Pumpkin Cheesecake Pie
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Pumpkin Cheesecake Pie is a wonderful pairing of pumpkin pie and cheesecake together! Who doesn’t love pumpkin and cheesecake? This scrumptious pie is absolutely perfect for Thanksgiving and the holidays going forward! Who else wants a slice of pumpkin cheesecake heaven?
More cream cheese and pumpkin desserts we can’t ignore, are these Pumpkin Cupcakes with Vanilla Cream Cheese Frosting, these Pumpkin Cheesecake Swirl Brownies and this “The Great Pumpkin” Cheesecake!
This pumpkin cheesecake recipe is easy and has just the right amount of pumpkin flavor. It’s delicious by itself but is even more impressive when you add some whipped cream! Even add a drizzle or two of caramel sauce for even more decadence!
Why I LOVE this Pumpkin Cheesecake Pie!
What I love about this pumpkin cheesecake pie recipe! This easy pumpkin pie recipe gets a jumpstart from frozen pie crust and gets spruced up with a dreamy cream cheese layer, marrying cheesecake and pie into one delicious dessert for a delicious pumpkin cheesecake pie!
I used a frozen pie crust, but you can use this homemade pie recipe or make your favorite pie crust and just fill it with the pumpkin and cheesecake fillings and bake away!
The pumpkin filling and cream cheese filling is pretty easy to whip up in just 10-15 minutes or so and this pie can be made a day or two ahead of time for special events!
Ingredients You Need
- 1 Pillsbury* Refrigerated Deep Dish Pie Crust, thawed as directed on box OR pie crust of choice you want to use.
Cheesecake batter Filling
- cream cheese, we used full-fat cream cheese
- granulated sugar
- egg
Pumpkin Pie Filling
- pumpkin puree
- egg
- heavy whipping cream
- brown sugar
- pumpkin pie spice
- salt
- optional: vanilla extract
- Garnishes: sweetened whipped cream, caramel sauce
Instructions How to Make Pumpkin Cheesecake Pie
- Heat oven to 350ºF. Place pie crust on baking sheet. Pie crust should be thawed, yet chilled before baking for best results. Using a fork, poke the bottom of the crust 6-8 times, set aside.
- In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Set aside.
- In large bowl, whisk together the pumpkin puree, spices, salt and heavy cream together until combined. Pour some of the pumpkin mixture into pie crust.
- Carefully dollop cream cheese mixture on top of pumpkin mixture and keep dolloping both on top of each other, alternating both. When you’ve finished adding the cream cheese mixture and pumpkin mixture to the pie pan, simply swirl the mixture around with the tip of a knife to get pretty swirls.
- Bake on baking sheet 50 to 60 minutes or until set and knife inserted near center comes out clean.
- If pie crust is browning too much, Cover edges of crust with 2 to 3 inch strips of foil to prevent excessive browning; remove foil last 15 minutes of baking.
- Cool 30 minutes until room temperature or it’s starting to firm up. Refrigerate until chilled, 3 to 4 hours.
- Serve pie with sweetened whipped cream. Store leftovers, covered in refrigerator for up to 3-4 days.
Pumpkin Cheesecake Swirling Tips
Don’t over-swirl your batters too much. To get a beautiful marbled result, make sure to only swirl the pumpkin and cream cheese batter a few times. If you mix it too much, the marbling effect will be lost and it will just look like a classic pumpkin pie.
If You Don’t Have Pumpkin Pie Spice
All you need is:
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Storing and Freezing Pumpkin Cheesecake Pie
- Refrigerator – Use tin foil or plastic wrap to place on top of the pie to cover it and place it in the refrigerator to chill. This pumpkin cheesecake pie will stay fresh for 3-4 days in the fridge.
- Freezer – Allow the pie to cool completely. Then freeze the whole pie, or cut it and freeze the slices wrapping in parchment, tinfoil and plastic wrap or a sealed container.
More Variations
- Use a graham cracker crust instead of pastry crust, if you’re not a pastry crust fan. You can use a homemade graham cracker crust or use a prepared graham cracker crust.
- Add a little melted chocolate to your cream cheese filling if you prefer chocolate and pumpkin together!
This is the perfect holiday dessert. Fall-inspired, it makes the house smell amazing, and will have your dinner guests giddy with delight.
Give them a try and let us know how they turn out in the comments below! Share on Pinterest, Instagram and Facebook!
More Dessert Love!
- Oreo Pumpkin Cheesecake Dessert
- Pumpkin Oreo Truffles
- Pumpkin Cheesecake Bars
- Fluffy Pumpkin Dip
- Easy No Bake Cheesecake
- Coconut Cream Pie
- 15 Popular Easy Cream Pies You’ll Love!
- Chocolate Chip Pumpkin Bars
- Awesome Chocolate Chip Pumpkin Cookies
Pumpkin Cheesecake Pie
Ingredients
- 1 Pillsbury* Refrigerated Deep Dish Pie Crust softened as directed on box
Cheesecake Filling
- 8 oz cream cheese, not softened
- ¼ cup granulated sugar
- 1 large egg
Pumpkin Filling
- 1 cup pumpkin puree
- ⅔ cup heavy whipping cream
- ½ cup brown sugar
- 1 ½ teaspoons pumpkin pie spice
- ⅛ teaspoon salt
- 1 large egg
- Garnishes: sweetened whipped cream caramel sauce
Instructions
- Heat oven to 350ºF. Place pie crust on baking sheet. Pie crust should be thawed and chilled before baking for best results. Using a fork, poke the bottom of the crust 6-8 times, set aside.
- In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Set aside.
- In large bowl, whisk together the pumpkin puree, spices, salt and heavy cream together until combined. Pour some of the pumpkin mixture into pie crust.
- Carefully dollop cream cheese mixture on top of pumpkin mixture and keep dolloping both on top of each other, alternating with both. When you've finished adding the cream cheese mixture and pumpkin mixture to the pie pan, simply swirl the mixture around with the tip of a knife to get pretty swirls.
- Bake on baking sheet 50 to 60 minutes or until set and knife inserted near center comes out clean.
- If pie crust is browning too much, Cover edges of crust with 2 to 3 inch strips of foil to prevent excessive browning; remove foil last 15 minutes of baking.
- Cool 30 minutes. Refrigerate until chilled, 3 to 4 hours.
- Serve pie with sweetened whipped cream. Store covered in refrigerator.
