Pumpkin Cheesecake Pie

Pumpkin Cheesecake Pie


"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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servings 418 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 499 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.


  1. 105 Ratings

Most helpful positive review

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 f...

Most helpful critical review

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...

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 f...

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 ...

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

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 th...

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 ...

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,...

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 (ch...

I made a triple batch of this recipe! Believe me, it hasn't lasted very long!! I think the next time I make these pies I will double the amount of cream cheese. Pie is of good texture but needs ...

LOVE this recipe!!!! I made a couple of small changes, however. I topped the pie with chopped pecans before baking and served it warm as a side dish. That may sound strange, but this pie is no...