The Most Amazing Pumpkin Cheesecake Pie

Forget everything you know about sweet pumpkin desserts. This Pumpkin Cheescake Pie is beyond words: Creamy cheesecake filling, a crunch caramle-pecan crust, a dollop of whipped cream... Ok, maybe I have one word: YUM!

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Pumpkin Cheesecake Pie


  • 1 pre-made graham cracker crust
  • Filling
  • 4 (8-oz.) packages cream cheese, softened
  • 1 c. granulated sugar
  • 1 tsp. vanilla extract
  • 4 large eggs
  • 1 1/2 c. canned pumpkin
  • 1 1/2 tbsp. lemon juice
  • Pecan topping
  • 1 c. firmly packed brown sugar
  • 1/3 c. whipping cream
  • 1/4 c. butter
  • 1 c. powdered sugar, sifted
  • 1 tsp. vanilla extract
  • ¼ c. semi-sweet chocolate chips (optional for garnish)


  • Preheat oven to 325°F.
  • Beat cream cheese, sugar and vanilla at medium speed with a heavy-duty electric stand mixer, until smooth.
  • Add eggs, 1 at a time, beating just until blended after each addition. Add pumpkin and lemon juice, beating until blended. Pour batter into prepared crust.
  • Bake for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, for 15 minutes.
  • Remove cheesecake from oven and cool completely on a wire rack for 1 hour, then cover and chill 8 to 24 hours.
  • Prepare the topping just before you are ready to serve the cheesecake. For topping, add brown sugar, whipping cream and butter to a 1-qt. saucepan over medium heat, stirring often. Bring to a boil, stirring occasionally for 1 minute; remove from heat.
  • Gradually whisk in powdered sugar and vanilla until smooth. Let stand 5 minutes, whisking occasionally. Pour immediately over cheesecake.
  • Sprinkle with chocolate chips if desired.
Pumpkin Cheesecake Pie

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Coyote urine. It’s the reason my hydrangeas actually bloomed this year. (Deer repellent.) And after her thorough sweep of the gardens for chipmunks, it’s what Mary smells like right now. #bathtime Happy Saturday!

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