"An old recipe that I found in my mom's recipe collection. Very good! Wonderful when garnished with whipped cream and pecan halves." — Carolyn Rothwell
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graham cracker crumbs
1 (8 ounce) package
cream cheese, softened
packed brown sugar
1 (15 ounce) can
solid pack pumpkin puree
heavy whipping cream
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!
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.
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.
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 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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Cheesecake Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 251
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