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–+ servings
Pumpkin Cheesecake Pie 1

Pumpkin Cheesecake Pie

The perfect blend of traditional pumpkin pie and creamy cheesecake with a spicy gingersnap crust. This Pumpkin Cheesecake Pie delivers the comforting familiarity of pumpkin pie elevated with a velvety cheesecake layer that will revolutionize your holiday dessert table.
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Prep Time 25 minutes
Cook Time 50 minutes
Cooling Time 4 hours
Total Time 5 hours 15 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 375 kcal

Equipment

  • 9-inch Pie Dish
  • Mixing Bowls
  • Electric Mixer
  • Wire Rack
  • Measuring Cup

Ingredients
  

Gingersnap Crust

  • 2 cups gingersnap cookie crumbs about 40 cookies
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted

Cheesecake Layer

  • 8 oz cream cheese softened to room temperature
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Pumpkin Layer

  • 15 oz pure pumpkin puree not pumpkin pie filling
  • 3/4 cup heavy cream
  • 2 large eggs
  • 2/3 cup packed brown sugar
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 350°F (175°C). In a medium bowl, combine the gingersnap crumbs and sugar, then pour in the melted butter. Mix until the mixture resembles wet sand and holds together when pressed.
  • Transfer the crust mixture to a 9-inch pie dish and press firmly against the bottom and sides, creating an even layer. Use the bottom of a measuring cup to press the crust for a more compact base.
  • Bake the crust for 8-10 minutes until it's slightly set and fragrant. Remove from the oven and allow to cool slightly. Reduce oven temperature to 325°F (165°C).
  • In a large bowl, beat the cream cheese until smooth and fluffy, about 2 minutes. Add the sugar and continue beating until well incorporated and no lumps remain.
  • Beat in the egg and vanilla extract until just combined. Avoid overmixing to prevent incorporating too much air.
  • In another bowl, whisk together the pumpkin puree, heavy cream, eggs, brown sugar, pumpkin pie spice, and salt until completely smooth and uniform in color. Tap the bowl gently on the counter to release any trapped air bubbles.
  • Pour the cheesecake mixture into the pre-baked crust, spreading it evenly with a spatula.
  • Gently spoon the pumpkin mixture over the cheesecake layer, being careful not to disturb the bottom layer. Smooth the top with a spatula.
  • Place the pie on the middle rack of your oven and bake for 50-55 minutes. The pie is done when the edges are set but the center still has a slight jiggle.
  • Allow the pie to cool completely on a wire rack for about 2 hours, then refrigerate for at least 4 hours or overnight.

Notes

For a gluten-free version, use crushed gluten-free gingersnaps or a mixture of almond flour and crushed pecans for the crust.
Graham crackers or chocolate wafers work as substitutes for gingersnaps if needed.
Mascarpone cheese can replace cream cheese for a more delicate flavor profile.
Serve slightly chilled rather than cold from the refrigerator – 15-20 minutes at room temperature enhances the flavors.
This pie can be made 1-2 days in advance, which actually improves the flavor as the spices have more time to develop.

Nutrition

Calories: 375kcalCarbohydrates: 42gProtein: 5gFat: 21gSaturated Fat: 12gCholesterol: 115mgSodium: 280mgFiber: 2gSugar: 28g
Keyword Pumpkin Pie, Cheesecake, Thanksgiving, Holiday Dessert, Fall Dessert
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