Pumpkin Cheesecake Pie
Baked without a water bath in about 30 minutes, this pumpkin cheesecake pie is a faster and easier alternative to either a traditional pumpkin pie or a full-size cheesecake. It’s perfect for an easy fall or Thanksgiving dessert!
This rich and creamy pumpkin cheesecake pie is adapted from my cheesecake pie recipe, with pumpkin and spices added to half of the cheesecake mixture and marbled together for a beautiful presentation.
The base of this recipe starts with my homemade graham cracker crust, and since this is a smaller cheesecake baked in a pie plate there’s no need to worry about a water bath either! The blend of cinnamon, ginger, nutmeg, and cloves infuses this cheesecake with fall flavor, while the pumpkin keeps the filling super creamy.
This recipe is so much easier than a traditional pumpkin pie and a great alternative to making a full-size pumpkin cheesecake too. If you’re looking for a fun and easy dessert to make for Thanksgiving this year, I highly recommend this one!
Recipe Video
Ingredient Notes & Substitutions
Graham Crackers
You will need about 11 to 12 full sheets to get 1 and ½ cups of graham cracker crumbs. You can also buy them pre-crushed at the store! I love to use Keebler or Kellogg’s brand graham cracker crumbs because it saves me an extra step and means I don’t have to clean my food processor either.
Cream Cheese
For the cheesecake filling, use bricks of cream cheese rather than the whipped cream cheese sold in a tub. This will ensure the filling firms up properly and is easy to cut into slices.
Pumpkin & Spices
I used a blend of ground cinnamon, nutmeg, ginger, and cloves to flavor the filling, but you can replace all of the spices with 1 and ½ teaspoons of pumpkin pie spice if you prefer. For the pumpkin, make sure to use pumpkin puree (I like Libby’s) and not pumpkin pie filling (which is already sweetened and has spices added to it).
The Graham Cracker Crust
As I mentioned earlier, I used my favorite graham cracker crust as the base for this cheesecake pie. It’s just a simple mixture of graham cracker crumbs, sugar, and a little melted butter.
I like to use the bottom of a measuring cup to help pack the graham cracker mixture into the bottom of my pie dish and around the sides. You can also use your fingers to do this, but I personally think a measuring cup works a lot better!
To make sure the crust holds up to the thick cheesecake filling, you’ll need to pre-bake it for about 10 minutes first.
The Filling
The pumpkin-swirled cheesecake filling isn’t super finicky, but you want to make sure you’re using room temperature ingredients to prevent a lumpy texture. I usually set my cream cheese, sour cream, and eggs on the counter about an hour or two ahead of time.
When mixing together the filling, it’s also important to be careful not to over mix after you add the eggs! This can incorporate too much air into the filling and cause the cheesecake to sink or crack after baking.
Finally, make sure not to over bake your pie. The edges should look set, but the center should have a little wobble to it when you move the pan. The residual heat will finish cooking it and allow it to set up properly.
Forget to set things out ahead of time? Place the sealed packages of cream cheese in a bowl or small container of warm water for 10 to 15 minutes (or follow one of the other options in my post on how to soften cream cheese quickly). You can also microwave the sour cream for 10 to 15 seconds and place the eggs in a bowl of warm water for 5 to 10 minutes.
Can I Use Gingersnap Cookies For The Crust?
Absolutely! I recommend using the gingersnap crust from my pumpkin cheesecake bars and baking it for 10 minutes before adding the cheesecake filling.
Can I Use A Premade Graham Cracker Crust From The Store?
You can go the store-bought route, but I’ve always found the pre-made graham cracker crusts to be super crumbly and they don’t hold up as well. They’re also smaller, so I would recommend making two smaller cheesecakes with the filling.
Can I Make Mini Cheesecakes?
Yes, bake the crust for 5 minutes and the filling for 15 to 20 minutes. This recipe will probably yield about 14 to 18 mini cheesecakes.
Can I Use A Springform Pan?
Yes, but it will be a thin cheesecake. You can double the filling and bake in a water bath for a full-size cheesecake or use my pumpkin cheesecake recipe instead.
If you want to add a little something extra to this pie, you can pipe some of my homemade whipped cream or pumpkin spice whipped cream on top too!
If you make this recipe for your holiday table this year, I’d love to hear how it turned out and what your friends and family thought. Happy Baking!
Pumpkin Cheesecake Pie Recipe
Ingredients
Graham Cracker Crust
- 1 ½ cups crushed graham cracker crumbs (180 grams)
- ⅓ cup granulated sugar (65 grams)
- 6 tablespoons unsalted butter melted (83 grams; ¾ stick)
Cheesecake Filling
- 16 ounces brick style cream cheese softened (452 grams; 2 blocks)
- ½ cup sour cream room temperature (120 grams)
- ½ cup granulated sugar (100 grams)
- 1 teaspoon pure vanilla extract
- 2 large eggs room temperature
- ¾ cup pumpkin puree (170 grams)
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
Equipment
Instructions
- Preheat the oven to 325°F (163°C).
- To make the graham cracker crust: Combine the crushed graham cracker crumbs and granulated sugar in a large mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened.1 ½ cups crushed graham cracker crumbs,⅓ cup granulated sugar,6 tablespoons unsalted butter
- Scoop the graham cracker mixture into a 9-inch or 9.5-inch pie plate. Use your hands or the bottom of a measuring cup to firmly press it down into an even layer on the bottom and up around the sides of the dish.
- Bake for 10 minutes, then remove from the oven and set aside to cool slightly while you make the filling. Keep the oven temperature at 325°F (163°).
- To make the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth. Add the sour cream and mix until well combined. Then add the granulated sugar and pure vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed.16 ounces brick style cream cheese,½ cup sour cream,½ cup granulated sugar,1 teaspoon pure vanilla extract
- Add the eggs, one at a time, making sure to mix each one in on low speed and until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is fully mixed together.2 large eggs
- Place half of the batter into a different bowl (about 380 grams). Whisk in the pumpkin puree, cinnamon, ginger, nutmeg, and cloves.¾ cup pumpkin puree,¾ teaspoon ground cinnamon,½ teaspoon ground ginger,¼ teaspoon ground nutmeg,⅛ teaspoon ground cloves
- Alternately dollop the two fillings into the warm graham cracker crust. Use a butter knife to gently swirl and marble them together.
- Bake for 30 to 35 minutes or until the center of the cheesecake is almost set but has a slight jiggle when you move the pan.
- Remove from the oven and transfer to a wire rack to cool completely, about 2 hours. Once cooled, cover tightly and transfer to the refrigerator for 4 to 5 hours or until the cheesecake is firm and thoroughly chilled.
- Once chilled, slice into pieces, and enjoy!
