Best 20 Pumpkin Pie Cheesecake Recipes

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Pumpkin pie cheesecake is a delectable dessert that combines the flavors of fall and a classic cheesecake. It features a creamy, pumpkin-infused cheesecake filling swirled atop a graham cracker crust and topped with whipped cream. The perfect blend of sweet and tangy, this pie delivers a burst of autumnal spices that will warm your heart and tempt your taste buds. Whether preparing it for a special occasion or a cozy night in, pumpkin pie cheesecake is a surefire crowd-pleaser. With its ease of preparation and stunning presentation, this recipe will become a cherished addition to your dessert repertoire.

Let's cook with our recipes!

NO-BAKE PUMPKIN CHEESECAKE PIE



No-Bake Pumpkin Cheesecake Pie image

This was my first attempt at a recipe on my own and it was incredible.

Provided by Ken Leo Heintzman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h10m

Yield 8

Number Of Ingredients 5

10 ounces pumpkin pie filling
8 ¾ ounces cream cheese (at room temperature)
2 cups frozen whipped topping, thawed and divided
1 cup confectioners' sugar
1 (9 inch) prepared shortbread pie crust

Steps:

  • Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
  • Refrigerate pie until the filling is set, 4 to 6 hours.

Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.6 g, Cholesterol 34.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 11.9 g, Sodium 271.5 mg, Sugar 25.1 g

PUMPKIN-CHEESECAKE PIE WITH GINGERSNAP CRUST



Pumpkin-Cheesecake Pie with Gingersnap Crust image

Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin-cream cheese filling. A border of meringue piped into leaves and bruleed with a kitchen torch takes the pie to the next level.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 6h30m

Number Of Ingredients 14

6 ounces gingersnaps (about 23), broken into small pieces
3 tablespoons sugar
4 tablespoons unsalted butter, melted
12 ounces cream cheese, room temperature
3/4 cup sugar
3/4 cup canned pumpkin puree (not pie filling)
1 large whole egg, plus 1 large egg yolk
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1/2 teaspoon coarse salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Pinch of ground cloves
3/4 cup sugar
3 large egg whites, room temperature

Steps:

  • Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.
  • Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.
  • Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
  • Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
  • Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.
  • Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.

GINGERSNAP-CRUSTED PUMPKIN PIE CHEESECAKE BARS



Gingersnap-Crusted Pumpkin Pie Cheesecake Bars image

This is a decadent fall dessert, perfect for bringing along to holiday potlucks! The spiciness of the gingersnap crust is a perfect match to the rich sweetness of the filling. These pumpkin pie cheesecake bars can be made ahead and frozen until ready to thaw and serve.

Provided by brightlightz

Categories     Desserts     Cookies     Gingersnap Recipes

Time 1h55m

Yield 24

Number Of Ingredients 11

cooking spray
2 ½ cups gingersnap cookie crumbs
6 tablespoons butter, melted
⅔ cup canned pumpkin
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 teaspoons pumpkin pie spice
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 ½ teaspoons vanilla extract
3 whole eggs

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  • Combine gingersnap crumbs and melted butter in a small bowl until well incorporated. Press evenly and firmly into the bottom of the prepared baking pan.
  • Bake in the preheated oven until crust is browned and slightly firm, 6 to 8 minutes; crust will further set and harden as it cools, so do not overcook. Remove from oven and let cool completely; leave oven on.
  • Meanwhile, combine pumpkin, flour, brown sugar, and pumpkin pie spice in a medium-sized bowl until well combined.
  • Beat cream cheese, white sugar, and vanilla extract together in a mixing bowl using an electric mixer on medium speed until smooth and creamy. Add eggs 1 at a time, combining thoroughly after each addition.
  • Measure 1 cup of cream cheese mixture and add to pumpkin mixture, hand stirring until well combined. Spread remaining cream cheese mixture evenly over the cooled crust.
  • Drop rounded tablespoons of pumpkin mixture randomly over the entire surface of the cream cheese layer. Use the handle of a wooden spoon to carefully swirl the 2 batters together into a marbled effect.
  • Bake in the hot oven until center is set and a toothpick inserted in the center comes out fairly clean, 30 to 35 minutes. Cool completely at room temperature until thoroughly set, about 1 hour.
  • Cut into 24 bars. Refrigerate any leftover bars.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 20.4 g, Cholesterol 61.7 mg, Fat 15.4 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 8.7 g, Sodium 159 mg, Sugar 14.3 g

