Pumpkin Cheesecake Pie (Creamy, Easy & Perfect for Thanksgiving)
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This pumpkin cheesecake pie brings together everything you love about cozy fall baking — warm pumpkin spice, silky cheesecake, and a buttery crust that holds it all together. It looks bakery‑style, slices beautifully, and feels special enough for the holidays while still being simple enough for a weeknight treat. If you’re craving a dessert that delivers that perfect pumpkin‑meets‑cheesecake moment, this easy pumpkin cheesecake pie never disappoints.
If you love creamy pumpkin desserts as much as we do, don’t miss these reader favorites: Pumpkin Cupcakes with Vanilla Cream Cheese Frosting, Pumpkin Cheesecake Swirl Brownies and “The Great Pumpkin” Cheesecake — all rich, festive, and perfect for fall baking season. Each one delivers that cozy pumpkin‑meets‑cream‑cheese magic that makes autumn desserts impossible to resist.
Why You’ll Love this Pumpkin Cheesecake Pie!
Pumpkin Cheesecake Pie is the kind of fall dessert that feels cozy, creamy, and a little bit magical. The silky cheesecake layer melts into the warm pumpkin spice filling, giving you that perfect swirl of flavors in every bite. It’s simple enough for a weeknight craving yet impressive enough for Thanksgiving, and it always slices beautifully, serves effortlessly, and earns rave reviews. If you love desserts that look bakery‑style without the fuss, this pie is about to become a new seasonal favorite.
- It’s incredibly creamy and cozy – The cheesecake + pumpkin layers make this pumpkin cheesecake pie extra rich and silky.
- Easy for beginners – No water bath, no fancy steps, just mix, layer, and bake.
- Make‑ahead friendly – This easy pumpkin cheesecake pie tastes even better the next day.
- Perfect for Thanksgiving pumpkin desserts – A crowd‑pleasing twist on classic pumpkin pie.
- Versatile crust options – Use a traditional pie crust, graham cracker crust, gingersnap crust, Oreo crust, or shortbread crust — this pumpkin cheesecake pie recipe works with ALL of them.
- Beautiful layers – The defined cheesecake and pumpkin layers look stunning on any holiday table.
Ingredient Notes
This Pumpkin Cheesecake Pie is made with simple ingredients that create the creamiest layers and the coziest pumpkin spice flavor. Using full‑fat cream cheese and pure pumpkin purée gives this easy pumpkin cheesecake pie its silky texture and rich autumn color. These notes help ensure your pumpkin pie cheesecake bakes up perfectly every time.
- Cream Cheese – Full‑fat brick cream cheese gives the cheesecake layer its signature creamy, bakery‑style texture. Softening it first helps avoid lumps.
- Granulated Sugar – Sweetens both layers and helps the cheesecake set properly.
- Pumpkin Purée – Use 100% pure pumpkin for the best flavor. This is what gives your pumpkin cheesecake pie recipe its warm, cozy fall vibe.
- Eggs – Bind both layers and help the pie bake evenly. Room‑temperature eggs mix more smoothly.
- Vanilla Extract – Adds warmth and enhances both the pumpkin and cheesecake layers.
- Pumpkin Pie Spice – The classic blend that turns this into a true thanksgiving pumpkin dessert.
- Heavy Cream or Milk – Adds richness and helps create a silky, smooth filling.
- Pie Crust – A traditional pie crust or graham cracker crust both work beautifully.
Ingredients for Thanksgiving Pumpkin Cheesecake Pie
Crust
1 pie crust (homemade or store‑bought) – You can use any type of crust you like for this pumpkin cheesecake pie. A traditional pastry pie crust works great, but a graham cracker crust is just as delicious and even easier for beginners. Both options bake up beautifully with the cheesecake and pumpkin layers.
Cheesecake Layer
- Cream cheese
- Granulated sugar
- Egg
- Vanilla extract
Pumpkin Layer
- Pumpkin purée
- Granulated sugar
- Egg
- Pumpkin pie spice
- Heavy cream or milk
- Vanilla extract
Does the Pie Crust Need to Be Prebaked?
For this Pumpkin Cheesecake Pie, you do NOT need to prebake the crust. The cheesecake layer and pumpkin layer bake together low and slow, which allows the crust to cook fully without shrinking or over‑browning. This keeps the recipe simple and makes it feel like an easy pumpkin cheesecake pie — perfect for holiday baking.
However, if your readers prefer a slightly crisper bottom crust, you can offer this optional step: Blind bake the crust for 8–10 minutes at 375°F, then cool slightly before adding the cheesecake layer. This helps prevent sogginess, especially if using a homemade crust that’s on the softer side.
