Real Recipes From Real Home Cooks ®

pumpkin pie cheesecake

(4 ratings)
Blue Ribbon Recipe by
Kimberli Cardosi
Kankakee, IL

I LOVE cheesecake and this time of year pumpkin always goes in everything. So in the tradition of always doing a pumpkin pie, I threw it into one of my favorites as well.

Blue Ribbon Recipe

This pumpkin pie cheesecake will be a scrumptious addition to your holiday baking. Simple to make, it combines classic pumpkin pie flavors with the silky creaminess of a cheesecake. We loved the soft and smooth texture and creamy pumpkin flavor in this dessert.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 8 -9
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For pumpkin pie cheesecake

  • 2 pkg
    cream cheese, room temperature, 8 oz each
  • 2
  • 3/4 c
  • 1/2 tsp
    ground ginger
  • 1 1/2 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 1 can
  • 1/2 tsp
    vanilla extract
  • 1 pkg
    graham cracker pie crust

How To Make pumpkin pie cheesecake

  • Eggs scrambled in a bowl.
    Scramble the eggs before adding to the batter.
  • Cream cheese, sugar, and eggs mixed together.
    Combine cream cheese, sugar, and scrambled eggs to a mixing bowl. Then mix together until smooth with the cream and sugar. I use my mixer sometimes.
  • Pumpkin and spices added to the batter.
    Add your cinnamon, ginger, nutmeg, cloves, vanilla and then your can of pumpkin.
  • Ingredients completely combined into the batter.
    Mix very well; again I use my mixer until smooth.
  • Batter poured into crust.
    Pour into your already made graham cracker pie crust.
  • Pumpkin Pie Cheesecake baking in the oven.
    Put into an oven at 350 for about 40 to 45 minutes.
  • A bite taken out of Pumpkin Pie Cheesecake.
    Now it's your choice to add whipped cream or a caramel topping would do wonder but I love the creaminess of the cheesecake alone. Happy Baking!