Cream Cheese Pumpkin Pie

Cream cheese pumpkin pie is the ultimate fall dessert, marrying the creamy richness of cheesecake with the cozy warmth of spiced pumpkin. The pecan shortbread crust brings a buttery crunch that perfectly balances the smooth, luscious filling, and from there, every bite delivers that unmistakable flavor of autumn, with cinnamon, ginger and nutmeg weaving through each spoonful. This creamy dessert is perfect for the Thanksgiving table, but it isn’t just for the holidays—you’ll crave it the minute pumpkin spice season begins.

Ingredients for Cream Cheese Pumpkin Pie

• Pecan shortbread cookies: The finely crushed cookies form the base of the crust, adding both texture and a rich, buttery flavor.
• Flour: All-purpose flour binds the cookie crumbs and butter together, helping create a firm, cohesive crust.
• Butter: The melted butter moistens the cookie crumbs, allowing them to hold together and brown during baking.

Filling:

• Cream cheese: The softened cream cheese creates the creamy, smooth texture of the filling, providing richness.
• Sugar: The sugar sweetens the filling and balances the tanginess of the cream cheese and the natural sweetness of the pumpkin.
• Solid-pack pumpkin: Pumpkin gives the cheesecake its autumnal flavor while adding moisture and creaminess to the filling.
• Flour: A small amount of all-purpose flour helps set the filling mixture and maintain its structure during baking.
• Milk: The milk adds moisture to the filling, keeping it soft and smooth.
• Ground cinnamon: Cinnamon infuses the filling with warmth and spice, complementing the pumpkin.
• Ground ginger, nutmeg and cloves: Ginger brings a subtle, warm spiciness to the filling, balancing the sweetness and adding a slight zing, while nutmeg adds a rich, earthy sweetness with a hint of nuttiness, deepening the overall flavor. Cloves contribute a bold, aromatic warmth, lending a slightly sweet and peppery note that enhances the spice blend in this cream cheese pumpkin pie recipe.
• Eggs: Lightly beaten eggs help bind the ingredients and contribute to the creamy texture of the filling as it bakes.
• Whipped cream (optional): Light and airy whipped cream can be added as a garnish, providing a different texture and enhancing the pie’s richness.

Directions

Step 1: Make the pie crust

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Preheat the oven to 350°F. In a small bowl, mix the crushed cookie crumbs, flour and melted butter until fully combined. Press the mixture evenly into the bottom and up the sides of an ungreased 9-inch deep-dish pie plate. Bake the crust for 9 to 11 minutes or until it’s lightly browned. Set the pie plate on a wire rack to cool completely.

Step 2: Prepare the filling

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In a large bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy. Add the pumpkin, flour, milk, cinnamon, ginger, nutmeg and cloves, and continue mixing until the ingredients are fully incorporated. Add the eggs, and beat on low until they’re just combined, being careful not to overmix.

Step 3: Bake the cheesecake

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Pour the filling into the cooled crust, spreading it evenly. Bake the cheesecake at 350° for 40 to 50 minutes, or until the center is almost set but still slightly jiggly. If necessary, cover the edges with foil during the last 15 minutes to prevent overbrowning. Cool the cheesecake on a wire rack for one hour, then refrigerate it for at least four hours before serving. Top the cheesecake with whipped cream, if desired.

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Cream Cheese Pumpkin Pie Variations

• Use gingersnaps: Swap the pecan shortbread cookies with finely crushed gingersnaps to add a spicy kick and deeper flavor to the crust.
• Add a chocolate layer: Make a chocolate ganache and spread it over the cooled crust before pouring in the pumpkin filling for a rich, chocolaty surprise.
• Make a swirl: Reserve 1 cup of the cream cheese mixture before adding the pumpkin, then swirl the plain and pumpkin fillings together for a marbled effect.
• Add a caramel drizzle: After the cheesecake has cooled, drizzle warm caramel sauce over the top for extra sweetness.
• Incorporate candied pecans: Fold 1/2 cup of chopped candied pecans into the pumpkin filling for added crunch and a sweet nutty flavor.
• Make it boozy: Stir 1 tablespoon of bourbon into the pumpkin filling to add a rich, smoky flavor that pairs well with the spices.

How to Store Cream Cheese Pumpkin Pie

To store this cheesecake, cover it tightly with plastic wrap or place it in an airtight container. It will stay fresh and flavorful in the refrigerator for up to five days. For the best results, wait to add any whipped cream or other toppings until just before serving.

Can you freeze cream cheese pumpkin pie?

Yes, you can freeze cream cheese pumpkin pie for later. Allow the pie to cool completely, then wrap it tightly in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. When you’re ready to serve it, thaw it overnight in the refrigerator for the best texture.

Cream Cheese Pumpkin Pie Tips

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What type of pumpkin is best for this recipe?

Canned solid-pack pumpkin is best for making this pumpkin pie with cream cheese recipe because it has a smooth texture and consistent moisture content. Make sure to use pure pumpkin, not pumpkin pie filling, which contains added sugars and spices.

Why is my pie cracking?

A cream cheese filling can crack if it’s overbaked or if the oven temperature is too high. To prevent cracking, avoid overmixing the batter, and keep an eye on the bake time, removing the cheesecake when the center is still slightly jiggly. Letting the cheesecake cool gradually also helps.

What’s the best way to prevent the crust from getting soggy?

Prebaking the crust ensures it stays crisp when the filling is added. If you’re concerned about the crust becoming soggy, you can brush the baked crust with a thin layer of melted chocolate or egg white before adding the filling to create a moisture barrier.