PUMPKIN PIE CHEESECAKE



Pumpkin Pie Cheesecake image

My wife and I think this is a perfect ending to a good meal. The cheesecake is smooth and creamy.-DeWhitt Sizemore, Woodlawn, Virginia

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 13

1-1/2 cups graham cracker crumbs
1 tablespoon sugar
5 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Whipped cream

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack., In a bowl, beat cream cheese, sugar and vanilla until smooth. Beat in eggs on low speed just until combined. Combine the pumpkin, cinnamon, nutmeg and allspice. Fold into cheese mixture. , Pour into crust. Bake at 350° for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes., Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving. Garnish with whipped cream.

Nutrition Facts : Calories 245 calories, Fat 14g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 184mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

NO-BAKE CHEESECAKE PUMPKIN PIE



No-Bake Cheesecake Pumpkin Pie image

I can't remember how I came across this BUT This is an WONDERFUL QUICK alternative to the traditional pumpkin pie. It has replaced all other pies at any gathering.

Provided by Paulcm

Categories     Cheesecake

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

8 inches prepared graham cracker crusts
1 (8 ounce) package cream cheese, softened
2 1/2 cups whipped topping, divided
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 (3 1/2 ounce) package vanilla instant pudding mix
1/4 cup milk
1 1/2 cups 100% pumpkin puree (not the pie mix)
2 teaspoons pumpkin pie spice

Steps:

  • In a medium-mixing bowl combine cream cheese, 1 cups of the whipped topping, confectioners' sugar, and vanilla extract. Beat until smooth.
  • Spread evenly over crust.
  • In a large mixing bowl combine: pudding, milk, pumpkin puree, pumpkin pie spice, and 1 more cups of whipped topping.
  • Stir until thoroughly combined.
  • Spoon mixture over cream cheese layer.
  • Top with remaining 1/2 cup of whip topping.
  • I will put it in a pastry bag and decorate the top with the whip cream.
  • Chill at least 1 hour before serving.

PUMPKIN PECAN NO-BAKE CHEESECAKE PIE



Pumpkin Pecan No-Bake Cheesecake Pie image

Trying to come up with a pumpkin cheese ball, didn't work out into my favor but came out with a wonderful pie instead. With cream cheese, pumpkin, pecans, and spices mixed in, it is pure taste-bud heaven served in a graham cracker crust. Such a wonderful turn-out on a mistake.

Provided by Melissa Goff

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h20m

Yield 8

Number Of Ingredients 11

2 (8 ounce) packages reduced-fat cream cheese, softened
¾ cup white sugar
1 (15 ounce) can pure pumpkin (such as Libby's®)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon vanilla extract
½ cup chopped pecans, divided
1 (9 inch) prepared graham cracker crust
½ cup whipped topping, or to taste

Steps:

  • Beat cream cheese and sugar together in a large bowl until creamy and smooth. Mix pumpkin, cinnamon, nutmeg, ginger, cloves, and vanilla extract into cream cheese mixture, scraping down the sides of the bowl, until mixture is smooth.
  • Fold 1/3 cup pecans into the pumpkin mixture; spread into the graham cracker crust. Sprinkle remaining pecans over pumpkin mixture. Cover pie with plastic wrap.
  • Refrigerate until set, 4 hours.
  • Cut pie into 8 slices and top each slice with about 1 tablespoon whipped topping.

