This is a classic Pumpkin Pie taken to the next level! 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.
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 THIS 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 leftover. 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 the 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 halfway 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.
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
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
- Preheat the oven to 350.
- Beat cream cheese and sugar until smooth (about 2 minutes).
- Add pumpkin puree and dry spices, beat until well blended.
- Add eggs, heavy cream and vanilla. Beat well.
- Place pie shell on the baking sheet. (This will make it easier to place the pie in the oven and take it out.)
- 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.)
- Bake for 40-45 minutes (it will be a little jiggly in the middle but set at edges).
- 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.
- Cool pie to room temperature and refrigerate for at least 4 hours.
- Serve it cold.
Video
Notes
Nutrition
*Originally published on Will Cook For Smiles October 1, 2011!*
Kel says
Very tasty but like another commenter mentioned, took much longer than 45 minutes. I left it in for about an extra 15, and it was still I think underdone in the center. My pie crust was near raw somehow though, so maybe I needed to move it lower or blind bake it. Can’t say I’m super upset about it though, as I ended up scraping out the filling and mixing it with vanilla ice cream instead and it was delicious. I’d try this again but I think I’d actually prefer graham cracker or Oreo crust instead.
Jaimie says
I don’t have time to refrigerate it maybe a he to will it still be OK?
Lynn says
I am making your pumpkin-cheesecake pie and using a frozen store-bought crust. Should the crust be pre-baked before adding the filling or should I simply put the filling in the frozen pie crust and bake it? Does the pie crust need to be thawed before filling? I don’t normally make pies, so I am confused but this looks so good I want to try it. Thanks!
LyubaB says
I hope I am not too late in answering your question. Yes, it does need to be thawed before using it.
Pauline Morris says
We made your pie & it was ( AWESOME ) Thank you sooo much JACK & POLLY
LyubaB says
Thank you for letting me know, Pauline! I am so glad you liked it!
LyubaB says
So happy you both liked it! 🙂
Anne says
This is absolutely delicious and easy. A keeper! I’m not a pumpkin pie person, but this has become my go-to, crowd-pleaser Thanksgiving dessert. I wouldn’t describe it as a cheesecake though. It is creamy and fluffy and delicious, but to me, not a true “cheesecake”, just a really really really good pumpkin pie. I use my own crust, baked longer than called for, and served at room temperature after refrigerating overnight. I highly recommend serving at room temperature. Pie crust does not taste good cold and the filling holds up just fine at room temperature. Thank you for this recipe. A chocolate pie with this consistency would be great!
LyubaB says
Thank you for the compliment, Anne! I am so pleased that you like it!
JACK&POLLY says
We made two pies and yes we did try one ………………………..(AWESOME) Thank YOU!!!
Ruthy says
Can I substitute heavy cream for can cocoa milk?
brynn says
can the pie shell be frozen before baking or do in defrost it?
LyubaB says
Hi, you will want to defrost it first so it won’t be gooey and it will bake evenly.
Collette Duley says
This is a very tasty recipe. For whatever reason, it takes way longer than 40-45 min to bake… I wonder if it’s because of the high altitude I live in?
Tracy L Gahagan says
I made it for Thanksgiving and it was the best pumpkin pie I have ever had and that includes any cheesecake pumpkin pie I have made as well.
LyubaB says
Wow, Thank you, Tracy! I love hearing that!