CommonKnowledge
culture | January 18, 2026

Pumpkin Pie Cheesecake (no-bake filling)

Published: · Modified: by · 20 Comments

Pumpkin pie and cheesecake combine in this easy Pumpkin Pie Cheesecake. A graham cracker crust filled with a no-bake pumpkin cheesecake filling, topped with freshly whipped cream. 

PUMPKIN PIE CHEESECAKE! WITH GRAHAM CRACKER CRUST! AND FRESHLY WHIPPED CREAM! Why am I yelling? Because it’s pie season, people!

Pumpkin pie cheesecake topped with swirls of whipped cream and sprinkled with cinnamon sugar.
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Slice of pumpkin pie cheesecake on a grey plate with a gold fork.

Ingredients needed

  • Graham cracker crust (graham cracker crumbs, sugar, butter)
  • Whipped cream (Heavy cream, powdered sugar)
  • Pumpkin puree
  • Powdered sugar
  • Cream cheese
  • Vanilla
  • Spices
Ingredients for pumpkin pie cheesecake: cream cheese, pumpkin, crust, whipped cream, spices, sugar, vanilla.

Recipe overview

  • Graham cracker crust – Way easier than making a traditional pie crust and way more tasty, too. The perfect complement to the cream cheese filling.
  • Cream cheese pumpkin pie filling – Cream cheese, pumpkin puree, whipped cream, powdered sugar, vanilla, and pumpkin pie spice. Creamy, sweet and tangy with a punch of fall flavor from the warm spices. Pour this filling into the crust, smooth it out, and refrigerate it until set.
  • Whipped cream – Heavy cream and powdered sugar get whipped into a fluffy sweet cloud that gets spread all over the top of our pumpkin cream cheese filling.
Step by step collage how to make pumpkin pie cheesecake. Pie filling in a bowl and in a graham cracker crust.

How to make a graham cracker crust

  1. Combine graham cracker crumbs, melted butter, salt, and brown sugar. Mix it until all of the crumbs are moistened.
  2. Press the crumbs into the bottom and up the sides of pie plate. Use the bottom of a glass or measuring cup to pack it in firmly.
  3. Bake the crust in a 350°F oven for 5-10 minutes, until golden brown and fragrant.
  4. Let the crust cool completely before filling it.
Graham cracker crust collage: graham cracker crumbs and melted butter in a bowl and crust in a white pie dish.

Topping options

Let’s talk about garnishing our pie. You can leave it as-is with fluffy swirls of whipped cream, or if you’d like to make it a little prettier you can top it with one/some of the following:

  • Graham cracker crumbs
  • Ginger snap crumbs
  • Candied pecans
  • Toffee bits
  • Salted caramel
Slice of pumpkin pie cheesecake on a grey plate with a gold fork.

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Recipe

Slice of pumpkin pie cheesecake on a grey plate with a gold fork.

Pumpkin Pie Cheesecake

Pumpkin pie and cheesecake combine in this easy Pumpkin Pie Cheesecake. A graham cracker crust filled with a no-bake pumpkin cheesecake filling topped with freshly whipped cream. 

4.77 from 17 votes

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Course: Dessert

Cuisine: Dessert

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Servings: 10

Calories: 286kcal

Author: Allison – Celebrating Sweets

Ingredients

Whipped cream:

Instructions

Crust:

  • Preheat oven to 325°F. Combine graham cracker crumbs, sugar and salt. Add melted butter and stir until well combined. Dump the crumbs into a 9 or 9 ½ inch dep dish pie plate. Firmly press the crumbs into the bottom and up the sides of the pie plate. Use the bottom of a glass or measuring cup to pack it in.

  • Bake the crust for 8-10 minutes, until golden brown and fragrant. Cool to room temperature.

Whipped cream:

Filling:

  • In a separate bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese, powdered sugar, vanilla, pumpkin puree, and spices until smooth and combined. Add half (eyeball it) of the chilled whipped cream to the pumpkin mixture. Beat briefly, until just combined.

  • Place the remaining whipped cream back in the fridge – this will be for topping the pie. Pour the pumpkin mixture into the crust and smooth the top. Cover and refrigerate for at least 6 hours (preferably overnight), until fully chilled.

  • To serve: Top the pie with the remaining whipped cream (I used a large open star tip). Note: the whipped cream might need to be whipped a little more if it has lost volume. Sprinkle with cinnamon sugar or graham cracker crumbs (or any other topping desired) and serve.

Nutrition

Calories: 286kcal | Carbohydrates: 31g | Protein: 7g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 331mg | Potassium: 186mg | Fiber: 1g | Sugar: 22g | Vitamin A: 4304IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!

RECIPE UPDATED SLIGHTLY NOVEMBER 2021.

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