If you love the creamy richness of cheesecake and the warm spices of pumpkin pie, this easy pumpkin pie cheesecake recipe is the perfect combination of both worlds. With a buttery graham cracker crust, a smooth cream cheese filling, and a spiced pumpkin layer, these individual cheesecakes are a delightful treat for any fall occasion. Whether you’re hosting a Thanksgiving dinner or simply craving something cozy, this recipe is a must-try.

Why You’ll Love This Recipe

This easy pumpkin pie cheesecake recipe is:

• Simple to make: Perfect for beginners and experienced bakers alike.
• Portion-controlled: Individual servings make it ideal for parties and gatherings.
• Rich and creamy: The layers of cheesecake and pumpkin create a decadent dessert.
• Bursting with fall flavors: Warm spices like cinnamon, nutmeg, and ginger bring the taste of autumn to your table.

Ingredients You’ll Need

For the Crust:

Ingredient	Quantity
Graham cracker crumbs	1 cup
Granulated sugar	2 tbsp
Unsalted butter (melted)	¼ cup

For the Cheesecake Layer:

Ingredient	Quantity
Cream cheese (softened)	8 oz
Granulated sugar	¼ cup
Vanilla extract	½ tsp
Large egg	1

For the Pumpkin Layer:

Ingredient	Quantity
Pumpkin puree	½ cup
Egg yolk	1
Granulated sugar	1 tbsp
Ground cinnamon	¼ tsp
Ground ginger	⅛ tsp
Ground nutmeg	⅛ tsp

How to Make Easy Pumpkin Pie Cheesecake

Step 1: Preheat the Oven

1. Preheat your oven to 325°F (165°C).
2. Line a muffin tin with paper liners to make removing the cheesecakes easier.

Step 2: Make the Crust

1. In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
2. Press about 1 tablespoon of the mixture into the bottom of each muffin cup to form the crust.
3. Chill the crusts in the refrigerator while preparing the filling.

Step 3: Prepare the Cheesecake Layer

1. In another bowl, beat the cream cheese and granulated sugar until smooth and creamy.
2. Add the vanilla extract and egg, mixing until just combined.
3. Spoon about 1-2 tablespoons of the cheesecake mixture over each crust, spreading it evenly.

Step 4: Make the Pumpkin Layer

1. In a separate bowl, combine the pumpkin puree, egg yolk, granulated sugar, cinnamon, ginger, and nutmeg.
2. Mix until the pumpkin mixture is smooth and well blended.
3. Gently spread the pumpkin mixture over the cheesecake layer in each muffin cup.

Step 5: Bake the Cheesecakes

1. Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the centers are set.
2. Remove the cheesecakes from the oven and let them cool in the pan for 10 minutes.

Step 6: Chill and Serve

1. Transfer the cheesecakes to the refrigerator and chill for at least 2 hours, or until fully set.
2. Serve chilled, garnished with whipped cream or a sprinkle of cinnamon if desired.

Nutritional Information

Here’s an approximate breakdown per serving (based on 12 cheesecakes):

Nutrient	Amount
Calories	180
Total Fat	10g
Saturated Fat	6g
Carbohydrates	18g
Sugar	12g
Protein	3g

Tips for Perfect Pumpkin Pie Cheesecake

• Use room-temperature ingredients: Softened cream cheese and eggs blend more easily, creating a smoother filling.
• Don’t overmix: Overmixing can incorporate too much air, causing the cheesecakes to crack.
• Chill thoroughly: Refrigerating the cheesecakes ensures the layers set properly and enhances the flavor.
• Experiment with spices: Adjust the cinnamon, nutmeg, and ginger to suit your taste preferences.
• Add toppings: Whipped cream, caramel drizzle, or a dusting of pumpkin spice make great finishing touches.

FAQs About Pumpkin Pie Cheesecake

1. Can I use a different crust? Yes, you can use gingersnap crumbs, Oreo crumbs, or a nut-based crust for a unique twist.

2. Can I make this recipe gluten-free? Absolutely! Substitute the graham cracker crumbs with gluten-free graham crackers or cookies.

3. How long do these cheesecakes last? Store them in an airtight container in the refrigerator for up to 5 days.

4. Can I freeze these cheesecakes? Yes, wrap them individually in plastic wrap and store them in an airtight container in the freezer for up to 1 month. Thaw in the refrigerator before serving.

5. Can I make this recipe as a full-sized cheesecake? Yes, double the ingredients and bake in a 9-inch springform pan at 325°F (165°C) for 45-50 minutes.

6. What can I use instead of cream cheese? You can use a dairy-free cream cheese substitute or mascarpone for a slightly different flavor and texture.

Why This Recipe Is Perfect for Fall

Easy pumpkin pie cheesecake combines the best of two beloved desserts, making it an excellent choice for fall gatherings, holidays, or cozy evenings at home. Its individual portions are perfect for serving, and the warm spices make every bite taste like autumn.

Try This Recipe Today

Ready to bring some fall magic to your kitchen? Gather your ingredients and whip up this easy pumpkin pie cheesecake recipe. Whether you’re treating your family, impressing guests, or enjoying some me-time, these cheesecakes are guaranteed to delight. Happy baking!

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