Pumpkin Cheesecake Pie Recipe
This recipe combines pumpkin pie with a creamy cheesecake. The result is a pumpkin cheesecake so good that it might even make you forget about the classic pie. Remember to use room temperature cream cheese and eggs for the smoothest filling.
Ingredients
For the Crust
- About 30 (190 grams) gingersnaps
- 2 tablespoons (28 grams) granulated sugar
- 4 tablespoons (57 grams) butter, melted
For the Filling
- 8 ounces cream cheese, room temperature
- ½ cup (106 grams) packed light brown sugar
- 1 ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ⅔ cup (155 grams) 100% pure pumpkin (pumpkin puree)
- 2 large eggs, room temperature
- 2 tablespoons (28 grams) sour cream
- 1 teaspoon vanilla extract
- whipped cream, optional, for serving
Instructions
Make the Gingersnap Crust
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Preheat oven to 350℉.
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In the bowl of a food processor, combine the gingersnaps with the sugar. Pulse into fine crumbs. Stir in the melted butter; mix until combined. Press the mixture into a 9-inch pie pan.
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Bake the crust until golden brown, about 15 minutes. Remove and set the pan on a wire rack to cool.
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Reduce the oven temperature to 325℉.
Make the Filling
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While the crust cools, combine the softened cream cheese, brown sugar, pumpkin spice, and salt in a medium bowl. Add the eggs, one at a time, and mix on low speed until combined.
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Add the 100% pure pumpkin, sour cream, and vanilla extract. Mix on low speed until smooth. Avoid mixing air into the filling.
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Pour the filling into the cooled pie crust.
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Bake in the 325℉ oven until set, about 35 minutes.
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Cool the pie for about one hour on the counter and then chill in the refrigerator overnight.
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Top with whipped cream (optional) and enjoy!
Recipe Notes
Room Temperature Cream Cheese and Eggs. For a smooth and creamy cheesecake, use room temperature cream cheese and eggs. If they’re cold, you’ll get a lumpy cheesecake. Let the cream cheese sit out for about 1 to 2 hours. For the eggs, 30 minutes on the counter is perfect.