Pumpkin Cheesecake Pie
This pumpkin cheesecake pie brings together two beloved desserts into one spectacular treat that will transform your holiday table. The velvety smooth pumpkin cheesecake layer sits atop a buttery graham cracker crust, creating the perfect balance of textures and flavors that's guaranteed to impress even the most discerning dessert lovers.
Equipment
- 9-inch deep-dish pie plate or springform pan
- Mixing Bowls
- Electric Mixer
- Measuring Cups and Spoons
- Wire Cooling Rack
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs about 12 full sheets
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
- 1/2 teaspoon ground cinnamon
For the Cheesecake Layer
- 16 ounces cream cheese softened (2 packages)
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Pumpkin Layer
- 15 ounces pure pumpkin puree not pumpkin pie filling
- 2/3 cup light brown sugar packed
- 2 large eggs room temperature
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2/3 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch deep-dish pie plate or springform pan. For extra insurance against sticking, line the bottom with parchment paper if using a springform pan.
- Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a medium bowl. Mix until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly into the bottom and up the sides of your prepared pan, using the back of a measuring cup to ensure an even, compact layer.
- Bake the crust for 8-10 minutes until lightly golden and fragrant.
- In a large bowl, beat the softened cream cheese until completely smooth – about 2 minutes. Add sugar and continue beating until light and fluffy.
- Mix in eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract and salt. Pour this mixture over the pre-baked crust, spreading evenly.
- In another bowl, whisk together pumpkin puree, brown sugar, eggs, and all spices until well combined. Slowly stir in the heavy cream until you achieve a silky-smooth consistency. Let this mixture sit for 5 minutes before using to allow the spices to bloom.
- Gently pour the pumpkin mixture over the cheesecake layer. Pour over the back of a spoon to prevent disturbing the cheesecake layer. Smooth the top with a spatula.
- Bake at 350°F for 50-55 minutes, until the center is almost set but still slightly jiggly. The edges should be firm but the center should move slightly when gently shaken.
- Turn off the oven, crack the door open about an inch, and let the pie cool in the oven for 1 hour. Then transfer to a wire rack to cool completely before refrigerating for at least 3 hours (preferably overnight).
Notes
For best results, use room temperature ingredients for the smoothest texture.
The pie can be made up to 2 days ahead and refrigerated.
For a beautiful presentation, use a hot, clean knife between each slice.
Serve slightly chilled but not cold (remove from refrigerator 20 minutes before serving) for the best flavor profile.
Avoid opening the oven door during baking to prevent temperature fluctuations that can cause cracks.
The pie can be made up to 2 days ahead and refrigerated.
For a beautiful presentation, use a hot, clean knife between each slice.
Serve slightly chilled but not cold (remove from refrigerator 20 minutes before serving) for the best flavor profile.
Avoid opening the oven door during baking to prevent temperature fluctuations that can cause cracks.
Nutrition
Calories: 420kcalCarbohydrates: 42gProtein: 7gFat: 25gSaturated Fat: 14gCholesterol: 130mgSodium: 300mgFiber: 2gSugar: 30g
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