Why You’ll Love This Recipe
I make this pumpkin cheesecake pie every fall, and it’s the dessert I bring when I can’t decide between pumpkin pie and cheesecake. The filling is silky and tangy from the cream cheese, with warm pumpkin spice flavor and a texture that’s richer than a classic pumpkin pie. The graham cracker crust is buttery and crisp, and there’s no water bath or fussy technique needed. It’s also the perfect make-ahead dessert for Thanksgiving, since it tastes even better after a night in the fridge.
- Creamy cheesecake texture with classic pumpkin pie spice
- Buttery graham cracker crust with no rolling required
- No water bath needed
- Make-ahead friendly, which is ideal for holidays
Ingredients
For the graham cracker crust:
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
For the cheesecake layer:
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
For the pumpkin layer:
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 large eggs, room temperature
- ½ cup heavy cream or evaporated milk
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For topping:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- Pinch of cinnamon, for dusting
- Caramel sauce or toasted pecans, for garnish (optional)
Directions
- Preheat the oven to 350°F (175°C).
- Make the crust. Stir the graham cracker crumbs, melted butter, sugar, and salt together until the mixture looks like wet sand. Press firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake for 8 minutes, then cool slightly. Leave the oven on.
- Make the cheesecake layer. Beat the softened cream cheese and sugar with an electric mixer until completely smooth, about 2 minutes. Beat in the egg and vanilla just until combined. Don’t overmix, which can cause cracks.
- Add the cheesecake layer. Spread the cream cheese mixture evenly over the bottom of the warm crust.
- Make the pumpkin layer. In a separate bowl, whisk the pumpkin puree, granulated sugar, brown sugar, eggs, cream, spices, salt, and vanilla until smooth.
- Layer gently. Slowly pour the pumpkin mixture over the cream cheese layer, pouring over the back of a spoon so the layers stay distinct.
- Bake. Place the pie on a baking sheet and bake for 50 to 60 minutes, until the edges are set and the center has just a slight jiggle. If the crust edges brown too quickly, cover them loosely with foil.
- Cool gradually. Turn off the oven, crack the door open, and let the pie cool inside for 1 hour. Then move it to a wire rack to cool completely, about 1 more hour.
- Chill. Refrigerate for at least 4 hours, or overnight, until fully set.
- Top and serve. Whip the cream and powdered sugar until soft to medium peaks form. Spoon or pipe onto the pie, dust with cinnamon, and add caramel or pecans if you like. Slice with a warm, clean knife.
Servings and Timing
- Servings: 8 to 10 slices
- Prep time: 30 minutes
- Cook time: about 1 hour 5 minutes (including the crust)
- Cooling time: 2 hours
- Chilling time: at least 4 hours
- Total time: about 7 hours 30 minutes, mostly hands-off
Variations
- Gingersnap crust: Use crushed gingersnap cookies for a spicier, snappier base.
- Pecan crust: Replace ¼ cup of the crumbs with finely chopped toasted pecans.
- Maple pumpkin: Replace the brown sugar with ¼ cup pure maple syrup.
- Swirled top: Dollop the cream cheese mixture over the pumpkin layer and swirl with a knife for a marbled look.
- Pumpkin pie spice shortcut: Use 2 teaspoons store-bought pumpkin pie spice in place of the individual spices.
- Caramel pecan: Top with salted caramel sauce and candied pecans.
- No-bake shortcut: Beat the cream cheese with pumpkin, sugar, and spices, then fold in whipped cream and chill in a prebaked crust.
- Mini pies: Bake in muffin tins for 20 to 25 minutes.
- Dairy-free: Use dairy-free cream cheese, coconut cream, and vegan butter.
Storage and Reheating
- Refrigerator: Cover and store for up to 5 days. Add the whipped cream the day you serve it.
- Freezing: Freeze the pie, without the whipped cream topping, tightly wrapped for up to 2 months. Thaw overnight in the refrigerator.
- Make ahead: Bake and chill the pie up to 2 days in advance. Top just before serving.
- Serving tip: Let slices sit at room temperature for 10 minutes for the creamiest texture.
