This Pumpkin Cheesecake Pie is the ultimate fall dessert, blending creamy cheesecake with spiced pumpkin for a decadent treat. The velvety filling, rich with warm cinnamon and nutmeg, sits atop a buttery graham cracker crust for the perfect contrast. With just 30 minutes of prep and 45 minutes of baking, it’s surprisingly simple to make.
After a 6-hour chill, every slice delivers a smooth, indulgent texture that melts in your mouth. Whether for a holiday gathering or a cozy night in, this pie is sure to impress with its harmonious flavors and luxurious finish.
Each serving is a celebration of autumn, offering a balance of sweetness and spice that’s irresistible. The creamy pumpkin filling, paired with the tangy cheesecake layer, creates a delightful depth of flavor. At 482 calories per slice, it’s a treat worth savoring, especially when shared with loved ones. The golden crust adds a satisfying crunch, while the chilled, silky interior makes every bite unforgettable. In just over 7 hours, you’ll have a dessert that’s as beautiful as it is delicious, perfect for making any occasion feel special.
Ingredients for Pumpkin Cheesecake Pie
- Crust:
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar (firmly packed)
- 7 Tablespoons (100 g) butter, melted (salted or unsalted)
- Filling:
- 16 oz (453 g) cream cheese (softened to room temperature)
- ⅓ cup (66 g) granulated sugar
- ⅓ cup (66 g) light brown sugar (firmly packed)
- ⅓ cup (80 g) sour cream
- 1 teaspoon vanilla extract
- 2 large eggs (lightly beaten)
- ⅔ cup (173 g) canned pumpkin puree
- 1 ½ teaspoons pumpkin spice
Step-by-Step Instructions
- Prepare the Crust: Preheat oven to 325°F (160°C). In a medium-sized bowl, combine graham cracker crumbs, granulated sugar, and brown sugar. Stir until well-combined. Add melted butter and use a fork to mix until all crumbs are moistened. Press firmly into the bottom and up the sides of a 9” pie plate. Set aside.
- Make the Filling: In a large mixing bowl, combine cream cheese, granulated sugar, and brown sugar. Use an electric mixer on low-speed to stir until smooth and creamy (no lumps should remain). Add sour cream and vanilla extract, and mix until well-combined. Add eggs and stir on low-speed until just incorporated.
- Add Pumpkin Flavor: Measure out 1 ½ cups (345 g) of the cheesecake batter into a separate medium-sized bowl. To this bowl, add pumpkin puree and pumpkin spice. Stir until smooth and combined.
- Assemble the Pie: Alternate dolloping plain cheesecake batter and pumpkin cheesecake batter into the prepared crust. Use a butter knife to swirl the batters for a marbled design.
- Bake: Transfer the pie to the center rack of the preheated oven. Bake for 40-50 minutes. The edges should be set, and the center may be slightly jiggly but mostly set.
- Cool and Chill: Allow the pie to cool at room temperature for about 1 hour. Then, transfer to the refrigerator to chill for at least 6 hours (preferably overnight) before slicing and serving.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Pumpkin Cheesecake Pie with a dollop of whipped cream or a drizzle of caramel sauce for a decadent touch. For a festive twist, sprinkle chopped pecans or cinnamon sugar on top. Serve with a side of vanilla ice cream or a warm cup of spiced chai tea to complement the flavors perfectly.
Storage Tips: Keep It Fresh and Delicious
Store your pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, you can freeze the pie for up to 2 months. Thaw it in the fridge overnight before serving. Avoid leaving it at room temperature for more than 2 hours to maintain its texture and safety.
Time-Saving Hacks for Busy Bakers
To save time, use a pre-made graham cracker crust instead of making your own. You can also prepare the filling the night before and refrigerate it, then bake it the next day. If you’re short on chilling time, pop the pie in the freezer for 2-3 hours instead of refrigerating overnight—it’ll still set beautifully!
Recipe Variations: Make It Your Own
For a dairy-free version, swap cream cheese and sour cream with plant-based alternatives. If you’re not a fan of pumpkin spice, try using cinnamon or nutmeg for a simpler flavor. You can also add a layer of chocolate ganache between the crust and filling for a rich, indulgent twist.
Equipment Essentials: Tools You’ll Need
Make sure you have a 9-inch pie plate and a mixing bowl for the crust and filling. An electric mixer will help achieve a smooth cheesecake texture, and a butter knife is perfect for swirling the batters. A cooling rack is also handy for letting the pie cool evenly before chilling.
Pumpkin Cheesecake Pie
Ingredients
Crust
- 1 ½ cups graham cracker crumbs (170 g)
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar firmly packed
- 7 Tablespoons butter melted (salted or unsalted) (100 g)
Filling
- 16 oz cream cheese softened to room temperature (453 g)
- ⅓ cup granulated sugar (66 g)
- ⅓ cup light brown sugar firmly packed (66 g)
- ⅓ cup sour cream (80 g)
- 1 teaspoon vanilla extract
- 2 large eggs lightly beaten
- ⅔ cup canned pumpkin puree (173 g)
- 1 ½ teaspoons pumpkin spice
Instructions
- Preheat oven to 325F (160C).
- In a medium-sized bowl, combine graham cracker crumbs and sugars and stir until well-combined.
- Add melted butter and use a fork to toss together until all crumbs are moistened. Press firmly into the bottom and up the sides of a 9” pie plate. Set aside and prepare the filling.
- In a large mixing bowl, combine cream cheese and sugars and stir together with an electric mixer on low-speed until smooth, creamy, and no lumps remain.
- Add sour cream and vanilla and stir until well-combined.
- Add eggs, stirring on low-speed until just incorporated.
- Measure out 1 ½ cups (345g) of cheesecake into a separate, medium-sized bowl and to this second bowl add pumpkin puree and pumpkin spice and stir until smooth and combined.
- Alternate dolloping plain cheesecake batter and pumpkin cheesecake batter into prepared crust. Use a butter knife to swirl for a cute design.
- Transfer to center rack of 325F (160C) oven and bake for 40-50 minutes. Edges of pie should be set and center may be slightly jiggly when finished baking but should be mostly set. Allow to cool at room temperature for about an hour before transferring to refrigerator to chill for at least 6 hours, preferably overnight, before slicing and serving.