CINNAMON-PUMPKIN CHEESECAKE PIE



CINNAMON-PUMPKIN CHEESECAKE PIE

Creamy, Spiced, and Perfect for Fall Gatherings

The Cinnamon-Pumpkin Cheesecake Pie is a decadent twist on classic pumpkin pie, blending smooth pumpkin puree with creamy cheesecake filling and the warm, comforting aroma of cinnamon and fall spices. It’s a dessert that’s both elegant and comforting, perfect for Thanksgiving, holiday parties, or anytime you want to impress with minimal effort.

Why This Pie Stands Out

  • Creamy cheesecake layer adds richness and depth

  • Spiced pumpkin layer delivers classic autumn flavor

  • Flaky or cookie crust balances the creamy filling

  • No overly sweet pumpkin pie—perfectly balanced flavors

Ingredients

Crust

  • 1 unbaked 9-inch pie crust (or graham cracker crust)

  • Optional: 2 tablespoons sugar for a slightly sweetened crust

Pumpkin Cheesecake Filling

  • 8 oz (225 g) cream cheese, softened

  • 1 can (15 oz) pumpkin puree

  • ¾ cup (150 g) sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • ¼ teaspoon salt

  • ½ cup (120 ml) evaporated milk or half-and-half

Optional Topping

  • Whipped cream

  • Ground cinnamon or pumpkin spice sprinkle

  • Crushed gingersnap cookies or toasted pecans

Step-by-Step Instructions

1. Prepare the Crust

  1. Preheat oven to 350°F (175°C).

  2. Place pie crust in a 9-inch pie pan and crimp edges as desired.

  3. If using a graham cracker crust, press mixture firmly into the pan.

2. Make the Cheesecake Layer

  1. In a large bowl, beat cream cheese until smooth and creamy.

  2. Add sugar and continue beating until fully incorporated.

  3. Add eggs and vanilla, mixing until smooth.

3. Make the Pumpkin Layer

  1. In a separate bowl, combine pumpkin puree, cinnamon, ginger, nutmeg, cloves, salt, and evaporated milk.

  2. Stir until smooth.

4. Assemble the Pie

  1. Spread cream cheese mixture evenly over the crust.

  2. Pour the spiced pumpkin mixture on top.

  3. Smooth the top gently with a spatula.

5. Bake

Bake at 350°F (175°C) for 50–60 minutes, or until the filling is set and a knife inserted near the center comes out clean.
Optional: Cover crust edges with foil if browning too quickly.

6. Cool & Chill

  1. Cool pie at room temperature for 1–2 hours.

  2. Refrigerate for at least 4 hours or overnight before serving to allow layers to set.

Tips for the Perfect Cinnamon-Pumpkin Cheesecake Pie

  • Use full-fat cream cheese for the creamiest texture

  • Beat cream cheese first to avoid lumps in the cheesecake layer

  • Chill thoroughly before slicing for clean layers

  • Adjust spices for your preference—more cinnamon or ginger can enhance the warmth

Variations

  • Maple Cinnamon-Pumpkin Cheesecake Pie: Add 2–3 tablespoons maple syrup to pumpkin layer

  • Ginger Snap Crust: Use crushed gingersnap cookies instead of traditional crust

  • Mini Cheesecake Pies: Bake in tart pans for individual servings

  • Sugar-Free Option: Substitute sugar with erythritol or monk fruit sweetener

Storage & Shelf Life

  • Store refrigerated in an airtight container for up to 4–5 days

  • Pie can be frozen for up to 1 month; thaw in the refrigerator overnight

  • Topping with whipped cream is best just before serving

Frequently Asked Questions

Can I make this pie ahead?
Yes—chill overnight for best flavor and firm layers.

Can I use canned pumpkin pie mix?
It’s best to use plain pumpkin puree so you can control sweetness and spices.

How can I prevent cracking?
Do not overbake, and let the pie cool gradually at room temperature.

Final Thoughts

The Cinnamon-Pumpkin Cheesecake Pie is a luxurious, creamy, and perfectly spiced dessert that combines the best of pumpkin pie and cheesecake. Elegant, rich, and comforting, it’s a dessert that will impress family, friends, and guests alike.

OTHERS RECIPES




Pâte Sucre (sweet pie crust)

Prepare sweet pie crust. Roll out dough; fit into 9-inch pie plate, fluting edge of crust or decorating as desired. Place in freezer 10 minutes.
Preheat oven to 400°F.

INGREDIENTS
 Filling:
  • 2 (3 oz.) pkg. cream cheese, softened
  • 18 oz. container fresh ricotta cheese
  • 1 (16 oz.) can solid pack plain pumpkin
  • 2 large eggs
  • 1/2 cup light brown sugar, firmly packed
  • 2 tablespoons grated orange peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
INSTRUCTIONS

In food processor or blender, process cream cheese and ricotta until well blended and smooth.

Add pumpkin, eggs, brown sugar, 2 tablespoons grated orange peel, salt, cinnamon and nutmeg; process until thoroughly blended.

Pour mixture into prepared crust. Bake 15 minutes. Reduce oven temperature to 350°F. Bake pie 35 minutes longer until filling is firm in center and knife inserted comes out clean.

Cool on wire rack.

Topping:
INGREDIENTS
  • 1/4 cup orange marmalade
  • 1/2 cup heavy cream
  • 2 tablespoons confectioners sugar
  • 1 tablespoon grated orange peel
  • 1 tablespoon orange flavored liqueur, optional
  • 2 naval oranges, cut into thin wedges
  • fresh mint leaves, optional

Spread marmalade over surface of cooled pie. 
In small bowl of electric mixer at high speed, beat cream and confectioners sugar until stiff peaks form. Stir in 1 tablespoon grated orange peel and orange-flavored liqueur (if desired).
 Swirl cream over center of pie. 
Arrange orange wedges around outside edge. 
Decorate with mint leaves, if desired. 
Cool. Enjoy the CINNAMON-PUMPKIN CHEESECAKE PIE !!!

CINNAMON-PUMPKIN CHEESECAKE PIE VIDEO :




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