Nothing says “fall” quite like the rich, spiced aroma of pumpkin cheesecake pie baking in the oven. This glorious dessert combines everything we love about classic pumpkin pie with the creamy indulgence of cheesecake – talk about the best of both worlds! In our family, Thanksgiving just isn’t complete without it. I still remember my aunt sneaking me extra slices when I was little, whispering, “Don’t tell your cousins!” Now it’s my go-to dish for holiday gatherings. The secret? A buttery graham cracker crust that cradles the silkiest spiced pumpkin filling you’ll ever taste. One bite and you’ll understand why this pumpkin cheesecake pie has been our family’s not-so-secret tradition for three generations.
Why You’ll Love This Pumpkin Cheesecake Pie
This isn’t just another pumpkin dessert—it’s the dessert that’ll have everyone asking for seconds (and the recipe!). Here’s why it’s special:
- Creamiest texture ever: That magical combo of pumpkin and cream cheese makes each bite like velvet on your tongue
- Surprisingly easy: No water bath! Just mix, pour, and bake—perfect for when you’re juggling holiday cooking
- Flavors that dance: Warm cinnamon, nutmeg, and ginger play off the pumpkin’s sweetness beautifully
- Holiday showstopper: The rustic graham cracker crust makes it look (and taste) like you spent hours, when really—our little secret—it comes together fast
Trust me, this pie disappears faster than autumn leaves in the wind at family gatherings!
Ingredients for Pumpkin Cheesecake Pie
Gather these simple ingredients – you probably have most in your pantry already! Exact measurements matter here for that perfect creamy texture we’re after:
- 1 1/2 cups graham cracker crumbs (about 12 full sheets crushed)
- 1/4 cup granulated sugar for the crust
- 6 tbsp melted butter (salted or unsalted both work)
- 8 oz cream cheese, softened (that’s one standard brick – leave it out 30 minutes before starting)
- 1 cup granulated sugar for the filling
- 1 can (15 oz) pumpkin puree (NOT pumpkin pie mix – see notes below!)
- 3 large eggs at room temperature
- 1 tsp vanilla extract (the good stuff makes a difference)
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
Ingredient Notes & Substitutions
Here’s my advice after making this pie dozens of times: Gluten-free graham crackers work perfectly if needed – just measure after crushing. For the sugar, brown sugar adds nice depth (use same amounts). If you’re dairy-free, vegan cream cheese and plant-based butter can sub in – the texture changes slightly but still tastes amazing!
Most important warning: Only use 100% pumpkin puree, not “pumpkin pie mix” that already has spices and sweeteners. I learned this the hard way one Thanksgiving – the pie mix makes it way too sweet and throws off all the flavors!
Equipment Needed
You won’t need any fancy gadgets for this pumpkin cheesecake pie – just these trusty kitchen basics:
- 9-inch pie dish (glass or ceramic works best for even baking)
- Mixing bowls (one medium for crust, one large for filling)
- Hand mixer (or stand mixer if you’re fancy, but a whisk and elbow grease works too!)
- Measuring cups and spoons (I always double-check my measurements – baking is science!)
That’s it! Well, plus an oven of course. See? Told you this was simple. Now let’s get mixing!
How to Make Pumpkin Cheesecake Pie
Alright, let’s dive into making this dreamy pumpkin cheesecake pie! I’ll walk you through each step like I’m right there in the kitchen with you (maybe pretend you can smell the cinnamon through the screen?). Follow these steps carefully, and you’ll have a perfect pie every single time:
- Heat things up: First, preheat your oven to 350°F (175°C). This gives your oven time to get evenly hot – crucial for perfect baking.
- Crust magic: In a medium bowl, mix together the graham cracker crumbs and 1/4 cup sugar. Drizzle in the melted butter and stir until it looks like wet sand. Press this mixture firmly into your pie dish (I use the bottom of a measuring cup to get it nice and even). Pop it in the oven for 8 minutes – this “pre-bakes” the crust so it stays crisp. Let it cool completely before adding filling (about 15 minutes).
- Creamy filling: Now the fun part! In a large bowl, beat the softened cream cheese and 1 cup sugar together until completely smooth (no lumps!). Add the pumpkin puree and beat again. Crack in the eggs one at a time, mixing well after each. Stir in the vanilla and all those warm spices (cinnamon, nutmeg, ginger, cloves). The batter should be silky and uniform in color.
- Bake to perfection: Pour the filling into your cooled crust. Bake for 45-50 minutes – the center should look set but still have a slight jiggle (like Jell-O) when you gently shake the pan. A toothpick inserted near (but not in) the center should come out mostly clean.
