A New Thanksgiving Tradition
Today’s recipe is a marriage of two flavors and two favorite desserts: creamy cheesecake (my favorite) and pumpkin pie (Zach’s favorite!). Served over a crisp, crumbly graham cracker crust, this is a fall-flavored masterpiece that deserves a spot on your Thanksgiving table!
What’s to love:
So smooth and creamy. The secret is to not over-mix the batter, which can create an unpleasant texture. I talk more about this below! Easy! It’s less fussy and less stressful than a classic cheesecake or pumpkin pie, plus the flavors blend together fabulously. Freezes beautifully. Either by the slice or as a whole. Instructions for this are below! Fun Thanksgiving tradition. Why choose between two classics when you can have both? I love a unique Thanksgiving dessert!
What You Need
It’s important that all of your ingredients are at room temperature before starting this recipe (this prevents over-mixing!). Here are the key ingredients in this pumpkin cheesecake pie.
Cream cheese. As always, make sure you are using full-fat, block-style cream cheese to make this pumpkin pie cheesecake. I say this with each and every one of my cheesecake recipes because it is SO important–spreadable or low-fat cream cheese simply won’t work! Pumpkin puree. Just like the rest of my pumpkin recipes, you want to make sure to use pumpkin puree and NOT pumpkin pie filling here. They look similar and are sold right next to each other, but they are not the same thing! I talk more about this below. Brown sugar. Adding brown sugar to the crust and the filling makes this pumpkin cheesecake pie SO flavorful and cozy. It’s subtle, but it does make a difference. Pumpkin spice. Also known as pumpkin pie spice, this is a blend of warm spices like cinnamon, nutmeg, ginger, and allspice. If you don’t have this on hand (it’s sold in the spice aisle!), you can make your own homemade pumpkin spice. Sour cream. If you’ve made any of my cheesecake recipes, you know that sour cream is a must-have ingredient–i’s what makes cheesecake taste like cheesecake! If you don’t have sour cream, you could use plain, full-fat Greek yogurt instead.
SAM’S TIP: This recipe only uses a partial can of pumpkin puree, which means you’ll have some leftover. Use it to make pumpkin pancakes, pumpkin snickerdoodles, or pumpkin muffins! Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pumpkin Cheesecake Pie
SAM’S TIP: Be careful not to over-mix your cheesecake batter, as doing this can cause cracks. Keep your mixer on low speed and mix until everything is just combined, then stop! Stay tuned for another brand new pie recipe coming later this week! 🍋 Enjoy! Let’s cook together! Subscribe to my newsletter and follow along on YouTube where I have over 500 free video tutorials! 💜
Related Recipes
