This phenomenal Pumpkin Pie Cheesecake has a thick layer of cheesecake, topped with a layer of spiced pumpkin cheesecake, all wrapped in a graham cracker crust! It’s an easy yet fancy looking twist on the classic Thanksgiving pumpkin pie.
Meet Your New Favorite Pumpkin Cheesecake Recipe
Move over Pumpkin Pie, this year it’s time to try this gorgeously layered Pumpkin Pie Cheesecake! It’s one of our very favorite Fall themed desserts that disappears in seconds once people spy that bottom layer of hidden cheesecake!
Starting from the bottom we have a sweet graham cracker crust — you can use a store bought crust or make your own. Then we have a thick layer of sweet cheesecake that is topped with a second layer of spiced pumpkin cheesecake on top!
The biggest secret to this recipe is that it only takes about 10 minutes to whip this pumpkin pie cheesecake together and get it into the oven. Then it’s just baking and cooling time! This Pumpkin Pie Cheesecake couldn’t be any easier to whip up and is always a crowd favorite!
Cheesecakes Need to Cool – Plan Ahead!
The hardest part about this Pumpkin Pie Cheesecake is waiting for it to cool and then allowing it to completely chill in the refrigerator.
It needs at least an hour to cool completely on the counter before you move it into the fridge. Then it needs to chill for a minimum of 3 hours to fully set up and turn into pumpkin cheesecake heaven.
So if you are counting, it will take 4 hours after baking for this pumpkin pie cheesecake to be ready to eat! But remember, it only takes 10 minutes of actual work to make. So while you need to plan ahead, the actual recipe part is very, very easy.
I know it can be hard to plan ahead, but I usually just bake this Pumpkin Pie Cheesecake the night before and pop it into the fridge before I head off to bed. That way I can sleep through the chilling time and it’s ready to go the next day!
Pumpkin Pie Cheesecake Ingredients
Are you ready for this?! You only need SEVEN ingredients for this Pumpkin Pie Cheesecake:
- Cream Cheese
- Granulated Sugar
- Vanilla Extract
- Eggs
- Pumpkin Puree
- Pumpkin Pie Spice
- Graham Cracker Crust
Most of the ingredients you probably already have on hand, which makes this recipe even easier. Make sure you purchase the regular, full fat cream cheese for optimum flavor!
Pumpkin Puree vs Pumpkin PIe Filling
Like most pumpkin baking recipes, you want to use pure canned pumpkin puree — not pumpkin pie filling. Pumpkin pie filing is already sweetened and also has spices in it.
To make sure you have the right one, check the ingredients. The only ingredient you should see listed is pumpkin!
Graham Cracker Cheesecake Crust
You can use a homemade graham cracker crust or a 9 inch store-bought one. It is up to you and how much work you want to do!
Admittedly, I often use a store-bought one out of pure laziness. It’s so easy to grab one and have this pie into the oven in just 10 minutes!
However, if you are a make it all yourself kind of person, below you will find my favorite graham cracker crust recipe to go with this pumpkin cheesecake.
Graham Cracker Crust INGREDIENTS:
- 1 1/2 cups finely ground graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons butter, melted
- 1/2 teaspoon ground cinnamon
- Mix graham cracker crumbs, sugar, melted butter and cinnamon until well blended .
- Press mixture with your fingers evenly into an 9 inch pie plate.
- Pour pumpkin cheesecake layers, as directed in recipe below, into unbaked graham cracker crust. Bake as directed.
How to Make Pumpkin Pie Cheesecake
This recipe is very easy to make with just a few short steps:
Step 1: Start by beating together the cheesecake layer ingredients until smooth.
Step 2: Add 1 1/3 cups of the cheesecake batter to the graham cracker pie crust.
Step 3: Add pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk until smooth.
Step 4: Pour it on top of the plain cheesecake layer and pop it into the oven — no water bath needed!
Step 5: Bake for 35 to 40 minutes. Let cool and then chill for at least 3 hours. Serve with whipped cream on top!
Tips to avoid cracks in your cheesecake!
This Pumpkin Pie Cheesecake does not need a water bath, but there are a few tips to keep it from cracking:
- Make sure you use room temperature cream cheese and add the eggs one at a time.
