Creamy Pumpkin Cheesecake Pie Recipe

I usually alternate between a classic pumpkin pie and a richer pumpkin cheesecake, but this Pumpkin Cheesecake Pie solves that dilemma — it’s the best of both worlds. The crust adds a crunchy, buttery base and the filling is rich yet lighter than traditional cheesecake. Finish with whipped cream for a festive touch.

Why you’ll love this recipe

• This dessert is a hybrid of pumpkin pie and pumpkin cheesecake: creamy and decadent with warm pumpkin pie spice notes.
• The filling is less dense than classic cheesecake, so there’s no need for a water bath and it bakes in about 45 minutes.
• Prep time is short — about 15 minutes — which makes it an easy recipe for busy days or entertaining.
• It refrigerates well and is an excellent make-ahead dessert; bake it 1–2 days in advance for best results.

Recipe ingredients

• Pumpkin puree: 1 cup. Canned pumpkin is convenient; you can also use homemade pumpkin puree if you prefer.
• Cream cheese: 16 ounces, softened to room temperature so the filling is smooth.
• Sugar: granulated sugar is used in the recipe; you can substitute packed brown sugar or coconut sugar for different flavor profiles.
• Eggs: 2 large eggs, brought to room temperature for better incorporation.
• Sour cream: 1/4 cup; plain Greek yogurt can be substituted.
• Cornstarch: 1 tablespoon to stabilize the filling and reduce cracking as the pie cools.
• Pumpkin pie spice: 3 teaspoons for warm autumn flavor.
• Graham cracker crumbs: 1 1/2 cups for the crust; use boxed crumbs or pulse crackers in a food processor.
• Butter: 6 tablespoons unsalted butter, melted, to bind the crust (omit additional crust salt if using salted butter).
• Salt: 1/4 teaspoon sea salt for the crust (skip if using salted butter).

See the recipe card below for exact ingredient amounts and measurements used in the recipe.

How to make pumpkin pie cheesecake

This recipe is straightforward and produces a stunning dessert that tastes much more complicated than it is. Read the full instructions before you begin, and remember the key step: bringing dairy and eggs to room temperature helps create a smooth, even filling.

Pro tip: Allow the cream cheese, sour cream, and eggs to come to room temperature before mixing. Room-temperature ingredients incorporate more evenly and trap less air, which reduces the chance of cracks and yields a creamier texture.

The shortened step-by-step overview is below; see the recipe card for exact timings and quantities.

1. Preheat the oven to 350°F. Grease a deep-dish 9″ pie plate — a deep plate is important because the filling is substantial.
2. Melt the butter, then stir in graham cracker crumbs, 2 tablespoons granulated sugar, and sea salt until the crumbs are evenly coated. Press the mixture into the pie plate, up the sides, and bake 10 minutes or until golden. Cool on a wire rack.
3. Reduce oven temperature to 325°F. Beat the softened cream cheese until light and fluffy (about 2–3 minutes), scraping the bowl as needed. Add pumpkin puree, sugar, sour cream, cornstarch, and pumpkin pie spice; mix until smooth. Add eggs one at a time, beating briefly after each addition.
4. Pour the filling into the cooled crust and bake 45–50 minutes, or until the center is set but still slightly wobbly. Start checking at 40 minutes since oven performance varies. If the crust browns too quickly, cover the edges with a pie shield or foil.
5. Cool the pie on a wire rack for 1 hour, then refrigerate until completely chilled. Serve with whipped cream if desired.

Recipe FAQs

Serving suggestions

This pumpkin cheesecake pie is delicious on its own, but here are a few ideas to elevate the presentation and texture:

• Top with a dollop of whipped cream or stabilized whipped cream if piping in advance.
• Sprinkle a pinch of extra pumpkin pie spice for a festive look and aroma.
• Add crunch with toasted chopped pecans or extra cookie crumbs sprinkled over the top.
• Drizzle a little salted caramel sauce to make the dessert extra indulgent.

Recipe notes

• Pro tip: Allow dairy and eggs to come to room temperature for a smoother, lighter filling and more even baking.
• Use a deep-dish 9″ pie plate to accommodate the filling volume.
• The cornstarch stabilizes the filling and helps prevent cracking during cooling.
• Make ahead: bake 1–2 days before serving. Store the pie in the refrigerator for up to 5 days.

More recipes you’ll love

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• Mini no-bake cheesecakes
• Pumpkin pecan pie
• Easy pumpkin pie bars with oat crust

Pumpkin Cheesecake Pie

Servings: 8 | Prep Time: 15 mins | Cook Time: 45 mins | Total Time: 1 hr

Pumpkin Cheesecake Pie includes a buttery graham cracker crust, creamy pumpkin cheesecake filling, and warm pumpkin spice. It’s simpler than a classic cheesecake and perfect for fall entertaining.

Ingredients

• 6 TBL unsalted butter, melted
• 1.5 cups graham cracker crumbs
• 2 TBL granulated sugar (for crust)
• 1/4 teaspoon sea salt (omit if using salted butter)
• 16 ounces cream cheese, softened
• 1 cup pumpkin puree
• 2/3 cup granulated sugar (for filling)
• 1/4 cup sour cream
• 1 tablespoon cornstarch
• 3 teaspoons pumpkin pie spice
• 2 large eggs, room temperature
• Homemade whipped cream, for serving (optional)

Instructions

1. Preheat oven to 350°F. Grease a deep-dish 9″ pie plate. A deep dish is essential due to the filling volume.
2. Melt butter and stir in graham cracker crumbs, 2 tablespoons sugar, and sea salt until coated. Press into the pie plate and up the sides. Bake 10 minutes or until golden. Cool.
3. Reduce oven to 325°F. Beat cream cheese until light and fluffy. Add pumpkin, sugar, sour cream, cornstarch, and pumpkin pie spice; mix until smooth. Add eggs one at a time, mixing after each.
4. Pour filling into crust and bake 45–50 minutes, until the center is set and slightly wobbly. Check at 40 minutes; cover crust edges if they brown too quickly.
5. Cool on a wire rack for 1 hour, then chill completely in the refrigerator. Serve with whipped cream if desired.

Notes

1. Room-temperature ingredients blend more evenly and help prevent cracking.
2. Cornstarch stabilizes the filling to reduce cracks as it cools.
3. Make ahead: bake 1–2 days before serving and store refrigerated up to 5 days.

Nutrition

Serving: 1 slice • Calories: 414 kcal • Carbohydrates: 29 g • Protein: 6 g • Fat: 32 g • Saturated Fat: 18 g • Sugar: 24 g • Sodium: 288 mg • Vitamin A: 5919 IU