Crust Options
You can make this Pumpkin Cheesecake Pie with almost any crust you love — classic, crunchy, spiced, or chocolatey. The beauty of this recipe is that it works with both traditional pie crusts and cookie‑style crusts, so you can choose the flavor and texture that fit your fall dessert vibe.
- Traditional Pie Crust – Homemade or store‑bought; no prebake required.
- Graham Cracker Crust – Sweet, buttery, and perfect if you want a more cheesecake‑forward feel.
- Oreo Crust – Rich and chocolatey; great contrast with pumpkin spice.
- Gingersnap Crust – Warm, spiced, and extra cozy for fall.
- Shortbread Crust – Buttery and tender with a lovely crunch.
If you want even more crust inspiration, check out my roundup of 5 Effortlessly Delicious No‑Bake Pie Crust Recipes — perfect for easy holiday desserts and flavor swaps.
Crust Prebake Note
Most crusts do not need to be prebaked for this Pumpkin Cheesecake Pie. The cheesecake and pumpkin layers bake low and slow, allowing the crust to cook fully without shrinking or over‑browning. Optional: If you prefer a crisper bottom crust, blind bake for 8–10 minutes at 375°F, then cool slightly before adding the cheesecake layer.
How to Make Pumpkin Cheesecake Pie
- Prepare the crust – Place your pie crust into a 9‑inch pie dish and gently press it into the bottom and up the sides. Crimp the edges if you want a pretty finish. You do not need to prebake the crust, but if you prefer a crispier bottom crust, blind bake it for 8–10 minutes at 375°F, then let it cool slightly before adding the cheesecake layer.
- Make the cheesecake layer – In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy with no lumps. Add the egg and vanilla and mix again until fully blended. Spread this cheesecake mixture evenly over the bottom of your crust.
- Make the pumpkin layer – In a separate bowl, whisk together the pumpkin purée, sugar, egg, pumpkin pie spice, cream (or milk), and vanilla until the mixture looks smooth and silky. Carefully spoon or pour this pumpkin mixture over the cheesecake layer.
- Bake the pie – Place the pie in the oven and bake for 50–60 minutes, or until the edges look slightly puffed and the center is mostly set. It’s okay if the middle still has a gentle jiggle — it will finish setting as it cools and stay creamy.
- Cool completely – Let the pie cool on the counter until it reaches room temperature. Then refrigerate it for several hours (or overnight). Chilling helps the layers firm up and gives you clean, bakery‑style slices.
Pumpkin Pie Spice (Just Enough for This Pie)
If you don’t have pumpkin pie spice, mix these pantry spices together and add them right into the pumpkin layer.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
Stir together and use immediately in your pumpkin mixture.
Pumpkin Cheesecake Pie Storage
Keep your pumpkin cheesecake pie fresh, creamy, and perfect for serving later — especially if you’re making it ahead for Thanksgiving pumpkin desserts.
- Store in the fridge for 4–5 days.
- Cover tightly so the cheesecake layer stays creamy and the crust doesn’t dry out.
- Freeze slices or the whole pie for up to 2 months.
- Thaw overnight in the fridge for the best texture.
- Wrap cookie crusts well to prevent sogginess.
Pumpkin Cheesecake Pie Variations
Fun ways to customize your pumpkin cheesecake pie recipe while keeping the same creamy, layered vibe.
- Gingersnap crust for warm spice.
- Graham cracker crust for a classic pumpkin pie cheesecake feel.
- Oreo crust for a chocolate‑pumpkin twist.
- Add maple syrup to the pumpkin layer for extra fall flavor.
- Increase pumpkin pie spice for a bolder taste.
- Swirl the pumpkin layer into the cheesecake layer for a marbled look.
How to Serve Pumpkin Cheesecake Pie
- Serve chilled – Pumpkin cheesecake pie tastes best cold because the layers stay firm, creamy, and beautifully defined.
- Add toppings – Whipped cream, cinnamon sugar, caramel drizzle, chocolate shavings, or crushed gingersnaps make this pumpkin pie cheesecake extra festive.
- Room‑temp option – Let slices sit out for 10–15 minutes if you prefer a softer, silkier texture.
- Dress it up for holidays – This easy pumpkin cheesecake pie looks gorgeous on a Thanksgiving dessert table with a swirl of whipped cream and a sprinkle of pumpkin pie spice.
- Pairings – Serve with hot coffee, chai, or a cozy mug of hot chocolate for the perfect fall dessert moment.
