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 | We Are Recipes

Pumpkin Pie Cheesecake (Single-Serving, 5 Ingredients)

Recipe by Liliya

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No reviews

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

Scale

2 oz cream cheese, softened
1 tablespoon pumpkin purée
2 tablespoons sweetener
1 large egg
1/2 teaspoon pumpkin pie spice

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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

Find it online: https://wearerecipes.com/pumpkin-pie-cheesecake-single-serving/