- Do not over bake. The cheesecake is finished when the center is *just* almost set. It will finish firming up when it chills.
- Lastly, make sure you allow this pumpkin pie cheesecake to cool completely before transferring it to the fridge.
If for some reason you do get a noticeable crack, there are two common solutions to try:
- Allow the cake to cool for a few minutes, then wet your finger with water and try running it along the crack.
- If that doesn’t work, cover it with whip cream and enjoy! In the end, no one cares if it cracked, just that it tastes good!
I can not wait for you all to try this Pumpkin Pie Cheesecake — I just know you are going to love it as much as we do.
My husband is already requesting I make it for Thanksgiving to bring to his families house instead of the traditional pie.
Looking for more great holiday recipes? Here are a few of my top favorites:
- Best Thanksgiving Turkey Recipe
- Sweet Potato Pie
- Best Green Bean Casserole
- Sweet Potato Casserole
- Corn Casserole
- Cranberry Relish
- Fried Apples
While this cheesecake looks incredibly impressive, it is actually very EASY to make with simple ingredients.
Please leave a review/comment below letting me know how this pumpkin cheesecake recipe turns out for you!
Easy Pumpkin Pie Cheesecake Recipe
Ingredients
- 2 8 oz packages cream cheese, room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup pumpkin puree
- 2 teaspoons pumpkin spice
- 1 9-inch graham cracker crust (store bought or homemade)
- whip cream, optional
Instructions
- Preheat oven to 325°F.
- In a large bowl, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.
- Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.
- Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
- Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.
- Serve with whipped cream, if desired!
Video
Notes
Nutrition
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This is amazing! I made it for my niece who turned 50. She loves pumpkin and cheesecake. SCORE! It turned out amazing. I can’t wait to make it again. Thank you for this recipe.
I made this exactly like the recipe for my niece who turned 50. She loves cheesecake and pumpkin, so decided to try to! It was perfect!! Delicious. Not super sweet. I can’t wait to make this again. Thank you for this recipe.
Tried this for Thanksgiving. It is fabulous and not too sweet. This is a new family favorite. Very simple too, thank you.
Made this for Thanksgiving and it was a big hit!! I will be making this again.
This was super easy and really good. I made it the day before serving and it held up beautifully. Will definitely make again.
Recipe looks absolutely amazing! I am going to make it today for the Thanksgiving holiday tomorrow! On another note while reading through the comments…. I have to say you “Jessica” have the patience and grace of a saint!!! Thanks for sharing your delicious recipe!
I was wondering if I can bake 2 pumpkin cheesecakes at the same time ?
Sure! Place them on the same middle rack in the oven side by side, you shouldn’t have any issues.
Family favorite. Easy to make. Such an amazing treat.
I made this dessert for our thanksgiving dinner and it was fantastic. Super easy and straightforward recipe. I omitted the sugar from the graham crust as it didn’t seem necessary but otherwise followed the recipe. Thanks so much for the delicious and beautiful cheesecake!
My pumpkin top did not look like pumpkin pie. It looked like a pumpkin cheese cake. I used gluten free crumb bottom. I added more pumpkin to the lop layer and cooked it ten extra minutes. Turned out great.
I made this cheesecake tonight but struggled to keep the 2nd layer (with pumpkin) from sinking in to the first layer. Is there a trick to this part?
Hi Dawn! No, it should be pretty simple, in the recipe card I have a video showing each step that you can see how it looked when I added the pumpkin layer on top of the cream cheese layer. Did you happen to use a low fat cream cheese instead of full fat? The pumpkin layer is less dense than the cream cheese layer, so it should bake in two even layers.
Do we have to grease the pan before we put the crust?
Hi Sierra! If you are using a store bought pie crust in an aluminum pan, no. If you are making a homemade graham cracker crust in a spring form pan, I would suggest lining it with a round of parchment paper!
I swapped the pumpkin in this recipe for sweet potato and it was TERRIFIC. I did have to cook the pie about twenty minutes longer than the recipe recommended. It was good warm or cold and lasted less than 24 hours at my house!
It doesn’t tell you how much if each ingredient to use
Hi Billy, the post will discuss the ingredients (along with answering FAQS and giving tips), but the full recipe is always at the bottom of the post. You can scroll through the post to get to the recipe or you can hit the ‘Jump To The Recipe’ button at the top of the post to jump straight to the recipe and bypass the post. Hope this helps!
