Description
Experience the ultimate autumn dessert with this creamy Pumpkin Cheesecake Pie. By combining the rich, tangy base of classic cheesecake with the spiced warmth of pureed pumpkin, this recipe creates a balanced and elegant centerpiece. Using room-temperature ingredients ensures a smooth, crack-free texture that slices beautifully. Perfect for family gatherings, this pie is designed to set firmly in the refrigerator for a decadent mouthfeel that guests will love.
Ingredients
16 oz cream cheese, softened to room temperature
1.5 cups pumpkin puree
0.75 cup granulated sugar
2 large eggs, room temperature
1 tbsp pumpkin pie spice
1 tsp vanilla extract
1 standard 9-inch deep dish pie crust
Instructions
Preheat your oven to 350 degrees Fahrenheit.
Beat the softened cream cheese and sugar in a large bowl until the mixture is completely smooth.
Add the eggs one at a time while mixing on low speed.
Stir the pumpkin puree, vanilla, and pumpkin pie spice into the cream cheese base until fully combined.
Pour the filling into the prepared pie crust and smooth the top with a spatula.
Bake for 50 minutes until the edges are set and the center has a slight wobble.
Remove from the oven and cool on a wire rack for one hour.
Refrigerate for at least four hours, or preferably overnight, before serving.
Notes
Always use full-fat cream cheese for the best structure. Ensure all dairy and eggs are at room temperature to prevent lumpy batter. Store leftovers in the refrigerator covered with plastic wrap for up to 3 days.
- Prep Time: 20
- Cook Time: 55
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 95mg