This single-serving pumpkin pie cheesecake bakes up creamy and spiced in about 30 minutes, using just five simple ingredients and one small dish.
If you love pumpkin pie but do not want to make a whole pie, this little pumpkin pie cheesecake is exactly what you need. It gives you that warm, spiced pumpkin flavor folded into a rich, custardy cheesecake, all in a personal-sized portion you can pull together on a weeknight. I make this whenever a pumpkin craving hits and I only want one serving.
What makes it worth keeping in your back pocket is how forgiving it is. You blend everything together, pour it into a greased dish, and let the oven do the work. If you already love the classic version, this is a fun twist on my no bake pumpkin pie for when you want something baked and a little more decadent.
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Why You’ll Love This Pumpkin Pie Cheesecake
- Five simple ingredients. Nothing fancy, and most of it is likely already in your kitchen.
- Single serving. No leftovers tempting you all week, just one perfect portion.
- Creamy and spiced. You get real pumpkin pie flavor in a smooth cheesecake texture.
- Barely any prep. Blend, pour, bake. That is the whole process.
- Easy to customize. Adjust the sweetness and spice to match exactly what you like.
table talk
With Liliya!
I started making this little pumpkin pie cheesecake on the fall days when I wanted something cozy but did not feel like baking a whole pie. One small dish, five ingredients, and about thirty minutes later I have a creamy, spiced cheesecake all to myself. It has become my go-to whenever a pumpkin craving hits, and it feels just a little bit special every single time.
Liliya
Ingredients You’ll Need
Here is what goes into this pumpkin pie cheesecake and why each one matters. You will find the exact amounts in the recipe card below.
- Cream cheese. This is the base that gives the cheesecake its rich, tangy body. Let it soften first so it blends smooth without lumps.
- Pumpkin puree. Use pure pumpkin puree, not pumpkin pie filling, so you control the sweetness and spice yourself.
- Sweetener. Adds just enough sweetness to balance the tang of the cream cheese. Sugar or a sugar substitute both work.
- Egg. One large egg sets the cheesecake and gives it that classic custardy structure as it bakes.
- Pumpkin pie spice. This is where all the cozy warmth comes from, that blend of cinnamon, nutmeg, ginger, and clove.
Equipment Needed
- A small oven-safe ramekin or baking dish
- A blender, food processor, or a bowl and hand mixer
- A spatula for scraping down the sides
- Cooking spray or butter for greasing
How to Make Pumpkin Pie Cheesecake
This is a quick overview of how I make this recipe, with tips along the way. You’ll find the full ingredients and instructions in the recipe card below.
- Preheat your oven to 350 degrees F. Give it time to come fully up to temperature so the cheesecake bakes evenly.
- Soften the cream cheese. Room temperature cream cheese blends without lumps. If yours is cold, cube it and microwave for 5 to 10 seconds.
- Blend all the ingredients. Combine the cream cheese, pumpkin puree, sweetener, egg, and pumpkin pie spice until completely smooth.
- Pour into a greased dish. Grease your ramekin well, then pour in the batter and smooth the top.
- Bake for 25 to 30 minutes. The center should be just set with a slight jiggle. Do not wait for it to firm up completely.
- Cool completely. Let it come to room temperature on the counter first so it does not crack.
- Chill before serving. A few hours in the fridge gives you that dense, sliceable cheesecake texture. Then enjoy.
Why This Recipe Works
The magic here is the balance between the cream cheese and the egg. The cream cheese brings richness and a gentle tang, while the single egg sets everything into that smooth, custardy structure cheesecake is known for. Baking at a steady 350 degrees keeps the edges from overcooking before the center is ready, and the resting and chilling steps are what turn a soft baked custard into a proper cheesecake you can slice. Skipping the chill is the most common reason a mini cheesecake feels too soft.
Expert Tips for Pumpkin Pie Cheesecake
Soften the cream cheese fully. Room temperature cream cheese blends into a completely smooth batter with no lumps. If you forgot to set it out, cube it and microwave for 5 to 10 seconds. Cold cream cheese is the number one reason a mini cheesecake turns out lumpy.
Use pure pumpkin puree, not pie filling. Plain pumpkin puree lets you control the sweetness and spice yourself. Pumpkin pie filling is pre-sweetened and pre-spiced, which throws the whole balance off and can make the cheesecake overly sweet.
Blot the pumpkin puree first. Pressing a paper towel onto the puree to remove excess moisture gives you a denser, creamier set. Wet puree can leave the finished cheesecake a touch too soft in the center.
Do not overbake it. Pull the cheesecake when the center still has a slight jiggle. It firms up as it cools. A fully firm center in the oven means a dry, cracked cheesecake once it comes down to temperature.