[…] Pumpkin Pie Cheesecake […]
I made this for Thanksgiving and everyone LOVED it. Thank you!
Can I just skip the pumpkin and pumpkin spice to make it a plain cheesecake? I’ve mad it with the pumpkin and LOVE it, but thinking of doing a plain one for Christmas. Will that work?
Thanks!
Yes it should work just fine!
I did that last Christmas and had no problems. Also made strawberry and caramel drizzled ones. They all turned out great like the original recipe.
Does you recommend a water bath for this recipe when baking?
I do not! You don’t need it!
This was SUCH a hit at Thanksgiving dinner! I finally had a piece and wow, so good.
Only thing I noticed was I had to cook longer than the 40 minutes. What I did however was turn off the oven and leave the pie in for a few more minutes. It didn’t get burnt or overcooked, but prior to that it was not set the way it needed to be.
How long should I bake if I use mini graham cracker pie shells?
Hi Marcel! Minis should bake around 20 minutes, I would start checking them around the 16 minute mark just to be sure they aren’t done earlier in your oven. Hope you had a wonderful Thanksgiving!
OMGosh, you have to try this recipe…I made it for Thanksgiving yesterday, followed recipe as is and it is absolutely the best cheesecake I’ve ever made, 1st dessert gone after dinner !!
Thank you Jessica so much
Hello, I accidentally skipped the part where you layered the mix without the puree first. ( I got too excited and forgot to layer) So my cheesecake is all that one orange color with the crust. Hopefully it will be okay and taste fine. .You think that is a big deal for guests tomorrow?
Yes it should still bake fine and be delicious! Hope you had a wonderful Thanksgiving!
The pumpkin layer was like an icing instead of an actual layer like yours was, I did use canned pumpkin instead of purée but I was thick.
Hi Jessica can I use the whole can of pumpkin with left over cream cheese. I have Deep dish pans
Hi Jody! You could double up on the recipe (or do 1.5x the recipe). Just keep in mind it will need longer to bake! And if the top starts to brown a little too much, add some foil over the top while it finishes baking.
Hope you have a happy Thanksgiving!
Made this today and it was so delicious! Very easy to make and the instructions were easy to follow. Thank you!
Will it turn out okay if I only use 12 ounces of cream cheese?
Hi Rene! Yes it will still turn out out, but will be a little thinner. Also keep in mind it might bake a little quicker than the full size version. Hope you have a happy Thanksgiving!
Can I use this recipe for the cream cheese layer instead? (It consist of cream cheese, whipping cream, vanilla, and powdered sugar)
Hi, no, that sounds like a cream cheese icing, not cheesecake. If you put that mixture into the oven, it will just melt.
I made 2 pies today for Thanksgiving, each mixed separately but there is tiny white i guess lumps in both mixtures. I have made cheese cakes before but can’t figure out what happened. Cream cheese and eggs were room temp. They look great and the mixture tasted great before baking. Any idea why I have these little white lumps. Could I have overbeaten the eggs?
Hmm. My first guess would be that the cream cheese was not room temperature, that is usually when you get lumps in the cheesecake or cream cheese things. Was the filling smooth when it went into the baking dish? Did the white lumps only show up after baking?
Hope you have a happy Thanksgiving!
Why would the cheesecake be sooooo runny? What did I do wrong? It’s been in the oven for an hr at 325 and it’s just soooo runny.
Hi Emmj! Did you use the 2 eggs? The eggs are what is used as a binder for the cheesecake.
Is there a way to add chocolate chips to this recipe?
Sure! You can just mix them in prior to baking.
Thank you for the reply!
Should I double the recipe if I use a 9′ springfoam pan?
Hi Colleen! I haven’t personally tried it in a 9″ spring form, but I’m sure you could double it. Just keep in mind it will need more cooking time!
Looks delicious! My daughter is gluten free, would this set up correctly if I skipped the crust?
It should have no issues without a crust! :-)
You can use premade gluten free graham cracker crust!
Can you use canned real pumpkin instead of pumpkin puree?
Sure! Just make sure it is a thick puree, like the canned stuff. If it’s thin or water they cheesecake won’t bake correctly.
