What’s the deal with this big ol’ Thanksgiving Pumpkin Cheesecake Pie.
What’s a Thanksgiving Feast without Pumpkin Pie?
But better yet, what is a Thanksgiving feast without a cheesecake?
You know what? I’m asking too many questions.
Just kidding. Back to the desserts…Let’s fuse those two together. I think that would be great.
Once again, I present to you my new favorite for the holidays…
Thanksgiving Pumpkin Cheesecake Pie!
Better. Oh yes, muuuuch better. Sounds like a dream come true.
I make a pretty delicious cheesecake if I do say so myself. It is my go-to dessert when we have a party or get together. Believe it or not, it is easy to make, it just takes a bit of time. Thankfully it is just standing time. But still, overnight in the freezer means a whole night without cheesecake.
For this Thanksgiving, I’m planning to skip the original cheesecake recipe…and want to spice up my pumpkin pie… Introducing: the very best Thanksgiving Pumpkin Cheesecake Pie.
This pie is absolutely delicious. It’s a flaky, buttery crust topped with a classic cheesecake layer. Then, you add some pumpkin to the rest of the batter and add that over the top. You bake it for just a little while and as soon as it’s cool, top with fresh, lightly sweetened, homemade whipped cream. Then you can dig right in! Although honestly, it is best to refrigerate it for a couple of hours. I just love my cheesecake cold!
This is a super simple, yet impressive pie. The layers stay separated during baking so it has that beautiful ivory color of the cheesecake and rich pumpkin orange color. It is stunning! This is definitely a great pie to take if you’re making desserts for a party or Thanksgiving!
I hope you enjoy this one as much as we did! 🙂 If you make this Thanksgiving Pumpkin Cheesecake Pie, be sure to tag me on Instagram. I’d love to see it! You can tag me @toeatdrinkandbemarried or hashtag #toeatdrinkandbemarried.
Pumpkin Cheesecake Pie
For the Crust:
- 1 1/2 cup graham cracker crumbs
- 5 tbsp. sugar
- 1/3 cup melted butter
For the Cheesecake Pie Layer:
- 2 8 ounce packages cream cheese, softened
- 1/2 c white sugar
- 1/2 tsp vanilla extract
- 2 eggs
- 1/2 c pumpkin puree
- 1/2 tsp ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 3/4 cup heavy whipping cream
- 4 tablespoons powdered sugar
- dash of cinnamon
- Preheat oven to 325 F. In a medium bowl, mix the graham cracker crumbs, melted butter and sugar. Pour into pie dish and press tightly into the bottom and sides of the dish. Set aside.
- In the bowl of a stand mixer (or a large bowl with a handheld electric mixer), mix the cream cheese, sugar and vanilla. Add eggs one at a time and beat until batter is smooth. Take one cup of the batter and spread it out in the bottom of the pie crust.
- Mix the pumpkin puree into the rest of the batter and beat until combined. Pour the rest of that batter in the pie dish, being careful to spread so the two batter colors don't mix up.
- Bake for 35 minutes. Remove from oven and allow it to cool for 30 minutes, then cover with foil and place in freezer for 2-3 hours (or in the fridge overnight).
- When ready to serve, beat the heavy whipping cream and powdered sugar until fluffy. Top the pie and then sprinkle a light dash of cinnamon over the top!
Looking for more Fall inspired recipes? These are some favorites around here!