Creamy Pumpkin Cheesecake Pie Recipe

Pumpkin Cheesecake Pie combines a buttery graham cracker crust with a silky pumpkin cheesecake filling and the warming spices of pumpkin pie. Easier than a traditional cheesecake because it needs no water bath and bakes faster, this pie is an ideal make-ahead dessert for fall gatherings.

Two favorite fall treats—classic pumpkin pie and pumpkin cheesecake—come together in this hybrid dessert. The filling is lighter than a traditional cheesecake since it’s baked in a pie shell, so it sets more quickly and has a smooth, creamy texture. A homemade whipped cream topping takes it over the top, but the pie is excellent on its own.

Why you’ll love this recipe

• This dessert combines the best elements of pumpkin pie and cheesecake: creamy texture with classic pumpkin spice flavor.
• No water bath is required because the filling is thinner than a full cheesecake, which reduces bake time and the chance of cracks.
• Quick to prepare—about 15 minutes of hands-on time—and easy enough for busy holiday prep.
• Convenient to make ahead: bake one to two days before serving and chill until needed.

Recipe ingredients

• Pumpkin puree: 1 cup. Canned pumpkin is convenient; homemade is fine if you prefer.
• Cream cheese: 16 ounces, softened to room temperature for a smooth filling.
• Sugar: 2/3 cup granulated sugar for the filling. You can substitute brown sugar for a deeper flavor.
• Eggs: 2 large, room temperature. Warming them in warm (not hot) water for 10 minutes speeds this up.
• Sour cream: 1/4 cup, or plain Greek yogurt as a substitute.
• Cornstarch: 1 tablespoon to help stabilize the filling and reduce cracking as it cools.
• Pumpkin pie spice: 3 teaspoons for that classic warm spice profile.
• Graham cracker crumbs: 1 1/2 cups for the crust; use pre-crumbled or pulse crackers in a food processor.
• Butter: 6 tablespoons unsalted, melted, mixed with the crumbs (omit added salt in the crust if using salted butter).
• Additional: 2 tablespoons sugar and 1/4 teaspoon sea salt for the crust.
• Optional: Homemade whipped cream for serving.

See the instructions below for full quantities and step-by-step preparation.

How to make pumpkin pie cheesecake

This pie is straightforward and impressive. Follow these steps for a smooth filling and an evenly baked pie.

Pro tip: Allow cream cheese, sour cream, and eggs to reach room temperature so they blend smoothly and trap less air. This helps produce a lighter, more uniform filling and reduces cracking.

1. Preheat oven to 350°F. Grease a deep-dish 9″ pie plate generously with butter or nonstick spray. A deep dish is important because this recipe makes a large amount of filling.
2. In a medium bowl, melt 6 tablespoons unsalted butter. Stir in 1 1/2 cups graham cracker crumbs, 2 tablespoons granulated sugar, and 1/4 teaspoon sea salt until the crumbs are evenly coated.
3. Press the crumb mixture evenly into the bottom and up the sides of the prepared pie plate. Bake at 350°F for 10 minutes or until golden. Remove and cool on a wire rack. Reduce oven temperature to 325°F.
4. Beat 16 ounces softened cream cheese in a large bowl until light and fluffy, about 2–3 minutes. Scrape down the sides of the bowl.
5. Add 1 cup pumpkin puree, 2/3 cup granulated sugar, 1/4 cup sour cream, 1 tablespoon cornstarch, and 3 teaspoons pumpkin pie spice. Beat until combined, scraping the bowl as needed. Add 2 large eggs one at a time, mixing well after each addition.
6. Pour the filling into the prepared crust and bake at 325°F for 45–50 minutes, or until the edges are set and the center still wobbles slightly. Start checking for doneness at 40 minutes because ovens vary. If the crust browns too quickly, use a pie shield or foil to protect it.
7. Cool the pie on a wire rack for 1 hour, then chill in the refrigerator until completely set. Serve with whipped cream, if desired.

Recipe FAQs

Serving suggestions

• Top with a generous dollop of whipped cream or pipe stabilized whipped cream for a polished presentation.
• Dust the top with extra pumpkin pie spice for a festive look and added aroma.
• Add texture with toasted pecans or extra cookie crumbs on top.
• For a richer treat, drizzle with salted caramel sauce just before serving.

Recipe notes

• Room temperature ingredients: Let cream cheese, sour cream, and eggs sit at room temperature before mixing for a smoother batter and better rise.
• Use a deep-dish 9″ pie plate to accommodate the filling.
• Cornstarch acts as a stabilizer to help prevent cracking.
• Store the finished pie in the refrigerator for up to 5 days.

More recipes you’ll love

• American flag no-bake cheesecake
• Mini lemon cheesecakes with gingersnap crust (gluten-free option)
• Mini no-bake cheesecakes
• Pumpkin pecan pie
• Easy pumpkin pie bars with oat crust

Did you try this recipe? If so, please leave a review and tag @flavorthemoments on social media so others can see your creation.

Pumpkin Cheesecake Pie

Servings: 8 • Prep Time: 15 mins • Cook Time: 45 mins • Total Time: ~1 hour

Pumpkin Cheesecake Pie features a graham cracker crust and a creamy pumpkin-infused cheesecake filling that bakes quickly without a water bath.

Ingredients

• 6 tablespoons unsalted butter, melted
• 1 1/2 cups graham cracker crumbs
• 2 tablespoons 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 and grease a deep-dish 9″ pie plate.
2. Melt butter and mix with graham crumbs, 2 tablespoons sugar, and salt. Press into pie plate and bake 10 minutes; cool. Reduce oven to 325°F.
3. Beat cream cheese until light, then add pumpkin, 2/3 cup sugar, sour cream, cornstarch, and pumpkin pie spice. Mix until smooth. Beat in eggs one at a time.
4. Pour filling into crust and bake 45–50 minutes at 325°F until set at the edges and slightly wobbly in the center. Check at 40 minutes to avoid overbaking.
5. Cool 1 hour on a wire rack, then chill thoroughly. Serve with whipped cream if desired.

Notes

• Allow chilled ingredients to come to room temperature for best texture.
• The cornstarch helps prevent cracks in the finished pie.
• Make ahead: pie keeps well refrigerated for 1–2 days and up to 5 days if stored properly.

Nutrition (approximate per slice)

Calories: 414 kcal • Carbohydrates: 29 g • Protein: 6 g • Fat: 32 g • Sugar: 24 g