Fluffy Pumpkin Cheesecake Pie

Fluffy Pumpkin Cheesecake Pie

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"Put a new spin on a holiday tradition! This pumpkin pie recipe mixes spiced pumpkin and cream cheese filling in a Ready Crust® Graham Cracker Pie Crust."
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50 m servings
Serving size has been adjusted!

Original recipe yields 8 servings



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  1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and spice. Beat until combined.
  2. Add eggs, one at a time, mixing until just combined after each addition. Stir in pumpkin.
  3. Pour into crust. Bake at 350 degrees F for 30 to 35 minutes or until center is almost set. Cool for 1 hour on wire rack. Refrigerate at least 3 hours.
  4. Garnish as desired. Store in refrigerator.


  • *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
  • **NOTE: May substitute 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground cloves in place of pumpkin pie spice.
  • Click here to view nutritional analysis for this recipe.


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I made this according to directions but didn't think it was all that good and I doubt I will make it again. It was dense and not fluffy. I ate one small piece, was not thrilled. Maybe something ...

Awesome!!! My mother-in-law is known for her desserts and this was, by far, the best we've had. Everyone at Thanksgiving thought it was far better than just the normal pumpkin pie. It was the...

Really delicious and easy! I used pumpking puree instead of the prepared pumpkin. Had to cook for additional 5 minutes.

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