Irresistible 2-In-1 Pumpkin Cheesecake Pie You’ll Crave

There’s something magical about the smell of pumpkin and spice wafting through the house during the holidays, isn’t there? My Pumpkin Cheesecake Pie became our family’s favorite dessert by accident – one Thanksgiving when I couldn’t decide between making pumpkin pie or cheesecake. Why not both? The creamy tang of cheesecame meets the warm, spiced pumpkin in a harmony that’ll make your taste buds sing. Every time I pull this golden beauty out of the oven now, my kids come running like it’s Christmas morning. It’s that good – the perfect marriage of two classic desserts that tastes like home.

Why You’ll Love This Pumpkin Cheesecake Pie

Oh my goodness, where do I even begin? This pie is my ultimate crowd-pleaser for so many reasons:

• Creamy dreamy texture – That perfect velvety smoothness where cheesecake meets pumpkin pie
• Flavor fireworks – Just the right balance of tangy cream cheese and spiced pumpkin
• No-fuss preparation – Mix, pour, bake – I’ve made this half-asleep at midnight (don’t tell anyone!)
• Make-ahead magic – Tastes even better the next day when flavors mingle
• Holiday showstopper – That gorgeous golden top with little cracks that whisper “I’m homemade with love”

Trust me, one bite and this will become your new Thanksgiving tradition too!

Ingredients for Pumpkin Cheesecake Pie

Okay, let’s gather our cast of characters! The magic happens when these simple ingredients come together just right. And I promise – no weird, hard-to-find items here. Here’s what you’ll need:

• 1 9-inch pie crust – Homemade or store-bought (no judgment! I’ve used both when in a pinch)
• 8 oz cream cheese – Must be at room temperature (soft as butter – this is non-negotiable for smooth mixing)
• 1 cup pumpkin puree – Not pumpkin pie filling (we’re adding our own spices, thank you very much)
• 1/2 cup granulated sugar – Just enough sweetness to let the pumpkin shine
• 1 tsp vanilla extract – The good stuff, if you have it
• 1 tsp pumpkin pie spice – That cozy hug of cinnamon, nutmeg, and friends
• 2 large eggs – Room temp is best (I just set mine out with the cream cheese)
• 1/2 cup heavy cream – For that luxurious silkiness we all crave

See? Nothing fancy – just good, honest ingredients that work beautifully together. Now let’s make some magic!

Equipment You’ll Need

No fancy gadgets needed here – just the basics from your kitchen that you probably already have:

• 1 medium mixing bowl – For all that creamy pumpkin goodness
• Hand mixer or stand mixer – My trusty hand mixer works perfectly
• 1 9-inch pie dish – Glass is my favorite for even baking
• Measuring cups & spoons – Precision matters with baking!
• Rubber spatula – For scraping every last bit of filling

That’s it! Now let’s get mixing.

How to Make Pumpkin Cheesecake Pie

Alright, let’s dive into the fun part – making our Pumpkin Cheesecake Pie come to life! I’ll walk you through each step like I’m right there in the kitchen with you (just pretend you can smell the cinnamon through the screen!).

Step 1: Prepare the Crust

First things first – let’s get our foundation ready! If you’re using store-bought crust like I sometimes do (shh!), just unroll it gently into your pie dish and crimp the edges. No blind baking needed here – the filling bakes right in the crust. But if you’re feeling fancy with homemade, go for it! Just press your dough into the pan and flute the edges pretty. Easy peasy.

Step 2: Mix the Pumpkin Cheesecake Filling

Now the real magic begins! Grab that softened cream cheese (seriously, soft is key!) and beat it in your bowl until it’s smooth as silk – no lumps allowed! Then sprinkle in the sugar, vanilla, and pumpkin pie spice while mixing. When that’s combined, add the pumpkin puree – watch how the color transforms to that gorgeous orange! Now the eggs go in one at a time, mixing just until combined after each. Finally, drizzle in the heavy cream while mixing slowly. Ohhh, that velvety texture is everything!

