Cheesecake Pumpkin Pie

Picture the warm, spicy aroma of cinnamon and nutmeg filling your kitchen as you prepare a delightful Cheesecake Pumpkin Pie.

This cozy dessert is surprisingly easy to make, combining the creamy richness of cheesecake with the comforting flavors of pumpkin spice.

As it bakes, the ingredients meld into a luscious treat that’s perfect for any gathering or a cozy night in.

Let’s bring this delightful dessert to life!

Kitchen Tools Required

• 1 pie pan
• 1 mixing bowl
• 1 electric mixer
• 1 rubber spatula
• 1 measuring cup set
• 1 measuring spoon set
• 1 oven
• 1 wire rack

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Cook & Prep Time

To efficiently manage your time while preparing and cooking the Cheesecake Pumpkin Pie, follow this timeline:

Timeline for Cheesecake Pumpkin Pie

1. Reading and Preparation (10 minutes)
   • Spend a few minutes reading through the entire recipe to understand the process and gather all the ingredients and equipment needed.
2. Start Prep Work (20 minutes)
   • 0:00 – 10:00: Preheat the oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the pie pan to form a crust.
   • 10:00 – 20:00: Bake the crust for 10 minutes. Meanwhile, in another bowl, beat the cream cheese with an electric mixer until smooth. Add 1/2 cup sugar and vanilla extract, and mix until creamy.
3. Finish Prep Work (10 minutes)
   • 20:00 – 30:00: Mix the pumpkin puree into the cream cheese mixture. Add eggs one at a time, blending well after each. Stir in cinnamon, ginger, nutmeg, and salt. Pour the pumpkin mixture over the cooled crust.
4. Baking Time (1 hour)
   • 30:00 – 1:20:00: Bake the pie in the oven for 50 minutes, or until the center is set. Then remove from the oven and let it cool on a wire rack.
5. Resting Time (4 hours)
   • 1:20:00 – 5:20:00: Place the pie in the refrigerator and let it chill for at least 4 hours, or preferably overnight.
6. Final Preparation (10 minutes)
   • 5:20:00 – 5:30:00 (next day or after chilling): Before serving, whip the heavy cream and powdered sugar together until stiff peaks form. Top the chilled pie with the whipped cream.

Adjust the timing as needed based on your pace and any additional garnishes you might want to add.

Recipe Instructions

Preheat the oven to 325°F (163°C).

In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter.

Press the mixture evenly into the bottom and sides of the pie pan to form a crust.

Bake the crust for 10 minutes, then remove from the oven and let it cool.

In another bowl, beat the cream cheese with an electric mixer until smooth.

Add 1/2 cup sugar and vanilla to the cream cheese and beat until creamy.

Mix in pumpkin puree, then add eggs one at a time, blending well after each.

Stir in cinnamon, ginger, nutmeg, and salt.

Pour the pumpkin mixture over the cooled crust.

Bake in the oven for 50 minutes, or until the center is set.

Remove from the oven and let it cool on a wire rack.

Refrigerate the pie for at least 4 hours or overnight.

Before serving, whip the heavy cream and powdered sugar together until stiff peaks form.

Top the chilled pie with whipped cream and serve.

Serving Tips

• Spiced Whipped Cream: Enhance the flavors by adding a pinch of cinnamon or nutmeg to the whipped cream topping.
• Caramel Drizzle: Add a rich sweetness by drizzling caramel sauce over each slice before serving.
• Pecan Crunch: Sprinkle chopped pecans on top for added texture and a nutty contrast.
• Chocolate Shavings: Use a vegetable peeler to create chocolate shavings for a touch of decadence.
• Fresh Berries: Add a pop of color and freshness with a handful of raspberries or strawberries on the side.

Storage

To store Cheesecake Pumpkin Pie, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to four days.

For longer storage, freeze individual slices for up to three months.

