Pumpkin Cheesecake Pie
Pumpkin Cheesecake Pie is a great alternative to classic pumpkin pie. It’s decadent, sweet, and perfect for your next fall gathering!
Homemade pie is one of my favorite things to make and share with family. If you love pie as much as we do, don’t miss our Frozen Peanut Butter Pie, Apple Butter Pumpkin Pie, and Chocolate Pudding Pie with Pretzel Crust. Anytime we enjoy pie together is a good day.
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Why you’ll love this Pumpkin Cheesecake Pie
This pumpkin cream cheese pie is easy to make and bakes quickly. If you can mix together ingredients and pour them into a pie shell, you are halfway to making this easy fall dessert.
Pumpkin cream cheese pie is a classic pumpkin pie and a cheesecake smooshed together. You start with a pumpkin pie base and then swirl a cream cheese mixture on top. It’s the best of both worlds served in a graham cracker crust. Totally simple and no pesky pie crust to worry about.
Since it’s totally pie season I say we should all be eating pies for all of November, right? Save this pumpkin cheesecake pie for Thanksgiving.
- It has a simple 3-ingredient graham cracker crust – or use a store-bought crust.
- The pumpkin filling is simple
- Don’t forget to swirl the cream cheese filling on top! It’s what sets this pie apart.
- Waiting for this pie to chill before eating is the hardest part.
Pumpkin Cream Cheese Pie Ingredients
An easy fall pie that only needs 8 ingredients? Sign me up, please!
- Graham cracker crust – You can easily make your own graham cracker pie crust or store-bought crust works too!
- Sugar – Plain, granulated sugar works best in this recipe.
- Flour – I use all-purpose, but any flour should work.
- Cream cheese – Make sure your cream cheese is softened before you start. I suggest leaving it out for 30 minutes to an hour before you start this pie. Check out my tips for quickly softening cream cheese below.
- Pumpkin pie spice – Make your own pumpkin pie spice or grab a jar from the baking aisle.
- Eggs – Allow your eggs to come to room temperature, they will mix better with the other ingredients.
- Pure pumpkin – You want canned pumpkin or pumpkin puree. Do NOT use pumpkin pie filling for this recipe.
- Milk – You only need a bit of milk for this pie. You can use regular milk or your favorite dairy-free milk.
How To Make A Pumpkin Cream Cheese Pie
(full printable recipe at the end of this post)
Grab your ingredients and let’s whip up a pumpkin cheesecake pie!
Preheat and prep. Preheat your oven to 375°F degrees. If you are using a homemade graham cracker pie crust, make and bake the crust. Set it aside to cool until ready to fill.
Make the cheesecake mixture. In a large bowl, mix together the sugar, flour, and cream cheese. You want to beat the cream cheese mixture with an electric mixer until it is smooth. Remove ½ cup of the mixture and set it aside.
Mix pumpkin pie filling. Add the pumpkin pie spice, eggs, and pumpkin to the large bowl. Beat it with your mixer until the entire mixture is smooth. This will be your main pumpkin pie filling. Pour it into your prepared pie crust.
Add cheesecake mixture. Stir the milk into the reserved cream cheese mixture that you set aside. Spoon the mixture onto the pumpkin pie filling and swirl using a butter knife.
Bake. Place the pie in the center rack and bake. You can tell the pie is ready when a knife or toothpick comes out clean when inserted into the center.
Cool. Cool the pumpkin cream cheese pie on a wire rack for at least 30 minutes. Then cover the pie and place in the refrigerator for a minimum of 4 hours. This gives the pie time to firm up and makes it extra creamy.
Slice and serve. When you are ready to eat, slice and serve topped with whipped cream and a sprinkle of pumpkin pie spice if desired.
Pumpkin Cheesecake Pie FAQs
What’s the difference between this pie and a classic pumpkin pie?
The difference between this pumpkin cream cheese pie and a classic pumpkin pie is the added cream cheese mixture. You will create a cheesecake-like mixture that is added to the top of the pie. This recipe is like cheesecake and pumpkin pie crossed.
