Description
A creamy and decadent pumpkin cheesecake pie that combines the warm spices of classic pumpkin pie with the rich, velvety texture of cheesecake for the perfect holiday dessert.
Ingredients
- 1 premade 9-inch graham cracker or pie crust
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, beat the cream cheese until smooth.
- Add sugar and mix until creamy. Then add pumpkin puree, eggs, heavy cream, and vanilla extract.
- Mix in cinnamon, nutmeg, ginger, cloves, and salt until fully combined.
- Pour the filling into the prepared crust.
- Bake for 45–50 minutes, or until the center is set but slightly jiggly.
- Let cool completely, then refrigerate for at least 4 hours before serving.
- Serve chilled with whipped cream if desired.
Notes
- Use room-temperature cream cheese for the smoothest filling.
- Chilling the pie overnight enhances the flavor and texture.
- A gingersnap crust can be substituted for extra spice.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American