Freezing

To freeze cheesecake pumpkin pie, wrap it tightly in plastic wrap and aluminum foil.

Store in a freezer-safe container for up to two months.

Thaw overnight in the refrigerator before serving.

Reheating

To reheat Cheesecake Pumpkin Pie, use a low temperature (about 250°F) for 10-15 minutes to maintain texture.

Avoid microwaving to prevent sogginess.

Serve warm with fresh whipped cream.

Final Thoughts

Cheesecake Pumpkin Pie is a delightful blend of creamy cheesecake and spiced pumpkin pie that’s perfect for any occasion.

This dessert combines the rich flavors of cream cheese and pumpkin puree with a medley of spices to create a unique and delicious treat.

The graham cracker crust adds a satisfying crunch, while the whipped cream topping provides a light and airy finish.

Be sure to allow ample time for chilling, as this enhances the flavors and guarantees the pie sets properly.

Feel free to adjust the spice levels to suit your personal taste.

This pie is sure to impress your guests and become a favorite at your dessert table.

Frequently Asked Questions

Can I Use a Different Type of Crust for This Pie?

Certainly, you can substitute the graham cracker crust with a shortbread or gingersnap crust for added flavor. Process cookies into fine crumbs, mix with melted butter, press firmly into the pan, and bake as directed.

What Can I Substitute for Heavy Whipping Cream?

You can substitute heavy whipping cream with coconut cream for a dairy-free option. Chill coconut milk overnight, then scoop the solidified cream. Whip it like heavy cream, adjusting sweetness to taste. This maintains a similar texture.

Is It Possible to Make This Pie Dairy-Free?

Yes, you can make this pie dairy-free by substituting cream cheese with a vegan alternative, using coconut cream instead of heavy whipping cream, and replacing butter with a plant-based option. Verify these substitutes maintain the desired texture.

How Do I Prevent Cracks in the Cheesecake Layer?

To prevent cracks, make certain ingredients are room temperature. Don’t overmix after adding eggs. Bake in a water bath to maintain even heat. Cool gradually by leaving the oven door slightly open before refrigerating for perfect texture.

Can I Use Fresh Pumpkin Instead of Canned Puree?

You can use fresh pumpkin instead of canned puree. Roast it until tender, then blend until smooth. Strain excess liquid for consistency. Make certain the puree’s completely cool before incorporating it into the batter for ideal texture.

Cheesecake Pumpkin Pie

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Resting Time 4 hours hrs

Total Time 5 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Equipment

• 1 9-inch pie pan
• 1 Mixing bowl
• 1 Electric mixer
• 1 Rubber spatula
• 1 measuring cup set
• 1 measuring spoon set
• 1 Oven
• 1 Wire rack

Ingredients

  

1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter melted
• 8 ounces cream cheese softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 3 large eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Instructions

 

• Preheat the oven to 325°F (163°C).
• In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter.
• Press the mixture evenly into the bottom and sides of the pie pan to form a crust.
• Bake the crust for 10 minutes, then remove from the oven and let it cool.
• In another bowl, beat the cream cheese with an electric mixer until smooth.
• Add 1/2 cup sugar and vanilla to the cream cheese and beat until creamy.
• Mix in pumpkin puree, then add eggs one at a time, blending well after each.
• Stir in cinnamon, ginger, nutmeg, and salt.
• Pour the pumpkin mixture over the cooled crust.
• Bake in the oven for 50 minutes, or until the center is set.
• Remove from the oven and let it cool on a wire rack.
• Refrigerate the pie for at least 4 hours or overnight.
• Before serving, whip the heavy cream and powdered sugar together until stiff peaks form.
• Top the chilled pie with whipped cream and serve.

Notes

For best results, ensure the cream cheese is fully softened before mixing to avoid lumps in your cheesecake layer. Allow the pie to chill adequately; overnight resting provides the best flavor and texture. Adjust the spices according to your taste preference for a personalized touch.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.