Step 3: Bake and Cool

Ready for oven magic? Preheat to 350°F (don’t skip this – I’ve learned that lesson the hard way!). Pour your beautiful filling into the waiting crust – it should come right to the top. Bake for 40-45 minutes until the edges are set but the center still has a slight jiggle (like Jell-O!). Let it cool completely on the counter – I know it’s hard to wait, but this helps prevent cracks and sets the texture perfectly. Then chill for at least 2 hours before slicing. Trust me, patience pays off with this beauty!

Tips for the Perfect Pumpkin Cheesecake Pie

After making this pie more times than I can count, I’ve learned all the little tricks for pumpkin cheesecake perfection:

• Don’t overmix! Once you add the eggs, mix just until combined – too much beating makes the texture dense.
• Room temp is key – Cold cream cheese equals lumpy filling (I’ve rushed this and regretted it).
• Check your oven – If your pie browns too fast, tent it with foil to protect that golden top.
• Chill time matters – Let it cool completely at room temp first, then refrigerate. Skipping this leads to weepy slices.
• Crust shield – If edges darken quickly, make a foil collar to protect them.

See? Simple stuff that makes all the difference between good and “Oh my stars, what is this magic?!”

Ingredient Substitutions and Notes

Baking should be fun, not stressful! Here are my tried-and-true swaps when I’m in a pinch:

• Heavy cream – Full-fat coconut milk works beautifully (just shake the can well first)
• Pumpkin puree – Homemade is fabulous if you’ve got it (just drain excess liquid)
• Pie spice – No mix? Combine 1/2 tsp cinnamon + 1/4 tsp each nutmeg and ginger

One non-negotiable? Room-temperature cream cheese – it makes all the difference for that silky texture we crave!

Serving and Storing Pumpkin Cheesecake Pie

Oh, the grand finale! I love topping slices with a dollop of freshly whipped cream and a sprinkle of toasted pecans – the crunch against that creamy filling is divine. For holiday flair, try a dusting of cinnamon or caramel drizzle. This pie keeps beautifully in the fridge for 3-4 days (if it lasts that long!). Just cover loosely with foil. Pro tip: Bring slices to room temp for 10 minutes before serving – it makes the flavors sing even louder!

Pumpkin Cheesecake Pie Nutritional Information

Here’s the scoop on what’s in each glorious slice (because we all want to know, right?): About 320 calories, 22g fat (12g saturated), 28g carbs, and 5g protein per serving. That pumpkin gives you a nice little fiber boost too! Of course, nutrition varies based on your specific ingredients – homemade crust, different brands, or that extra dollop of whipped cream we won’t tell anyone about!

FAQs About Pumpkin Cheesecake Pie

I get so many questions about this recipe – here are the ones that pop up most often (and my tried-and-true answers!):

Can I freeze Pumpkin Cheesecake Pie?

Absolutely! Wrap cooled pie tightly in plastic wrap, then foil. It’ll keep beautifully for 1-2 months. Thaw overnight in the fridge when ready to serve. The texture might be slightly denser, but still delicious!

Can I use low-fat cream cheese?

Technically yes, but I don’t recommend it. The full-fat version gives that luxurious creamy texture we love. Low-fat tends to make the filling rubbery and less rich (and nobody wants that!).

How do I prevent cracks in my pie?

Three secrets: 1) Don’t overmix after adding eggs, 2) Let it cool gradually at room temp before refrigerating, and 3) A water bath helps (though I often skip this when I’m lazy!). But hey – cracks just mean it’s homemade with love!

Can I make this ahead?

Please do! It actually tastes better the next day as flavors meld. Bake 1-2 days before serving and refrigerate (covered). Perfect for stress-free holiday entertaining!

What’s the best pumpkin puree to use?

Plain canned pumpkin (not pie filling) works great. If using homemade, make sure to drain excess liquid first. Libby’s is my go-to brand for consistent results every time!

Print