Hey there, baking friends! Can you feel it in the air? That crispness, that cozy feeling that just screams fall? For me, it always brings back memories of my grandma’s kitchen, the smell of cinnamon and pumpkin wafting through the house. And if there’s one dessert that perfectly captures that autumn magic, it’s got to be pumpkin cheesecake pie. But sometimes, a full-on cheesecake can feel a little daunting, right? That’s why I’m SO excited to share this recipe with you today. It’s my go-to for a reason: it’s incredibly easy, unbelievably delicious, and tastes like a hug in pie form. Seriously, you’re going to love this one!
Why You’ll Love This Pumpkin Cheesecake Pie
- Fast & Easy: We’re talking minimal fuss, maximum flavor. Most of the work is just mixing!
- Giftable Goodness: This pie makes for a wonderful homemade gift that’s sure to impress.
- Crowd-Pleasing Champion: Whether it’s Thanksgiving dinner or a casual get-together, this pie is always a hit with everyone.
- Perfectly Balanced: It has that creamy cheesecake richness with the warm, comforting spice of pumpkin. The best of both worlds!
Ingredients You’ll Need
Gathering your ingredients is half the fun, right? Here’s what you’ll need to create this dreamy pie. Don’t worry, it’s all pretty standard stuff!
- 1 (9″) unbaked pie crust: You can totally use store-bought to save time, or if you’re feeling ambitious, whip up your favorite homemade crust!
- 8 oz cream cheese, softened: Make sure this is nice and soft so it beats up smooth and creamy, no lumps allowed!
- ⅓ cup white granulated sugar: Just a touch to sweeten that luscious cream cheese layer.
- 1 teaspoon vanilla extract: Because vanilla makes everything better, especially cream cheese!
- 1 large egg: This helps bind our creamy layer together.
- 15 oz pumpkin puree: Make sure it’s puree, not pumpkin pie filling. That’s a common slip-up!
- ⅔ cup brown sugar: The brown sugar really brings out that wonderful caramel-y depth in the pumpkin layer.
- 1 teaspoon vanilla extract: A little more vanilla for that extra punch of flavor.
- 2 teaspoons pumpkin pie spice: If you don’t have pumpkin pie spice, you can mix your own with cinnamon, ginger, nutmeg, and cloves.
- ¼ teaspoon salt: Just a pinch to balance out the sweetness.
- 2 large eggs: These will help set our pumpkin filling perfectly.
- ½ cup heavy cream: This adds such a lovely richness and silky texture to the pumpkin layer.
How to Make This Pumpkin Cheesecake Pie
Alright, let’s get baking! Grab your apron and let’s do this together.
- Preheat Your Oven: First things first, get that oven preheating to 350°F (175°C). It’s important to have it ready to go!
- Cream Cheese Base: In a medium bowl, grab your softened cream cheese and beat it with an electric mixer (or a whisk and some elbow grease!) until it’s wonderfully smooth and creamy.
- Sweeten It Up: Now, add the white granulated sugar and 1 teaspoon of vanilla extract to the cream cheese. Beat again until everything is nicely combined and looks good enough to eat (but wait!).
- Eggcellent Addition: Gently beat in that 1 large egg until it’s just incorporated. You don’t want to overmix here, just get it blended in.
- Pumpkin Power: In a separate bowl, combine your pumpkin puree, brown sugar, the other teaspoon of vanilla extract, pumpkin pie spice, and that pinch of salt. Give it a good mix until everything is smooth and fragrant.
- Pumpkin Layer Magic: Now, beat in the 2 large eggs and the heavy cream into the pumpkin mixture. Mix until it’s all beautifully blended and looks super smooth and luscious.
- Layering Time: Gently pour the cream cheese mixture into your unbaked pie crust. Spread it out evenly.
- Pumpkin Perfection: Carefully spoon the pumpkin mixture over the cream cheese layer. Try to get it as even as possible.
- Bake to Perfection: Pop that pie into your preheated oven and bake for about 45-55 minutes. You’ll know it’s ready when the center is mostly set, and a knife inserted near the center comes out clean. A little wobble in the very middle is okay – it will continue to set as it cools!