Very creamy and delicious cheesecake. Just the right amount of pumpkin, a must try!
If I am using a store bought traditional pie crust, should I pre bake it at all before putting the filling in? Or do you think the 35-40 minutes of baking the filling will cook the crust just fine?
I would pre-bake the pie crust for about 10 minutes, just to brown it a little and make sure it does cook through. You will probably want to warp the edges of the pie crust with foil to keep it from browning too much while baking.
It was absolutely delicious & so easy to make.. Thank you for sharing!
I made this cheesecake for me and my family we all loved it! So creamy,light, cheesy pumpkiny! I will be making this every thanksgiving and for Christmas! It came out perfectly for me!
Cab I use pie crust
Yes, I would recommend doing a light pre-bake on the pie crust, otherwise the bottom of the pie crust will probably be raw. I’d also recommend watching closely as it bakes, you may need to wrap the edges of the pie crust with foil if they are browning too much.
Can you leave out the sugar?
Hi Erin! It should bake up ok without the sugar, but I don’t think it would taste very good. You may want to add a sugar substitute.
Is this enough to make in a springform pan? Or just a regular glass pie pan?
A regular glass pie pan, but you can double the recipe as some readers have over the years! Just keep in mind it will take longer to bake.
I also have a traditional pumpkin cheesecake recipe if you are looking for that style. Here is the recipe: https://thenovicechefblog.com/the-best-pumpkin-cheesecake/
Or, I also have a version with a gingersnap crust: https://thenovicechefblog.com/pumpkin-cheesecake-with-gingersnap-crust/
Hope this helps!
I’ve been making this recipe for years now and it’s such a hit!!!
Have you ever tried this recipe in muffin tins to make mini pumpkin cheesecake? Wondering what the cooking time would be if so? Or anything g different?Thanks!
I haven’t, but I know it would work! My guess is depending on the amount in each muffin tin – about 24 minutes of baking time.
That’s an estimated guess based off my recipe for Mini Pumpkin Cheesecakes. That recipe might help you get an idea of timing as well as doing the crusts.
Here is that recipe: https://thenovicechefblog.com/mini-pumpkin-cheesecakes/
Hope this helps!
Is this sweet enough? Only 1/2 cup ?
This recipe does indicate what size can of pumpkin puree to use. Can anyone answer that?
Hi Robyn! Yes, it’s 1/2 cup of pumpkin puree. They do not sell a can that small, but that is the amount needed in this recipe!
Can I make this in a 9″ spring foam pan
Hi Colleen! Yes, many have with success!
I made this cheesecake pie, and it turned out really well. However, I felt that the filling didn’t make quite enough, so when it came to adding the remaining cheesecake layer to the pumpkin filling, I added some evaporated milk to the rest along with 1 extra egg, and it filled the crust nearly to where it should be. I used a ginger, cinnamon, nutmeg blend because I didn’t have pumpkin pie spice. It was really tasty. Who needs plain pumpkin pie when you can make this? I would make this again. Thanks.
Can I just say that I’ve made this recipe 100 times over again and it’s spectacular!!! I have it memorized and now that it’s fall, I’ve already made 4 of them!!! They keep in the fridge for about 3-4 days but believe you me, it’s not going to see more than 24 hours without being eaten!!!
I don’t know what temperature to bake this at? Thank you Jennifer
Hi Jennifer! It’s in step 1 of the recipe:
1. Preheat oven to 325°F.
Hi! This looks amazing!! Do you think I can add a streusel topping on it before it goes in the oven?
I think it should work! It may sink a little into the top, but I think it will work!
Thank you so much! I think I’m going to try it out!! :)
Absolutely delicious, my family went nuts for it and asked me to bake another one as soon as possible.
Yay! So glad y’all enjoyed it! :-)
I made this for Thanksgiving this year and it was a big hit. My grown son who is quite the food critic thought it was the most delicious pumpkin pie he ever ate. I followed the recipe exactly and wound up making 2 pies at the same time since one pie doesn’t use up all of the can pumpkin. It was so easy. I’m making 2 more for Christmas Eve!
I love the 2 tone color and made it twice this year! Used fresh pumpkin puree fm my garden pumpkins instead of canned ones! We loved it!
