Three delicious layers in this pie: graham cracker crust, cheesecake and pumpkin pie. The perfect Thanksgiving Pumpkin Cheesecake Pie and holiday themed dessert!

Pumpkin Cheesecake Pie

  • Prep Time: 25 minutes
  • Cook Time: 35
  • Total Time: 1 hour plus desired rest time
  • Yield: 12 slices 1x


For the Crust:

  • 1  1/2 cup graham cracker crumbs
  • 5 tbsp. sugar
  • 1/3 cup melted butter

For the Cheesecake Pie Layer:

  • (8 ounce) packages cream cheese, softened
  • 1/2 c white sugar
  • 1/2 tsp vanilla extract
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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!

  • Category: dessert

Keywords: dessert, holidays

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