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Home » Dessert » Cheesecake » Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

Created: November 21, 2023 Updated: November 21, 2023 by Lyuba Brooke 100 Comments *This post may contain affiliate links. Read More...

29.0K shares
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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

  • Ingredient Notes
  • How To Make Pumpkin Cheesecake Pie
  • Recipe FAQs
  • Tips For Making This Pie
  • Storing Instructions
  • Some More Recipes To Try
  • 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 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

  • Easy Pumpkin Caramel Pull Apart Bread
  • Pecan Caramel Pumpkin Pie
  • Pecan Crunch Sweet Potato Pie
  • Creme Brulee Pumpkin Cheesecake
  • Frosted Pumpkin Cookies
  • Oreo Pumpkin Cheesecake

CLICK HERE TO PIN IT FOR LATER

DID YOU MAKE THIS RECIPE? PLEASE leave a 🌟 star rating! Let me know how you liked it by leaving the 📝 comment below or share and tag me on social media @willcookforsmiles. DON’T FORGET to subscribe to my newsletter!

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

Pumpkin Cheesecake Pie

This pumpkin cheesecake pie is a combination of a classic pumpkin pie with silky creaminess of a cheesecake.
4.30 from 110 votes
Print SaveSaved! Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free
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 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
US Customary – Metric

Instructions

  • Preheat the oven to 350°.
  • Beat cream cheese and sugar until smooth at medium-high speed for about 2 minutes, until it’s light and fluffy.
  • Add pumpkin puree and dry spices, beat until well blended.
  • Beat in one egg at a time, beating after each addition.
  • Pour in heavy cream and vanilla. Scrape sides and bottom of the bowl and 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. You can serve it with some whipped cream and a side of vanilla ice cream.

Video

Notes

Gluten Free Note: You can use refrigerated gluten free pie crust or gluten free frozen pie shell when needed. Pumpkin cheesecake pie filling is already gluten free!
Storing: 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. 

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

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...

29.0K shares

Filed Under: Cheesecake, Christmas Baking, Dessert, Fall Recipes, 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. Amy D says

    November 25, 2020 at 8:57 pm

    5 stars
    Pie came out beautifully! Used half and half instead of the heavy whipping cream.

    Reply
  2. Tracy says

    November 25, 2020 at 10:29 am

    In the video it appears that you add more spices then it says in the recipe. It looks like you add Ginger and maybe something else but I don’t see it in the recipe

    Reply
    • LyubaB says

      November 25, 2020 at 11:10 pm

      Hi Tracy,

      I use both cinnamon and pumpkin pie spice mix for this pie. I hope you like it!

      Reply
  3. Virginia Luera says

    November 23, 2020 at 5:31 pm

    5 stars
    I made this pie last year for Thanksgiving! my whole family loved it… even the non pumpkin pie lovers! It was absolutely delicious! I will be making this newly must have holiday desert again this year!

    Reply
    • LyubaB says

      November 25, 2020 at 9:04 am

      Awesome! I love hearing that! Thank you for stopping by to let me know. 🙂

      Reply
  4. Virginia says

    November 23, 2020 at 5:31 pm

    I made this pie last year for Thanksgiving! my whole family loved it… even the non pumpkin pie lovers! It was absolutely delicious! I will be making this newly must have holiday desert again this year!

    Reply
  5. Kris Marie says

    November 20, 2020 at 8:21 am

    Definitely making this. I will make my own pie crust and pop it into the freezer than pour the batter in and bake it off!

    Reply
  6. tobyann turley says

    November 19, 2020 at 4:40 pm

    If I use fresh pumpkin and swerve in place of sugar, will that bring down the cholesterol and fat content?

    Reply
  7. cindy witt says

    November 11, 2020 at 11:25 pm

    can you make this ahead of Thanksgiving and will still be good.

    Reply
  8. Karen Platz says

    October 9, 2020 at 10:47 am

    Just a quick question…first your recipe looks fantastic, the best one so far, my question is can there be a substitute for the heavy cream? I have a couple family members who can’t handle it so well, but I would love to make a pumpkin cheesecake this year. So thank you 😊

    Reply
    • LyubaB says

      October 13, 2020 at 5:39 pm

      Hi Karen,

      I’m sorry unfortunately you cant substute the cream in this recipe because the batter will be to thin and it wont set right.

      Reply
  9. Dee says

    September 29, 2020 at 11:32 pm

    I’m wondering if this can be made without a crust for gluten free? Would you use the same ingredients and cook the same time?

    Reply
    • LyubaB says

      October 2, 2020 at 5:48 pm

      Hi Dee,

      You don’t have to deny yourself the pie crust! There are lots of recipes for gluten-free pie crust you can use, they even sell it at some stores. I hope you enjoy it!

      Reply
    • Kelly says

      November 25, 2020 at 3:59 pm

      5 stars
      Yes! I make it in ramekins without crust. Nice for individual servings. I like it just as well that way as with a crust. Cook about 5 -10 minutes less than a whole pie.

      Reply
  10. Jo says

    December 11, 2019 at 12:06 pm

    Can you use Graham cracker crust and how?

    Reply
    • LyubaB says

      December 23, 2019 at 9:03 am

      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/

      Reply
  11. Chuck says

    December 3, 2019 at 2:42 pm

    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

    Reply
    • LyubaB says

      December 23, 2019 at 9:22 am

      Hi, Chuck! I am so glad you liked it! Happy Holidays to you and your mom! 🙂

      Reply
  12. Kyleigh says

    November 27, 2019 at 11:34 am

    5 stars
    Oh my gosh! The pumpkin cheesecake was amazing! It was creamy and delicious. Thank you so much!

    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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