- Reheating: This pie is best served cold or at room temperature, so no reheating is needed.
FAQs
Can I use pumpkin pie filling instead of puree?
No. Pie filling is already sweetened and spiced, which would throw off the balance. I always use plain pumpkin puree.
Why did my pie crack?
Cracks usually come from overbaking, overmixing, or cooling too quickly. Pull the pie when the center still jiggles slightly, and let it cool gradually in the turned-off oven.
Why are my layers mixed together?
Pouring the pumpkin mixture too quickly can break through the cheesecake layer. Pour slowly over the back of a spoon, and make sure the cream cheese layer is smooth and level first.
Can I use fresh pumpkin?
Yes. Make sure it’s roasted, pureed, and thick, not watery. I blot it with paper towels or cook it down briefly before measuring.
Can I use a store-bought crust?
Absolutely. A refrigerated pie crust or a ready-made graham cracker crust works well. Use a deep-dish size to hold all the filling.
How do I know when it’s done?
The edges should be set and puffed, and the center should wobble slightly like gelatin. It firms up fully as it chills.
Conclusion
This pumpkin cheesecake pie is the dessert I turn to when I want the best of both worlds. The creamy, tangy cheesecake layer and warmly spiced pumpkin are a perfect pairing, and it’s so easy to make ahead. I hope it earns a spot on your holiday table, just as it has on mine. Enjoy!
Print
This pumpkin cheesecake pie combines two fall favorites in one: a creamy, tangy cheesecake layer on the bottom and a silky, spiced pumpkin pie layer on top, all baked in a buttery graham cracker crust. It is rich, smooth, and beautifully layered, making it a standout dessert for Thanksgiving and holiday gatherings.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 40 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup packed light brown sugar
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 8 oz (226 g) cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 large eggs
- 2/3 cup evaporated milk
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Caramel sauce, chopped pecans, or ground cinnamon, for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and melted butter until the mixture looks like wet sand.
- Press the crumbs firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake for 8 to 10 minutes, then set aside to cool slightly. Reduce the oven temperature to 325°F (165°C).
- Make the cheesecake layer: In a medium bowl, beat the cream cheese and 1/3 cup granulated sugar until smooth and creamy, about 2 minutes.
- Beat in 1 egg and 1 teaspoon vanilla until just combined. Do not overmix.
- Spread the cheesecake mixture evenly over the bottom of the warm crust.
- Make the pumpkin layer: In a separate bowl, whisk together the pumpkin puree, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 eggs, evaporated milk, pumpkin pie spice, 1/2 teaspoon cinnamon, and salt until smooth.
- Slowly and gently pour the pumpkin mixture over the cheesecake layer, pouring over the back of a spoon to avoid disturbing the bottom layer.
- Bake at 325°F (165°C) for 55 to 65 minutes, until the edges are set and the center jiggles slightly when the pan is gently shaken. Tent the edges with foil if the crust browns too quickly.
- Cool the pie on a wire rack for 1 hour, then refrigerate for at least 4 hours, or overnight, until completely chilled and set.
- Just before serving, whip the cold heavy cream with the powdered sugar and 1/2 teaspoon vanilla to stiff peaks. Top each slice with whipped cream and garnish with caramel sauce, pecans, or a sprinkle of cinnamon.
Notes
- Use 100% pumpkin puree, not canned pumpkin pie filling, which is pre-sweetened and spiced.
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
- Pour the pumpkin layer slowly over the back of a spoon so the two layers stay distinct.
- Do not overbake. The center should still have a slight wobble, as it will continue to set while chilling.
- Cool the pie gradually to help prevent cracks on the surface.
- Use a hot, dry knife and wipe it between slices for clean cuts.
- Store covered in the refrigerator for up to 4 days. Add the whipped cream just before serving.
- To freeze, freeze the baked and chilled pie without toppings, wrapped tightly, for up to 2 months. Thaw in the refrigerator overnight.
- Swap the graham cracker crust for a gingersnap crust for extra spice.
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 430
- Sugar: 31g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 130mg
