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Pumpkin Pie Cheesecake

Pumpkin pie cheesecake with a buttery graham crust, a smooth vanilla cheesecake center, and a spiced pumpkin layer baked right on top for a clean, sliceable finish. Chill until set, then crown it with whipped cream, caramel drizzle, and a light cinnamon dusting.
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Prep Time 25 minutes
Cook Time 1 hour 3 minutes
cooling + chilling 1 hour
Total Time 2 hours 28 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cup graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
Cheesecake Layer
  • 16 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 eggs
Pumpkin Layer
  • 1 cup pumpkin puree
  • 0.5 cup granulated sugar
  • 1 egg
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.25 tsp salt
Topping
  • 1 cup whipped cream
  • 2 tbsp caramel sauce
  • Ground cinnamon, for dusting

Equipment

  • 1 springform pan

Method
 

Prep the crust
  1. Preheat the oven to 325°F and grease a 9-inch springform pan so the crust releases cleanly.
  2. Stir together graham cracker crumbs, melted unsalted butter, and granulated sugar, then press firmly into the bottom of the pan.
  3. Bake the crust for 8 minutes, until set and lightly fragrant, then set aside to cool slightly.
Make the cheesecake layer
  1. Beat cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
  2. Add eggs one at a time, beating just until combined to keep the batter silky.
  3. Pour the cheesecake batter over the crust and smooth the top.
Add the pumpkin layer
  1. Whisk together pumpkin puree, granulated sugar, egg, ground cinnamon, ground nutmeg, ground cloves, and salt until smooth.
  2. Gently spoon the pumpkin mixture over the cheesecake layer and smooth into an even layer.
  3. Swirl the two layers together slightly with a knife if desired, leaving visible ribbons.
Bake and cool
  1. Bake for 55-60 minutes at 325°F, until edges are set and the center jiggles only slightly.
  2. Turn off the oven, crack the door, and cool the cheesecake inside for 1 hour to prevent cracking.
Chill and finish
  1. Refrigerate for at least 4 hours, or overnight, before releasing from the pan so the slice holds its shape.
  2. Top with whipped cream, drizzle with caramel sauce, and dust with ground cinnamon right before slicing.

Notes

Pro tip: to keep the batter smooth, mix eggs just until combined and stop as soon as the pumpkin mixture is silky. Refrigerate covered for up to 4 days; freeze is yes—freeze slices wrapped tightly for up to 2 months and thaw overnight in the fridge. For a lighter option, you can use reduced-fat cream cheese, but expect a slightly softer texture when chilled.