Pumpkin Cheesecake Pie

Our pumpkin cheesecake pie is the answer to your burning question this week: Should I bake a pumpkin pie or a pumpkin cheesecake? This crossover dessert combines a cheesecake’s delicious crumb crust and the rich texture of autumnal pumpkin pie. It’s a show-stopping dessert to bring to fall gatherings this season.

Pumpkin Cheesecake Pie Ingredients

• Gingersnap cookies: These cookies make an excellent base thanks to their crunchy texture and warm spices that complement the taste of the other autumnal ingredients.
• Cream cheese: You’ll need two 8-ounce packages of cream cheese for the filling.
• Pumpkin: Make sure to pick up a can at the store because it’s actually better to use canned pumpkin than fresh for fall baking.
• Spices: Cinnamon, ginger and nutmeg drive home the feeling of fall in every bite. Grind these spices from whole for a bolder flavor and aroma.
• Sour cream: Cheesecakes need to have the tang of sour cream to add a more dimensional flavor.

Directions

Step 1: Create the crust

Preheat the oven to 350°F. Grease a 9-inch deep-dish pie plate. In a small bowl, stir together the gingersnap crumbs, sugar and butter. Press into the bottom and up the sides of the pie plate. Bake until lightly browned, 8 to 10 minutes.

Editor’s Tip: To get an evenly baked crust, lightly press the bottom of a large measuring cup into the crumbs in the pie plate. Don’t overpack, or the crust will be impossible to cut into when serving.

Step 2: Make the pumpkin filling

In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and sugar until smooth and lump-free. Add the eggs, and beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. Pour the batter into the baked crust. Bake until the center is almost set, 30 to 35 minutes.

Editor’s Tip: Beat in the eggs just until the mixture is combined. Overbeating will add too much air into the batter, causing the filling to deflate and crack once baked.

Step 3: Whip up the sour cream topping

In a small bowl, beat the sour cream, sugar and vanilla with a hand mixer or stand mixer. Spread the mixture over the filling, and bake until set, five to seven minutes.

Step 4: Chill the cheesecake pie

Remove the cheesecake pie from the oven, and cool to room temperature on a wire rack. Cover it with storage wrap, and refrigerate for at least four hours. Sprinkle the topping with cinnamon, if desired, and serve.

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Pumpkin Cheesecake Pie Variations

• Use a different crust: There are many other crumb crust ingredients to use if you can’t find any gingersnap cookies. Graham crackers would work well here.
• Make it latte-inspired: Whip up a batch of coffee whipped cream, and dollop a little on each slice for a pumpkin spice latte flavor.
• Drizzle on caramel: A batch of salted caramel sauce makes any fall dessert better.

How to Store Pumpkin Cheesecake Pie

Store this pie by wrapping it in a layer of storage wrap. Pumpkin cheesecake pie can last five days in the refrigerator.

Can you freeze pumpkin cheesecake pie?

Yes, you can freeze pumpkin cheesecake pie. Wrap it in storage wrap first, then a layer of aluminum foil. Store in the freezer for up to one month. Thaw overnight in the fridge.

Pumpkin Cheesecake Pie Tips

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Is there a difference between canned pumpkin and pumpkin pie filling?

Yes, there is a difference between canned pumpkin and pumpkin pie filling. Canned pumpkin is solely pumpkin puree, whereas canned pumpkin pie filling includes other ingredients you’d find in a filling like water, sugar and spices.

What is the best pumpkin to use for pumpkin pie?

The best pumpkin to use for pumpkin pie is Libby’s 100% Pure Pumpkin. Our Test Kitchen studied and compared multiple canned pumpkin brands to find the best canned pumpkin, and the results show that Libby’s is the best overall.

What makes cheesecake taste good?

What makes cheesecake taste so good is using high-quality ingredients and nailing the perfect cheesecake texture. We’ve put together a cheesecake baking guide to help you master a few tips and tricks that make a good cheesecake.