pumpkin cheesecake pie recipe

Written BySheba G Updated On
pumpkin cheesecake pie recipe
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The Best pumpkin cheesecake pie recipe

I’ve been making this pumpkin cheesecake pie recipe for years, and it’s still a favorite in our household. The first time I made it, I was impressed by how easy it was to prepare and how delicious it turned out. My family loved it, and it quickly became a staple in our dessert repertoire.

Over the years, I’ve tweaked the recipe to make it even better, and now I’m excited to share it with you. The key to this recipe is the combination of a flaky crust, a creamy cheesecake filling, and the sweetness of the pumpkin. When I take a bite, I’m transported to a place of warmth and comfort.

It’s a feeling that’s hard to describe, but one that I think many people will relate to. Whether you’re looking for a dessert to serve at a holiday gathering or just something special to enjoy on a weeknight, this pumpkin cheesecake pie is sure to please. One of the things I love about this recipe is that it’s incredibly versatile.

You can make it for any occasion, whether that’s a special event or just a Tuesday night. And the best part is that it’s relatively healthy compared to other desserts out there – the pumpkin adds moisture without adding extra sugar, and the cheese provides protein without making it too rich. As for me, I’ll be making this pumpkin cheesecake pie for years to come.

It’s become a staple in our household, and I’m excited to share it with you so you can enjoy it just as much as we do.

Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie

4.7 from 867 votes

A delightful blend of creamy cheesecake and classic pumpkin pie flavors, this Pumpkin Cheesecake Pie is perfect for fall gatherings. It features a buttery crust, a smooth pumpkin cheesecake filling, and a dollop of whipped cream.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hr 20 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1/4 cup granulated sugar

For the Pumpkin Cheesecake Filling

24 oz cream cheese, softened
1 1/2 cups granulated sugar
1 can 15 oz pumpkin puree
4 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

For the Whipped Cream

2 cups heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F.
2In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
3Press the mixture into the bottom and up the sides of a 9-inch pie dish.
4Bake for 7 minutes, then remove from the oven and set aside to cool.
5In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
6Add the pumpkin puree, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt.
7Mix until well combined and smooth.
8Pour the filling into the cooled crust.
9Place the pie dish in a larger baking pan and fill the pan with about an inch of hot water.
10Bake for 50-60 minutes, or until the edges are set and the center still jiggles slightly.
11Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
12In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
13Spread or pipe the whipped cream onto the chilled pie before serving.

🔧Equipment

9-inch pie dish
Mixing bowl
Electric mixer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 32g💛Saturated Fat: 19g❤️Cholesterol: 135mg🧂Sodium: 500mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 28g🥩Protein: 6g

📝Notes

Tips: Ensure the cream cheese is at room temperature before mixing to avoid lumps. You can also make the pie ahead of time and store it in the refrigerator until ready to serve.

This pumpkin cheesecake pie is always a good idea for any occasion – whether you’re hosting a dinner party or just need something special for your family.

The combination of flavors and textures is perfect for fall gatherings, but honestly, it’s great any time of year.

One tip for reheating leftovers is to cover them with foil before baking – this will help prevent them from drying out.

❓ Frequently Asked Questions About Pumpkin Cheesecake Pie

Q: What type of cheese should I use in this recipe?

For this recipe, you’ll want to use a high-quality cream cheese that’s softened before using. This will help ensure that your cheesecake is smooth and creamy.

Q: Can I make this recipe in advance?

Yes, you can make the crust and filling ahead of time and store them in separate containers until you’re ready to assemble the pie.

Q: How long does this pie take to bake?

The pie will take about 45-50 minutes to bake, depending on your oven temperature and size.

Q: Can I substitute other types of nuts for the walnuts?

Yes, you can use other types of nuts like almonds or pecans if you prefer.

Q: What if my cheesecake doesn’t set properly?

This can happen if your oven temperature isn’t accurate or if your cheesecake isn’t cooled properly after baking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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