Straightforward Pumpkin Cheesecake Pie – My Baking Dependancy

The proper cross between pumpkin pie and cheesecake, this pumpkin cheesecake pie has the identical silky pumpkin filling you’re keen on with the added tangy taste of cream cheese. This simple pie is certain to be a brand new Thanksgiving favourite!

Most of my favourite Thanksgiving desserts aren’t the standard pumpkin pie and even traditional pecan pie. 

Don’t get me mistaken, each of these issues are scrumptious. However my household actually likes issues like pumpkin roll and my nana’s pumpkin crunch cake. 

And cheesecake — you’ll be able to’t overlook the cheesecake.

If your loved ones loves pumpkin pie however you need to attempt branching out into one thing just a bit bit totally different, I recommend making an attempt this pumpkin cheesecake pie! 

What’s pumpkin cheesecake pie?

Pumpkin cheesecake pie is strictly what it appears like: the right cross between a traditional pumpkin pie and a creamy pumpkin cheesecake. 

You get the identical silky, completely spiced filling that you simply love in a pumpkin pie or candy potato pie, however with the tangy taste that you simply get from a cheesecake. 

Pumpkin cheesecake pie is baked utilizing a conventional pie crust in a pie plate as an alternative of a springform pan, not like a traditional cheesecake, doesn’t require a water bathtub. 

It truly is the perfect of each worlds! It’s actually simply begging to be added to your Thanksgiving dessert menu.

Easy methods to make my pumpkin cheesecake pie

For those who’re on the lookout for a twist on pumpkin pie however don’t need to need to mess with the water bathtub to make a conventional cheesecake, this simple pumpkin cheesecake pie is ideal for you.

Components you’ll want

To make this pie, you’ll need:

• 1 (9-inch) deep-dish pie crust
• 16 ounces room-temperature cream cheese
• ⅔ cup flippantly packed brown sugar
• 2 giant room-temperature eggs
• 3/4 cup pure pumpkin puree
• 2 teaspoons pure vanilla extract
• 2 teaspoons pumpkin pie spice

I like this pumpkin cheesecake pie with a conventional pie crust. You need to use a 9-inch frozen deep-dish pie crust, or a selfmade crust ready in a 9-inch deep-dish pie plate.

For those who desire a graham cracker crust, be sure you press it into the underside and up the edges of a 9-inch deep-dish pie plate. You possibly can additionally attempt it with a gingersnap crust like in my caramel apple cheesecake.

Make certain your cream cheese and eggs are at room temperature earlier than you begin making the pie filling. For those who overlook to set them out forward of time, take a look at my posts on methods to soften cream cheese and methods to carry eggs to room temperature.

I desire utilizing brown sugar within the filling for a richer taste. For those who’re out of brown sugar, you can also make a fast brown sugar substitute. And don’t overlook to take a look at my recommendations on methods to soften brown sugar if yours hardened within the pantry!

Making this recipe

Earlier than we make the pumpkin cheesecake pie filling, we have to blind bake the pie crust.

Prick the underside and sides of the crust with a fork, then line it with parchment paper and fill it with dry beans or pie weights. This can assist maintain the crust from puffing up as a lot whereas we bake it.

Bake the crust at 425°F for about 10 minutes. You need it to only be beginning to flip golden.

Use the parchment to fastidiously take away the pie weights and set these apart. Let the crust cool.

Now decrease the oven temperature to 325°F whilst you work on the filling.

Utilizing a mixer, beat the cream cheese and the brown sugar for about 3 minutes. You need the combination to be good and fluffy.

Add the eggs one by one, mixing till nicely mixed. Make certain to scrape down the edges and backside of the blending bowl as wanted.

Add the pumpkin puree, vanilla, and the pumpkin pie spice. Combine till the filling is clean and every little thing is nicely mixed.

Pour the filling into the cooled crust. Use a spatula to clean out the highest.

Bake at 325°F for 45-50 minutes. It’s performed when the sides are set however the center nonetheless has a slight jiggle to it.

Let the pie cool fully earlier than chilling within the fridge for no less than 4 hours.

I prefer to serve my pumpkin cheesecake pie topped with a dollop of selfmade whipped cream or a scoop of vanilla ice cream and a dusting of pumpkin pie spice.

Storage suggestions

Retailer pumpkin cheesecake pie within the fridge, lined, for 2-3 days.

For those who’d prefer to freeze it, cool the pie fully and place it within the freezer for a number of hours till frozen via. Wrap in a layer of plastic wrap adopted by heavy-duty foil. Freeze for as much as a month.

Let the pie thaw within the fridge in a single day earlier than serving.

Regularly requested questions