My pumpkin cheesecake pie is a fantastically swirled mixture of pumpkin pie and traditional cheesecake. It’s the proper Thanksgiving dessert! Recipe features a how-to video!
A New Thanksgiving Custom
Right this moment’s recipe is a wedding of two flavors and two favourite desserts: creamy cheesecake (my favourite) and pumpkin pie (Zach’s favourite!). Served over a crisp, crumbly graham cracker crust, it is a fall-flavored masterpiece that deserves a spot in your Thanksgiving desk!
What’s to like:
- So easy and creamy. The key is to not over-mix the batter, which may create an disagreeable texture. I discuss extra about this beneath!
- Simple! It’s much less fussy and fewer irritating than a traditional cheesecake or pumpkin pie, plus the flavors mix collectively fabulously.
- Freezes fantastically. Both by the slice or as an entire. Directions for this are beneath!
- Enjoyable Thanksgiving custom. Why select between two classics when you’ll be able to have each? I like a distinctive Thanksgiving dessert!
What You Want
It’s vital that your whole components are at room temperature earlier than beginning this recipe (this prevents over-mixing!). Listed below are the important thing components on this pumpkin cheesecake pie.
- Cream cheese. As all the time, be sure you are utilizing full-fat, block-style cream cheese to make this pumpkin pie cheesecake. I say this with every considered one of my cheesecake recipes as a result of it’s SO vital–spreadable or low-fat cream cheese merely received’t work!
- Pumpkin puree. Identical to the remainder of my pumpkin recipes, you wish to make sure that to make use of pumpkin puree and NOT pumpkin pie filling right here. They appear comparable and are bought proper subsequent to one another, however they don’t seem to be the identical factor! I discuss extra about this beneath.
- Brown sugar. Including brown sugar to the crust and the filling makes this pumpkin cheesecake pie SO flavorful and comfy. It’s refined, but it surely does make a distinction.
- Pumpkin spice. Also called pumpkin pie spice, it is a mix of heat spices like cinnamon, nutmeg, ginger, and allspice. When you don’t have this readily available (it’s bought within the spice aisle!), you can also make your personal selfmade pumpkin spice.
- Bitter cream. When you’ve made any of my cheesecake recipes, you already know that bitter cream is a must have ingredient–i’s what makes cheesecake style like cheesecake! When you don’t have bitter cream, you might use plain, full-fat Greek yogurt as an alternative.
SAM’S TIP: This recipe solely makes use of a partial can of pumpkin puree, which suggests you’ll have some leftover. Use it to make pumpkin pancakes, pumpkin snickerdoodles, or pumpkin muffins!
Bear in mind, that is simply an summary of the components I used and why. For the total recipe please scroll right down to the underside of the submit!
Easy methods to Make Pumpkin Cheesecake Pie
- Stir collectively the graham cracker crumbs and sugars, then add the melted butter and toss with a fork to mix.
- Firmly press the crumbs right into a 9″ pie plate, ensuring to work them into the underside and up the perimeters. Put aside.
- Cream collectively the cream cheese and sugars with an electrical mixer on low velocity till easy. There needs to be no lumps!
- Stir within the bitter cream and vanilla, then add the eggs and blend on low velocity till simply included.
- Portion 1 ½ cups of the batter right into a separate bowl.
- Add the pumpkin puree and pumpkin spice to the batter you portioned out and stir till mixed.
- Alternate including dollops of every batter into your ready crust (I take advantage of this method in my pumpkin cheesecake bars, too, it has such a reasonably finish impact!).
- Use a knife to swirl all the pieces collectively into a reasonably design, then bake till the perimeters are set, the middle could also be barely jiggly nonetheless however needs to be largely set. Let cool at room temperature for an hour, then place within the fridge in a single day.
SAM’S TIP: Watch out to not over-mix your cheesecake batter, as doing this will trigger cracks. Preserve your mixer on low velocity and blend till all the pieces is simply mixed, then cease!
Regularly Requested Questions
Completely! Simply make sure that it’s tightly wrapped so it doesn’t take up any odors out of your freezer. It’ll hold this manner for a number of months. I present extra detailed directions on freezing within the recipe notes beneath.
I don’t suggest it. Pumpkin pie filling already accommodates sweeteners and spices, so in case you use it, your last outcome can be sweeter and spicer than meant. Persist with plain pumpkin puree right here!
Certain! An Oreo crust or perhaps a gingersnap crust can be scrumptious right here. Digestive biscuits can even work if graham crackers aren’t obtainable to you.
Keep tuned for an additional model new pie recipe coming later this week! 🍋
Get pleasure from!
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Pumpkin Cheesecake Pie
Servings: 8 servings
Energy: 482kcal
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Directions
Crust
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Preheat oven to 325F (160C).
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In a medium-sized bowl, mix graham cracker crumbs and sugars and stir till well-combined.
1 ½ cups (170 g) graham cracker crumbs, 2 Tablespoons granulated sugar, 1 Tablespoon brown sugar
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Add melted butter and use a fork to toss collectively till all crumbs are moistened. Press firmly into the underside and up the perimeters of a 9” pie plate. Put aside and put together the filling.
7 Tablespoons (100 g) butter
Filling
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In a big mixing bowl, mix cream cheese and sugars and stir along with an electrical mixer on low-speed till easy, creamy, and no lumps stay.
16 oz (453 g) cream cheese, ⅓ cup (66 g) granulated sugar, ⅓ cup (66 g) mild brown sugar
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Add bitter cream and vanilla and stir till well-combined.
⅓ cup (80 g) bitter cream, 1 teaspoon vanilla extract
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Add eggs, stirring on low-speed till simply included.
2 massive eggs
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Measure out 1 ½ cups (345g) of cheesecake right into a separate, medium-sized bowl and to this second bowl add pumpkin puree and pumpkin spice and stir till easy and mixed.
⅔ cup (173 g) canned pumpkin puree, 1 ½ teaspoons pumpkin spice
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Alternate dolloping plain cheesecake batter and pumpkin cheesecake batter into ready crust. Use a butter knife to swirl for a cute design.
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Switch to middle rack of 325F (160C) oven and bake for 40-50 minutes. Edges of pie needs to be set and middle could also be barely jiggly when completed baking however needs to be largely set. Permit to chill at room temperature for about an hour earlier than transferring to fridge to relax for a minimum of 6 hours, ideally in a single day, earlier than slicing and serving.
Notes
Cream cheese
Be sure to go for brick-style, full-fat cream cheese as the sort bought in tubs doesn’t arrange correctly.
Making ready the batter
Among the best methods to keep away from cracks in your cheesecake and hold it from puffing within the oven is to not over-mix. The batter needs to be easy and uniform, however hold your mixer on low-speed to keep away from whipping an excessive amount of air into the batter.
Storing
Retailer lined within the fridge for as much as 5 days. Pie might also be frozen after chilling. Freeze individually wrapped as slices or as an entire pie, simply be sure you tightly wrap. Will hold frozen for a minimum of a number of months. May be loved straight from the freezer or thaw in a single day within the fridge.
Diet
Serving: 1serving | Energy: 482kcal | Carbohydrates: 39g | Protein: 7g | Fats: 34g | Saturated Fats: 19g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 9g | Trans Fats: 0.4g | Ldl cholesterol: 130mg | Sodium: 384mg | Potassium: 193mg | Fiber: 1g | Sugar: 29g | Vitamin A: 4365IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg
Dietary info relies on third-party calculations and needs to be thought of an estimate solely. Precise dietary content material will fluctuate primarily based upon manufacturers used, measuring strategies, cooking methodology, portion sizes, and extra.
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