I’m super excited to try! My pumpkin layer is still very mushy even after baking it longer than the stated time. It it supposed to be mushy still or firm like pumpkin pie?
It should firm up like pumpkin pie once it’s cooled and chilled!
Thank you! I let it set for 24 hours and it’s still very mushy in the middle so might just need to bake longer next time.
Just made this for thanksgiving this year for the first time. It was so good I had to make a second one today. Just pulled it out of the oven. Absolutely amazing recipe thank you so much for sharing it. This is now a new family thanksgiving tradition.
Glad you enjoyed it Shanna!!
I’ve never made any kind of cheesecake before and decided to try this for Thanksgiving. It turned out perfectly! I even made the graham cracker crust from scratch with your recipe. The result was pretty and delicious and super easy to make. Leaving the eggs & cream cheese our to warm up a bit was definitely helpful & giving it plenty of time to cool. I made mine a day ahead and used a Pyrex pie plate. Definitely a new tradition!
So glad you enjoyed it Kerry! Happy belated Thanksgiving!
I have always loved the two layer pumpkin cheesecake. Thank you for the recipe . So easy to put together
This was INCREDIBLE! Even my relatives who have no dietary restrictions thought it was the best they’ve ever had. Definitely will continue making this for year’s to come. THANK YOU!
This is my second year making this. Super easy for me who is not your typical baker. Thank you! Made two one for my family and one for my husband and I to have for left overs after thanksgiving .
I noticed in the video there were no eggs added to the batter. It definitely makes the batter runnier than yours. I hope it firms up in the oven and after cooling.
I just missed that part in the video when I was filming! I always add the eggs and it does firm up once chilled, just like regular cheesecake!
Why can’t you use pie filling? You are adding spices and sugar to the pumpkin so what is the difference? Does the pumpkin cook up differently or thicken better? Thanks.
Hi Alison! Because it’s better to be in control of the amount of sugar and spices added to the pumpkin in this recipe!
No sour cream to the cheesecake mixture?
can you swirl the recipe with a knife, for a marble effect before cooking?
Yes but it won’t marble too much because they layers are thick, but it should “marble” a little! You can also save a little pumpkin filling and pour it on top of the cream cheese and then marble it!
Jessica ! Can the ingredients be all mixed together , no layers ?
Hi Nita! I have not tried that, but I do think it would work, but can’t guarantee it!
I mixed all together. No layers and it turned out great!!!
I’m wondering if it is possible to make this ahead of time. Let cool as directed, and then transfer to the freezer? Maybe two days prior to Thanksgiving.
Hi Tiffany! I have not personally tried it, but I do think it would be ok. You could also make it 2 days prior to thanksgiving and keep it wrapped tightly in the fridge! It will keep just fine in the fridge for 2 days!
This was very bland. Too much cream cheese and not enough pumpkin.
I made this last night & it’s a perfect recipe. Easy, delicious, perfect mix of pumpkin & cheesecake & it looks good! I got 2 beautiful layers. FYI, it’s definitely a pie. If you’re looking for more of a pumpkin flavored cheesecake, then u probably want another recipe w/ a springform pan & all of that. But, this recipe kills it. Making it for Thanksgiving, too. One more thing, let it cool in fridge overnight. So much better the next day.
So glad you enjoyed it Katherine!
can this feed nine people?
Yes, if you slice it into smaller slices. :-) It’s a standard 9 inch pie size, which on average is 8 slices. You can slice them thinner to get 9 slices.
This cheesecake was really easy and delicious, even though I didn’t achieve the “layered” effect! My batter was pourable not spreadable, and once I poured the pumpkin layer over top, it spread into a circle within the plain batter circle, giving a bullseye effect! Only reason I can think of the batter being too thin, is that in Canada, our cream cheese bricks are 250g which is 8.8 oz, so a bit more cheese than is called for. (But wouldn’t that make the batter thicker?) Otherwise I absolutely followed the recipe. Baked really well, done at 43 minutes, no cracks at all. Family loved it!
Hi! Also Canadian. Batter also pourable and soupy. But, looks like it turned out for you anyway? Fingers crossed :). Our cream cheese is maybe a different formula.
Hey Pat! Fellow Canadian here!
