Pumpkin pie and cheesecake combine in this easy Pumpkin Pie Cheesecake. A graham cracker crust filled with a no-bake pumpkin cheesecake filling, topped with freshly whipped cream.
PUMPKIN PIE CHEESECAKE! WITH GRAHAM CRACKER CRUST! AND FRESHLY WHIPPED CREAM! Why am I yelling? Because it’s pie season, people!
Once November is here, my mind shifts to pie mode. Thanksgiving is on the horizon, and Thanksgiving is the pie holiday. My Thanksgiving priorities are as follows: Cheese Board, Sweet Potato Casserole, Pecan Bars, and pie.
This pie is a cheesecake-pumpkin pie hybrid. Bonus: The filling is no-bake. Because we have enough stuff to bake this season. Am I right?
Need to feed a crowd? Try my Pumpkin Cheesecake Bars.
- Graham cracker crust (graham cracker crumbs, sugar, butter)
- Whipped cream (Heavy cream, powdered sugar)
- Pumpkin puree
- Powdered sugar
- Cream cheese
- Graham cracker crust – Way easier than making a traditional pie crust and way more tasty, too. The perfect complement to the cream cheese filling.
- Cream cheese pumpkin pie filling – Cream cheese, pumpkin puree, whipped cream, powdered sugar, vanilla, and pumpkin pie spice. Creamy, sweet and tangy with a punch of fall flavor from the warm spices. Pour this filling into the crust, smooth it out, and refrigerate it until set.
- Whipped cream – Heavy cream and powdered sugar get whipped into a fluffy sweet cloud that gets spread all over the top of our pumpkin cream cheese filling.
How to make a graham cracker crust
- Combine graham cracker crumbs, melted butter, salt, and brown sugar. Mix it until all of the crumbs are moistened.
- Press the crumbs into the bottom and up the sides of pie plate. Use the bottom of a glass or measuring cup to pack it in firmly.
- Bake the crust in a 350°F oven for 5-10 minutes, until golden brown and fragrant.
- Let the crust cool completely before filling it.
Let’s talk about garnishing our pie. You can leave it as-is with fluffy swirls of whipped cream, or if you’d like to make it a little prettier you can top it with one/some of the following:
- Graham cracker crumbs
- Ginger snap crumbs
- Candied pecans
- Toffee bits
- Salted caramel
Pumpkin Pie Cheesecake
- 1 ½ cups graham cracker crumbs
- 3 tablespoons brown sugar or granulated sugar
- Pinch salt
- 6 tablespoons unsalted butter, melted
- ¾ cup chilled heavy whipping cream
- ¼ cup powdered sugar
- 12 ounces block cream cheese, at room temperature
- ¾ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- Preheat oven to 325°F. Combine graham cracker crumbs, sugar and salt. Add melted butter and stir until well combined. Dump the crumbs into a 9 or 9 ½ inch dep dish pie plate. Firmly press the crumbs into the bottom and up the sides of the pie plate. Use the bottom of a glass or measuring cup to pack it in.
- Bake the crust for 8-10 minutes, until golden brown and fragrant. Cool to room temperature.
- Using a hand mixer or stand mixer, whip the heavy cream and powdered sugar until stiff peaks form. Transfer bowl to the refrigerator.
- In a separate bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat cream cheese, powdered sugar, vanilla, pumpkin puree, and spices until smooth and combined. Add half (eyeball it) of the chilled whipped cream to the pumpkin mixture. Beat briefly, until just combined.
- Place the remaining whipped cream back in the fridge – this will be for topping the pie. Pour the pumpkin mixture into the crust and smooth the top. Cover and refrigerate for at least 6 hours (preferably overnight), until fully chilled.
- To serve: Top the pie with the remaining whipped cream (I used a large open star tip). Note: the whipped cream might need to be whipped a little more if it has lost volume. Sprinkle with cinnamon sugar or graham cracker crumbs (or any other topping desired) and serve.
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
RECIPE UPDATED SLIGHTLY NOVEMBER 2021.