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Pumpkin Cheesecake Pie – Try it, you will not regret it!

Pumpkin Cheesecake Pie – Try it, you will not regret it!

This is a classic Pumpkin Pie taken to the next level! This Pumpkin Cheesecake Pie is a combination of a classic pumpkin pie with silky creaminess of a cheesecake. This easy dessert is perfect to serve at holiday dinners or just because you feel like having a pumpkin treat.


Making this pie is truly easy. All you have to do is beat the ingredients in a bowl with an electric mixer, pour it into the pie shell, and bake. There are a couple of things to remember when making it though.

Make sure not to overfill your pie shell. When using a store-bought deep-dish pie crust, you will have just a little bit of pie filling leftover. Don’t try to squeeze every last drop of pie mixture into the shell because it might overflow as it bakes. This pie filling raises as it bakes, so if it’s overfilled, it will overflow. There will not be much batter leftover, only about 1/4 cup. (The same applies for the homemade crust because some pie dishes can slightly vary in size.)

Place filled pie shell on a baking sheet while baking. This will make it easier to place it in the oven and take it out. (This is not needed is you made your own pie crust in a ceramic/glass pie dish.)

After 40-45 minutes of baking, open the oven door halfway and turn off the oven. Leave the pie in the oven for about 10 minutes before taking it out. This will help with the pie possibly cracking. (Although, if it does crack, don’t stress! It can easily be covered with some whipped cream when served.)

Cool pie to room temperature and chill in the refrigerator before servings.

Serve cold.

You can find a copy of this recipe on the next page. Enjoy!

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