Nutrition Facts : Calories 432.4 calories, Carbohydrate 48.7 g, Cholesterol 31.8 mg, Fat 23.6 g, Fiber 2.9 g, Protein 8.5 g, SaturatedFat 9.4 g, Sodium 469.9 mg, Sugar 33.2 g

PUMPKIN CHEESECAKE PIE WITH CORNMEAL CRUST



Pumpkin Cheesecake Pie with Cornmeal Crust image

Provided by Ken Haedrich

Categories     Food Processor     Mixer     Cheese     Dairy     Egg     Dessert     Bake     Thanksgiving     Cream Cheese     Pumpkin     Fall     Winter     Chill     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 21

Crust:
3 tablespoons (or more) ice water
1 large egg yolk
1 1/3 cups all purpose flour
1/4 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
Filling:
6 ounces cream cheese, room temperature
1/2 cup sugar
1/2 cup (packed) golden brown sugar
2 large eggs
1 large egg yolk
1 cup canned pure pumpkin
3/4 cup half and half
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon grated lemon peel
1/2 teaspoon ground ginger
1/4 teaspoon salt

Steps:

  • For crust:
  • Whisk 3 tablespoons ice water and egg yolk in small bowl to blend. Mix all purpose flour, yellow cornmeal, sugar and salt in processor. Add chilled butter. Using on/off turns, process until mixture resembles coarse meal. Drizzle egg yolk mixture over. Using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Flatten dough into disk; wrap disk in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
  • Position rack in bottom third of oven and preheat to 350°F. Roll out dough between 2 sheets of waxed paper to 12-inch round. Remove top sheet of waxed paper. Invert dough, paper side up, into 9-inch-diameter glass pie dish. Remove waxed paper from dough. Crimp dough edges decoratively.
  • For filling:
  • Using electric mixer, beat 6 ounces cream cheese in large bowl until fluffy. Add 1/2 cup sugar and 1/2 cup golden brown sugar and beat until light and fluffy. Beat in eggs and egg yolk 1 at a time. Add remaining ingredients and beat until well blended. Pour filling into prepared crust.
  • Bake pie until filling is slightly puffed and just set in center, about 55 minutes. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep pie refrigerated.) Serve pie cold.

PECAN CRUNCH PUMPKIN-CHEESECAKE PIE



Pecan Crunch Pumpkin-Cheesecake Pie image

Make and share this Pecan Crunch Pumpkin-Cheesecake Pie recipe from Food.com.

Provided by nsomniak6

Categories     Pie

Time 5h

Yield 8-10 serving(s)

Number Of Ingredients 17

1 (8 ounce) package cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1/2 teaspoon finely shredded lemon peel
1 egg, lightly beaten
1 pastry dough, for deep-dish pie (recipe below)
1 1/4 cups canned pumpkin
1 cup half-and-half or 1 cup light cream
1/2 cup packed brown sugar
2 eggs, lightly beaten
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 tablespoons packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter, softened
3/4 cup coarsely chopped pecans
sweetened whipped cream

Steps:

  • In a medium mixing bowl beat cream cheese with an electric mixer on medium to high speed until smooth. With mixer on low to medium speed, beat in granulated sugar, vanilla, and 1 egg until smooth. Stir in lemon peel. Cover and chill for 30 minutes.
  • Meanwhile, prepare Pastry for Deep-Dish Pie. On a lightly floured surface, roll dough to a 13-inch circle. Ease pastry into a 9-inch deep-dish pie plate. Trim pastry to 1/2 inch beyond edge of plate; fold extra pastry under until even with the plates rim and crimp edges. Spoon cream-cheese mixture into the pastry-lined pie plate, spreading evenly.
  • In a medium mixing bowl stir together pumpkin, half-and-half or light cream, 1/2 cup brown sugar, 2 eggs, pumpkin pie spice, and salt. Carefully pour over cream cheese mixture.
  • Bake, loosely covered with foil, in a 350° oven for 30 minutes. Uncover; bake for 30 to 40 minutes more or until center is just set. In a small bowl combine 3 tablespoons brown sugar, flour, and butter. Stir in pecans. Sprinkle pecan mixture evenly over pie filling. Bake 10 to 15 minutes more or until topping starts to brown. Cool 1 hour on a wire rack. Chill at least 2 hours before serving. Serve with sweetened whipped cream. For longer storage, cover and keep refrigerated. Makes 8 to 10 servings.
  • Pastry for Deep-Dish Pie: In a medium bowl stir together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 6 tablespoons shortening until the pieces are pea size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of bowl. Repeat, using 1 tablespoon water at a time, until all the flour is moistened (about 5 to 6 tablespoons total water). Form into a ball.

