Can I use pumpkin pie filling instead of pumpkin puree?

No, these are different products. Pumpkin pie filling already contains sweeteners and spices, which would throw off the balance of the recipe. Stick with pure pumpkin puree for best results.

Why did my pumpkin pie cheesecake crack on top?

Cracks usually happen from overmixing (incorporating too much air), baking at too high a temperature, or cooling too quickly. Using a water bath and following the gradual cooling instructions helps prevent this issue.

Can I make this recipe without a springform pan?

While a springform pan is ideal, you can use a deep pie dish. However, you'll need to serve it directly from the dish rather than removing it completely.

How do I know when my pumpkin pie cheesecake is done baking?

The edges should be set, but the center should still have a slight jiggle (like Jell-O). It will continue to set as it cools. If the center is completely firm during baking, it's likely overbaked.

Can I make mini pumpkin pie cheesecakes instead?

Absolutely! Use a muffin tin lined with paper liners and reduce the baking time to about 20–25 minutes. This makes for great individual servings at parties!

Pumpkin Pie Cheesecake Recipes That Will Steal Your Fall Dessert Spotlight 2025

Pumpkin Pie Cheesecake Recipes

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This Pumpkin Pie Cheesecake combines the rich creaminess of cheesecake with the warm spice of classic pumpkin pie. It’s the ultimate fall dessert—and a guaranteed crowd-pleaser for holidays and gatherings!

Author: Harmony
Prep Time: 30 minutes
Cook Time: 55-65 minutes
Total Time: 6-24 hours (including chilling)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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For the Graham Cracker Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
1 teaspoon ground cinnamon
⅛ teaspoon salt
6 tablespoons unsalted butter, melted
For the Pumpkin Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
¼ cup packed light brown sugar
3 large eggs
1½ cups pumpkin puree (not pumpkin pie filling)
¼ cup sour cream
1 tablespoon vanilla extract
1½ tablespoons pumpkin pie spice
2 tablespoons all-purpose flour

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Instructions

Preheat oven to 350°F. In a bowl, combine graham cracker crumbs, sugar, cinnamon, and salt. Stir in melted butter until evenly moistened.
Press into bottom and slightly up sides of a 9-inch springform pan. Bake 10 minutes, then cool. Reduce oven to 325°F.
In a large bowl, beat softened cream cheese until smooth. Add sugars and beat until fluffy. Add eggs one at a time, mixing just until combined.
Mix in pumpkin puree, sour cream, and vanilla. Add pumpkin pie spice and flour; mix gently until incorporated.
Pour into crust. Wrap bottom of springform pan in foil. Place in a roasting pan and add hot water halfway up the sides.
Bake at 325°F for 55–65 minutes until edges are set but center still jiggles. Turn off oven, crack door, and cool 1 hour.
Remove from water bath. Cool completely, then refrigerate at least 4 hours or overnight. Serve chilled with desired toppings.

Notes

Avoid overmixing after adding eggs to prevent cracks. Always use pure pumpkin puree, not pie filling. This cheesecake is even better made a day ahead!

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 420
Sugar: 30g
Sodium: 300mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 6g
Cholesterol: 110mg

Find it online: https://harmonymeal.com/pumpkin-pie-cheesecake/