Layers of decadent vanilla and pumpkin cheesecake on a graham cracker crust make this Pumpkin Cheesecake Pie the perfect Thanksgiving dessert!
Let’s call this layered Pumpkin Pie Cheesecake a dessert for the indecisive.
Is it pumpkin pie? Is it cheesecake?
It doesn’t really matter. Quite simply, it’s the best thing to happen to your Thanksgiving spread because it’s two desserts in one!
You can find everything you need for this pumpkin pie cheesecake at the grocery store:
- Graham cracker crumbs
- Cream cheese
- Sour cream
- Pumpkin puree
- Vanilla extract
- Spices, including cinnamon, nutmeg, cloves, ginger & allspice
- Whipped cream (optional but highly recommended)
Never made cheesecake before? This recipe is actually much easier than many out there. Plus when you make it in pie form, you don’t have to worry about the batter potentially leaking out of the springform pan.
A water bath helps to keep the baking temperature as consistent as possible during the baking process. Even, moist heat ensures the cheesecake is bakes at the same pace (no hard edges and underdone middle pieces).
Using a water bath when baking cheesecake also minimizes the chance that your cheesecake will crack along the top and/or sink in the middle, both common issues with cheesecake recipes.
I like to place my larger pan in the oven first before nestling the baking pan inside it and adding the water. This is MUCH easier than trying to slide a pan nestled in another pan of water into the oven without getting water everywhere (including in your cheesecake batter). Trust me on this one.
Cheesecakes are fantastic make ahead desserts and this pumpkin cheesecake pie is no exception. Make it up to 2 days in advance and keep it refrigerated. It will still taste amazing!
The easiest way to shake up this recipe is to use a different crust. I went for the standard graham cracker crust, but the options are endless:
- chocolate cookies
Prefer bars to pies? You can also make this exact recipe in a 9x9 square pan and cut the pieces into squares instead of triangular pie slices.
It goes without saying that this pie would be the star of any Thanksgiving spread. Here's what we're serving our family this Thanksgiving:
- An easy turkey breast recipe,
- some make-ahead mashed potatoes,
- a seasonal pear salad,
- this wild rice recipe,
- a cornbread stuffing with sausage,
- a classic green bean casserole,
- and these homemade potato rolls.
Add the pumpkin cheesecake pie and you have a family feast worthy of the holiday.
Note: If you’re a family that enjoys multiple desserts at Thanksgiving, add this Bourbon Pecan Pie to your menu. Made with chocolate sandwich cookies, this pie is decadent and just a tiny bit boozy.
More cheesecake recipes
- Not exactly a cheesecake, but this spiced Pumpkin Dip tastes just like it - and can be made in 5 minutes!
- Have gluten-sensitive guests? Try our Gluten Free Pumpkin Cheesecake Bars with a rich layer of chocolate cookie crust.
- These Cheesecake Stuffed Strawberries are quick and easy to make and taste just as decadent as the real thing.
- If bars are more your speed, we’ve got a collection of 8 recipes for Cheesecake Bars in all flavors - including some awesome no-bake options!
You can find all of our tasty dessert recipes in our archives.
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons sugar
- 5 tablespoons melted butter
- 24 ounces cream cheese, softened (3 packages)
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/4 cup sour cream
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- Freshly whipped cream, optional
- Preheat oven to 350 degrees.
- Stir together graham cracker crumbs and 2 tablespoons sugar. Gently mix in butter and pour into pie pan (mine was 9.5"). Use the back of a spoon or the bottom of a glass or measuring cup to evenly press graham mixture onto bottom and sides of pan. Place in refrigerator to chill while prepping pie.
- Place cream cheese and 3/4 cup sugar in a large mixing bowl and beat until smooth. Add vanilla, eggs and sour cream and beat well. Remove 1 3/4 cups of batter from bowl and evenly spread over crust.
- Add pumpkin puree, cinnamon, nutmeg, ginger, cloves and allspice to the remaining batter and stir until thoroughly combined. Carefully spread pumpkin layer over cheesecake layer in pie crust.
- Place pie pan in a warm water bath in the oven and bake for 55-60 minutes. Turn off the oven, crack the door and allow to cool for another hour.
- Remove pie from water bath and refrigerate for at least 4 hours. Serve with freshly whipped cream, if desired.
- I made this recipe using a large 9 1/2" pie plate.
- I also used a water bath to prevent the pie from cracking. This step is not absolutely necessary, but you may need to keep an eye on your cooking time if you choose not to use one.
- Use the bottom of a glass or measuring cup to evenly press the graham crust into the pie plate.
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Amount Per Serving: Calories: 449Total Fat: 33gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 125mgSodium: 335mgCarbohydrates: 34gFiber: 1gSugar: 24gProtein: 7g
This layered Pumpkin Cheesecake Pie with an irresistible graham cracker crust is like having two desserts in one. It’s the perfect Thanksgiving dessert recipe for everyone!