Nutrition Facts : Calories 494.7, Fat 32.9, SaturatedFat 12.6, Cholesterol 119.8, Sodium 443, Carbohydrate 44.7, Fiber 3.1, Sugar 27.4, Protein 8

PUMPKIN CHEESECAKE PIE



Pumpkin Cheesecake Pie image

If you're looking for a classic autumn dessert, try this pumpkiny cheesecake pie. It's a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy-sweet foundation. -Sharon Crockett, La Palma, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 17

1-1/2 cups crushed gingersnap cookies
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
TOPPING:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Ground cinnamon, optional

Steps:

  • In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. , Pour into crust. Bake for 30-35 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 5-7 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.

Nutrition Facts : Calories 374 calories, Fat 20g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 316mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.

PUMPKIN CHEESECAKE PIE



Pumpkin Cheesecake Pie image

An old recipe that I found in my mom's recipe collection. Very good! Wonderful when garnished with whipped cream and pecan halves.

Provided by Carolyn Rothwell

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 15

1 cup graham cracker crumbs
½ cup ground pecans
2 tablespoons white sugar
⅛ teaspoon ground ginger
¼ cup butter, melted
1 (8 ounce) package cream cheese, softened
¾ cup packed brown sugar
3 eggs, beaten
1 (15 ounce) can solid pack pumpkin puree
½ cup heavy whipping cream
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger in a medium bowl. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press crust mixture into a 9-inch pie plate. Set aside.
  • Combine cream cheese and brown sugar in a large mixing bowl. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour filling over the crust.
  • Bake in the preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.

Nutrition Facts : Calories 417.7 calories, Carbohydrate 38.2 g, Cholesterol 136.2 mg, Fat 27.9 g, Fiber 2.6 g, Protein 6.7 g, SaturatedFat 14.4 g, Sodium 498.9 mg, Sugar 28.6 g

PUMPKIN GINGER CHEESECAKE PIE



Pumpkin Ginger Cheesecake Pie image

Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.

Categories     Cake     Food Processor     Egg     Ginger     Dessert     Bake     Thanksgiving     Cream Cheese     Pumpkin     Fall     Chill     Nutmeg     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1 gingersnap crumb crust baked and cooled
3/4 cup sugar
1/4 cup chopped crystallized ginger
8 ounces cream cheese, softened
2 large eggs
1/4 cup whole milk
1 tablespoon all-purpose flour
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1 cup canned solid-pack pumpkin (from a 15-ounces can)

Steps:

  • Make gingersnap crumb crust and reserve.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Pulse sugar and ginger in a food processor until ginger is finely chopped, then add cream cheese and pulse until smooth. Add eggs, milk, flour, nutmeg, and salt and pulse until just combined.
  • Reserve 2/3 cup cream cheese mixture in a glass measure. Whisk together remaining 1 1/3 cups cream cheese mixture and pumpkin in a large bowl until combined.
  • Pour pumpkin mixture into gingersnap crumb crust. Stir reserved cream cheese mixture (in glass measure) and drizzle decoratively over top of pumpkin mixture, then, if desired, swirl with back of a spoon. Put pie on a baking sheet and bake until center is just set, 35 to 45 minutes. Transfer to a rack and cool to room temperature, about 2 hours, then chill, loosely covered with foil, at least 4 hours. If necessary, very gently blot any moisture from surface with paper towels before serving.

PUMPKIN PIE NO-BAKE CHEESECAKE



Pumpkin Pie No-Bake Cheesecake image

For those of us who cannot bake cheesecake but love this classic dessert!

