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!*
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!
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! 🙂
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?
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.
Kremena Dimitrova says
OMG! Tastes so goooooood!!! Thank you for the recipe!
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.
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!
Heidi says
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.
LyubaB says
Hi Heidi,
No, I do not par-bake it before hand.
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 🙂
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!
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! 🙂
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!
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 🙂