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
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.
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!*
Carla says
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!
Ellie Sew Sweet says
My husband loves pumpkin pie and loves cheesecake! Gotta try your combination!
Carly says
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
shannon i olson says
goodness gracious this looks perfect! can’t wait to give it a try
LyubaB says
Hi, Shannon! So Glad you liked it! It’s a family favorite in my house! 🙂
lovesweatandbeers says
You can’t go wrong with cream cheese and pumpkin!
Prasad Family says
It looks delicious! I can’t wait to try it.
Lydia says
This sounds (and looks) so yummy! Found you from Tempt My Tummy Tuesday.
Rachael @ The Little Birdie says
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
Tiffany @ Eat at Home says
Love the minis!
Heather says
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
Colie's Kitchen says
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
Emily says
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/
Mindie Hilton says
Thanks for sharing at Bacon Time, looks yummy.
Jennifer says
Yum!!
Thanks again for partying with us at Show & Share!
Sarah Grace says
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
Shanda Harris Jefferies says
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?
Brittany Walters says
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!
lyuba says
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!!
NANCY ECKART says
Bet this would be good with pumpkin spice creaer in place of the heavy cream…….
lyuba says
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 🙂
Ed thompson says
Went to our 3 grocery stores unable to find pumpkin puree using just pumpkin hopefully it works.
Ed says
Made it came out great just to let people know.
lyuba says
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!!
Leigh says
Too much sugar in this recipe… I would suggest cutting sugar bye one quarter
lyuba says
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.
April says
oh, i love pumpkin cheesecake pie! we’ll be making this for Thanksgiving!
lyuba says
I’m so happy to hear that! Happy holidays, April!
Mary Allen says
Can this pumpkin cheesecake be successfully frozen?
lyuba says
HI Mary!
I’ve never actually frozen this pie but you can try follow freezing instructions for freezing a cheesecake.
Here is what I found:
“To freeze, place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. It can be frozen for several months. Thaw the cheesecake in the refrigerator overnight.”
Elaine says
This sounds very good. I was just wondering how far in advance could I make this to store in the fridge for Thanksgiving?
lyuba says
HI Elaine!
You can make it a day or two in advance 🙂
Happy Thanksgiving!
Kristy says
Hi, I have pumpkin pie mix. how do suggest I adjust the recipe to use it, instead of pumpkin?
lyuba says
Hi Kristy!
Pumpkin pie mix already has some sugar and spice. I’ve never used it before but taste it to see if and how much more sugar and spice you’ll want to add to the pie batter.
I hope you enjoy it!
Larissa says
I don’t cook very well. We are having Thanksgiving at my husbands fire station this year and he loves pumpkin cheese cake. I made mine with the pumpkin in the can. I didn’t know the difference until after, when I was reading the comments. 😳🤦🏻♀️ Anyways, I can’t taste it till tomorrow but usually firefighters eat anything.
Don’t be shy either if you have extra desserts or too much food that isn’t getting eaten. Take it to your nearest station. Those men and women are working, most without seeing their loved ones. Happy Thanksgiving, I’m thankful I can spend it with my family.
lyuba says
Oh I completely agree, I’ve taken baked goods to our fire station several times. If I bake too much, my son and I just take it over there. (Plus he gets to sit in a read fire truck 😉 )
Happy holidays!!
alyssa says
Can this be made without heavy cream?
lyuba says
Hi Alyssa,
You can try to use the same amount of evaporated milk.
I’m not sure why you can’t use heavy cream, so I’m not sure what else I can suggest 🙂
David G says
I just made this in a spring form pan and used a rolled up pre-made pie crust. It is really good and pretty easy to make. I whipped it with my electric whisk and it’s also really light!
lyuba says
That sounds great! I bet it help shape well too 🙂 I’m so happy you liked it, David!
Jen says
Just made this and it’s chilling in the fridge – excited to see how it turns out when it cools! It smells amazing. Thanks for sharing the recipe!
lyuba says
I really hope everyone enjoyed it, Jen! 🙂
Meriam says
I made this for Thanksgiving, but completely forgot to add the brown and white sugar! The pie still was fantastic, and I’m going to keep making it without it!
lyuba says
Oh that’s awesome! And you can always sweetened it afterwards with a little caramel topping and whipped cream if you want 😉
Happy holidays!
