Pumpkin Cheesecake Pie is the perfect comforting meal for busy weeknights! This dish combines tender chicken, fresh broccoli, hearty rice, and gooey melted cheese for a flavor-packed casserole that the whole family will love. It’s simple to prepare, making it a go-to recipe when you need something quick, filling, and delicious!
Table of Contents
- Pumpkin Cheesecake Pie Recipe
- Ingredients for Pumpkin Cheesecake Pie
- How to Make Pumpkin Cheesecake Pie
- Tips for Making Pumpkin Cheesecake Pie
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Pumpkin Cheesecake Pie
- Reheating Pumpkin Cheesecake Pie
- Serving Suggestions
- FAQs
- Try these Pumpkin Cheesecake Pie related recipes next!
- Easy Pumpkin Pie Recipe
- Pumpkin Spice Cheesecake
- Classic Cheesecake Recipe
- No-Bake Pumpkin Cheesecake
Pumpkin Cheesecake Pie Recipe
- Perfect for Fall Gatherings. This pumpkin cheesecake pie is ideal for autumn festivals and Thanksgiving celebrations, combining the best of both pumpkin pie and cheesecake.
- Rich and Decadent. With a creamy filling made of cream cheese, pumpkin puree, and warm spices, this pie doesn’t just taste great – it looks stunning with its beautiful topping!
Ingredients for Pumpkin Cheesecake Pie
- Graham Cracker Crust: Forms the base of the pie. You can buy pre-made or make it easily with crushed graham crackers and melted butter.
- Cream Cheese: Provides a creamy texture, essential for that cheesecake flavor. Make sure it’s softened before using.
- Pumpkin Puree: The star ingredient! Make sure to use pure pumpkin puree, not pumpkin pie filling.
- Sugar: Sweetens the filling, balancing the pumpkin’s natural earthiness.
- Eggs: Acts as a binder for the ingredients, ensuring a smooth and firm filling.
- Spices: Cinnamon, nutmeg, and ginger add warmth and depth to the filling.
- Whipped Cream: For a light topping, garnish with fresh whipped cream before serving.
How to Make Pumpkin Cheesecake Pie
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch pie dish for easy release.
- In a bowl, combine the crushed graham cracker crumbs with melted butter, mixing well to form a crust. Press this mixture firmly into the bottom and sides of the pie dish.
- In a separate mixing bowl, beat the cream cheese until smooth. Gradually add the sugar, blending until fluffy.
- Mix in the pumpkin puree, eggs, and spices, beating until the mixture is fully combined and smooth.
- Pour the filling into the prepared crust and spread evenly.
- Bake in the preheated oven for 45-50 minutes, or until the filling is set around the edges but slightly jiggly in the center.
- Let the pie cool at room temperature and then refrigerate for at least 4 hours before serving.
- Before serving, top with whipped cream and an extra sprinkle of cinnamon or nutmeg, if desired.
Tips for Making Pumpkin Cheesecake Pie
- Ensure Cream Cheese is Soft: This ensures a lump-free, smooth filling. Leave it out at room temperature for about 30 minutes before use.
- Don’t Overmix: Once you add the eggs, mix just until combined. Overmixing may result in cracks during baking.
- Chill Properly: Allow the pie to chill in the fridge for at least 4 hours or overnight for best results. This helps the flavors meld.
Make-Ahead Instructions
- The pumpkin cheesecake pie can be made a day ahead and stored in the refrigerator until ready to serve.
- If needed, prepare the graham cracker crust in advance and refrigerate until ready to fill.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For best taste, enjoy within the first couple of days.
Freezing Pumpkin Cheesecake Pie
- The fully set pie can be wrapped tightly in plastic wrap and frozen for up to 3 months.
- For best results, slice the pie before freezing so you can thaw individual portions as needed.
Reheating Pumpkin Cheesecake Pie
- To reheat, let it sit at room temperature for about 30 minutes before serving. For a quick warm-up, individual slices can be warmed in the microwave for 10-15 seconds.
- Do not overheat to avoid melting the crust or filling.
Serving Suggestions
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but it needs to be well-cooked and pureed to achieve a similar texture.
Can I make this pie without the crust?
Absolutely! You can bake the filling in a greased pie dish or ramekins for a crustless version.
What can I use instead of cream cheese?
You can use mascarpone cheese or a non-dairy cream cheese alternative for a similar texture.
How do I prevent cracks in my cheesecake?
To prevent cracks, ensure you do not overmix and let the pie cool slowly in the oven after baking.
How long does this cheesecake last in the fridge?
Properly stored in an airtight container, the cheesecake will last up to 4 days in the fridge.