- The hardest part: Let it cool completely at room temperature (about 2 hours) before refrigerating for at least 4 hours (overnight is even better!). This patience pays off – the texture becomes perfectly creamy.
Tips for Perfect Pumpkin Cheesecake Pie
After making this pie more times than I can count, here are my golden rules:
- Room temp is key: Cold cream cheese = lumpy filling. Take it out 30 minutes before starting, or microwave in 15-second bursts if you forgot (like I always do!).
- Watch the clock: Overbaking makes the filling dry. When the edges look set but center jiggles slightly, it’s done – residual heat will finish the job.
- Cool slowly: Rushing this = cracks. Let it cool on the counter first, then fridge. If cracks appear (no shame!), cover with whipped cream!
See? Not nearly as intimidating as it seems. Just take your time, and you’ll have the creamiest, dreamiest pumpkin cheesecake pie that’ll have everyone begging for the recipe!
Storage & Serving Suggestions
Here’s the scoop on keeping your pumpkin cheesecake pie at its absolute best! Once fully cooled, cover it loosely with plastic wrap (or pop a bowl over it) and refrigerate. It’ll stay fresh for 3-4 days – not that it ever lasts that long in my house! The flavors actually deepen overnight, making day-two slices extra special.
When serving, I love piping fresh whipped cream around the edges – the light, airy texture plays so nicely with the rich filling. For a festive touch, sprinkle with:
- A dusting of cinnamon
- Toasted pecans or walnuts
- Caramel drizzle (my weakness!)
- Candied ginger for a little zing
Pro tip: Let slices sit at room temperature for 10 minutes before serving – that slight chill coming off makes the texture absolutely magical!
Pumpkin Cheesecake Pie Variations
Once you’ve mastered the classic version, try these fun twists that still honor the original’s cozy vibes:
- Praline crunch: Sprinkle chopped pecans and brown sugar over the top before baking for a caramelized, crunchy surprise
- Chocolate lovers’ dream: Swirl melted chocolate into the filling or drizzle over cooled pie – the dark chocolate cuts the sweetness beautifully
- Ginger snap crust: Swap graham crackers for gingersnaps (about 20 cookies crushed) for extra spice kick that pairs perfectly with pumpkin
My kids beg for the chocolate version every year – but I’m partial to that gingersnap crust myself!
Pumpkin Cheesecake Pie FAQs
I get asked these questions ALL the time – here’s everything you need to know about making and keeping your pumpkin cheesecake pie perfect:
Can I freeze pumpkin cheesecake pie?
Absolutely! Wrap cooled pie tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge when ready to eat. The texture changes slightly (gets a bit denser), but it’s still delicious! Pro tip: Freeze individual slices for quick treats.
Why did my pie crack?
Don’t panic – it still tastes amazing! Cracks usually mean either overbaking (remember that jiggle test!) or cooling too fast. Next time, try placing a pan of water on the oven rack below to add moisture. My grandma’s trick? Run a knife around the edge right after baking to let it contract evenly.
Can I make this ahead for Thanksgiving?
You bet – that’s why I love this recipe! Bake it 1-2 days before, keep chilled, then add toppings right before serving. The flavors actually get better as they mingle. Just don’t add whipped cream until the big day!
Nutritional Information
Here’s the nutritional breakdown per slice (based on cutting the pie into 8 servings). Remember, these are estimates – your actual values may vary slightly depending on specific brands and exact measurements:
- Calories: 380
- Total Fat: 22g (12g saturated)
- Cholesterol: 110mg
- Sodium: 280mg
- Total Carbohydrates: 42g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 5g
Nutrition varies based on ingredients used and serving sizes. These values are estimates per standard slice – your mileage may vary depending on how big you cut those pieces! (I won’t judge if you go for a “generous” slice…)
PrintIrresistible Pumpkin Cheesecake Pie in 8 Simple Steps
A creamy pumpkin cheesecake pie with a graham cracker crust, perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tbsp melted butter
- 8 oz cream cheese, softened
- 1 cup sugar
- 1 can (15 oz) pumpkin puree
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
Instructions
- Preheat oven to 350°F.
- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into pie dish.
- Bake crust for 8 minutes, then cool.
- Beat cream cheese and 1 cup sugar until smooth.
- Add pumpkin, eggs, vanilla, and spices. Mix well.
- Pour filling into crust.
- Bake for 45-50 minutes until center is set.
- Cool completely before serving.
Notes
- Chill for best texture.
- Top with whipped cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
