Pumpkin Pie Cheesecake

I saved the very best for last. Dessert! 

It’s funny I’m so excited about sharing this recipe actually. For a pretty long time I was indifferent about both pumpkin pie and cheesecake. I always liked pumpkin pie, but it was never THE food that got me excited for fall or Thanksgiving.


Cheesecake, well that took me a little bit longer to appreciate. I don’t think appreciate is the right word choice! But you know what I mean. I like my sweets – a lot – and it just never was my top preference.

Give me chocolate or give me death is usually my motto.

Then I met Erick!

And he told me he doesn’t really care for chocolate, or ice cream, unless there are cookies somehow involved. He’d rather eat an entire bag of Sour Patch Kids than Reese’s. He decided to throw the ultimate curveball by letting me know that pumpkin pie cheesecake is definitely one of his favorite desserts ever. I’m sorry, come again?

Being the good person and partner that I am, I had to revisit the cheesecake thing. I knew I could be swayed easily on pumpkin pie, but would need a little more convincing on the cheesecake.

We were out to lunch in Chicago one day and the waitress told us pumpkin pie cheesecake was the seasonal dessert special they had so we obviously had to get a slice so I could see what all the hype was about.

Turns out, I was wrong. There are few times I’ll actually admit if I’m wrong about something (especially when it comes to food!) – and I had the wrong idea about pumpkin pie cheesecake. I hate being wrong! But I also hate that I was missing out on a delicious dessert for so long.

Now, this is definitely something I can look forward to every year. I decided to make mine with an easy graham cracker crust, because pie crusts and I don’t always get along. Plus, using a graham cracker crust makes it almost a no-fail dessert. Phew!

Best part is, you can make this ahead of time, freeze it, and then let it sit out for a bit before you want to dive in.

4.0 from 1 reviews
Pumpkin Pie Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12
Ingredients
Graham Cracker Crust:
  • 6 whole rectangle graham cracker sheets (12 smaller square graham crackers)
  • 6 tablespoons unsalted butter, melted
  • ¼ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
Cheesecake Filling:
  • 8 ounces cream cheese, softened
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
Pumpkin Pie Filling:
  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger*
  • ½ teaspoon ground nutmeg*
  • ½ teaspoon ground allspice*
  • ½ teaspoon ground cloves*
  • ¼ teaspoon salt
  • 1 15-ounce can pure pumpkin
  • 1 cup heavy creamy
  • 3 large eggs, lightly beaten
  • Optional toppings: toasted pecans, whipped cream
Directions
For the crust:
  1. Preheat oven to 350 degrees F.
  2. Add graham crackers to a food processor and pulse until coarse. Add butter, brown sugar and cinnamon and pulse until completely combined and ground.
  3. Press the mixture evenly into the bottom of a lightly-greased 9-inch pie pan. Bake the crust for 10 minutes, until lightly golden brown. Let cool while you prep the rest of the pie.
For the cheesecake and pie:
  1. To make the cheesecake filling: In the bowl of a stand mixer (or a large bowl using a hand mixer), combine the cream cheese and sugar until fairly smooth. Add in the egg, vanilla and cinnamon and beat until combined. Use a rubber spatula and spread the cheesecake filling onto the cooled pie crust. At this point it's important to let the cheesecake set a little bit, so you will need to put it in the fridge for at least an hour.
  2. When ready, preheat oven to 425 degrees F.
  3. To make the pumpkin filling: In the bowl of stand mixer or a large bowl (with a hand mixer), whisk together the sugar, spices, and salt.
  4. Add in the pumpkin, heavy cream, and eggs, and whisk until just combined and smooth. Don't overmix!
  5. Use a spatula to spread the pumpkin filling on top of the cheesecake layer.
  6. Bake the pie for 15 minutes. Then reduce the oven temperature to 350 degrees F, and bake for an additional 40-45 minutes, when the pie is set but the center is still a little jiggly. (Note: if you check on the pie early and the edges look like they are browning too quickly, cover the edges of the pie with aluminum foil.
  7. Remove the pie from the oven and let cool at room temperature. Then store the pie in the fridge (you can also freeze it if you are making ahead of time) until ready to slice and serve.
Notes
*You can also substitute pumpkin pie spice for all the spices if you want!
 

 

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