- Cool Down: This is the hardest part – let the pie cool completely on a wire rack. Patience, my friends! Once it’s cooled, pop it into the refrigerator for at least a few hours (or overnight is even better!) to get that perfect cheesecake texture.
Substitutions & Additions to Make It Yours
This recipe is fantastic as-is, but baking is all about personalizing! Here are some ideas:
- Crust Options: Feeling fancy? Try a graham cracker crust or even a gingersnap crust for an extra kick of flavor.
- Spice It Up: If you like a bolder spice flavor, add an extra pinch of cinnamon or nutmeg.
- Swirl It: For a beautiful marbled effect, dollop some of the pumpkin mixture onto the cream cheese layer, then use a toothpick to swirl them together.
- Toppings Galore: Once cooled and chilled, serve with a dollop of whipped cream, a sprinkle of cinnamon, or even some candied pecans!
Tips for Success
A few little secrets to ensure your pie turns out perfectly every time:
- Softened Cream Cheese is Key: Don’t skip this step! If your cream cheese is too cold, you’ll end up with lumps. Let it sit on the counter for about an hour.
- Don’t Overbake: Overbaking can lead to cracks. Keep an eye on it and take it out when the center is just set.
- Chill Out: Chilling is crucial for that firm, sliceable cheesecake texture. Don’t rush this part!
- Prep Ahead: You can totally make this pie the day before! In fact, it’s even better when it has time to chill and the flavors meld.
How to Store Your Delicious Pie
Once your masterpiece is baked and chilled, you’ll want to keep it fresh. Store any leftovers covered tightly in the refrigerator. It should stay delicious for about 3-4 days. I find it tastes best within the first couple of days, but it’s still wonderful later!
Frequently Asked Questions
Got a question? I’ve got you covered!
Q: Can I make this pie without baking the crust first?
A: Yes, you can! This recipe is designed for an unbaked crust, so you don’t need to pre-bake it. The pie bakes right in the crust.
Q: My pie cracked, what did I do wrong?
A: Cracks can happen for a few reasons, often from overbaking or a sudden temperature change. Don’t worry too much, it will still taste amazing! For future bakes, try to avoid overbaking and let the pie cool gradually.
Q: Can I freeze this pumpkin cheesecake pie?
A: While you can freeze cheesecake, the texture of this particular pie might change slightly after thawing due to the pumpkin puree and cream. It’s best enjoyed fresh or within a few days of refrigeration.
There you have it, friends! A truly delightful and simple Pumpkin Cheesecake Pie that’s perfect for all your autumn adventures. Give it a try and let me know what you think in the comments below. Happy baking!
Pumpkin Cheesecake Pie
Equipment
- 9" pie crust Unbaked
- Electric mixer or whisk
- Medium bowl
- Separate bowl
- Wire rack
Ingredients
Cheesecake Layer
- 1 (9") unbaked pie crust Store-bought or homemade
- 8 oz cream cheese Softened
- 0.333 cup white granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
Pumpkin Layer
- 15 oz pumpkin puree Not pumpkin pie filling
- 0.667 cup brown sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice Or homemade mix
- 0.25 teaspoon salt
- 2 large eggs
- 0.5 cup heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, beat softened cream cheese until smooth and creamy.1 (9") unbaked pie crust
- Add white granulated sugar and 1 teaspoon of vanilla extract to the cream cheese and beat until combined.1 (9") unbaked pie crust
- Gently beat in 1 large egg until just incorporated.1 (9") unbaked pie crust
- In a separate bowl, combine pumpkin puree, brown sugar, the other teaspoon of vanilla extract, pumpkin pie spice, and salt. Mix until smooth and fragrant.1 (9") unbaked pie crust
- Beat in the 2 large eggs and heavy cream into the pumpkin mixture until smooth.1 (9") unbaked pie crust
- Gently pour the cream cheese mixture into the unbaked pie crust and spread evenly.1 (9") unbaked pie crust
- Carefully spoon the pumpkin mixture over the cream cheese layer, spreading as evenly as possible.
- Bake for 45-55 minutes, or until the center is mostly set and a knife inserted near the center comes out clean. A slight wobble in the very middle is okay.
- Let the pie cool completely on a wire rack. Once cooled, refrigerate for at least a few hours (or overnight) to set.