ERBEN Fermon says
I made this for Thanksgiving this year and it was a hit
lyuba says
I’m SO happy to hear that! Thank you 🙂
Angie says
Hi there, this pie looks delicious. Thanks for sharing. Question: i have a regular frozen pie shell, not deep dish. How much of filling should I make? Half of the recipe?
Thanks
lyuba says
Hi Angie! I’m sorry that I didn’t get back to you sooner. Half of the recipe won’t be quite enough. You can make as recipe instructs and fill your pie shell. Whatever is leftover, you can actually use a muffin pan to make little mini pies. You can use graham cracker crumbs mixed with some butter as crust (like on a cheesecake). Bake the mini cheesecake pies for 18-20 minutes and let them cool completely before taking out 🙂
I hope this helps!
Bonnie Wright says
after following your recipe I did everything baked for 45 mins and left in oven for extra 10 mins after it was turned off. Center seemed a little under baked.Not sure why.
Kremena Dimitrova says
OMG! Tastes so goooooood!!! Thank you for the recipe!
Bubbe says
I’ve made pumpkin pies, and pumpkin cheesecakes, so was intrigued by this recipe that seemed to be a combination of both. Unfortunately it disappointed on both taste and texture. It wasn’t as silky smooth as the pumpkin pies I’ve made, nor as rich as the cheesecakes. I couldn’t see that the cream cheese added anything to the taste or texture. I followed the recipe exactly and my pie looked great, like the one pictured with the recipe. It just fell short on flavor and texture.
LyubaB says
Bubbe, I am not sure why it didn’t turn out. 🙁 But it’s my family and friends favorite dessert! I’m sorry you were disappointed with it.
KristineT8 says
Can I bake this in a glass 9×13? will there be enough filling? I want to make homemade graham cracker crust. Would the temperature and time be the same?
KristineT8 says
or would an 8×8 be better?
Bella says
Does this cheesecake need a water bath like other cheesecakes?
Marge says
I made this today with a 45 min bake, and followed the recipe exactly. After cooling appropriately, with the 10 min in the oven with door open, 2 hours in my counter and then 4 in the fridge, I brought it out to serve. The pie was raw in the middle, even the crust was raw in the center. I keep a thermometer in my oven, so I know the cook temp was accurate.
It is now back in the oven for an additional 20 minutes. Incredibly disappointing. I thought the bake time seemed short, given other pie and cheesecake recipes.
The flavor was good, and texture of the edge part that was cooked was lovely. I would definitely double up the amount of spices in the future.
Deborah says
Made this pumpkin cheesecake pie for a work Thanksgiving feast and boy it was a big hit! Easy to make and everyone loved it! Much better than pumpkin pie, smooth and creamy, everyone was asking who made that pie?!?
LyubaB says
Hi, Deborah! It makes me so happy that everyone likes it! Thank you for leaving a comment and letting me know! 🙂
Deborah says
PS. i followed the directions exactly, made it in a glass pie pan, baked for 45 mins, left in oven for 10 mins and cooled and put in fridge overnight, it came out perfect!
Kyleigh says
Oh my gosh! The pumpkin cheesecake was amazing! It was creamy and delicious. Thank you so much!
Chuck says
Hi !my mom is 93 her cooking days are over , so I have taken over the responsibility I’ve been looking for things to make
I’m good at following directions, all I can say thankyou your recipe is great and easy and very tasty
LyubaB says
Hi, Chuck! I am so glad you liked it! Happy Holidays to you and your mom! 🙂
Jo says
Can you use Graham cracker crust and how?
LyubaB says
Hi, Jo! Sorry for my late response I didn’t receive a notification of your question. Yes, you can make a graham cracker crust for it! Here is a link to my recipe for another cheesecake that I used Graham cracker crust for just follow those instructions.
https://www.willcookforsmiles.com/eggnog-cheesecake/