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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#fbf to 1994 (ish) with my buds, @richardwiese and @wendirogerstv Bought that sport coat on sale for about 20 bucks because that’s all I had in the bank. Was 10% wool and 90% “other.” Got caught in the rain with it and smelled like wet dog ass all night.

Nine years ago, I made a vow to live my life based on three guiding principles: Love, Awe and Gratitude. Today, instead of feeling sad, angry or anxious about The Chew’s cancellation, I will look through the lens of Gratitude and thank: My cohosts, @chefsymon and @carlaphall, for being two of the greatest people I’ve ever had the pleasure of knowing. The crew and staff of The Chew for being so dedicated, hardworking and collaborative. Our viewers for allowing us into your homes each day to share a laugh and a recipe — and a cocktail. It’s been a fun run and I am so freakin’ lucky to have been a part of it. Much love, CK ❤️

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