Pumpkin Cheesecake Pie Troubleshooting
Quick fixes to help beginners succeed with this easy pumpkin cheesecake pie.
- Cracks: Usually from overmixing eggs or overbaking.
- Center too jiggly: A slight jiggle is normal.
- Soggy crust: Blind bake for 8–10 minutes next time.
- Layers blended: Pour the pumpkin layer gently.
- Didn’t set: Chill at least 4 hours or overnight.
Pumpkin Cheesecake Pie FAQ
Can I use pumpkin pie filling instead of pumpkin purée?
No — pumpkin pie filling is already sweetened and spiced. For the best pumpkin cheesecake pie texture and flavor, always use pure pumpkin purée.
Do I have to prebake the crust for pumpkin cheesecake pie?
No. This pumpkin cheesecake pie recipe does not require prebaking. If you want a crispier crust, you can blind bake for 8–10 minutes at 375°F.
Can I use a graham cracker or cookie crust?
Yes! Graham cracker, Oreo, gingersnap, and shortbread crusts all work beautifully in pumpkin pie cheesecake recipes.
Can I make pumpkin cheesecake pie ahead of time?
Yes. This pie is even better the next day because the layers fully set and the flavors deepen.
Can I freeze pumpkin cheesecake pie?
Yes. Freeze slices or the whole pie for up to 2 months. Thaw overnight in the fridge for the creamiest texture.
Why does my pumpkin cheesecake pie jiggle in the center?
A slight jiggle is normal. It finishes setting as it cools and chills.
Why did my pumpkin cheesecake pie crack?
Cracks usually come from overmixing the eggs or baking too long. A little whipped cream hides everything.
How do I keep the crust from getting soggy?
Blind bake for 8–10 minutes next time, especially if using a softer homemade crust or a cookie crust that needs extra firmness.
If you’re looking for a cozy, crowd‑pleasing fall dessert, this pumpkin cheesecake pie is the one you’ll come back to year after year. The creamy cheesecake layer, silky pumpkin filling, and buttery crust make it a standout on any dessert table — especially for thanksgiving pumpkin desserts. Whether you use a classic crust, a cookie crust, or one of your favorite no‑bake options, this easy pumpkin cheesecake pie delivers rich flavor, beautiful layers, and that perfect holiday comfort in every bite.
It’s also a fantastic make‑ahead option if you’re planning thanksgiving pumpkin desserts and want something that chills beautifully overnight. Serve it with whipped cream, a sprinkle of pumpkin pie spice, or a drizzle of caramel, and you’ve got a show‑stopping dessert that fits right in with all your favorite thanksgiving pumpkin desserts.
Make it ahead, chill it overnight, and enjoy a stress‑free, crowd‑pleasing dessert your family will ask for again and again. Give it a try and let us know how they turn out in the comments below! Share on Pinterest, Instagram and Facebook!
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Pumpkin Cheesecake Pie
Ingredients
- 1 Pillsbury* Refrigerated Deep Dish Pie Crust softened as directed on box
Cheesecake Filling
- 8 oz cream cheese, not softened
- ¼ cup granulated sugar
- 1 large egg
Pumpkin Filling
- 1 cup pumpkin puree
- ⅔ cup heavy whipping cream
- ½ cup brown sugar
- 1 ½ teaspoons pumpkin pie spice
- ⅛ teaspoon salt
- 1 large egg
- Garnishes: sweetened whipped cream caramel sauce
Instructions
- Heat oven to 350ºF. Place pie crust on baking sheet. Pie crust should be thawed and chilled before baking for best results. Using a fork, poke the bottom of the crust 6-8 times, set aside.
- In small bowl, beat cream cheese and sugar on low speed until well blended. Add egg; beat well. Set aside.
- In large bowl, whisk together the pumpkin puree, spices, salt and heavy cream together until combined. Pour some of the pumpkin mixture into pie crust.
- Carefully dollop cream cheese mixture on top of pumpkin mixture and keep dolloping both on top of each other, alternating with both. When you've finished adding the cream cheese mixture and pumpkin mixture to the pie pan, simply swirl the mixture around with the tip of a knife to get pretty swirls.
- Bake on baking sheet 50 to 60 minutes or until set and knife inserted near center comes out clean.
- If pie crust is browning too much, Cover edges of crust with 2 to 3 inch strips of foil to prevent excessive browning; remove foil last 15 minutes of baking.
- Cool 30 minutes. Refrigerate until chilled, 3 to 4 hours.
- Serve pie with sweetened whipped cream. Store covered in refrigerator.