Provided by Beattie-Bolin

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h35m

Yield 8

Number Of Ingredients 10

1 (8 ounce) package low-fat cream cheese
⅓ cup white sugar
1 ½ tablespoons lemon juice
1 ½ teaspoons vanilla extract
1 (15 ounce) can pumpkin puree, divided
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ cup heavy whipping cream
1 (9 inch) prepared graham cracker crust

Steps:

  • Place a bowl and beaters for a hand-held electric mixer into the freezer to cool, about 15 minutes.
  • Mix cream cheese and sugar together in a bowl; stir in lemon juice and vanilla extract. Fold in half of the pumpkin puree; add cinnamon, ginger, and nutmeg.
  • Remove the bowl and beaters from the freezer. Attach beaters to an electric mixer; pour cream into chilled bowl. Beat until stiff peaks form and cream stays in place when the bowl is tipped on its side.
  • Fold remaining pumpkin puree and whipped cream into the cream cheese mixture. Spread evenly into crust; cover with plastic wrap.
  • Chill in the refrigerator until set, 3 to 4 hours.

Nutrition Facts : Calories 320 calories, Carbohydrate 35.3 g, Cholesterol 36.3 mg, Fat 18.2 g, Fiber 2.2 g, Protein 5.2 g, SaturatedFat 8.3 g, Sodium 388.8 mg, Sugar 21.8 g

PUMPKIN-CHOCOLATE CHEESECAKE PIE



Pumpkin-Chocolate Cheesecake Pie image

I saw this in my Mom's Better Homes and Gardens magazine and I just had to write it down. It sounded so good.

Provided by michelles3boys

Categories     Cheesecake

Time 1h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 deep dish pie shell
12 ounces cream cheese, softened
1/4 cup sugar
1 egg, lightly beaten
3/4 cup semisweet chocolate, finely chopped
1 (15 ounce) can pumpkin
2/3 cup brown sugar
2 teaspoons pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or 3/4 cup light cream
chopped chocolate (optional)

Steps:

  • Preheat oven to 450 degrees.
  • Line crust with double thickness of aluminum foil and bake for 8 minutes.
  • Remove foil and bake for 6 more minutes.
  • Cool the crust.
  • Reduce oven temperature to 375 degrees.
  • In medium mixing bowl combine cream cheese, 1/4 cup sugar and 1 egg; beat on low speed until smooth.
  • Spread cream cheese mixture in the cooled crust.
  • Sprinkle with the chopped chocolate.
  • In a bowl combine pumpkin, brown sugar and spice.
  • Stir in 4 eggs.
  • Gradually stir in half and half.
  • Slowly pour pumpkin mixture onto the chocolate layer.
  • Cover pie edge with foil so it will not burn.
  • Bake 60-65 minutes or until a knife inserted near the center comes out clean.
  • Cool on a wire rack.
  • Refrigerate within 2 hours.
  • Top with more chopped chocolate if desired.

Nutrition Facts : Calories 488.8, Fat 32.2, SaturatedFat 16.7, Cholesterol 171.5, Sodium 289.2, Carbohydrate 45.4, Fiber 3, Sugar 27.2, Protein 10.6

FLUFFY PUMPKIN CHEESECAKE PIE



Fluffy Pumpkin Cheesecake Pie image

This pie was super yummy!! Even someone that isn't a pumpkin pie fan may like this one. There is just a touch of pumpkin pie spice and nothing extra. It's sweet, cool, and creamy. Even better it's VERY easy... this will make it's way to our holiday table. By the way, this also smelled super yummy while it was in the oven..a...

Provided by Angie R.

Categories     Pies

Time 55m

Number Of Ingredients 6

1 graham cracker crust
1 pkg cream cheese, softened (12 oz. pkg.)
1/2 c sugar
1 1/2 tsp pumpkin pie spice
1 c 100% pure pumpkin
2 eggs

Steps:

  • 1. Mix cream cheese, sugar and pumpkin pie spice on medium speed.
  • 2. Stir in pumpkin.
  • 3. Add eggs and mix until blended.
  • 4. Pour into crust.
  • 5. Bake at 350* for 40 minutes.
  • 6. Cool.
  • 7. Refrigerate for 3 hours, or overnight.

