Pumpkin Cheesecake Pie

Name: Pumpkin Cheesecake Pie
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
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 ground cinnamon; 1/2 tbsp pumpkin pie spice mix; 1/8 tsp salt; 2 large eggs; 1/2 cup heavy whipping cream; 1 tsp vanilla extract

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. It’s a classic Pumpkin Pie taken to the next level!

If you need more pies, try my Caramel Apple Pie and a Sweet Potato Pie.

cutting through a slice of pumpkin pie topped with whipped cream with a fork.

Table of Contents

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 pumpkin 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.

Ingredient Notes

ingredients to make pumpkin cheesecake pie on a wooden board.

Pumpkin Puree – you can use your favorite store-bought or homemade pumpkin puree. When getting store-bought, make sure to get pumpkin puree NOT pumpkin pie mix!

Heavy whipping cream – Heavy whipping cream will give you a creamy rich consistency. I do NOT recommend substituting it with anything that has less fat.

Spices – here is where you add the fall flavor to the pie. Use the pumpkin pie spice mix and cinnamon. Pumpkin pie spice usually contains a combination of like ground cinnamon, ground ginger, ground allspice, and ground nutmeg.

Cream cheese – for the best results, make sure to use full fat cream cheese.

Pie crust – This is another ingredient that you can choose homemade or store-bought. I do choose store-bought pie crust quite often to save time. If getting a frozen pie shell, make sure to get deep dish pie shell! You can also use refrigerated gluten free pie crust when needed. Pie crust filling is already gluten free!

PRO TIP: note that you can also use pre-made refrigerated pie crust and your own pie baking dish. Make sure to use a deep pie dish to make this pie.

See the recipe card below for the full list of ingredients and instructions.

How To Make Pumpkin Cheesecake Pie

collage of four images of mixing the pumpkin cheesecake filling.

Preheat the oven to 350°.

Pumpkin filling: Beat cream cheese and sugar until smooth at medium-high speed for about 2 minutes, until it’s light and fluffy. Beat in one egg at a time, beating after each addition.

Add pumpkin puree and dry spices, beat until well blended. Pour in heavy whipping cream and vanilla extract. Scrape sides and bottom of the bowl and beat well, until everything is smooth and blended.

PRO TIP: Place pie shell on the baking sheet. This will make it easier to place the pie in the oven and take it out.

pouring the pumpkin cheesecake pie filling into the pie crust.

Baking: 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. You can see it in the demo video above.).

Cool and chill: 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. Let the pie sit on the counter for about an hour to cool down. Cover and refrigerate for at least 4 hours before serving.

collage of two images of pumpkin pie in the oven and baked.

Recipe FAQs

Should I pre-bake the pie crust?

Personally, I don’t worry about blind baking the crust in a pumpkin pie. The crust here cooks the same amount of time and the filling so they will be good. Note that the crust will be soft but it should not be under-baked.
Some people do not like the pie crust to be soft and if you do prefer a crispier, flaky crust, then you will want to blind bake it. (You can see my instructions to blind-bake the homemade or refrigerated crust in our Sweet Potato Pie recipe.)

Do I have to use store-bought crust?

Yes, this is the only way. Just 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 or a refrigerated pie crust. Just make sure the store-bought one is a deep dish.

Why did my pie crack on top?

So the reason pumpkin pie, sweet potato pie, and similar pies crack is due to overbaking. Try to stick to the recommended bake time but also keep an eye on your pie. (Turn on the oven light rather than opening the oven door when possible.) The top of the pie should be slightly jiggly while the outside edges are set. Don’t worry about the slight giggle in the center, it will set.

pulling a slice of pumpkin cheesecake pie out of the pan.

Tips For Making This Pie

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 1/2-1/4 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 with some whipped cream or a side of ice cream.

Storing Instructions

Best way to store this pumpkin cheesecake pie is in the refrigerator. Make sure to cool the pie completely and cover it air-tight with plastic wrap or aluminum foil. Properly stored, it will last up to 4 days in the refrigerator.

a slice of pumpkin cheesecake pie topped with whipped cream and cinnamon.

Some More Recipes To Try

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Originally published on Will Cook For Smiles October 1, 2011!

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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 variations.

4.31 from 113 votes (83 ratings without comment)

109 Comments

Deborah says:

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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!

Deborah says:

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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?!?

1. LyubaB says:
  
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  Hi, Deborah! It makes me so happy that everyone likes it! Thank you for leaving a comment and letting me know! 🙂
  
KristineT8 says:

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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?

1. KristineT8 says:
  
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  or would an 8×8 be better?
  
Bubbe says:

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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.

1. LyubaB says:
  
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  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.
  
Kremena Dimitrova says:

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OMG! Tastes so goooooood!!! Thank you for the recipe!

Bonnie Wright says:

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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.

Angie says:

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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

1. lyuba says:
  
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  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!
  
  1. Heidi says:
    
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    Does this pie shell need to be par baked?? I don’t recall. Or just all at the same time?? I can’t seem to find your video. Ty.
    
    1. LyubaB says:
      
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      Hi Heidi,
      
      No, I do not par-bake it before hand.
      
ERBEN Fermon says:

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I made this for Thanksgiving this year and it was a hit

1. lyuba says:
  
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  I’m SO happy to hear that! Thank you 🙂
  
Meriam says:

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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!

1. lyuba says:
  
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  Oh that’s awesome! And you can always sweetened it afterwards with a little caramel topping and whipped cream if you want 😉
  Happy holidays!
  
Jen says:

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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!

1. lyuba says:
  
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  I really hope everyone enjoyed it, Jen! 🙂
  
David G says:

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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!

1. lyuba says:
  
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  That sounds great! I bet it help shape well too 🙂 I’m so happy you liked it, David!
  
alyssa says:

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Can this be made without heavy cream?

1. lyuba says:
  
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  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 🙂