I just made this tonight. I use a stand up mixer to beat the cream cheese, sugar, vanilla and eggs. I let it sit for a few minutes on medium-high. It really helps to thicken the mixture. I do it till I find the right constancy. Not too runny but where it sticks to the spatula. You can also add in another package of cream cheese as well, I did that the first time I made it. Turned out awesome!! I also use a cup of puréed 100% pumpkin (not the pie filling). Let it blend for a few minutes and you’re good to go! Just remember to spread it carefully :)
Would this recipe work using a spring form pan?
Yes! :-)
I made this for Thanksgiving this year and it was a big hit. My grown son who is quite the food critic thought it was the most delicious pumpkin pie he ever ate. I followed the recipe exactly and wound up making 2 pies at the same time since one pie doesn’t use up all of the can pumpkin. It was so easy. I’m making 2 more for Christmas Eve!
Can you use a deep dish pie crust instead of graham cracker?
Yes it should work, be careful the edges or your pie crust don’t burn. You may need to cover them loosely with foil.
I have me a similar pie, I put it in the freezer to firm up before putting the punkin filling on top, this works for me.
Hi, just took my pie out, and it cracked a bit. I baked 46 minutes rather than 40. It didn’t seem set at 40 minutes. What did I do wrong?
Hi Karen, hopefully it set without a crack after it cooled. Usually a crack happens from over baking or from over beating the batter. A trick I learned years ago is to use a finger with a little water on it to help see a crack, if needed.
What pan should I use?
I like to use a ready made crust. If you are making your own crust, many people have had success with using a 9-inch spring form pan.
hi, thanks for the recipe!
it looks delicious. i made it last night. i had a lot of difficultly getting the batter to be totally smooth, there were little lumps in mine. do you have any suggestions for the future about how to fix this issue? also, when you transfer the pie to the fridge, once it’s cooled… do you fridge it in saran wrap or just leave it be for the 3-4 hours it’s setting? thanks for the clarification. happy thanksgiving!
– maia
Hi Maia! If you use a hand mixer or stand mixer and canned pumpkin, the pumpkin mixture should be completely smooth. If it was your cream cheese mixture that was lumpy, that can be caused from not letting your cream cheese soften enough.
I do not wrap mine with Saran Wrap as it cools because I don’t want it to create condensation. Once it is no longer warm, then I wrap it with foil or Saran Wrap! Hope this helps!
This recipe is DIVINE. I just made it for Thanksgiving and we had a slice for breakfast. My pie crust stuck to my glass dish so next time maybe I need to grease it, otherwise, so so so good! My husband said this might be the best pie I’ve ever made, and I make good pie :) haha. Thank you for this recipe!
It says in the description it couldn’t be any easier, but it can. I made a trial a couple weeks ago to make sure it came out ok and I accidentally left the eggs out so I just didn’t bake it. It set up just fine and was so delicious I made 2 for today! I intentionally left the eggs out this time since it worked out last time!
Thanks! This is so helpful!
Yum
Thank you for this recipe. I have made it 2x with minimal changes. My fiancé is a front line worker in healthcare during this pandemic so I try to make treats for his employees whenever I can. I modified your recipe by adding another package of cream cheese a little more sugar, an additional egg & sprinked a mix of cinnamon, pumpkin spice & confectionery sugar on top. These changes were made the idea of safe eating during a pandemic so instead of a pie I made cupcakes. They came out perfect & were enjoyed by all! Thanks for sharing!
Can we put the pumpkin cheesecake on bottom and the regular cheesecake on top? Or would it collapse?
Hi JR! I haven’t tried swapping them myself, I always do the pumpkin on top because it’s lighter and ok if it browns a little as it bakes since you can’t see it. If you do swap them, let us all know how it turns out.
[…] Easy Pumpkin Pie Cheesecake by the Novice Chef Blog […]
Hi, there! Thank you for this recipe, I LOVE it! I am looking forwards to try it out, but I have a question: do you use the fan in the oven when cooking it?
Thank you very much!
Hi, I’m sorry my oven doesn’t have a fan setting and this isn’t something I have heard of.
Can I use a springform pan instead of a traditional pie dish?
Yes, people have been very successful using a 9 inch spring form pan with a homemade graham cracker crust!
