If you’re searching for a dessert that perfectly blends seasonal warmth with creamy indulgence, this Pumpkin Cheesecake Cake (Best Easy Recipe) Recipe is your new go-to. It’s a luscious, no-bake treat that marries the cozy flavors of pumpkin and cinnamon with the velvety smoothness of cheesecake, all set upon a buttery graham cracker crust. Whether you’re celebrating fall, impressing guests, or just craving something spectacularly delicious, this recipe promises a cake that is both stunning and remarkably simple to whip up.

Ingredients You’ll Need

A square white baking dish filled with an even layer of smooth, light beige batter that has small air bubbles and soft textural swirls on the surface, placed inside a gray baking pan with handles on each side. The dish is set on a white marbled surface next to a lit glass candle with visible warm flame light, and a corner of a cloth with orange and green pumpkin patterns is visible in the upper right corner. The scene is softly lit with natural light, showing texture and calm colors photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this Pumpkin Cheesecake Cake (Best Easy Recipe) Recipe is key, but don’t worry — it’s a straightforward list filled with pantry staples and fresh elements that each enhance the dessert’s texture, depth, and flavor. From the rich cream cheese to the aromatic spices, every component plays a vital role.

Graham cracker crumbs (1 ½ cups): Provides a crisp, buttery base that contrasts beautifully with the creamy filling.
Brown sugar or granulated sugar (2 tablespoons): Adds a subtle sweetness to the crust, balancing the pumpkin’s earthiness.
Unsalted butter, melted (6 tablespoons): Binds the crust ingredients and creates a rich richness you’ll love.
Vanilla extract (1 teaspoon + 2 teaspoons): Enhances the flavor profile with a fragrant warmth, used in both crust and filling.
Cream cheese, softened (16 oz): The star ingredient responsible for that smooth, tangy cheesecake texture.
Heavy cream (1 cup): Whipped in to lighten the filling, giving it a luscious fluffiness.
Granulated sugar (1/2 cup) & brown sugar (3 tablespoons): Together, they deepen the sweetness and add a hint of molasses flavor.
Salt (1/2 teaspoon): Just enough to balance flavors and bring out the best in every ingredient.
Lemon juice (1 teaspoon): Adds a touch of brightness to cut through the richness.
Pumpkin purée (1 cup): The heart of this cake, delivering creamy pumpkin flavor and beautiful color.
Ground cinnamon (1/2 teaspoon): A perfect warming spice that complements the pumpkin flawlessly.
Optional crushed Biscoff cookies: For sprinkling on top, bringing added texture and a caramelized spice note.

How to Make Pumpkin Cheesecake Cake (Best Easy Recipe) Recipe

Step 1: Prepare the Crust

Start by combining your graham cracker crumbs, sugar, melted butter, and the vanilla extract in a small bowl. Mix until every crumb is evenly coated and moistened. Press this mixture firmly into the bottom of your chosen pan—an 8- or 9-inch square or a glass pie plate works beautifully. Pop it in the fridge for at least 20 minutes to let it set; this ensures a sturdy base that will hold all that creamy goodness.

Step 2: Make the Cheesecake Filling

Now for the magic! In a large bowl, whip the softened cream cheese with both sugars until the mixture becomes irresistibly smooth and creamy—scrape down the sides frequently to avoid lumps. Next, stir in vanilla extract and lemon juice for that subtle tang and aromatic lift. Add the heavy cream slowly, whipping well after each addition to create a fluffy, airy filling. Finally, fold in the pumpkin purée and cinnamon gently; this is what transforms your cheesecake into a seasonal masterpiece.

Step 3: Assemble and Chill

Pour the luscious pumpkin cheesecake filling over the chilled crust, smoothing it out with a spatula. Cover the pan with plastic wrap to keep it fresh and refrigerate for a good 8 to 10 hours. This waiting game is worth it, as it allows the flavors to meld and the cake to fully set into that perfect creamy consistency.