FLUFFY PUMPKIN CHEESECAKE PIE



Fluffy Pumpkin Cheesecake Pie image

Make and share this Fluffy Pumpkin Cheesecake Pie recipe from Food.com.

Provided by Gagoo

Categories     Cheesecake

Time 55m

Yield 1 pie, 10 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened*
2/3 cup sugar
2 teaspoons pumpkin pie, spice**
2 eggs
1 (15 ounce) can pumpkin
9 ounces graham cracker crust

Steps:

  • In large mixing bowl beat cream cheese on medium speed until fluffy.
  • Add sugar & spice - beat until combined.
  • Add eggs, one @ a time, mixing until just combined after each addition.
  • Stir in pumpkin.
  • Pour into crust and bake @ 350 degree oven for 35 to 40 minutes or until center is almost set.
  • Cool for 1 hour on wire rack.
  • Refrigerate at least 3 hours before serving.
  • * Soften cream cheese in microwave @ high for 15 to 20 seconds.
  • ** May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.

FLUFFY PUMPKIN CHEESECAKE PIE



FLUFFY PUMPKIN CHEESECAKE PIE image

I found this recipe on the back of a Graham Cracker pie crust. So, I made it and it's so good and FLUFFY. The pumpkin and the spices blended good together. The cream cheese works fine!!! I put whipped topping from a can, and grated fresh nutmeg on top. ****** GOOOOOOD!!!******

Provided by Bobby (*_*)

Categories     Other Desserts

Time 1h10m

Number Of Ingredients 8

2 pkg 8-oz cream cheese, softened
2/3 c sugar
2 tsp pumpkin pie spice
2 large eggs, room temperature
1 can(s) 15-oz pumpkin
1 ready crust extra serving pie crust
can(s) whipped topped, optional
fresh grated nutmeg, optional

Steps:

  • 1. In large mixing bowl beat cream cheese on medium speed with electric mixer until fluffy. Add sugar and spice. Beat until combined.
  • 2. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.
  • 3. Pour into crust. Bake at 350 degrees for 35 to 40 minutes or until center is almost set.
  • 4. Cool for 1 hour on wire rack. Refrigerate at least 3 hours, before serving. Garnish as desired. Store in refrigerator.

PUMPKIN PIE-STUFFED CHEESECAKE



Pumpkin Pie-Stuffed Cheesecake image

This creamy cheesecake has a secret-- there's a surprise pumpkin pie inside making it the ultimate holiday dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 10h

Yield 8 to 10 servings

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter
2 cups graham cracker crumbs (from about 18 whole crackers)
3 tablespoons granulated sugar
Pinch fine salt
Three 8-ounce packages cream cheese, at room temperature
1 1/4 cups granulated sugar
One 16-ounce container sour cream, at room temperature
1/2 cup heavy cream
4 large eggs, at room temperature
1 teaspoon vanilla extract
One 8-inch prepared pumpkin pie, pie dish removed
3/4 cup heavy cream
2 tablespoons confectioners' sugar
Ground cinnamon, for dusting

Steps:

  • Position a rack in the middle of the oven and preheat to 325 degrees F.
  • For the crust: Microwave the butter in a covered, medium microwave-safe bowl until melted. Brush a 9-inch springform pan with some of the butter. Add the graham cracker crumbs, granulated sugar and salt to the remaining butter in the bowl and stir until the mixture is like wet sand. Press the crumb mixture into the bottom and 1-inch evenly up the side of the pan. Bake until lightly browned, about 15 minutes. Let cool completely. Wrap the bottom of the pan and up the side with foil, put the pan into a large roasting pan.
  • For the filling: Beat the cream cheese and granulated sugar in a large bowl with an electric hand mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. Mix in the vanilla by hand.
  • Pour half of the batter over the prepared crust. Turn the pumpkin pie upside down and lightly press into the center of the batter. Top with the remaining batter, smoothing out the top. Pour enough water into the roasting pan so that it comes halfway up the side of the springform pan. Bake until the cheesecake is barely set in the middle, about 1 hour 30 minutes. Turn off the oven, keep the door shut and let the cheesecake rest 1 hour. It will continue to set in the oven.
  • Remove the cheesecake from the water bath and remove the foil. Run a thin knife or spatula between the cake and the pan to prevent the top from cracking as it chills. Allow to cool at room temperature for 1 hour then refrigerate overnight.
  • For the topping: Right before serving, whisk together the heavy cream and confectioners' sugar in a large bowl until medium-stiff peaks. Top the cheesecake with the whipped cream and a light dusting of cinnamon.

