How to Make Pumpkin Cheesecake Pie - A Step-by-Step Guide

With fall in full swing, it's the perfect time to enjoy all things pumpkin, and what better way to celebrate the season than with a delicious Pumpkin Cheesecake Pie? This heavenly dessert combines the creamy richness of cheesecake with the warm, comforting flavors of pumpkin for a truly decadent treat that's sure to be a hit at any gathering.

This recipe takes the classic pumpkin pie to a whole new level by adding a layer of creamy, tangy cheesecake on top. The combination of flavors ...

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Ingredients

  • 1 cup graham cracker crumbs
  • ½ cup ground pecans
  • 2 tablespoons white sugar
  • ⅛ teaspoon ground ginger
  • ¼ cup butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • ¾ cup packed brown sugar
  • 3 eggs, beaten
  • 1 (15 ounce) can solid pack pumpkin puree
  • ½ cup heavy whipping cream
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt

Information

  • Servings: 8
  • Yield: 1 pie

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine graham cracker crumbs, ground pecans, white sugar, and 1/8 teaspoon ground ginger in a medium bowl. Mix well, then pour in melted butter. Stir until butter is evenly distributed. Press crust mixture into a 9-inch pie plate. Set aside.
  • Combine cream cheese and brown sugar in a large mixing bowl. Beat until smooth, then add eggs, pumpkin, and cream. Mix well. Stir in cinnamon, ginger, nutmeg, cloves, and salt. Pour filling over the crust.
  • Bake in the preheated oven for 35 to 40 minutes, until set in center. Chill before serving. Garnish with whipped cream and pecan halves if desired.
  • Nutrition

    418 cal.

    • Total Fat: 28g
    • Saturated Fat: 14g
    • Cholesterol: 136mg
    • Sodium: 499mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 3g
    • Total Sugars: 29g
    • Protein: 7g
    • Vitamin C: 3mg
    • Calcium: 85mg
    • Iron: 2mg
    • Potassium: 248mg