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Home » Dessert » Cheesecake » Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

Created: August 29, 2018 Updated: September 8, 2020 by Lyuba Brooke 95 Comments *This post may contain affiliate links. Read More...

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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 on a plate with a fork taking a piece

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?”

pumpkin cheesecake pie on a plate with whip cream on top

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.

This PUMPKIN CHEESECAKE PIE on a table with a pie cutter in the background

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.

lifting the cheesecake out of the pie with a pie cutter

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.

pumpkin cheesecake pie on a plate with whip cream on top with a fork taking a piece off

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.

pumpkin cheesecake pie on a plate with whip cream on top

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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. 
4.27 from 101 votes
Print SaveSaved! Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Cool and refrigerate: 5 hours hours
Total Time: 55 minutes minutes
Servings: 8 pie
Calories: 418kcal
Author: Lyuba Brooke

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
US Customary - Metric

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

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.

Nutrition

Calories: 418kcal | Carbohydrates: 45g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 92mg | Sodium: 218mg | Potassium: 218mg | Fiber: 2g | Sugar: 28g | Vitamin A: 8930IU | Vitamin C: 2.2mg | Calcium: 80mg | Iron: 1.9mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

This PUMPKIN CHEESECAKE PIE collage

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

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

28.4K shares

Filed Under: Cheesecake, Christmas Baking, Dessert, Pie, Popular Posts, Pumpkin, Thanksgiving

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.

Comments

  1. Deborah says

    November 22, 2019 at 4:28 pm

    5 stars
    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!

    Reply
  2. Deborah says

    November 22, 2019 at 4:25 pm

    5 stars
    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?!?

    Reply
    • LyubaB says

      November 25, 2019 at 10:08 pm

      Hi, Deborah! It makes me so happy that everyone likes it! Thank you for leaving a comment and letting me know! 🙂

      Reply
  3. KristineT8 says

    October 27, 2019 at 1:50 pm

    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?

    Reply
    • KristineT8 says

      October 28, 2019 at 12:15 pm

      or would an 8×8 be better?

      Reply
  4. Bubbe says

    October 16, 2019 at 11:55 am

    3 stars
    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.

    Reply
    • LyubaB says

      October 17, 2019 at 8:54 pm

      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.

      Reply
  5. Kremena Dimitrova says

    October 1, 2019 at 10:58 am

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

    Reply
  6. Bonnie Wright says

    April 9, 2019 at 6:10 pm

    4 stars
    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.

    Reply
  7. Angie says

    January 25, 2019 at 3:58 am

    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

    Reply
    • lyuba says

      February 23, 2019 at 11:30 am

      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!

      Reply
      • Heidi says

        November 23, 2022 at 4:56 pm

        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.

        Reply
        • LyubaB says

          November 23, 2022 at 11:55 pm

          Hi Heidi,

          No, I do not par-bake it before hand.

          Reply
  8. ERBEN Fermon says

    November 24, 2018 at 5:11 pm

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

    Reply
    • lyuba says

      November 26, 2018 at 1:48 pm

      I’m SO happy to hear that! Thank you 🙂

      Reply
  9. Meriam says

    November 23, 2018 at 1:14 pm

    5 stars
    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!

    Reply
    • lyuba says

      November 26, 2018 at 1:48 pm

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

      Reply
  10. Jen says

    November 21, 2018 at 9:34 pm

    5 stars
    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!

    Reply
    • lyuba says

      November 26, 2018 at 1:47 pm

      I really hope everyone enjoyed it, Jen! 🙂

      Reply
  11. David G says

    November 21, 2018 at 10:26 am

    5 stars
    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!

    Reply
    • lyuba says

      November 21, 2018 at 10:32 am

      That sounds great! I bet it help shape well too 🙂 I’m so happy you liked it, David!

      Reply
  12. alyssa says

    November 20, 2018 at 2:56 pm

    Can this be made without heavy cream?

    Reply
    • lyuba says

      November 21, 2018 at 10:31 am

      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 🙂

      Reply
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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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