PUMPKIN CHEESECAKE PIE



Pumpkin Cheesecake Pie image

Another fabulous recipe that was found on FB!

Provided by Crystal Wilkinson

Categories     Other Desserts

Time 1h15m

Number Of Ingredients 10

2 (8 ounce) packages cream cheese, softened
1/2 c white sugar
1/2 tsp vanilla extract
2 eggs
1 (9 inch) prepared pie crust (or graham cracker crust, whichever you prefer)
1/2 c pumpkin puree
1/2 tsp ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
1/2 c frozen whipped topping, thawed

Steps:

  • 1. Preheat oven to 325 degrees F (165 degrees C).
  • 2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  • 3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  • 4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

PUMPKIN CHEESECAKE PIE



Pumpkin Cheesecake Pie image

This is the best pumpkin pie you will ever have. I will never eat "normal" pumpkin pie EVER again.

Provided by Davina Cook Master

Categories     Pie

Time 1h

Yield 10 slices, 10 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages cream cheese, softened
2/3 cup sugar
2 teaspoons pumpkin pie spice
2 eggs
1 (15 ounce) can pumpkin
1 graham cracker crust (homemade or store bought)

Steps:

  • Soften cream cheese in microwave at high for 15 to 20 seconds.
  • In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy.
  • Add sugar and spice. Beat until combined.
  • Add eggs, one at a time, mixing until just combined after each addition.
  • Stir in pumpkin.
  • Pour into crust.
  • Bake at 350°F for 35 to 40 minutes or until center is almost set.
  • Cool for 1 hour.
  • Refrigerate at least 3 hours.

Nutrition Facts : Calories 351.6, Fat 22.6, SaturatedFat 10.4, Cholesterol 87.2, Sodium 297.4, Carbohydrate 33.9, Fiber 0.6, Sugar 24.6, Protein 5.4

PUMPKIN PIE CHEESECAKE



Pumpkin Pie Cheesecake image

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.

Provided by Kimberli Cardosi

Categories     Other Desserts

Time 1h

Number Of Ingredients 10

2 pkg cream cheese, room temperature, 8 oz each
2 eggs
3/4 c sugar
1/2 tsp ground ginger
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 can(s) pumpkin
1/2 tsp vanilla extract
1 pkg graham cracker pie crust

Steps:

  • 1. Scramble the eggs before adding to the batter.
  • 2. 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.
  • 3. Add your cinnamon, ginger, nutmeg, cloves, vanilla and then your can of pumpkin.
  • 4. Mix very well; again I use my mixer until smooth.
  • 5. Pour into your already made graham cracker pie crust.
  • 6. Put into an oven at 350 for about 40 to 45 minutes.
  • 7. 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!

Tips:

  • Use the right tools: Make sure you have a springform pan, a food processor, and a mixer. These tools will make the process much easier.
  • Use fresh ingredients: The fresher your ingredients, the better your cheesecake will taste. This is especially true for the pumpkin puree and the spices.
  • Don't overmix the batter: Overmixing the batter can make the cheesecake tough. Mix just until the ingredients are combined.
  • Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving: This will help to prevent the cheesecake from falling apart.

Conclusion:

Pumpkin pie cheesecake is a delicious and festive dessert that is perfect for any occasion. With its creamy texture, rich pumpkin flavor, and graham cracker crust, this cheesecake is sure to be a hit. Follow these tips to make the best pumpkin pie cheesecake you've ever tasted!

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