What kind of pie crust do you need?
The great thing about this recipe is that you can use whatever pie crust you want! I prefer graham cracker crust with this pie, but you can use a traditional pie crust, cookie crust, and even a gingersnap crust. You can use a homemade or store-bought crust. It just depends on what type of crust you prefer.
How do you quickly soften cream cheese?
If you need to quickly soften your cream cheese, you can use the soften function on your microwave. If you don’t have the softened function, you can heat up a glass or bowl for a minute or two before placing it over the block of cream cheese. This will help warm up the cream cheese quickly as well.
What is the best pumpkin cheesecake?
In my opinion, the best pumpkin cheesecake pie is a homemade one! You can buy pumpkin cheesecakes from bakeries or grocery stores, but homemade is always best. My pumpkin cream cheese pie is a cross between a cheesecake and a classic pumpkin pie. It’s delicious and perfect for fall gatherings.
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Check your pie. Not all ovens are the same and oven temperatures may vary slightly. Check your pie starting at the 35-minute mark to see if it’s done. Then keep a close eye on it for the next few minutes so that it doesn’t overcook.
Check your oven. It’s always a good idea to occasionally check your oven with an oven thermometer. They are a cheap and effective way to make sure you’re baking at the temperature. Unlike thermometers that measure the temperature inside your food, this handy little gadget measures the temperature inside your oven.
Don’t over-swirl. When mixing in the cream cheese mixture to the pumpkin pie, don’t over mix the swirl on top. To get the nice marbled effect, make sure to only swirl it a few times. If you mix it too much, you won’t have any of the marbling and it will just look like a classic pumpkin pie.
Storage and Freezing
Put a piece of tin foil or plastic wrap over the pie pan and place it in the refrigerator for later. This pumpkin cheesecake pie will stay fresh for 3-4 days, if stored properly in the fridge.
You can also freeze this pie for later. Follow the directions below and allow the pie to cool completely. You can freeze the whole pie, or cut it and freeze the slices. I like cutting the pie into slices, wrapping them in parchment paper, and placing them in a zip-top bag. This makes it easier to thaw and enjoy later.
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Pumpkin Cheesecake Pie is a great alternative to classic pumpkin pie. It's decadent, sweet, and perfect for your next fall gathering
- 1 graham cracker pie crust* (homemade or store bought)
- 1 cup of sugar
- 3 tablespoons all-purpose flour
- 11 ounces cream cheese, softened
- 2 teaspoon pumpkin pie spice
- 3 large eggs
- 1 (15 ounce) can of pure pumpkin (not pumpkin pie mix)
- 1 tablespoon milk
- Preheat oven to 375° F.
- Using a large bowl and electric mixer on low, beat sugar, flour, and cream cheese until smooth; reserve 1/2 cup of mixture in a small bowl and set aside. Add pumpkin pie spice, eggs, and pumpkin to the large bowl of cream cheese mixture. Beat on medium, scraping bowl often, until smooth. Pour into 9-inch pie crust.
- Stir milk into the reserved cream cheese mixture. Spoon the mixture over the pie filling. Use a table knife to cut through the cheese mixture and pie filling to make swirls and marbled designs.
- Place the pie in the center rack of the oven and bake for 35-45 minutes or until a knife inserted in the center comes out clean. Cool for at least 30 minutes on a wire rack. Cover loosely and refrigerate at least 4 hours before serving. Store covered in the refrigerator.
- To serve, top with whipped cream sprinkled with pumpkin pie spice.
This recipe makes one 9-inch pie in a glass or ceramic pie dish. If you use store-bought graham cracker crust, take into account that they are smaller, and you will probably need two ready-made graham-cracker crusts.
If you make a homemade graham cracker pie crust, you will want to bake the crust 10 minutes in a 300° F oven for best results.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 394Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 109mgSodium: 259mgCarbohydrates: 46gFiber: 1gSugar: 31gProtein: 7g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.
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