Pumpkin Cheesecake Pie Recipe

The first cool breeze of fall always nudges me back into the kitchen, ready to craft something that feels equal parts nostalgic and indulgent. One October afternoon, with a block of cream cheese and a golden can of pumpkin puree on the counter, I started dreaming up a dessert that could marry my love for silky cheesecake with my unwavering obsession for pumpkin spice. That’s how this pumpkin cheesecake pie came to life a recipe that delivers pure autumn joy nestled inside a perfectly flaky crust.

This isn’t just another seasonal sweet; it’s a true celebration of fall’s flavors wrapped into one stunning dessert. The velvety cheesecake base offers that tangy richness we all crave, while the spiced pumpkin layer adds warmth, comfort, and a hint of nostalgia. And when you slice through those beautiful layers, you’ll see exactly why this pie has earned a permanent spot at every autumn gathering I host.

Why You’ll Love This Pumpkin Cheesecake Pie

This dessert’s got everything going for it, and here’s why it’ll steal your heart too. First, it’s surprisingly approachable you don’t need to be a pastry chef to create something this magical. The two-layer technique might sound fancy, but it’s actually quite forgiving and perfect for home bakers who want to impress without the stress.

The flavor combination is absolutely divine. That tangy cream cheese layer cuts through the sweetness beautifully, while the pumpkin spice filling brings warmth and comfort in every bite. It’s like having your favorite cheesecake and pumpkin pie have the most delicious baby ever.

Most importantly, this pie serves a crowd and actually gets better after chilling overnight. It’s the perfect make-ahead dessert for holiday entertaining or any time you want to treat yourself to something special. Plus, watching people’s faces when they take that first bite? Priceless.

What You’ll Need To Make Pumpkin Cheesecake Pie

Let’s talk about the stars of this show – each ingredient plays a crucial role in creating those perfect layers we’re after.

• Pie crust – Your foundation for this masterpiece. I love using a buttery, homemade crust, but a quality store-bought one works beautifully too. Just make sure it’s unbaked and ready to go.
• Cream cheese – The heart of our cheesecake layer. Make sure it’s completely softened – I usually leave mine out for about an hour before baking. Room temperature cream cheese mixes like a dream.
• White granulated sugar – This sweetens our cream cheese layer and helps create that smooth, luxurious texture we’re after.
• Vanilla extract – A little goes a long way in both layers. I always keep pure vanilla extract in my pantry because it makes such a difference.
• Eggs – These bind everything together and give us that perfect custard-like consistency. Always use large eggs at room temperature for best results.
• Pumpkin puree – The star of our top layer! Make sure you’re using pure pumpkin puree, not pumpkin pie filling. The quality really shows in the final result.
• Brown sugar – This adds depth and that lovely molasses note that pairs so well with pumpkin and spices.
• Pumpkin pie spice – My secret weapon for that perfect autumn flavor. You can make your own blend or use store-bought – both work wonderfully.
• Heavy cream – This makes our pumpkin layer extra rich and silky. Don’t skip it!

Let’s Bake Pumpkin Cheesecake Pie Together

Ready to create some magic? Here’s how we’ll build this gorgeous layered dessert step by step.

1. Preheat your oven to 400°F. This higher temperature will help set our crust beautifully before we add our fillings.
2. Prepare your pie crust by rolling it out gently and nestling it into your 9-inch pie pan. Cover and chill while you work on the fillings – this prevents shrinking.
3. Create the cheesecake magic by beating that softened cream cheese with white sugar for 2-3 minutes until it’s perfectly smooth and creamy. Add vanilla and egg, mixing until just combined. Don’t overmix!
4. Spread this luscious cheesecake mixture evenly into your chilled crust, then pop it in the freezer for about 15 minutes. This helps create distinct layers.
5. Mix your pumpkin filling by combining everything except the eggs first, then adding those one at a time. Beat for 2-3 minutes until light and fluffy – this is where the magic happens!
6. Layer carefully by gently spooning the pumpkin mixture over your chilled cream cheese layer. Spread it smooth with a offset spatula for the prettiest finish.
7. Bake on a cookie sheet at 400°F for 15 minutes, then reduce to 350°F for 35-40 minutes. The center should be set but still have a slight jiggle – that’s perfect!
8. Cool completely at room temperature for one hour, then refrigerate for at least 3-4 hours before slicing. Patience is key here, I promise!

Serving Suggestions

This pumpkin cheesecake pie is stunning on its own, but here are some ways to make it even more special. A dollop of freshly whipped cream with a sprinkle of cinnamon makes every slice feel like a warm hug. For special occasions, try drizzling with caramel sauce and adding a few toasted pecans.

During the holidays, I love garnishing with candied orange peel or a light dusting of powdered sugar for that snow-kissed look. For a more rustic presentation, serve with vanilla ice cream and a sprinkle of graham cracker crumbs that echo the crust.

Make It Your Own

The beauty of this pumpkin cheesecake pie recipe is how adaptable it is to your tastes and dietary needs.

• For a gluten-free version, use your favorite gluten-free pie crust or try a gingersnap cookie crust for extra spice.
• Make it lighter by using reduced-fat cream cheese and substituting half the heavy cream with Greek yogurt.
• Add texture with a pecan praline layer between the cream cheese and pumpkin for extra indulgence.
• Try different spice blends – chai spice or apple pie spice create beautiful variations on the classic.

Kitchen Tips & Tricks

Storage & Make-Ahead Tips

This holiday Pumpkin Cheesecake Pie actually improves with time! Store covered in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.

You can make this entire pie up to 2 days ahead just cover tightly and refrigerate. For the best texture, remove from the fridge about 15 minutes before serving to take the chill off.

Frequently Asked Questions

Related Recipes You’ll Love

• Easy Moist Pumpkin Bread Recipe
• Easy Pumpkin Roll Recipe
• 3-Ingredient Pumpkin Oat Cookies
• Cream Cheese Filled Pumpkin Muffins
• Mini Pumpkin Cream Cheese Tarts

Final Thoughts

This pumpkin cheesecake pie recipe has become one of my most treasured autumn traditions, and I hope it becomes one of yours too. There’s something so satisfying about creating a dessert that combines the best elements of two classics into something entirely new and wonderful.

Don’t be afraid to make it your own baking is all about joy, creativity, and sharing love through food. Whether you’re serving this at Thanksgiving dinner or just treating yourself on a cozy weekend, you’ve got this, I promise!

Thanks for baking with me today!

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