Pumpkin Cheesecake Pie
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Additional Time
6 hrs
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Total Time
7 hrs 15 mins
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Servings
8 servings
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Calories
482 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Pumpkin Cheesecake Pie
Description
The crust is made by blending graham cracker crumbs with granulated and brown sugars, combined with melted butter, then pressed into a 9-inch pie plate forming a firm base and sides. The filling begins with softened cream cheese mixed with sugars until smooth, followed by sour cream and vanilla extract. Eggs are stirred in gently to avoid over-mixing. Half of this cheesecake base is separated, and pumpkin puree with pumpkin spice is added to create a second batter. These two batters are alternately dolloped into the crust and swirled together with a knife to form a marbled effect.
Baked at 325°F for 40-50 minutes, the pie sets with a creamy, slightly dense texture characteristic of cheesecake, complemented by the gentle pumpkin flavor and spices. It can be served as a festive dessert for fall or holiday meals.
To avoid cracks and puffing during baking, the batter should be mixed on low speed to minimize air incorporation. Full-fat brick-style cream cheese is recommended for proper texture. Leftover pie will keep refrigerated for up to 5 days and can be frozen either whole or in slices for several months. Serve chilled or at room temperature based on preference.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon brown sugar firmly packed
- 7 Tablespoons butter melted (salted or unsalted)
Filling
- 16 oz cream cheese softened to room temperature
- ⅓ cup granulated sugar
- ⅓ cup light brown sugar firmly packed
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 2 egg lightly beaten, large
- ⅔ cup pumpkin puree canned
- 1 ½ teaspoons pumpkin spice
Instructions
Crust
- Preheat oven to 325F (160C).
- In a medium-sized bowl, combine graham cracker crumbs and sugars and stir until well-combined.
- Add melted butter and use a fork to toss together until all crumbs are moistened. Press firmly into the bottom and up the sides of a 9” pie plate. Set aside and prepare the filling.
Filling
- In a large mixing bowl, combine cream cheese and sugars and stir together with an electric mixer on low-speed until smooth, creamy, and no lumps remain.
- Add sour cream and vanilla and stir until well-combined.
- Add eggs, stirring on low-speed until just incorporated.
- Measure out 1 ½ cups (345g) of cheesecake into a separate, medium-sized bowl and to this second bowl add pumpkin puree and pumpkin spice and stir until smooth and combined.
- Alternate dolloping plain cheesecake batter and pumpkin cheesecake batter into prepared crust. Use a butter knife to swirl for a cute design.
- Transfer to center rack of 325F (160C) oven and bake for 40-50 minutes. Edges of pie should be set and center may be slightly jiggly when finished baking but should be mostly set. Allow to cool at room temperature for about an hour before transferring to refrigerator to chill for at least 6 hours, preferably overnight, before slicing and serving.
Notes
- Use brick-style full-fat cream cheese for best texture as tub-style may not set properly.
- Mix batter on low speed to prevent over-aeration that can cause cracks or puffing in the pie.
- Store the pie covered in the refrigerator for up to 5 days.
- Pie can be frozen whole or sliced; wrap tightly to preserve quality and thaw overnight in the fridge before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 482kcal | 24% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 130mg | 43% |
| Sodium | 384mg | 16% |
| Potassium | 193mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 4365IU | 87% |
| Vitamin C | 1mg | 1% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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