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A slice of Reese's Pieces Pumpkin Cheesecake on a stack of china plate with the entire cheesecake in the background.
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5 from 2 votes

Reese's Pieces Pumpkin Cheesecake

This Reese's Pieces Pumpkin Cheesecake with Pretzel Graham Crust is the dessert that you'll want to save plenty of room for.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Cuisine: cheesecake
Servings: 12 slices
Calories: 409kcal
Author: Renee Goerger

Ingredients

  • To make the pretzel graham crust:
  • 2½ cups mini pretzels
  • 6 graham cracker rectangles
  • ¼ salt
  • 1 tablespoon sugar
  • 6 tablespoons butter melted
  • For the cheesecake filling:
  • ⅔ cup granulated sugar
  • 3 8 ounce packages cream cheese, softened to room temperature
  • 1 can 15 ounces pumpkin purée
  • ½ cup Greek yogurt
  • 3 eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 cups Reese's Pieces
  • fall sprinkles optional

Instructions

To make the pretzel graham crust:

  • Preheat oven to 350 degrees.
  • Spray an 8" springform pan with baking spray and set aside.
  • In a food processor, pulse the pretzels, graham crackers, salt, and sugar to form crumbs.
  • Add the melted butter and pulse to form a mixture the consistency of wet sand.
  • Place the springform pan on a parchment-lined baking sheet.
  • Press the crust crumbs evenly in the bottom of the prepared springform pan, and bake in a preheated oven for 7-10 minutes.
  • Remove and cool while preparing the filling.

To make the Reese's Pieces Pumpkin Cheesecake filling:

  • In a large mixing bowl, blend the sugar, cream cheese, pumpkin, and Greek yogurt until smooth.
  • Add the eggs (one at a time), vanilla, and ground cinnamon.
  • Continue blending until no lumps remain and the mixture is smooth and creamy.
  • Switch to a wooden spoon or spatula and stir the candy into the cheesecake batter.
  • Pour the cheesecake filling in an even layer into the springform pan.
  • Sprinkle the surface of the cheesecake with fall sprinkles (if desired) and bake in a preheated oven for 60-70 minutes or until the cheesecake is only just slightly jiggly in the center.
  • Remove from the oven and allow the cheesecake to cool for 30 minutes on a wire rack.
  • Run a knife around the diameter of the pan to loosen the cake, and remove the collar from the base of the pan.
  • Allow the cheesecake to cool completely and refrigerate until ready to serve.
  • Remove the cheesecake from the refrigerator at least 30 minutes before serving for the best flavor.

Notes

Kitchen tools and equipment needed:
8" springform pan, baking sheet, parchment paper, baking spray, food processor, large bowl with hand mixer OR stand mixer with the paddle attachment, spatula, or wooden spoon, measuring cups, and spoons

Nutrition

Serving: 1slice | Calories: 409kcal | Carbohydrates: 52g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 392mg | Fiber: 2g | Sugar: 34g