Easy Pumpkin Cheesecake Pie – 30 Minutes Prep Time

Imagine the creamy richness of classic cheesecake meeting the warm, spiced comfort of pumpkin pie in one spectacular dessert. This pumpkin cheesecake pie delivers the best of both worlds with its silky smooth texture and perfectly balanced fall flavors.

Here’s a fun fact: this hybrid dessert first gained popularity in upscale restaurants during the 1980s when chefs began experimenting with traditional holiday flavors.

What makes this recipe truly special is its foolproof preparation that requires no water bath and can be made in under 30 minutes of active prep time, making it perfect for busy families during the holiday season. Unlike our popular classic pumpkin pie recipe, this version offers a richer, more indulgent experience that will have your guests asking for seconds.

What is Pumpkin Cheesecake Pie?

Ever wondered why this dessert has such a mouthful of a name? Well, it’s quite simple really – imagine if pumpkin pie and cheesecake had a delicious baby! This delightful hybrid combines the spiced, earthy sweetness of traditional pumpkin pie with the rich, tangy creaminess that makes cheesecake irresistible.

The story goes that a creative baker in New York couldn’t decide between making pumpkin pie or cheesecake for Thanksgiving, so they brilliantly combined both. After all, they say the way to a man’s heart is through his stomach, and this dessert certainly proves that theory right! Ready to fall in love with your new favorite fall dessert?

Why You’ll Love This Pumpkin Cheesecake Pie

The Perfect Holiday Showstopper

This pumpkin cheesecake pie is the ultimate crowd-pleaser that combines two beloved desserts into one stunning creation. The velvety cream cheese layer provides incredible richness, while the spiced pumpkin filling delivers that cozy fall flavor everyone craves. The texture is absolutely divine – smooth and creamy without being too heavy.

Budget-Friendly Homemade Goodness

Making this dessert at home saves you serious money compared to ordering from bakeries, where similar desserts can cost $25-40. With simple pantry staples and a can of pumpkin puree, you’ll create an impressive dessert for under $8 that serves 8-10 people generously.

Flavor-Packed Ingredients That Shine

Every bite bursts with warm cinnamon, nutmeg, and vanilla that perfectly complement the tangy cream cheese and sweet pumpkin. The graham cracker crust adds the perfect textural contrast with its buttery crunch. Unlike our lighter pumpkin mousse recipe, this version offers a more substantial, satisfying dessert experience.

Ready to impress your family and friends with this bakery-quality dessert made right in your own kitchen?

How to Make Pumpkin Cheesecake Pie

Quick Overview

This pumpkin cheesecake pie is surprisingly simple to make and incredibly satisfying to eat. The recipe features a buttery graham cracker crust, a rich cream cheese layer, and a perfectly spiced pumpkin filling that bakes into creamy perfection. What makes this recipe special is its no-water-bath technique, eliminating the fuss of traditional cheesecake methods.

Prep Time: 25 minutes
Bake Time: 55 minutes
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Serves: 8-10 people

Key Ingredients for Pumpkin Cheesecake Pie

For the Graham Cracker Crust:

• 1½ cups graham cracker crumbs
• ⅓ cup melted butter
• ¼ cup granulated sugar
• Pinch of salt

For the Cream Cheese Layer:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract

For the Pumpkin Layer:

• 1 (15 oz) can pumpkin puree
• 3 large eggs
• ½ cup heavy cream
• ½ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Preparing the Crust

Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until the mixture resembles wet sand and holds together when squeezed. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the bottom of a measuring cup to ensure even distribution. Bake for 10 minutes until lightly golden. Remove and let cool while preparing the fillings.

Making the Cream Cheese Layer

In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add sugar and beat until well combined. Mix in the egg and vanilla extract until just incorporated. Don’t overmix to avoid incorporating too much air. Set aside while preparing the pumpkin layer.

Creating the Pumpkin Filling

In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, brown sugar, cinnamon, nutmeg, ginger, cloves, salt, and vanilla extract. Whisk until completely smooth and well combined. The mixture should be pourable but not too thin.

Assembling and Baking

Spread the cream cheese mixture evenly over the cooled crust using a spatula. Gently pour the pumpkin mixture over the cream cheese layer, starting from the center and working outward. The layers will naturally settle. Bake for 45-50 minutes, until the center is almost set but still slightly jiggly. The edges should be firm and lightly puffed.

Cooling and Chilling

Remove from oven and cool completely on a wire rack for 1 hour. Cover and refrigerate for at least 4 hours or overnight before serving. This chilling time is crucial for the proper texture and clean slicing.

