Saturday, November 17, 2012

Pumpkin Cheesecake Pie

This is probably one of the best tasting pumpkin pies I've made. Combining cheesecake with pumpkin pie makes for one very delicious pie. Our Thanksgiving meal always includes pumpkin and apple pie.

Pumpkin Cheesecake Pie
by Laureen King from ArtandtheKitchen

Prep Time: 30 minutes
Cook Time: 60 minutes
   Serves: 8


  12 oz cream cheese, softened
  ¼ cup sugar
  5 eggs
  1 15 oz can pumpkin
  2/3 cup brown sugar packed
  2 tsp pumpkin spice
  ¾ cup half and half or light cream
  2 cups whipping cream for topping
  1 recipe of gingersnap piecrust  *recipe

Preheat oven 350.
1. In mixing bowl combine cream cheese, ¼ cup sugar, and 1 egg; beat on low until smooth. Spread cream cheese mixture into cooked pastry shell.
2. In mixing bowl combine pumpkin, brown sugar, pumpkin spice. Mix in 4 eggs. Gradually stir in half and half.
3. Slowly pour pumpkin mixture on cheese cake layer. Cover pie edge with foil to prevent overbrowning.
4. Bake 60-65 minutes or until knife inserted near center comes out clean.
5. Cool on wire rack. Cover and refrigerate. Top with whipped cream prior to serving.


  1. I love pumpkin cheesecake its one of my absolute favorites! looks incredible and love the photos.

  2. Hello Laureen....i have send you an email with the tags
    If you don't get it,please let me know....
    Oehhh en jammie what a nice cake above :-)

    With friendly greetings,

  3. Hello! I was wondering about the whipped cream - should I add sugar to it? Excited for this pie! It looks amazing.

    1. Hi Amy, yes you do add sugar to the whipped cream. I like to use powdered sugar (icing sugar) but granulated sugar will work. I add gradually to get to the desired sweetness. Hope you enjoy!

  4. Hello! I was wondering about the whipped cream - should I add sugar to it? I'm excited for this pie; it looks delicious!