Made this tonight and it was amazing! I cooked it about 15 minutes longer than instructed and it was perfect. I would say use your best judgement for that. I put in it the fridge for about 45 minutes and then we ate it while still warm. SO GOOD! Thanks so much for the recipe!
How do you remove the pie from an aluminum pie tin?! It looks so beautiful on its own. Can’t wait to make this for Friendsgiving!
I used scissors and just carefully cut it away!
Love it! Baked it at 160 °C on a fan assisted oven and turned out great.
[…] Pumpkin Pie Cheesecake by The Novice Chef […]
My first pie ever. I accidentally added an extra egg (3 instead of 2) and it was still pretty darned delicious. I baked it for 43 minutes, just because I was nervous that it wasn’t done enough. Anyway, it turned out great! I’ll definitely be making it again.
How did it go? I just baked it today for 38 minutes and it’s still on the counter cooling and I’m nervous I didn’t bake it enough. Lol
I’ve made this pie several times because my wife absolutely loves it. I always bake it for 43 minutes and it’s turned out great every time. It didn’t crack or anything, so it wasn’t overbaked. I’ve heard pies continue to cook as they cool, so yours should be fine. Let us know how it goes!
Made this for Thanksgiving and my in-laws loved it! Very easy to make, and a lot easier to stomach than a plain pumpkin pie.
I made this to take to a Friendsgiving party yesterday and everybody loved it! This is the first time I have ever attempted to bake a pie and the instructions were super simple and easy to follow!
WHAT DO YOU DO WITH THE LEFTOVER CHEESECAKE BATTER???? I am assuming there is leftover batter. I want to make this tomorrow, but not want left over uncooked cheesecake. I really like the look of this……..
There’s no leftover batter, you use it all in the recipe. Happy Thanksgiving!
I had a small amount of leftover batter, but not much.
Help! I cooked for 43 min and refrigerated for 5 hrs! The cheesecake part did not set up!
The pie turned out looking exactly like the picture, but it was not fully cooked like cheesecake consistency. I baked it for 43 min and was hesitant about going over the 40 because instructions stated DO NOT overcook! It sat for the hour to cool and 5 hrs in fridge! When cut it was very creamy! The pumpkin part was set! Cheesecake part only cooked to that consistency at the very edge of the pie crust! What did I do wrong?! The pumpkin was for sure set and not wobbly at all!
Different dish
I think your nutrition information is way off. I show approx 350 cals per serving. 23 g fat. 30 g carbs.
I just want to know how you managed to get it out of the foil pan.
This looks delicious! Do you think I can double the recipe and bake it in a 9×13 pan and cut it into bars? Thanks
I’m making this for Thanksgiving, instead of a traditional pumpkin pie. I’m excited to try it!
But I do have a question…. Instead of using a pie dish, can I use a springform pan? I have both so if it won’t come out the same, I’ll just use the pie dish. I had planned to the finished cheesecake onto a cake stand, and with the springform, it would be easier.
I would also Luke to use a springform, is the consistency thick enough to stay up? Thank you
I also would love to know the answer to this question!
Did you used a Springform pan?
I know this was last year but I’m making this tonight and was wondering if you ended up making this and used a springform pan?
What size can are you using for the pumpkin purée?
Hi! Thank you for a great recipe! Can you tell me about the size of your pie dish – how many inches/cm in diameter and how deep is it?
I live in Europe, where I can’t find your standard pie pans, so I’ll have to see what I can bake this in :)
I only have pumpkin pie purée mix. What is the reason that won’t work over just pumpkin purée? Thank you for your help!
I made this last week and had to drop back to leave a note because it was just so so good. Easy to make, super creamy and flavourful. I really love this recipe
Easy to make, super creamy and flavourful. I really love this recipe
Perfect in every single way! Thank you for sharing this cheesecake recipe!
I’m drooling this is everything I love!
What a delicious dessert for fall! Can’t wait to enjoy this all season long!
Oh my goodness, this looks AHHHMAAAAZING!! I have to try this recipe ASAP!!
I made this for a friendsgiving and everyone LOVED it! It was easy to make, but the layers made it look more impressive.
Love the distinctive layers of this delicious dessert!
the pumpkin cheesecake is delicious.