Fluffy Pumpkin Cheesecake Pie
Dive into the creamy, dreamy world of fall flavors with this Fluffy Pumpkin Cheesecake Pie—a luxurious dessert that merges the spiced warmth of pumpkin pie with the velvety richness of cheesecake. Featuring a buttery graham cracker crust, a lusciously smooth pumpkin cream cheese filling, and a topping of freshly whipped cream, this show-stopping pie is perfect for the holiday table or any autumn gathering. With a hint of cinnamon, nutmeg, and ginger, every bite offers a perfectly balanced blend of sweetness and spice. Simple to prepare yet indulgent in taste, this dessert is a treat your guests will cherish. For the best results, allow it to chill overnight to let the flavors meld beautifully. Serve it with a dusting of powdered sugar and a dollop of whipped cream for an unforgettable finish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 1 cup pumpkin puree
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.5 cups heavy whipping cream
- 1 tablespoon powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C).
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish to form the crust. Bake in the preheated oven for 8-10 minutes until slightly golden. Set aside to cool.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together until smooth and creamy.
Add the pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger to the cream cheese mixture. Beat on low speed until the ingredients are well combined and smooth.
Gently pour the filling into the prepared crust, spreading it evenly.
Bake the cheesecake pie for 55-60 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracks.
Once the pie has cooled, transfer it to the refrigerator and let it chill for at least 4 hours or overnight for best results.
Before serving, whip the heavy cream with a hand mixer or stand mixer on high speed until it forms soft peaks. Optionally, sweeten with powdered sugar to taste.
Top the chilled pie with whipped cream and a sprinkle of cinnamon for garnish, if desired. Slice and serve.
Nutrition Facts
Calories |
4364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.0 g | 379% | |
| Saturated Fat | 167.3 g | 836% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1340 mg | 447% | |
| Sodium | 2845 mg | 124% | |
| Total Carbohydrate | 371.8 g | 135% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 251.4 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 735 mg | 57% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1454 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