What to Serve Pumpkin Cheesecake Pie With

This rich dessert pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a festive touch, try serving it with caramel sauce drizzled on top or a sprinkle of toasted pecans. A hot cup of spiced coffee, chai tea, or even a glass of dessert wine like Moscato complements the warm fall spices perfectly. For a complete holiday meal, serve after a dinner featuring roasted turkey, mashed sweet potatoes, and green bean casserole.

Top Tips for Perfecting Pumpkin Cheesecake Pie

Temperature Matters

Ensure all dairy ingredients are at room temperature before mixing. This prevents lumps and creates a smoother texture. Take cream cheese and eggs out of the refrigerator 1-2 hours before baking.

Don’t Overbake

The pie is done when the edges are set but the center still has a slight jiggle. It will continue cooking as it cools. Overbaking leads to cracks and a dense texture.

Ingredient Substitutions

You can substitute Greek yogurt for half the cream cheese for a lighter version, or use coconut cream instead of heavy cream for dairy-free option. Maple syrup can replace brown sugar for a different flavor profile.

Preventing Cracks

Avoid overmixing the batter and don’t open the oven door during baking. If cracks do appear, they can be hidden with whipped cream or a caramel drizzle.

Storing and Reheating Tips

Refrigerator Storage

Store covered pumpkin cheesecake pie in the refrigerator for up to 5 days. Use plastic wrap or aluminum foil to prevent the pie from absorbing other flavors. The texture actually improves after the first day as the flavors meld together.

Freezing Instructions

This pie freezes beautifully for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator before serving. The texture remains creamy and delicious.

Serving from Storage

For best flavor, remove the pie from the refrigerator 15-20 minutes before serving to take the chill off. Use a sharp knife dipped in warm water between slices for clean cuts. This dessert is best served chilled and doesn’t require reheating.

Nutrition Information

Nutrient	Per Slice (1/10 of pie)
Calories	285
Total Fat	16g
Saturated Fat	9g
Cholesterol	95mg
Sodium	245mg
Total Carbs	32g
Fiber	2g
Sugar	26g
Protein	6g
Vitamin A	184% DV
Calcium	8% DV

Frequently Asked Questions

Can I make this pie ahead of time?

Absolutely! This pie actually tastes better after sitting overnight in the refrigerator. You can make it up to 2 days ahead of serving, making it perfect for holiday entertaining.

Why did my cheesecake crack?

Cracks usually occur from overmixing the batter, baking at too high temperature, or overbaking. Make sure to mix just until combined and bake until the center still jiggles slightly.

Can I use fresh pumpkin instead of canned?

Yes, you can substitute 1¾ cups of fresh pumpkin puree for the canned version. Roast pumpkin chunks at 400°F until tender, then puree until smooth. Make sure to drain excess moisture.

What’s the difference between this and regular pumpkin pie?

This recipe includes a cream cheese layer that makes it richer and tangier than traditional pumpkin pie. The texture is denser and more luxurious, similar to cheesecake.

Can I make this dairy-free?

You can substitute vegan cream cheese and coconut cream for the dairy ingredients. The texture will be slightly different but still delicious. Use a vegan butter substitute for the crust.

How do I know when it’s done baking?

The pie is ready when the edges are set and lightly puffed, but the center still has a slight jiggle when gently shaken. A toothpick inserted near the edge should come out mostly clean.

Can I use a different crust?

Absolutely! Try a gingersnap crust, chocolate cookie crust, or even a traditional pastry crust. Each will give the pie a different flavor profile while maintaining the delicious filling.

Why is my pie watery?

This usually happens when the pumpkin puree has too much moisture or when the pie hasn’t chilled long enough. Make sure to use thick pumpkin puree and chill for at least 4 hours.

Additional Helpful Information

Seasonal Variations

During different seasons, you can adapt this recipe by substituting the pumpkin with other purees. Try sweet potato puree in winter, or even strawberry puree with different spices in spring. The technique remains the same while offering year-round versatility.

Professional Presentation Tips

For bakery-quality presentation, pipe whipped cream rosettes around the edge using a star tip. Dust with cinnamon or place candied pumpkin seeds on top for added texture and visual appeal. A light dusting of powdered sugar just before serving adds elegant finishing touch.

Troubleshooting Common Issues

If your pie develops a soggy bottom, pre-bake the crust for an extra 5 minutes next time. For a firmer set, add an extra egg yolk to the pumpkin mixture. If the filling seems too sweet, add a pinch more salt to balance the flavors.

Recipe Scaling

This recipe doubles easily for larger gatherings. Use two 9-inch pie dishes or one large rectangular baking dish. Increase baking time by 10-15 minutes when doubling, checking for doneness with the same visual cues.

This pumpkin cheesecake pie truly represents the best of fall baking – combining comfort food nostalgia with elegant dessert sophistication. Whether you’re hosting Thanksgiving dinner or simply craving something special, this recipe delivers impressive results every single time!