Pumpkin Cheesecake Pie Recipe for Fall Delights Recipe
This Pumpkin Cheesecake Pie is a delightful fall treat combining creamy cheesecake and spiced pumpkin puree in a buttery deep dish crust. Perfectly swirled and baked until set, it’s garnished with sweetened whipped cream and caramel sauce for an indulgent seasonal dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pie Crust
- 1 Pillsbury Refrigerated Deep Dish Pie Crust, softened as directed on box
Cheesecake Mixture
- 8 oz cream cheese, not softened
- ¼ cup sugar
- 1 large egg
Pumpkin Mixture
- 1 cup pumpkin puree
- ⅔ cup heavy cream
- ½ cup sugar
- 1 ½ teaspoons pumpkin pie spice
- ⅛ teaspoon salt
Garnishes
- Sweetened whipped cream
- Caramel sauce
Instructions
- Prepare the crust: Heat oven to 350ºF. Place the thawed and chilled pie crust on a baking sheet. Using a fork, poke 6-8 holes in the bottom of the crust, then set it aside.
- Make cheesecake mixture: In a small bowl, beat the cream cheese and ¼ cup sugar on low speed until well blended. Add the egg and beat well. Set aside this creamy cheesecake mixture.
- Combine pumpkin mixture: In a large bowl, whisk together pumpkin puree, pumpkin pie spice, salt, heavy cream, and ½ cup sugar until smooth and combined.
- Layer and swirl mixtures: Pour a portion of the pumpkin mixture into the pie crust. Carefully dollop the cheesecake mixture on top, alternating dollops between pumpkin and cheesecake mixtures. Use the tip of a knife to swirl the mixtures gently to create pretty swirls throughout.
- Bake the pie: Bake on the baking sheet in the preheated oven for 50 to 60 minutes or until the pie is set and a knife inserted near the center comes out clean. To prevent excessive browning, cover the edges of the crust with 2-3 inch strips of foil if needed, removing the foil during the last 15 minutes of baking.
- Cool and chill: Allow the pie to cool for 30 minutes at room temperature. Then refrigerate for 3 to 4 hours until thoroughly chilled and set.
- Serve: Serve the chilled pie topped with sweetened whipped cream and a drizzle of caramel sauce for an extra indulgent touch. Store any leftovers covered in the refrigerator.
Notes
- For best results, make sure the pie crust is fully thawed and chilled before baking.
- Swirling the cheesecake and pumpkin mixtures creates a beautiful marbled effect.
- Use foil strips on crust edges to avoid over-browning during baking.
- Chilling the pie after baking helps it set properly for clean slices.
- Serve with whipped cream and caramel sauce for added flavor and presentation.
Keywords: pumpkin cheesecake pie, fall dessert, pumpkin pie, cheesecake recipe, autumn recipe, holiday pie