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The perfect cross between pumpkin pie and cheesecake, this pumpkin cheesecake pie has the same silky pumpkin filling you love with the added tangy flavor of cream cheese. This easy pie is bound to be a new Thanksgiving favorite!
Most of my favorite Thanksgiving desserts aren’t the traditional pumpkin pie or even classic pecan pie.Â
Don’t get me wrong, both of those things are delicious. But my family really likes things like pumpkin roll and my nana’s pumpkin crunch cake.Â
And cheesecake — you can’t forget the cheesecake.
If your family loves pumpkin pie but you want to try branching out into something just a little bit different, I suggest trying this pumpkin cheesecake pie!Â
What is pumpkin cheesecake pie?
Pumpkin cheesecake pie is exactly what it sounds like: the perfect cross between a classic pumpkin pie and a creamy pumpkin cheesecake.Â
You get the same silky, perfectly spiced filling that you love in a pumpkin pie or sweet potato pie, but with the tangy flavor that you get from a cheesecake.Â
Pumpkin cheesecake pie is baked using a traditional pie crust in a pie plate instead of a springform pan, unlike a classic cheesecake, doesn’t require a water bath.Â
It really is the best of both worlds! It’s honestly just begging to be added to your Thanksgiving dessert menu.
How to make my pumpkin cheesecake pie
If you’re looking for a twist on pumpkin pie but don’t want to have to mess with the water bath to make a traditional cheesecake, this easy pumpkin cheesecake pie is perfect for you.
Ingredients you’ll need
To make this pie, you will need:
- 1 (9-inch) deep-dish pie crust
- 16 ounces room-temperature cream cheese
- â…” cup lightly packed brown sugar
- 2 large room-temperature eggs
- 3/4 cup pure pumpkin puree
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
I like this pumpkin cheesecake pie with a traditional pie crust. You can use a 9-inch frozen deep-dish pie crust, or a homemade crust prepared in a 9-inch deep-dish pie plate.
If you prefer a graham cracker crust, make sure you press it into the bottom and up the sides of a 9-inch deep-dish pie plate. You could also try it with a gingersnap crust like in my caramel apple cheesecake.
Make sure your cream cheese and eggs are at room temperature before you start making the pie filling. If you forget to set them out ahead of time, check out my posts on how to soften cream cheese and how to bring eggs to room temperature.
I prefer using brown sugar in the filling for a richer flavor. If you’re out of brown sugar, you can make a quick brown sugar substitute. And don’t forget to check out my tips on how to soften brown sugar if yours hardened in the pantry!
Making this recipe
Before we make the pumpkin cheesecake pie filling, we need to blind bake the pie crust.
Prick the bottom and sides of the crust with a fork, then line it with parchment paper and fill it with dry beans or pie weights. This will help keep the crust from puffing up as much while we bake it.
Bake the crust at 425°F for about 10 minutes. You want it to just be starting to turn golden.
Use the parchment to carefully remove the pie weights and set those aside. Let the crust cool.
Now lower the oven temperature to 325°F while you work on the filling.
Using a mixer, beat the cream cheese and the brown sugar for about 3 minutes. You want the mixture to be nice and fluffy.
Add the eggs one at a time, mixing until well combined. Make sure to scrape down the sides and bottom of the mixing bowl as needed.
Add the pumpkin puree, vanilla, and the pumpkin pie spice. Mix until the filling is smooth and everything is well combined.
Pour the filling into the cooled crust. Use a spatula to smooth out the top.
Bake at 325°F for 45-50 minutes. It’s done when the edges are set but the middle still has a slight jiggle to it.
Let the pie cool completely before chilling in the refrigerator for at least 4 hours.
I like to serve my pumpkin cheesecake pie topped with a dollop of homemade whipped cream or a scoop of vanilla ice cream and a dusting of pumpkin pie spice.
Storage tips
Store pumpkin cheesecake pie in the refrigerator, covered, for 2-3 days.
If you’d like to freeze it, cool the pie completely and place it in the freezer for several hours until frozen through. Wrap in a layer of plastic wrap followed by heavy-duty foil. Freeze for up to a month.
Let the pie thaw in the refrigerator overnight before serving.
Frequently asked questions
Pumpkin pie filling has extra ingredients in it that we don’t want in our pumpkin cheesecake pie, so it will NOT work in this recipe.Â
If you’re out of pumpkin pie spice and don’t have all of the ingredients on hand to make my homemade version, you can use cinnamon instead. If you have a pinch of ginger, nutmeg, or allspice that you can add, those spices will help round out the flavor of the pie.
More Thanksgiving pie and cheesecake recipes
If you’re looking for more twists on the traditional pumpkin pie or pumpkin cheesecake for your Thanksgiving table, check out:
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Preheat oven to 425°F.
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Prick bottom and sides of the pie crust with a fork and line with parchment paper and fill with dry beans or pie weights. Bake for 10-12 minutes, or until the crust is very lightly golden. Use the parchment to carefully remove the weights. Let the crust cool.
1 9-inch deep-dish frozen pie crust
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Lower the oven temperature to 325°F.
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the cream cheese and brown sugar for about 3 minutes on medium speed.
16 ounces cream cheese, â…” cup lightly packed brown sugar
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Add in the eggs one at a time and mix until combined.
2 large eggs
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Add in the pumpkin puree, vanilla and pumpkin pie spice and continue mixing until everything is fully incorporated – about 1 minute.
3/4 cup pure pumpkin puree, 2 teaspoons pure vanilla extract, 2 teaspoons pumpkin pie spice
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Pour the mixture into the cooled pie crust and smooth out the top with a spatula. Bake in preheated oven for 45-50 minutes, or until the edges are set but the middle still jiggles slightly.
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Allow the pumpkin cheesecake pie to cool completely on a wire rack before placing into the refrigerator for at least 4 hours. Serve topped with whipped cream and a dusting of pumpkin pie spice.
Store covered in the refrigerator for 1-2 days.
Serving: 1slice, Calories: 428kcal, Carbohydrates: 37g, Protein: 7g, Fat: 29g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.004g, Cholesterol: 98mg, Sodium: 300mg, Potassium: 192mg, Fiber: 1g, Sugar: 21g, Vitamin A: 4397IU, Vitamin C: 1mg, Calcium: 92mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
