Pumpkin Cheesecake Pie
It’s time for me to re-introduce you to our family favorite pie recipe.
When I say “family favorite,” I truly mean it. We all love desserts, especially holiday pies, but this Pumpkin Cheesecake Pie is something special to us.
No matter how much turkey and mashed potatoes we stuff ourselves with on Thanksgiving dinner, we make sure to still have room for this pie. If we didn’t have much room left…well then we wait!
There have been a couple of years where I made a fancy cheesecake or another dessert for our holiday dinner and the first thing that everyone mumbled was, “what? No Pumpkin Cheesecake Pie?”
I’ve actually been told that I can make any other dessert my heart desires as long as I ALSO make this pie. It’s a good thing that this pie is so easy to whip up.
Easy few minutes of beating the ingredients in a bowl, followed by about 45 minutes of baking, and then cool and chill. Simple steps for a luscious pumpkin dessert.
You will love the soft and smooth texture and creamy pumpkin flavor of this pie. Serve it with some whipped cream and cinnamon on top or even with a scoop of vanilla ice cream on the side.
DO I HAVE TO USE STORE-BOUGHT CRUST?
Yes, this is the only way. KIDDING! Absolutely not. I use store-bought crust for the ease of it. If you want to make your own homemade pie crust, here is a wonderful recipe that I personally use. For Thanksgiving and Christmas dinner, or any other special even, I like to make homemade crust. Anytime we just feel like having pumpkin cheesecake pie for dinner, I take out a quick, frozen pie shell. Just make sure the store-bought one is a deep dish.
TIPS FOR MAKING PUMPKIN CHEESECAKE PIE:
Making this pie is truly easy. All you have to do is beat the ingredients in a bowl with an electric mixer, pour it into the pie shell, and bake. There are a couple of things to remember when making it though.
Make sure not to overfill your pie shell. When using a store-bought deep dish pie crust, you will have just a little bit of pie filling left over. Don’t try to squeeze every last drop of pie mixture into the shell because it might overflow as it bakes. This pie filling raises as it bakes, so if it’s overfilled, it will overflow. There will not be much batter leftover, only about 1/4 cup. (The same applies for homemade crust because some pie dishes can slightly vary in size.)
Place filled pie shell on a baking sheet while baking. This will make it easier to place it in the oven and take it out. (This is not needed is you made your own pie crust in a ceramic/glass pie dish.)
After 40-45 minutes of baking, open the oven door half way and turn off the oven. Leave the pie in the oven for about 10 minutes before taking it out. This will help with the pie possibly cracking. (Although, if it does crack, don’t stress! It can easily be covered with some whipped cream when served.)
Cool pie to room temperature and chill in the refrigerator before servings.
Serve cold.
IF YOU LIKE THIS PUMPKIN DESSERT, HERE ARE SOME MORE RECIPES YOU WILL LIKE:
Easy Pumpkin Caramel Pull Apart Bread – Pull apart bread easily made with pre-made dough, pumpkin, pecans and caramel. Warm, comforting bread with your morning tea.
Creme Brulee Pumpkin Cheesecake – This smooth, silky pumpkin cheesecake is made with the ginger snap cookie crust, extra cookies on the bottom, heavenly pumpkin cheesecake and crunchy, caramelized sugar on top.
Oreo Pumpkin Cheesecake – Layers of smooth pumpkin cheesecake, crushed Oreo cookies on the bottom and on the top, and a silky layer of spiced mascarpone frosting.
Frosted Pumpkin Cookies – Soft, scrumptious pumpkin cookies topped with pumpkin buttercream frosting and decorated with a classic scene from The Nightmare Before Christmas movie.
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Pumpkin Cheesecake Pie
This PUMPKIN CHEESECAKE PIE is a combination of a classic pumpkin pie with silky creaminess of a cheesecake. This easy dessert is perfect to serve at holiday dinners or just because you feel like having a pumpkin treat.
Ingredients
- 1 Deep dish pie shell
- 15 oz can of pumpkin puree
- 8 oz cream cheese softened
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tbsp pumpkin pie spice mix
- 1/8 tsp salt
- 2 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla
Instructions
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Preheat the oven to 350.
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Beat cream cheese and sugar until smooth (about 2 minutes).
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Add pumpkin puree and dry spices, beat until well blended.
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Add eggs, heavy cream and vanilla. Beat well.
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Place pie shell on the baking sheet. (This will make it easier to place the pie in the oven and take it out.)
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Pour filling into the pie shell and make sure it's spread evenly. (Don't overfill the pie shell. There will be a little bit of pie filling left over.)
