Pumpkin Cheesecake Pie – A Creamy Twist on Classic Pumpkin Pie

If you adore classic pumpkin pie but crave something richer, silkier, and even more festive, this Pumpkin Cheesecake Pie is the perfect upgrade. Combining a traditional spiced pumpkin filling with a velvety cheesecake layer, it delivers the best of both worlds—comforting fall flavor with a creamy, luxurious texture. I first made this pie for a holiday dinner when I wanted something familiar yet elevated, and it quickly became the most requested dessert of the season. The layers blend beautifully as they bake, creating a smooth, custard-like pie that slices perfectly and tastes even better chilled. Whether for Thanksgiving or a cozy fall gathering, this recipe brings warmth, nostalgia, and just the right touch of indulgence.

Why You’ll Love This Recipe

This Pumpkin Cheesecake Pie takes everything people love about traditional pumpkin pie and enhances it with a creamy cheesecake base. It has the spice, sweetness, and autumn warmth of pumpkin pie, but with a richer mouthfeel and more impressive presentation. You’ll love that it uses simple, familiar ingredients yet tastes bakery-quality. The pie holds its shape beautifully, slices cleanly, and can be made ahead—the flavor deepens as it chills. It’s the ideal dessert for holidays, potlucks, or any fall evening when craving something cozy.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cream cheese – Forms the smooth, tangy base that blends with the pumpkin for a luscious texture.

Pumpkin puree – Brings classic pumpkin flavor and seasonal warmth.

Sugar – Sweetens both the cheesecake and pumpkin layers.

Brown sugar – Adds caramel-like depth and richness.

Eggs – Bind the filling, helping the layers bake into a silky custard.

Vanilla extract – Enhances the fall spices and creamy notes.

Pumpkin pie spice – Provides the signature blend of cinnamon, nutmeg, ginger, and cloves.

Heavy cream or evaporated milk – Makes the filling ultra smooth and creamy.

Salt – Balances sweetness and highlights the spice blend.

Pie crust – A classic pastry or graham cracker crust both work beautifully.

Directions

Preheat your oven to 350°F (175°C). Place your pie crust into a 9-inch pie dish and crimp the edges as desired. Set aside.

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add granulated sugar and beat until fully combined. Mix in one egg and half of the vanilla until smooth. Spread this cheesecake layer evenly in the bottom of the pie crust.

In a separate bowl, whisk together pumpkin puree, brown sugar, remaining eggs, pumpkin pie spice, salt, heavy cream, and vanilla. Combine until smooth and pour gently over the cheesecake layer, creating a two-in-one filling.

Bake the pie for 45–55 minutes, or until the edges are set and the center jiggles slightly. If the crust browns too quickly, cover the edges with foil.

Allow the pie to cool completely at room temperature, then refrigerate for at least 4 hours. This helps the layers firm up and the flavors deepen. Serve chilled with whipped cream if desired.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This pie serves 8–10 slices. Prep time is about 15 minutes, baking takes 50 minutes, and chilling requires at least 4 hours. Total recommended time: 5 hours including chill time.

Storage/reheating

Store the pie covered in the refrigerator for up to 5 days. It tastes even better the next day as the flavors meld. You can freeze the pie for up to 2 months—freeze until firm, wrap tightly, and thaw in the refrigerator before serving. This pie is best served chilled and should not be reheated.

Variations and Customizations

Graham Cracker Crust Version – Swap the pastry crust for a cinnamon graham crust.

Maple Pumpkin Cheesecake Pie – Add a splash of maple syrup to the pumpkin layer for warm sweetness.

Chocolate Swirl Pie – Swirl melted chocolate into the cheesecake layer before baking.

Pecan Crunch Topping – Add a pecan streusel to the top before baking.

Gingerbread Crust – Use crushed gingersnaps for a spiced holiday twist.

Caramel Drizzle Finish – Drizzle salted caramel over each slice.

Extra Spiced Version – Add extra cinnamon or nutmeg to deepen flavor.

Low-Sugar Option – Reduce sugar or use a sugar substitute formulated for baking.

Whipped Cream Layer – Top with stabilized whipped cream for a bakery-style finish.

Mini Pie Version – Bake in mini tart pans for individual servings.

FAQs

Do I need to blind-bake the crust?

Most pie crusts do not require blind-baking for this recipe, but you can if you want a firmer bottom.

Can I use pumpkin pie filling instead of puree?

No, it contains added sugar and spices that will affect the recipe.

Can I use low-fat cream cheese?

Full-fat cream cheese gives the best texture.

Why does my pie crack?

This can happen if overbaked; remove when the center still jiggles slightly.

How long must the pie chill?

At least 4 hours for the best texture.

Can I make it the day before?

Yes, it’s an excellent make-ahead dessert.

What crust works best?

Pastry, graham cracker, gingersnap, or even chocolate cookie crusts all work well.

Can I freeze leftovers?

Yes—freeze tightly wrapped for up to 2 months.

Can I add whipped cream?

Absolutely—homemade or store-bought complement it perfectly.

Is this pie very sweet?

It’s balanced, but you can reduce sugar if desired.

Conclusion

This Pumpkin Cheesecake Pie takes classic pumpkin pie to a whole new level of creaminess and richness. With its smooth cheesecake base, warm pumpkin spice filling, and perfectly balanced sweetness, it’s a dessert that impresses effortlessly. Whether you’re preparing for a fall gathering or simply want a comforting treat, this pie is sure to become a favorite tradition.

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