Food & Recipes

Pumpkin Pie Cheesecake Recipe

This yummy pumpkin pie cheesecake recipe is perfect for Christmas or as a Thanksgiving dessert! Full flavour, but not too pumpkin-y for picky eaters.

This yummy pumpkin pie cheesecake recipe is perfect for Christmas or as a Thanksgiving dessert! Full of autumn comfort food flavour, but not too strong and pumpkin-y for those picky eaters.

So you know I love cheesecake right?  Well, did you also know that I love pumpkin pie too!?  In fact, it’s my favourite type of pie AND the only one that I’ll actually eat and enjoy (unless you count chocolate pie as a real pie).  But seriously, I could care less for any of the “healthier” pies like apple, cherry, blueberry… whatever!  I especially love this time of year because that’s when all things pumpkin are in overdrive, and I can eat my pumpkin pie at all the family gatherings.  Today I’ll be sharing a pumpkin pie cheesecake recipe… because why would you not mix two delicious things like pumpkin pie and cheesecake!?

I should also mention that my favourite type of pie crust is a graham cracker crust… none of that gross dough stuff for me!  (I can imagine the real pie lovers just having a fit over everything I am writing!).  So rather than get fancy and experiment, I went with a simple graham cracker crust for my pumpkin pie cheesecake.

This yummy pumpkin pie cheesecake recipe is perfect for Christmas or as a Thanksgiving dessert! Full of autumn comfort food flavour, but not too strong and pumpkin-y for those picky eaters.

Graham Crust

  • 1 cup Crushed Graham Crackers
  • 2 tbsp. White Sugar
  • 1/2 tsp. Ground Cinnamon
  • 1/4 cup Butter/Margarine

By adding a bit of cinnamon you can add an enhanced “fall flavor” to your crust.

This yummy pumpkin pie cheesecake recipe is perfect for Christmas or as a Thanksgiving dessert! Full of autumn comfort food flavour, but not too strong and pumpkin-y for those picky eaters.

I had a bit of extra pie crust because I used a smaller pie pan again… oh well!  Again, just add your extras to some lined muffin tins and you’re good to go.  You should pre-heat your oven to 350ºF now.

This yummy pumpkin pie cheesecake recipe is perfect for Christmas or as a Thanksgiving dessert! Full of autumn comfort food flavour, but not too strong and pumpkin-y for those picky eaters.

For the filling, I combined this Kraft Canada recipe and this Paula Deen one as well.  The first one didn’t seem pumpkin-y enough for me and the second one looked like it would make an excess.  Here are the ingredients I used:

Pumpkin Pie Cheesecake Filling

  • 2 packs Cream Cheese (room temperature)
  • 1 cup of Pureed/Canned Pumpkin
  • 1/2 tbsp. Ground Cinnamon
  • 1/2 tsp. Nutmeg (?)
  • 1 tsp. Vanilla (?)
  • 2 Eggs
  • 3/4 cup White Sugar

This yummy pumpkin pie cheesecake recipe is perfect for Christmas or as a Thanksgiving dessert! Full of autumn comfort food flavour, but not too strong and pumpkin-y for those picky eaters.

I put my larger pie and the mini-cheesecakes all in the oven in the same time; but took the mini ones out after 40 minutes, and left the large one in for another 5 minutes.  The small ones could have probably come out a bit sooner (and they might look less crackly) but they didn’t taste overdone at all.

This yummy pumpkin pie cheesecake recipe is perfect for Christmas or as a Thanksgiving dessert! Full of autumn comfort food flavour, but not too strong and pumpkin-y for those picky eaters.

Basically, once it’s cooled down a bit you just pop the mini-cheesecakes out and store everything in the refrigerator until they’re ready to eat.  Or you could eat them all slightly warmed from the oven… no judgment here!

Why do a pumpkin pie cheesecake combination instead of keeping these two delicious things separate?  Well for one, if you have any picky eaters who don’t like the super-pumpkin flavor of a normal pumpkin pie, this is a much milder version; and second, if you’re going to make a cheesecake for your holiday meals, might as well make it more “fall festive” and give it that yummy pumpkin taste, am I right?

This yummy pumpkin pie cheesecake recipe is perfect for Christmas or as a Thanksgiving dessert! Full of autumn comfort food flavour, but not too strong and pumpkin-y for those picky eaters.

I actually made this recipe a month ago, but happen to have some leftover canned pumpkin… so guess what I’m making this weekend!?  Yay!

(Oh, and I stored the leftover pumpkin puree in the freezer until I was ready to use it, not sure how the opened can would last in the fridge).  Happy baking :)

Pumpkin Pie Cheesecake

Print Recipe
Serves: 10+ Cooking Time: 1 hour

Ingredients

  • 1 cup Crushed Graham Crackers
  • 2 tbsp. White Sugar
  • 1/2 tsp. Ground Cinnamon
  • 1/4 cup Butter/Margarine
  • 2 packs Cream Cheese (room temperature)
  • 1 cup of Pureed/Canned Pumpkin (approx. 1/2 can)
  • 1/2 tbsp. Ground Cinnamon
  • 1/2 tsp. Nutmeg
  • 1 tsp. Vanilla
  • 2 Eggs
  • 3/4 cup White Sugar

Instructions

1

Preheat oven to 350 degrees.

2

Mix first 4 ingredients together and press into the bottom of a pie pan (and/or lined muffin pan)

3

Beat remaining ingredients together, then add to pie crusts

4

Bake muffin size cheesecakes for 35 minutes, and/or regular sized pie for 45 minutes

5

Once cool, store in refrigerator and serve chilled

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3 Comments

  • Reply
    CoCo
    October 25, 2015 at 6:11 pm

    Wow, Nicole this looks amazing! I can’t wait to try this recipe. I never knew you put cinnamon in the graham cracker crust so that it going to be a brand new experience for me. My family is one of the picky eater family’s. They love cheesecake but aren’t super excited about pumpkin pie so this is going to knock their socks off!

    • Reply
      Nicole
      October 27, 2015 at 6:16 am

      Hey hopefully they like it – although they are probably used to the other delicious food you make!

  • Reply
    Yummy Thanksgiving Pies
    November 21, 2016 at 8:00 pm

    […] Pumpkin Pie Cheesecake / Madness & Method […]

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