Cool gradually, then chill. Let the cheesecake come to room temperature on the counter before moving it to the fridge. A slow cool down keeps the top smooth and crack free, and the chill is what sets that dense, sliceable texture.
Chill before you serve. This is a baked custard, so a few hours in the fridge transforms it from a soft warm bake into a proper cheesecake. Skipping the chill is the most common reason it feels too loose.
Common Mistakes to Avoid
- Using cold cream cheese. It leaves lumps that will not blend out. Always soften it first.
- Grabbing pumpkin pie filling. That is pre-sweetened and pre-spiced, so it throws off the balance. Use plain pumpkin puree.
- Overbaking. A fully firm center in the oven means a dry, cracked cheesecake once it cools.
- Skipping the chill. Serving it warm gives you a soft custard, not a set cheesecake.
Pumpkin Pie Cheesecake Variations
This little cheesecake takes well to small tweaks. Add a splash of vanilla extract for extra warmth, or swap a spoonful of maple syrup in for some of the sweetener for a deeper fall flavor. If you want a crust, press a spoonful of crushed graham crackers or gingersnaps mixed with a little melted butter into the bottom of the dish before pouring in the batter. For a chocolate spin, a scoop of cocoa powder turns it into something closer to my chocolate yogurt cheesecake.
What to Serve with It
A dollop of whipped cream on top is the classic finish, and a light dusting of extra pumpkin pie spice or cinnamon makes it look bakery worthy. I also love it with a drizzle of caramel or a few toasted pecans for crunch. If you are building a small fall dessert spread, it pairs beautifully alongside my 3 ingredient pumpkin bites for a little variety.
Storing Pumpkin Pie Cheesecake
Keep this pumpkin pie cheesecake covered in the fridge for up to four days. It actually tastes even better on day two once the flavors have fully settled. To freeze, wrap it well and store it for up to two months, then thaw it overnight in the fridge before serving. I do not recommend leaving it at room temperature for long since it is an egg and dairy based custard.
FAQs About Pumpkin Pie Cheesecake
Can I make this pumpkin pie cheesecake ahead of time?
Yes, and it is actually better made ahead. Bake it, cool it to room temperature, then chill it in the fridge. It keeps well for up to four days and the flavor and texture improve after the first day, which makes it a great make-ahead fall dessert.
Can I use pumpkin pie filling instead of pumpkin puree?
It is best to use plain pumpkin puree. Pumpkin pie filling is already sweetened and spiced, so it will throw off the balance of this recipe. If it is all you have on hand, cut back on both the sweetener and the pumpkin pie spice to compensate.
Why did my cheesecake crack on top?
Cracks almost always come from overbaking or cooling too quickly. Pull the cheesecake while the center still has a slight jiggle, then let it cool gradually on the counter before moving it to the fridge. A gentle cool down keeps the top smooth.
Can I make this pumpkin cheesecake without eggs?
The egg is what sets this baked cheesecake and gives it that custardy structure, so it is important here. If you need an egg free option, a no bake cheesecake style recipe is a better fit than trying to swap the egg out of this one.
How long does the pumpkin pie cheesecake need to chill?
Give it at least two to three hours in the fridge after it cools to room temperature. This chilling step is what sets the dense, sliceable cheesecake texture, so it is worth the wait before serving.
Pumpkin Pie Cheesecake (Single-Serving, 5 Ingredients)
- Total Time35 minutes
- Yield1 serving 1x
- DietVegetarian
This easy Pumpkin Pie Cheesecake is creamy, warmly spiced, and perfectly portioned for a simple fall dessert. Made with cream cheese, pumpkin purée, pumpkin pie spice, and just a few other ingredients, it comes together quickly before baking and chilling.
Ingredients
- 2 oz cream cheese, softened
- 1 tablespoon pumpkin purée
- 2 tablespoons sweetener
- 1 large egg
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350°F. Lightly grease a small oven safe baking dish or ramekin.
- Soften the cream cheese so it blends smoothly with the other ingredients.
- Add the cream cheese, pumpkin purée, sweetener, egg, and pumpkin pie spice to a blender. Blend until smooth and creamy.
- Pour the cheesecake mixture into the prepared dish.
- Bake for 25 to 30 minutes, or until the cheesecake is set around the edges and the center is just set.
- Remove from the oven and allow it to cool completely.
- Refrigerate until thoroughly chilled before serving.
Notes
For the smoothest cheesecake, make sure the cream cheese is soft before blending. Cut it into small cubes and microwave for 5 to 10 seconds if needed. Let the cheesecake cool completely before refrigerating. Chilling helps it set and gives it a creamier cheesecake texture.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 185 kcal
- Sugar: 3g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 220mg
More Pumpkin Recipes
Craving more cozy fall flavor? Browse all of our easy dessert recipes over on the recipes page.
