If you're not a major fan of cheesecake or pumpkin pie, this combination of decadence is for you. It is simply irresistible.

The cheesecake element gives everything a better texture while the pumpkin mutes the richness.

& there is something about those visible layers.



2 8oz packages cream cheese, room temperature (see notes)

1/2 cup sugar

1 teaspoon vanilla

2 eggs, room temperature (see notes)

1/2 C pumpkin puree

2 teaspoons pumpkin spice (see notes)

1 graham cracker crust (see notes)

whip cream, optional


1. Preheat oven to 325°F

2. In a large bowl, combine cream cheese, sugar and vanilla. Cream together with a mixer

until well combined. Add in eggs one at a time and beat until smooth.

3. Remove 1 1/3 cups of the cheesecake and spread it into the bottom of the graham

cracker crust.

4. Add the pumpkin puree and spice to the remaining cheesecake batter. Combine. Spread

the pumpkin cheesecake layer over the cheesecake layer.

5. Bake for 35-40 minutes or until the center is almost set.

6. Allow to cool for at least 1 hour then refrigerate for a minimum of 3 hours.

7. Serve and enjoy!!


- This cheesecake does not need a water bath.

- Make sure your eggs and cream cheese are at room temperature to avoid cracking of the

cheesecake while baking.

- The pumpkin pie spice will determine your flavor so make sure it's one you like. My

homemade mix is : 4 teaspoons cinnamon, 1/2 teaspoon cloves, 1 teaspoon allspice, 2

teaspoons ground ginger and 1 teaspoon nutmeg.

- You can buy a graham cracker crust, but making it is so easy! It is 1 1/2 cups graham

cracker crumbs, 1/3 cup sugar and 6 tablespoons butter. Add graham crackers and sugar

to a bowl. Melt butter and pour over the mixture. Mix. Press firmly into a pan. I like to use the

bottom of a drinking glass. Bake at 350°F for 8-10 minutes. Remove from oven and cool

completely before using.

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