Pumpkin Cheesecake Pie

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Pumpkin Cheesecake Pie includes a buttery graham cracker crust, creamy, decadent pumpkin cheesecake filling and warm pumpkin spice flavor. It's so much easier than classic cheesecake because there's no water bath necessary and it bakes up in a fraction of the time!

Prep Time15

Cook Time45

Total Time1

Course: Dessert, Sweets

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 414kcal

Author: Marcie

Ingredients

6 TBL unsalted butter
1.5 cups graham cracker crumbs
2 TBL granulated sugar
1/4 teaspoon sea salt
16 ounces cream cheese softened to room temperature
1 cup pumpkin puree
2/3 cup granulated sugar
1/4 cup sour cream sub with plain Greek yogurt
1 tablespoon cornstarch see note 2
3 teaspoons pumpkin pie spice
2 large eggs room temperature
homemade whipped cream for serving; optional

Instructions

Preheat the oven to 350 degrees. Grease a deep dish 9" pie plate generously with butter or cooking spray. It is essential to use a deep dish pie plate as there is a large amount of filling!
Melt the butter in a medium bowl in the microwave. Add the graham cracker crumbs, 2 tablespoons granulated sugar and sea salt and stir until well coated with the butter. Do not add salt if using salted butter.
6 TBL unsalted butter, 1.5 cups graham cracker crumbs, 2 TBL granulated sugar, 1/4 teaspoon sea salt
Pour the mixture into the prepared pie plate and distribute evenly over the bottom. Press the crumbs evenly over the bottom working from the center toward the edges and up the sides. Bake for 10 minutes or until golden brown. Remove from heat and cool on a wire rack.
Reduce the oven temperature to 325 degrees. Beat the softened cream cheese in a large bowl until light and fluffy, about 2-3 minutes, then scrape down the sides of the bowl with a rubber scraper. Add the pumpkin puree, sugar, sour cream, cornstarch and pumpkin pie spice and beat until incorporated, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition.
16 ounces cream cheese, 1 cup pumpkin puree, 2/3 cup granulated sugar, 1/4 cup sour cream, 1 tablespoon cornstarch, 3 teaspoons pumpkin pie spice, 2 large eggs
Pour the filling into the prepared graham cracker crust and bake at 325 degrees for 45-50 minutes, or until the filling is set and slightly wobbly in the center. All oven temperatures vary, so begin checking for doneness after 40 minutes and go from there. Cover the crust with a pie shield as if it browns too quickly to prevent it from burning.
Remove from heat and allow the pumpkin cheesecake pie to cool at room temperature for 1 hour, then place in the refrigerator to chill completely.
Serve topped with homemade whipped cream or pipe with stabilized whipped cream in advance. Dust with additional pumpkin pie spice if desired, serve and enjoy!
homemade whipped cream

Notes

Pro tip: It's essential to allow the cream cheese, sour cream and eggs come to room temperature as they blend together more uniformly. Room temperature ingredients trap air more effectively, which results in a lighter, creamier cheesecake, and it bakes more evenly as well.
The cornstarch helps stabilize the filling, which prevents the pumpkin cheesecake pie from cracking as it cools.
This is a great make ahead recipe as you can bake it 1-2 days before you plan to serve it.
Store in the refrigerator for up to 5 days.

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