Pumpkin Cheesecake Pie
Indulge in the ultimate autumn dessert with this Pumpkin Cheesecake Pie, where creamy cheesecake meets the warm, spiced essence of pumpkin pie! Featuring a buttery graham cracker crust as the perfect base, this show-stopping treat combines two beloved classics into one irresistible dessert. A luscious layer of pumpkin-spiced cheesecake is swirled with rich vanilla cheesecake for a stunning marbled effect that’s as visually striking as it is delicious. With hints of cinnamon, nutmeg, and ginger, every bite captures the cozy flavors of fall. Easy enough for a weeknight treat but elegant enough for holiday gatherings, this pie is topped with a dollop of whipped cream for the perfect finishing touch. Ready in just over an hour (with some chill time for perfection), it’s sure to become your new seasonal favorite!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 2 tablespoons Granulated sugar (for crust)
- 6 tablespoons Unsalted butter, melted
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 1 cup Pumpkin puree
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 1 cup Whipped cream (optional, for serving)
Instructions
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crumb mixture evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 10 minutes. Remove and let cool slightly.
In a large mixing bowl, use a hand or stand mixer to beat the softened cream cheese and 3/4 cup of granulated sugar until smooth and creamy (about 2 minutes).
Add the vanilla extract and eggs, one at a time, beating well after each addition.
Transfer 1 cup of the cream cheese mixture to a separate bowl and set it aside.
To the remaining cream cheese mixture, add the pumpkin puree, ground cinnamon, nutmeg, and ginger. Beat until fully combined and smooth.
Pour the pumpkin cheesecake mixture onto the pre-baked crust and spread evenly.
Dollop the reserved plain cheesecake mixture over the top. Use a knife or toothpick to gently swirl it through the pumpkin layer for a marbled effect.
Bake in the oven for 45–50 minutes, or until the center is just set and slightly jiggly.
Remove the pie from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Slice and serve with whipped cream, if desired. Enjoy your Pumpkin Cheesecake Pie!
Nutrition Facts
Calories |
4864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 346.2 g | 444% | |
| Saturated Fat | 205.7 g | 1028% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1504 mg | 501% | |
| Sodium | 2885 mg | 125% | |
| Total Carbohydrate | 380.0 g | 138% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 260.4 g | ||
| Protein | 68.0 g | 136% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 897 mg | 69% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1624 mg | 35% | |
*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.
