Go Back
–+ servings
Melany

Easy Pumpkin Pie Cheesecake Recipe

Combine the velvety richness of cheesecake with the cozy spices of pumpkin pie in this easy-to-make recipe. With a buttery graham cracker crust, creamy cheesecake layer, and spiced pumpkin topping, these individual cheesecakes are the ultimate fall dessert. Perfect for gatherings or a sweet indulgence at home!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 individual cheesecakes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Crust:
  • 1 cup graham cracker crumbs
  • 2 tablespoons granulated sugar
  • ¼ cup unsalted butter melted
For the Cheesecake Layer:
  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
For the Pumpkin Layer:
  • ½ cup pumpkin puree
  • 1 egg yolk
  • 1 tablespoon granulated sugar
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg

Method
 

Step 1: Preheat the Oven
  1. Preheat your oven to 325°F (165°C).
  2. Line a muffin tin with paper liners for easy removal.
Step 2: Make the Crust
  1. In a small bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
  2. Press about 1 tablespoon of the mixture into the bottom of each muffin liner.
  3. Chill the crusts in the refrigerator while preparing the filling.
Step 3: Prepare the Cheesecake Layer
  1. In a medium bowl, beat the cream cheese and 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 onto each prepared crust, spreading evenly.
Step 4: Make the Pumpkin Layer
  1. In another bowl, mix the pumpkin puree, egg yolk, sugar, cinnamon, ginger, and nutmeg until smooth.
  2. Gently spread the pumpkin mixture over the cheesecake layer in each muffin cup.
Step 5: Bake
  1. Place the muffin tin in the preheated oven.
  2. Bake for 25-30 minutes, or until the centers are set.
  3. Remove from the oven and let the cheesecakes 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, optionally garnished with whipped cream or a sprinkle of pumpkin spice.

Tried this recipe?

Let us know how it was!