A fun twist on a classic Thanksgiving dessert, Pumpkin Cheesecake Pie will be a hit with your friends and family.
With a graham cracker crust, a smooth pumpkin cheesecake, and a dollop of whipped cream on top, this is an amazing fall dessert.
Pumpkin Cheesecake Pie
I have been baking a lot these days. The crisp fall air and fall flavors had me dreaming up this Pumpkin Cheesecake Pie a few weeks ago.
Cheesecake has been one of my favorite desserts for a long time. It’s so filling though, it’s almost a meal in itself sometimes.
When it comes to making cheesecake I can’t emphasize enough to just go for the real thing. This is not the place to substitute a reduced-fat cream cheese. The full fat version bakes up creamier and delicious.
It is also key to use room temperature eggs. Once the eggs are added do not over mix. Mixing eggs for too long incorporates air into your cheesecake batter. The trapped air can cause cracks during baking and cooling.
Pumpkin Cheesecake Pie with Graham Cracker Crust
- Preheat oven to 350°F. Mix the graham cracker crumbs and sugar together. Pour melted butter over the crumbs and stir until moistened. Press the mixture in the bottom of a 9-inch springform pan. Bake for 8-9 minutes.
- Reduce oven temperature to 325°F. In a large bowl, beat together the cream cheese and brown sugar until smooth. Stir in the pumpkin, flour, cinnamon, nutmeg, and ginger.
- Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the cream cheese mixture and stir just until well combined. Pour on top of the graham cracker crust.
- Bake at 325°F for 45-60 minutes or until the cheesecake is no longer shiny and jiggly. At the end of the hour, turn off the oven and leave the oven door shut for another 90 minutes before opening the oven door. The long cooling period will help minimize cracks.
- Remove the cheesecake from the oven and cool completely. Serve with whipped cream.
Easy Pumpkin Dessert Recipes
I made several dozen of these pumpkin cinnamon rolls for church a while back and they received rave reviews.
You might also enjoy peppermint cheesecake, mini blackberry cheesecakes and salted caramel pumpkin cheesecake.
Pumpkin Pie Cheesecake
Ingredients
For the Crust
- 1½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ⅓ cup butter melted
For the Cheesecake
- 24 ounces cream cheese, softened
- 1½ cups light brown sugar packed
- 1½ cups pumpkin puree
- 3 tablespoons all purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅕ teaspoon ginger
- 4 eggs room temperature
- Whipped Cream for serving
Instructions
- Preheat oven to 350°F. Mix the graham cracker crumbs and sugar together. Pour melted butter over the crumbs and stir until moistened. Press the mixture in the bottom of a 9-inch springform pan. Bake for 8-9 minutes.
- Reduce oven temperature to 325°F. In a large bowl, beat together the cream cheese and brown sugar until smooth. Stir in the pumpkin, flour, cinnamon, nutmeg, and ginger.
- Break the eggs into a small bowl and lightly beat with a fork. Add the eggs to the cream cheese mixture and stir just until well combined. Pour on top of the graham cracker crust.
- Bake at 325°F for 45-60 minutes or until the cheesecake is no longer shiny and jiggly. At the end of the hour, turn off the oven and leave the oven door shut for another 90 minutes before opening the oven door. The long cooling period will help minimize cracks.
- Remove the cheesecake from the oven and cool completely. Serve with whipped cream.
Nutrition
{originally published 10/3/18 – recipe notes and photos updated 6/10/22}
CoCo says
Oh my gosh, Mallory! I don’t like pumpkin pie but pumpkin cheesecake? I’m all in. I can’t wait to try your recipe and the other pumpkin recipes you shared at the end of this post too. They all look so good. Happy Fall, CoCo
Stacey @ Poofing the Pillows says
You can just give me all the pumpkin desserts and let’s start with this cheesecake! It looks and sounds delicious! Pinning and sharing for others to see.
I’m happy to be on this blog hop with you.
Kristi Mercer says
Pumpkin pie AND cheesecake – you’ve brought together two of my very favourites!!! I cannot wait to try this!
Malinda Linnebur says
I have to make this for my husband! This would be combining his two favorite desserts!!
Christine Vandormolen says
Hi Mallory, a classic fall favorite, how can you go wrong with pumpkin and cheescake ……mouthwatering!!! Your pictures and video are so professional looking as well!!! Great post!
Cindy@countyroad407 says
Wowza, every one of these sound amazing! I am not a baker but trying to be. I think I’ll be the hit this time at Thanksgiving! Thanks for sharing and the tour. How fun!
Kendra | www.joyinourhome.com says
This cheesecake looks so delicious! I’ve always wanted to try a pumpkin one! This recipe is just in time for Thanksgiving this weekend! Thanks so much for sharing, Mallory!
Lindsay Eidahl says
This is a great recipe! I need to try it! It has been fun to tour with you this week!
kelly ballard says
I want to make this!! It looks soooo good!!!
Michelle @ The Painted Hinge says
Hi Mallory! I love pumpkin cheesecakes! I made one for Thanksgiving a couple of years back and it was a big hit! I’m going to try your recipe for this coming Thanksgiving. So happy to be hopping with you this week!
Karrie Foster says
I am not able to see the recipe. Is there something I am doing wrong?
Thanks
Mallory says
Thanks for letting me know. It disappeared and I’m working on getting it back.
Terra Dellinger says
How much flour?
Terra says
Oh no! I’m in the middle of making this and it says mix flour but I dont see how much in the receipe. Help!
Mallory says
3 tablespoons, I updated the recipe.