Step 4: Serve with Style

Before slicing, gently run a knife along the edges to loosen the cake, ensuring it lifts out cleanly. Cut carefully and wipe your knife between cuts for picture-perfect slices. Finish with a scatter of crushed Biscoff cookies for an irresistible crunch and an extra hint of spice and caramel flavor. Voilà! Your Pumpkin Cheesecake Cake (Best Easy Recipe) Recipe is ready to delight and impress.

How to Serve Pumpkin Cheesecake Cake (Best Easy Recipe) Recipe

A single slice of creamy pumpkin pie is shown on a large white plate with a simple rim. The pie has three clear layers: the bottom layer is a crumbly, brown crust, the middle layer is thick and smooth with a pale orange color, and the top layer is a lighter, fluffy pumpkin mousse dusted with cinnamon or nutmeg. There is a bite taken from the front corner, revealing the creamy inside texture. A gold fork lies on the plate near the pie, and the background has a soft white marbled surface with a blurred white pumpkin and orange cloth visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your dessert with a dollop of whipped cream and a dusting of cinnamon or nutmeg to add a light, creamy topping and visual appeal. Crumbled Biscoff cookies or toasted pecans provide a tantalizing crunch that pairs wonderfully with the smooth cake.

Side Dishes

This Pumpkin Cheesecake Cake (Best Easy Recipe) Recipe is rich and satisfying on its own, but consider serving it alongside a warm cup of spiced coffee or chai tea. Fresh fruit, like sliced pears or figs, offers a refreshing contrast if you want to lighten the plate.

Creative Ways to Present

For a special occasion, serve individual slices on decorative plates with drizzles of caramel or a drizzle of chocolate sauce. You can even assemble mini versions in small jars or cups, layering crust and filling for an adorable dessert parfait.

Make Ahead and Storage

Storing Leftovers

Once made, keep your Pumpkin Cheesecake Cake (Best Easy Recipe) Recipe covered tightly in the refrigerator to maintain its creamy texture and fresh flavors — it will stay delicious for up to 4 days.

Freezing

This cheesecake also freezes well! Wrap it securely in plastic wrap and then in aluminum foil to prevent freezer burn. When you’re ready, thaw overnight in the fridge for the best texture.

Reheating

Since it’s a no-bake cheesecake, reheating is not recommended. Instead, enjoy it chilled or let it sit at room temperature for 10-15 minutes before serving to soften the flavors and texture.

FAQs

Can I use canned pumpkin purée for this recipe?

Absolutely! Canned pumpkin purée works perfectly and is actually much easier to find year-round. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugars.

Do I need a special pan for this cheesecake?

No special pan is required. A regular 8- or 9-inch square baking pan or a glass pie plate works wonderfully. The important part is the even layering and chilling time.

What can I substitute if I don’t have graham cracker crumbs?

If graham crackers aren’t on hand, crushed Biscoff cookies or even digestive biscuits can be a tasty alternative, adding their own unique flavor and crunch to the crust.

Can I make this dessert vegan or dairy-free?

While this recipe isn’t naturally vegan, you can experiment with dairy-free cream cheese and non-dairy whipped cream alternatives. The texture may vary slightly but it can still be delicious.

How long does this cheesecake need to chill?

For the creamiest, most set texture, it’s best to chill the cake for at least 8 hours or overnight. This gives the flavors time to meld beautifully and the filling time to firm up perfectly.

Final Thoughts

This Pumpkin Cheesecake Cake (Best Easy Recipe) Recipe is a treasure for anyone who loves the comforting flavors of fall mingled with rich, creamy cheesecake. It’s easy to make, impressive to serve, and delicious enough to become an instant favorite. I can’t wait for you to try it and discover just how effortlessly this dessert can become the star of your table!

Pumpkin Cheesecake Cake (Best Easy Recipe) Recipe

Ingredients You’ll Need