Pumpkin Cheesecake Pie: A Creamy Fall Dessert Delight

Pumpkin Cheesecake Pie is my go-to dessert when I want to impress without spending all day in the kitchen. It’s the best of both worlds! The perfect blend of creamy cheesecake and the classic flavors of pumpkin pie. 

For anyone who loves a good twist on tradition, this pie offers something special that straddles the line between two favorites, creating its own unique, delicious identity.

Baking this pie makes my kitchen smell like a living dream and I’m always so excited to take my first bite every time. But it’s not just about satisfying the craving, it’s about bringing a little joy to the table, one slice at a time.

Pecan Praline Pumpkin Pie Pairings

When it comes to pairing drinks with pumpkin cheesecake pie, you’ve got to pick something as cozy and indulgent as the dessert itself. My personal favorite? A spiced chai latte. The warm, aromatic spices of the chai, cinnamon, cardamom, and cloves complement the pumpkin filling so perfectly it’s like they were made for each other. 

Plus, the creamy texture of the latte matches the richness of the cheesecake for a dessert experience that’s basically a warm hug in flavor form. Forget regular coffee; this is the after-dinner treat you didn’t know you needed.

If you’re feeling fancy (or a little festive), go for a boozy option like a glass of muscat wine. Its natural sweetness and light fruity notes balance the richness of the pie beautifully, creating a harmony of flavors that feels indulgent but not overwhelming. 

Not into wine? No problem! A spiked eggnog or even a pumpkin-flavored beer could be fun alternatives to keep the cozy vibes going. 

Pumpkin Cheesecake Pie Recipe

This Pumpkin Cheesecake Pie combines creamy cheesecake and spiced pumpkin pie for a rich and irresistible dessert perfect for any fall gathering.

Ingredients

Here’s what you’ll need to create this delicious pie.

For the Crust:

1 ½ cups graham cracker crumbs

2 tbsp granulated sugar

6 tbsp unsalted butter, melted

For the Cheesecake Layer:

8 oz cream cheese, softened

¼ cup granulated sugar

1 large egg

1 tsp vanilla extract

For the Pumpkin Layer:

1 cup pumpkin puree

½ cup packed brown sugar

1 tsp cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg

¼ tsp ground cloves

Pinch of salt

2 large eggs

¾ cup heavy cream

For the Topping (Optional):

Whipped cream

Dash of cinnamon or nutmeg for garnish

Choosing the Right Pumpkin

When I’m pumpkin shopping, it’s all about the small, round sugar pumpkins for me. These little gems are the MVPs of baking. They’re dense, naturally sweet, and have just the right texture to make your pies  taste like fall magic. Plus, their size makes them easy to handle (no wrestling with a gigantic pumpkin in the kitchen).

When pumpkin shopping, whether it’s for something super decadent like a Maple Bacon Pumpkin Pie or a lighter Vegan Pumpkin Pie I always give them a good once-over before tossing them in my cart. Firm, smooth skin with no weird spots or blemishes? Check. 

Then I do the all important tap test. A nice hollow sound means it’s ripe and ready to shine in your next recipe. It’s like pumpkin percussion, and I’ll admit, I enjoy it.

But what if you want to make this pie outside pumpkin season or you just don’t feel like carving today? 

That’s when canned pumpkin puree comes to the rescue. Just make sure you grab the plain puree, not the pre-seasoned pumpkin pie filling (unless you want a sugar-and-spice overload before you even start baking). 

Fresh or canned, as long as you’re working with good-quality pumpkin, you’re on your way to fall dessert perfection!

Cream Cheese and Dairy

Using top-quality cream cheese is so important for a smooth and creamy filling. I often choose Philadelphia because it’s always consistently smooth and tangy. 

Although it may be tempting to go low-fat, full-fat cream cheese adds the best texture and flavor so just go for the gold on this one.

When it comes to the dairy, it’s the same situation. Using milk or half and half may save on calories but you’ll pay with flavor. Heavy cream or whipping cream adds that thick, velvety finish we’re aiming for. And always make sure your dairy is as fresh as possible and well-chilled before mixing.

Instructions

Now it’s time for the star of the show—let’s get baking and create a delicious pie!

Prepare the Crust:

Preheat oven to 350°F (175°C).

In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

Press the mixture firmly into a 9-inch pie pan, covering the bottom and sides evenly.

Bake for 8 minutes, then let cool while preparing the filling.

Make the Cheesecake Layer:

In a bowl, beat softened cream cheese and sugar until smooth.

Add the egg and vanilla, mixing until fully incorporated.

Spread the cheesecake mixture evenly over the cooled crust.

Make the Pumpkin Layer:

In a large bowl, whisk together pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt.

Add eggs and heavy cream, whisking until smooth and well combined.

Carefully pour the pumpkin mixture over the cheesecake layer.

Bake the Pie:

Place the pie in the oven and bake for 50-60 minutes, or until the center is set and slightly jiggles when shaken.

Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Serving Suggestions:

Top with whipped cream and a sprinkle of cinnamon or nutmeg before serving, if desired. You can also add cinnamon-roasted nuts on top for a little crunchiness and a simple cranberry sauce adds some tartness.

Storing the Leftovers:

For short-term storage, let the pie cool completely to room temperature, then cover it loosely with plastic wrap or foil, or store it in an airtight container. Keep the pie refrigerated, as it contains cream cheese and dairy.

For long-term storage, after cooling, wrap the pie tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. Place it in the freezer.

Thaw the pie overnight in the refrigerator. Avoid thawing at room temperature to maintain the creamy texture. Add whipped cream or garnish just before serving for the best results.

Pumpkin Cheesecake Pie is like the dessert version of a power couple. Two iconic flavors teaming up to create something absolutely irresistible! It’s creamy, spiced, rich, and indulgent, all wrapped up in a flaky crust that brings it home. 

So whether you’re slicing it up for guests or sneaking a forkful straight from the fridge (we’ve all been there), get ready to fall in love with your new favorite pie. Go ahead, treat yourself. You’ve earned it.

Other favorites you should try next include Pumpkin Pecan Praline Pie and my ooey gooey Caramel Apple Pumpkin Pie.