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.
- 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.
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.
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
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.
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?
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 :)
Preheat oven to 350 degrees. Mix first 4 ingredients together and press into the bottom of a pie pan (and/or lined muffin pan) Beat remaining ingredients together, then add to pie crusts Bake muffin size cheesecakes for 35 minutes, and/or regular sized pie for 45 minutes Once cool, store in refrigerator and serve chilled
Pumpkin Pie Cheesecake
Preheat oven to 350 degrees.
Mix first 4 ingredients together and press into the bottom of a pie pan (and/or lined muffin pan)
Beat remaining ingredients together, then add to pie crusts
Bake muffin size cheesecakes for 35 minutes, and/or regular sized pie for 45 minutes
Once cool, store in refrigerator and serve chilled