bath wrapping and refrigerate for 5-6 hours.

Finish it off

  • Make the whipped cream. Whip the ingredients for the whipped cream together on high speed until stiff peaks form.
  • Decorate. Pipe the whipped cream around the outer edge of the cheesecake.
A fork taking a bite out of of a slice of pumpkin cheesecake on a plate.

Tips for Success

Want the perfect cheesecake? Here are a few tips and tricks to keep in mind as you make your cheesecake. For more, check out my post on How to Make the Perfect Cheesecake.

  • Room temperature ingredients. Start with room-temperature ingredients. They will blend more smoothly and easily into their respective batters. This will help prevent you from over-mixing.
  • Don’t over-mix. Be careful not to over-mix your pumpkin pie or cheesecake batter and don’t mix at too high a speed. Over-mixing incorporates excess air into the batter which can cause cracks in the dessert.
  • Use a springform pan. A springform pan is pretty much a non-negotiable here. Without the removable sides, you will find it nearly impossible to remove the cheesecake from the pan.
  • Use a water bath. Although they are a bit of a pain, water baths are crucial when it comes to making a successful cheesecake. They help ensure even cooking while also preventing surface cracks. Have a look at my post on How to Bake Cheesecake in a Water Bath to learn how it’s done.
  • Be gentle. I suggest spooning the pie filling over the cheesecake filling, instead or pouring or dumping it. If you pour it in too quickly in one spot, you’ll get a crater of pumpkin pie in one place, rather than having it more evenly spread over the cheesecake.
  • Don’t over-bake. You’ll know your dessert is done baking when it is set around the edges with about a 3-inch wobbly ring in the center. Note that it will continue to cook and firm up as it cools.
  • Cool gradually. Once you turn the oven off, allow the cheesecake to cool inside with the door closed for 30 minutes and then for another 30 minutes with the door cracked. The cheesecake will finish baking during this time and will be less likely to develop cracks on the surface.
Overhead image of pumpkin pie cheesecake on a serving platter.

Serving Suggestions

Just in case this dessert doesn’t lift your spirits enough as is, try serving it with one (or all) of the following.

A slice of pumpkin pie cheesecake on a plate.

Proper Storage

  • Refrigerator. Store the cake in an airtight cake carrier. If you don’t have one, wrap it in a double layer of plastic wrap (you can use toothpicks to prop the plastic away from the whipped cream). If you already sliced the cheesecake, arrange the slices in a single layer in an airtight container. In any case, you can keep it in the fridge for up to 5 days.
  • Freezer. Allow the cheesecake to firm up in the freezer for a couple of hours. Next, wrap it in a double layer of plastic wrap. Alternatively, arrange slices of cheesecake in a single layer in a freezer-safe airtight container. Store it in the freezer for up to 3 months. Transfer it to the fridge to thaw completely before serving.

More Pumpkin Desserts

It’s pumpkin season and I have some delicious pumpkin recipes for you. Here are some of my absolute favorites.

Watch How It’s Made

Read Transcript

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Pumpkin pie cheesecake with a slice taken out of it.

Pumpkin Pie Cheesecake

  • Author: Lindsay Conchar
  • Prep Time: 1 hour
  • Cooling: 6 hours
  • Cook Time: 2 hours 10 minutes
  • Total Time: 9 hours 10 minutes
  • Yield: 12-14 slices
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


You’re going to love this delicious pumpkin pie cheesecake. Vanilla cheesecake filling and pumpkin pie stacked on top of each other in a graham cracker crust? Yes, please! 



  • 2 1/4 cups (302g) graham cracker crumbs
  • 3 tbsp (42g) packed light brown sugar
  • 10 tbsp (140g) unsalted butter, melted

Pumpkin pie filling

  • 15 oz can pumpkin puree
  • 3 large eggs, room temperature
  • 1 cup (225g) packed light brown sugar
  • 2 1/4 tsp ground cinnamon
  • 3/4 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 tbsp cornstarch
  • 1 cup (240ml) heavy whipping cream, room temperature
  • 1/4 cup (60ml) whole milk, room temperature

Cheesecake filling

  • 16 ounces (452g) cream cheese, room temperature
  • 2/3 cup (138g) sugar
  • 2 tbsp (16g) all-purpose flour
  • 1/2 cup (115g) sour cream, room temperature
  • 1 tbsp vanilla extract
  • 2 large eggs, room temperature

Cinnamon Whipped Cream

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 6 tbsp (86g) powdered sugar
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon


Make the Crust

  1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  3. Bake the crust for 10 minutes, then set aside to cool.
  4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

