Pumpkin Cheesecake Pie Recipe - Allrecipes.com
Pumpkin Cheesecake Pie Recipe

Pumpkin Cheesecake Pie

Recipe by  

"An old recipe that I found in my mom's recipe collection. Very good! Wonderful when garnished with whipped cream and pecan halves."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To Make Crust: In a medium bowl combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press mixture into a 9-inch pie plate. Set aside.
  3. To Make Filling: In a large mixing bowl combine cream cheese and brown sugar. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour mixture into pie shell.
  4. Bake in preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2006

Easy to make and yummy. I will however add 1/2 pkg more cheese next time. As well, I used a traditional 9" store bought crust to save time and money. And just a hint... If you lightly whip the filling before adding the spices, the filling becomes ultra fluffy and the recipe will yield 3 pies...All the more to eat my dear!

Most Helpful Critical Review
Nov 25, 2012

I made the recipe as is. I followed the recipe to a T, and it did not turn out. The texture was great, but the flavor was like bland pumpkin. That's it. Spices need tweaking. I think it needs to be more sugary as well. I would use white sugar, but I don't want to try this recipe again.

Nov 01, 2003

hello humans. this is one of my favorite recipes from this site. i don't like cheesecake very much and i love this recipe. i've made this for people that aren't crazy about pumpkin pie and they love it. it's good enough that it really doesn't need the whipped cream on top. other than that, you can't go wrong with this recipe. the only downside to it so far have been the whole humans with their "when are you making that again?" in their annoying human voices. end transmission.

Jul 23, 2003

This is a good recipe. However, next time I will add a little more cream cheese and a little less pumpkin.

Oct 10, 2011

I made two changes--I used evaporated milk in the cheesecake instead of whipping cream and two teaspoons of pumpkin pie spice instead of the individual spices. Here's the thing. The flavor of this is great BUT there is way too much filling for so little crust. I mixed up the cheesecake part in my Kitchen Aid and I could just tell it was going to be too much for one 8 or 9 inch pie pan. I pressed the crumbs into a 8x8 glass baking pan, baked the crust at 350* for 8 minutes, then just followed the rest of the recipe. I really liked this recipe but it really should be double the crust ingredients and make two pies out of it.

Nov 01, 2003

My family doesn't care for pumpkin pie but loved this smooth, creamy version of it. I made a gingersnap crumb crust rather than the crust in the recipe, and added another half package of cream cheese to the filling. I may try using two full packages the next time I make it. Unlike a cheesecake, you don't really taste the cream cheese, but I'm sure that's what makes this pie a cut above the traditional pumpkin pie. It was absolutely delicious, and everyone was disappointed when it was gone. I found it took a few extra minutes to bake. The center was still a bit wobbly when I removed the pie from the oven, but firmed up after it had cooled.

Dec 21, 2007

This is a great recipe! Some advice: This actually made TWO pumpkin pie cheesecakes. (I used two 9in. pie tins). The pumpkin is subtle, and the cheesecake is not overly sweet. Everyone loved it, especially the pumpkin pie lovers! 100% recommended.

Nov 30, 2010

I wanted a more traditional pie for Thanksgiving, but one with a twist. So I used this recipe and changed a few things. I used store bought crust for the bottom, BUT I still mixed up walnuts (cheaper), sugar and ginger in the KitchenAid and set aside. I mixed up the filling as directed, but whipped it well after the spices went in so it fluffed up. Although it didn't "look" fluffy, it was. I also got two pies that fit nicely into the tins you get from Marie Calendars. After filling half way, I spread the nut/sugar/ginger mixture over both pies. I sprinkled it on and then kind of lightly packed it in/on. I filled up the remaining mixture on top and then decorated the top with pecans before baking. I also cut the crusts and made a pie edge. Still baking, so we'll see how it goes.


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  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 38.2 g
  • 12%
  • Cholesterol
  • 136 mg
  • 45%
  • Fat
  • 27.9 g
  • 43%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 499 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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