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Bake for 40-45 minutes (it will be a little jiggly in the middle but set at edges).
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Turn off the oven and open the oven door half way. Let pie sit in the oven for about 10 minutes before taking it out.
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Cool pie to room temperature and refrigerate for at least 4 hours.
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Serve it cold.
Recipe Notes
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
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*Originally published on Will Cook For Smiles October 1, 2011!*
Ok, so what happened to our pie?? I remember something about last weekend! Anyway, I’m sure we will get to have some on Thanksgiving!
My husband loves pumpkin pie and loves cheesecake! Gotta try your combination!
Hey!
Just wanted to let you know that over at createlive, we’re just finishing up a pumpkin recipe series called “The 12 Days of Pumpkins.” For the next few days, we’ll be hosting a link-up, featuring any recipes involving pumpkin, and will be choosing a good number of these recipes to have their own page (which can include your blog name and URL!) in a pumpkin cookbook! Just thought you might be interested in the additional press or being included in a cookbook – and this is a really great recipe! Find the link up here!
Have a great one 🙂
-Carly
goodness gracious this looks perfect! can’t wait to give it a try
You can’t go wrong with cream cheese and pumpkin!
It looks delicious! I can’t wait to try it.
This sounds (and looks) so yummy! Found you from Tempt My Tummy Tuesday.
YUM!! Can’t wait to try these! I’m visiting from the NJAH linky party, I hope you’ll pop by and say hello!
http://littlebirdiebaby.blogspot.com/2011/10/tutorial-tuesday-linky-party-trio-of.html
I also have a linky party every Tuesday and would love it if you’d link up your tutorial, I’m featuring recipes this week! 🙂 xoxo
Love the minis!
Oh wow this sounds heavenly. I will definately be trying this out. I featured this at So Very Creative.
http://soverycreative.blogspot.com/2011/10/pumpkin-cheeescake.html
Hi this is Nicole from Colie’s Kitchen I just discovered your blog and wanted to drop by and say hi. I am now a new follower. I would love to have you stop by Colie’s Kitchen if you get a chance. http://www.colieskitchen.com
hi! Just wanted to let you know I’ll be featuring your pumpkin pie tomorrow on Tasty Tuesday. Stop by and grab a featured button. Thanks for linking! http://nap-timecreations.blogspot.com/
Thanks for sharing at Bacon Time, looks yummy.
Yum!!
Thanks again for partying with us at Show & Share!
I made these for a fall tea party. Adapted them a tiny bit to make them tiny. LOVED it! 🙂 Linked back to you. See the post here http://preschoolparadisesgb.blogspot.com/2011/10/mini-pumpkin-cheesecakes.html
Hi, I love your recipes, I lost my sweet potatoe cheesecake pie recipes , just wondering can I follow this recipe exactly but use sweet potatoes or would I have to add some more ingredients?
Hi! This recipe sounds heavenly!! Question: do you pre-bake your deep dish shell? Also, is the shell you use frozen or fresh? if it’s frozen, what brand do you prefer? – Thanks!
Hi Brittany!
I’m so sorry for the late response! I do not pre-bake the crust. I use a frozen shell and just pour the pumpkin pie mixture into it and bake. I usually use the Pillbury one but it is the one that is most available.
I really hope you like it!!
Bet this would be good with pumpkin spice creaer in place of the heavy cream…….
Absolutely! I would just may be do half creamer and half heavy cream or cut out some of the sugar. Creamer is usually already sweet so you might end up having too much sugar in the pie. So adjust it to your personal sweetness preference 🙂
Went to our 3 grocery stores unable to find pumpkin puree using just pumpkin hopefully it works.
Made it came out great just to let people know.
Oh, I’m sorry that I didn’t get back to you sooner!
I’m glad that you were able to find it, sometimes store have pumpkin puree in different places.
I also have a recipe to make your own pumpkin puree: https://www.willcookforsmiles.com/all-about-pumpkin-and-homemade-pumpkin-puree/
The only think about homemade vs store bought in the can is that the canned puree is a bit thicker than homemade.
I’m so happy you liked it!!
Too much sugar in this recipe… I would suggest cutting sugar bye one quarter
Hi Leigh!
That’s definitely a personal preference. I don’t like to have too much sugar in desserts either but I never found this cheesecake to be too sweet. But of course, you can cut sugar if like desserts to be just a little sweet.
oh, i love pumpkin cheesecake pie! we’ll be making this for Thanksgiving!
I’m so happy to hear that! Happy holidays, April!
Can this pumpkin cheesecake be successfully frozen?