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–+ servings
pumpkin pie cheesecake recipe

Discover the magic of this easy pumpkin pie cheesecake recipe No baking required Just mix chill and serve Perfect for fall gatherings
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Prep Time: 20 minutes
Chilling Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8 people
Calories: 320kcal
Cost: $15-$20

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Rubber Spatula
  • Springform Pan
  • Rolling Pin

Ingredients

  • 2 cups graham cracker crumbs about 16 full crackers
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter one stick
  • 1/2 teaspoon cinnamon optional but recommended
  • 16 ounces cream cheese two 8-ounce blocks, softened to room temperature
  • 1 cup powdered sugar
  • 1 can (15 ounces) pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 8 ounces whipped topping like Cool Whip, thawed

Instructions

  • Crush graham crackers in a food processor or plastic bag until fine crumbs form.
  • In a medium bowl, mix crushed graham crackers, sugar, and cinnamon (if using).
  • Melt butter and pour over crumb mixture; mix until it resembles wet sand.
  • Press crust mixture firmly into a 9-inch springform pan or 9x9 square pan.
  • Chill the crust in the refrigerator for 30 minutes.
  • In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and fluffy.
  • Gradually add powdered sugar and mix until uniform and creamy.
  • Add pumpkin puree, vanilla extract, pumpkin pie spice, and cinnamon; mix until well blended.
  • Gently fold in thawed whipped topping using a spatula until fully incorporated.
  • Pour pumpkin filling into chilled crust and smooth the top.
  • Cover loosely and refrigerate for at least 4 hours, preferably overnight, until set.
  • Serve cold, garnished with whipped cream, caramel sauce, pecans, or other toppings as desired.

Notes

Make this dessert a day in advance for the best flavor and texture.
If using gluten-free options, replace graham crackers with gluten-free alternatives.
For a vegan version, substitute vegan cream cheese and whipped topping, and adjust chilling time as needed.
Experiment with toppings like caramel sauce, crushed gingersnap cookies, or candied pecans for added flavor and texture.
To slice cleanly, dip your knife in hot water and wipe it dry between cuts.

Nutrition

Calories: 320kcal | Carbohydrates: 42g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 250mg | Potassium: 170mg | Fiber: 1g | Sugar: 23g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 4mg
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