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Pumpkin Pie Cheesecake

Pumpkin pie cheesecake blends cozy fall spice with creamy richness for a show-stopping Thanksgiving dessert everyone will love.
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Refrigeration Time 6 hours
Total Time 7 hours 5 minutes
Servings 6 people

Equipment

  • 6" springform pan

Ingredients
  

Graham Cracker Crust

  • 10 graham crackers
  • ⅛ tsp salt
  • 5 tbsp unsalted butter melted

Cheesecake Filling

  • 8 oz softened cream cheese room temperature
  • ½ cup white sugar
  • 1 tsp vanilla extract
  • ¼ cup sour cream
  • 2 eggs at room temperature

Pumpkin Pie Filling

  • 1¼ cup pumpkin puree
  • 1 egg at room temperature
  • ¼ cup brown sugar
  • ⅛ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg

Instructions
 

Graham Cracker Crust

  • To a food processor, add in graham crackers, brown sugar, melted butter, and salt. Pulse until everything is a sand like consistency.
  • Please in the bottom of a springform pan and press down with a cup. Bake at 350℉ for 10 minutes.

Cheesecake Filling

  • To a bowl or a stand mixer combine cream cheese and sugar. Mix on high speed for about 1½ minutes½ until creamed.
  • Add in sour cream and vanilla and mix until combined.
  • One at a time, add in eggs and blend on LOW speed. Set aside once both eggs are completely blended

Pumpkin Pie Filling

  • To a bowl, add in pumpkin puree, brown sugar, egg, and salt. Whisk until smooth.

Assembly

  • Alternate pouring in cheesecake and pumpkin pie mixture and swirl on the top with a toothpick.
  • Wrap the outside of the springform pan tightly with aluminum foil.
  • Bake for 45 minutes until set around the edges with a slight jiggle in the center
  • Refrigerate for 6 hours and serve