Pumpkin Cheesecake Pie
Pumpkin Cheesecake Pie is the perfect fall dessert. This recipe combines layers of creamy cheesecake with pumpkin pie. Top with fresh whipped cream and you have a Holiday dessert everyone will love!
My family’s Thanksgiving meal always concludes with both a pumpkin pie and an Apple Pie. In fact, I usually have to make two of each because my son has always ate pie for breakfast after a big Holiday.
Options for the piecrust
My favorite is making my Homemade Gingersnap crust. It is made with gingersnap cookie crumbs and has the perfect combination of flavors for pumpkin pie.
A plain graham cracker crust works well. You can either use a homemade graham crust or store-bought. This recipe fills a 9-inch pie plate.
Ingredients
- Pumpkin – use pure pumpkin, not the pumpkin pie filling which contains sugar and spices.
- Cream Cheese – the full fat regular cream cheese will give you creamy, rich flavor. TIP: make sure the cream cheese is at room temperature so it blends well without lumps.
- Half and Half cream – this is cream that contains 10% milk fat.
- Whipping cream – also referred to as heavy cream that contains 35% or more milk fat. The whipping cream is used to top the pie before serving.
- Pumpkin Pie Spice – this is usually a combination of cinnamon, nutmeg, ginger, cloves, and allspice.
- Sugar – regular granulated sugar.
- Eggs – whole large sized eggs.
- Graham pie crust – make a homemade version or use a store-bought. You may also want to try my Gingersnap Pie Crust recipe.
More Pumpkin desserts to try
- I get rave reviews for my No Bake Pumpkin Pie. A super popular no-bake dessert.
- Pumpkin Bread Pudding is a festive twist on a classic bread pudding recipe.
- Soft Pumpkin Pecan Cookies are soft and fluffy, packed with pumpkin pie spice flavor.
- Pumpkin Cheesecake Tarts are made of layers of fluffy cream cheese, pumpkin and whipped cream, in perfect bite-sized servings.
This post was originally published November 18, 2012. Occasionally I update with fresh tips, content, and photos. Current update October 22, 2025.
Pumpkin Cheesecake Pie
Ingredients
- 1 graham pie crust 9 inch size
- 16 oz cream cheese room temperature
- 1/3 cup sugar *add 1/2 cup sugar for a bit sweeter flavor
- 2 large eggs room temperature
- 1/4 cup half and half cream
- 3/4 cup pure pumpkin puree
- 1 1/2 teaspoons pumpkin spice
Whipped Cream Topping
- 1-2 cups heavy cream (35% milk fat)
- 2-4 tablespoons confectioners sugar
Instructions
- Prepare your favorite graham pie crust or use store-bought graham cracker crust.
- Preheat the oven to 350º F.
- Using a large bowl add cream cheese and sugar. With an electric mixer beat until smooth. Add the eggs and beat until combined. Blend in the half and half cream.
- Remove 1/2 of the cream cheese mixture. (this is about 1 1/3 cups). Spread this evenly into the graham pie crust.
- To the remaining cream cheese mixture add the pure pumpkin puree and pumpkin pie spice. Mix on medium speed until combined.
- Carefully pour the pumpkin mixture over the cheesecake layer, spreading evenly.
- Bake at 350º F for 35-40 minutes. The pie is done when the edges are browned and the surface is firm and the center that jiggles a bit when the pan is gently shaken.*if baking in a foil pie plate, place on a cookie sheet. This will make it easier to place in the oven and remove.
- Cool on a wire rack. Cover and refrigerate until set, at least 3 hours.
When ready to serve prepared the whipped cream
- In a large mixing bowl, add heavy cream. Using an electric mixer with the whisk attachment, beat on high speed until soft peaks form. Gradually blend in the confectioners sugar and continue to beat until stiff peaks form. (The peaks will stand straight up when you lift the whisk).
The recipe was easy to follow and this was a huge hit at Thanksgiving.
Wonderful, Thank you Darcy for taking time to drop me a note and rate my recipe, much appreciated.
I am going to try these as mini bite size cupcake for lack of better words almost like a super snack size I will let you know how they turn out