This homemade Pumpkin Cheesecake Recipe is gluten-free! A layer of vanilla cheesecake, a layer of spiced pumpkin cheesecake, and a pinch of whipped cream make this super simple pumpkin cheesecake! It’s a holiday dessert favorite around here!
Preheat oven to 350 degrees, and set your MI-DEL Graham Style Pie Crust aside.
Using a hand mixer or a standing mixer, beat your cream cheese until light and fluffy, about 1 minute or so. Add in the sugar, and beat until combined.
Add in the eggs, one at a time, beating well after each addition.
Mix in vanilla extract.
Pour about 1 1/2 cups of the filling into the bottom of the pie crust. Set pie aside.
To the remaining batter, add in pumpkin puree, pumpkin pie spice, cinnamon, and allspice, and mix until combined. Pour the rest of the cheesecake filling into the pie crust.
Bake cheesecake for 25-30 minutes, or until the cheesecake just slightly jiggles in the center when moved.
*Allow cheesecake to cool to room temperature before chilling in the fridge for at least 3 hours.
Serve with whipped cream, if desired.
*When the cheesecake is done, I turn the oven off, open the oven door, and allow the cheesecake to cool inside of the oven for about 15-20 minutes (then I allow it to cool on the counter 'til it comes to room temperature.) Allowing it to cool in the oven for a little bit helps to prevent cracks in the cheesecake, as it helps the cheesecake gradually come down in temperature..