Pumpkin Cheesecake Pie is deliciously smooth and creamy with all the pumpkin pie spices that you expect to taste in a traditional pumpkin pie. If you’re a fan of both cheesecake and pie then this recipe is for you!!! You never have to choose which one to make again. Pumpkin Cheesecake Pie might just become your new favorite pie!
If you are a fan of both cheesecake and pie separately than this pie is for you! It is the best of both worlds and you no longer have to choose. Instead of a custard-type pumpkin pie, this Pumpkin Cheesecake Pie is smooth and creamy with all the pumpkin pie spices and pumpkin flavor that you expect to taste in a pumpkin pie. Cheesecake can be tricky to make and the best tip I can give you is to not over mix it when beating all the ingredients together. Just mix it until it’s all combined. If for any reason it ends up with cracks after baking, you can always top the whole pie with whipped cream or a fluffy meringue topping and no one will ever know. This Pumpkin Cheesecake Pie is absolutely delicious!
INGREDIENTS TO MAKE PUMPKIN CHEESECAKE PIE
- Cream cheese, softened
- Granulated sugar
- Light brown sugar
- Large eggs
- Can 100% pure pumpkin
- Heavy whipping cream
- Molasses
- Pure vanilla extract
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Salt
- Homemade blind baked (pre-baked) pie crust or store bought unbaked frozen pie crust
HOW TO MAKE PUMPKIN CHEESECAKE PIE
- Preheat the oven to 350°F (177°C).
- Prepare the pie shell; homemade pie crust should be blind baked (*see notes) or if using frozen store bought do not blind bake (the crust is too thin and will over brown).
- In a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer on medium speed, beat the cream cheese, granulated sugar, and light brown sugar until combined and smooth.
- Scrape the bowl with a rubber spatula and add eggs; beat on low speed until just combined.
- Add the pumpkin, heavy whipping cream, molasses, vanilla, cinnamon, ginger, nutmeg, cloves, and salt; mix until just blended.
- Pour filling into a prepared pie shell.
- Bake for 40 to 45 minutes, until the filling is puffed and set at the edges but still jiggles slightly in the center.
- Cool the pie completely on a wire rack, then refrigerate at least 4 hours but overnight is best.
NOTES
- Chill at least 4 hours before cutting but chilling overnight is recommended.
- To blind bake homemade pie crust: Preheat the oven to 400°F (200°C). Roll and place pie dough into pie dish. Line the pie shell with aluminum foil or crinkled parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the pie weights. Place silicone pie edge guards or strips of aluminum foil around the edges. Bake for 8-10 minutes more. If the crust puffs up, press down with the back of a spoon. Filling can be poured in and baked immediately.
PIE CRUST RECIPES TO TRY:
- Perfect Pie Crust (pie crust used in the pictures)
- All-Butter Pie Crust
OTHER PIE RECIPES TO TRY:
Pumpkin Cheesecake Pie
Ingredients
- 8 oz (226.8g) package cream cheese, softened
- ½ cup (100g) granulated sugar
- ¼ cup (49g) light brown sugar
- 3 large eggs
- 1 (15 oz/ 425g) can 100% pure pumpkin
- ½ cup (4 fl oz/118mL) heavy whipping cream
- 1 Tbsp molasses
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
- 1 (9-inch/ 23-cm) Homemade blind baked (pre-baked) pie crust or store bought unbaked frozen pie crust
Instructions
- Preheat the oven to 350°F (177°C). Prepare the pie shell; homemade pie crust should be blind baked (*see notes) or if using frozen store bought do not blind bake (the crust is too thin and will over brown). Blind baking a pie crust takes 30 minutes at 400°F (205°C).
- In a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer on medium speed, beat the cream cheese, granulated sugar, and light brown sugar until combined and smooth. Scrape the bowl with a rubber spatula and add eggs; beat on low speed until just combined. Add the pumpkin, heavy whipping cream, molasses, vanilla, cinnamon, ginger, nutmeg, cloves, and salt; mix until just blended.
- Pour filling into a prepared pie shell. Bake for 40 to 45 minutes, until the filling is puffed and set at the edges but still jiggles slightly in the center. Cool the pie completely on a wire rack, then refrigerate at least 4 hours but overnight is best.
Notes
- Chill at least 4 hours before cutting but chilling overnight is recommended.
- To blind bake homemade pie crust: Preheat the oven to 400°F (205°C). Roll and place pie dough into pie dish. Line the pie shell with aluminum foil or crinkled parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the pie weights. Place silicone pie edge guards or strips of aluminum foil around the edges. Bake for 8-10 minutes more. If the crust puffs up, press down with the back of a spoon. Filling can be poured in and baked immediately.
I made this pie for our Thanksgiving dinner and my family loved it. I will make it again!
Hi Peggy!
That makes me so happy that you and your family loved the Pumpkin Cheesecake Pie. It’s one of my favorites too. 🙂
Thank you so much for your review!
Best wishes,
Louise