Make the Filling

  1. Reduce oven temperature to 300°F (148°C).
  2. To make the pumpkin pie filling, combine the pumpkin puree, eggs and light brown sugar in a large bowl. Add the remaining ingredients and whisk together until well combined. Set aside.
  3. To make the cheesecake filling, add the cream cheese, sugar and flour to a large mixer bowl and beat on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  4. Add the sour cream and vanilla extract and mix on low speed until well combined.
  5. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  6. Pour the cheesecake batter into the crust.
  7. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  8. Drizzle one spoonful of the pumpkin pie filling at a time over the top of the cheesecake filling. You want to be sure to spoon the pie filling over the cheesecake filling, instead of pouring or dumping it. If you pour it in too quickly in one spot, you’ll get a crater of pumpkin pie in one place, rather than having it more evenly spread over the cheesecake. Take your time and spoon the pumpkin pie filling over the cheesecake filling as evenly as you can.
  9. Bake for 2 hours 10-20 minutes (yes, it’s a long time). When judging whether it’s done, it will be a little jigglier in the middle than a regular cheesecake, since the pumpkin pie doesn’t firm up quite the same. If it gets too firm, it may actually be over baked and then crack. Look for there to only be about 2-3 inches in the center of the cheesecake that are still wobbly. If it’s a larger area than that, then it probably isn’t quite done. It WILL firm up more as it cools and cooks a bit more during that process.
  10. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  11. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  12. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Finish it off

  1. To finish off the cheesecake, remove the cheesecake from the springform pan and place on a serving dish.
  2. To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Pipe the whipped cream around the outer edge of the cheesecake. I used Ateco tip 847 (https://amzn.to/3ZsI4Bz).
  3. Cover and refrigerate cheesecake until ready to serve. Cheesecake is best if eaten within 4-5 days.


  • Serving Size: 1 slice
  • Calories: 511
  • Sugar: 40.4 g
  • Sodium: 365.5 mg
  • Fat: 29 g
  • Carbohydrates: 57.1 g
  • Protein: 7.2 g
  • Cholesterol: 140.9 mg


Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

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  1. Brittany

    This looks amazing and I love pumpkin all year.

    Do you think this would work well for mini cheesecakes in a cupcake pan?

    1. Lindsay

      I haven’t tried it that way, but I imagine it would be fine. It would be worth a try. They may be somewhat thick bars.

  2. Lori

    I made this recipe for Thanksgiving and it was the best cheesecake ever! This will be the go to cheesecake recipe when I need to bake one. Everyone loved it! It definitely does take a long time to bake but worth every minute of it. AMAZING!

  3. Nancy Goldman

    In 77 years, I’ve never baked a cheesecake so when I read your email, I decided to try my hand following your method for our Thanksgiving dinner. Your instructions were easy to follow and all your steps created a DELICIOUS and BEAUTIFUL pumpkin pie cheesecake! It was a HUGE hit! Thank you. PS – I added the water from my kettle once I put everything into the oven to make it easier; not before.

  4. Nikki B

    I’ve been making LLS recipes for the last decade and this has to be one of the best! It was amazing. It’s a bit of work, but so worth it, the flavor was fantastic! The directions were also clear and easy to follow. I’ll never eat a plain pumpkin pie the same way again. Thank you!!!

    1. Lindsay

      Yay! Love hearing that! We love this one too!

      And thank you for following along for so long! That’s awesome!

  5. Michele W.

    This looks AMAZING!! Can’t wait to try it! Will be making for this year Thanksgiving along with a few other desserts. Question – in your “How to Make…” section, this mentions Dark Brown Sugar, but there isn’t any listed on the official ingredient list. Is this an oops?? “Start the cheesecake filling. Beat together the cream cheese, dark brown sugar, and flour on low speed until smooth.”
    Thanks in advance for clarifying!

    1. Lindsay

      While I really do recommend the ones listed for the best taste, if you are going to use pumpkin pie spice, you might want 4 teaspoons or so. I hope you enjoy it!

  6. Brooke

    I love this recipe! Decided to do a test run for Thanksgiving and it turned out great. First time making a full size cheesecake and it was not nearly as hard as I imagined.

  7. Michael

    Another big hit from LLS! I was excited to try this new recipe and it did not disappoint. It is delicious, creamy, and perfect for the Autumn season. My husband and I love this union of cheesecake and pumpkin pie. Yummy!!!

  8. Seth Jensen

    Literally SO DARN GOOD! I saw this on her instagram and made it 3 days later. One of the best consistencies in any of her cheesecakes I’ve made! The combination of pie and cheesecake makes for the perfect dessert. Only issue I had is the crust was very moist and not crisp when eating the cheesecake. It may have been as I put it in a container after moving from room temperature to the fridge so the moisture may have made the crust moist. Any potential solutions? No hesitation to make this recipe again!

    1. Lindsay

      Awesome! So glad you enjoyed it! I totally fell in love with it too. 🙂 As for the crust, some moisture could have set in from the container in the fridge. Did you notice if there was moisture in it after the water bath? I will also say that the crust on the sides was not as crisp on mine either. I think the very thin pie filling may actually add some moisture to the crust. Hard to avoid though, unless you don’t have crust on the sides. I didn’t test it that way, but it could make the cheesecake a little hard to remove from the pan.

    2. Eva

      I always make cheesecake in a springform, and my hubby likes thick crust so I make it one inch thick, but JUST the bottom; aside from the smallest curve at the edges I don’t bring it up the sides. I also cook my crust for 15 mins and let it cool before filling, and with my non-stick springforms I never have a problem with removing the pie or moisture in the crust. Hope that helps!

  9. Suzy-q

    Just in time for the holidays! Thank you for all the wonderful creations from your kitchen to ours! I regularly make desserts from your book or site and I must tell you, everyone raves about the tasty treats. This will be on our dessert table! Blessings!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29