Pumpkin Cheesecake Pie

Maria Kenner


A delicious twist on a pumpkin cheesecake or pumpkin pie. So simple to make! Good for those who can't get enough of pumpkin!

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★★★★★ 3 votes
20 Min
40 Min


2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) prepared pie crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves


1Preheat oven to 325 degrees F (165 degrees C).

2In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth.

3Blend in eggs one at a time.

4Remove 1 cup of batter and spread into bottom of crust; set aside.

5Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

6Bake in preheated oven for 35 to 40 minutes, or until center is almost set.

7Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

About this Recipe

Course/Dish: Pies
Hashtags: #pumpkin, #chessecake