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.
Prefer a different flavor? Try my White Chocolate Cranberry Cheesecake or Pecan Pie Cheesecake.
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Ingredients needed
- Graham cracker crust (graham cracker crumbs, sugar, butter)
- Whipped cream (Heavy cream, powdered sugar)
- Pumpkin puree
- Powdered sugar
- Cream cheese
- Vanilla
- Spices
Recipe overview
- 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.
Topping options
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
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Recipe
Pumpkin Pie Cheesecake
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons brown sugar or granulated sugar
- Pinch salt
- 6 tablespoons unsalted butter, melted
Whipped cream:
- ¾ cup chilled heavy whipping cream
- ¼ cup powdered sugar
Filling:
- 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
Instructions
Crust:
- 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.
Whipped cream:
- Using a hand mixer or stand mixer, whip the heavy cream and powdered sugar until stiff peaks form. Transfer bowl to the refrigerator.
Filling:
- 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.
Video
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!RECIPE UPDATED SLIGHTLY NOVEMBER 2021.
Chrissie Baker says
Now this is my favorite dessert! Wow and wow, this is so delicious and it makes my mouth watering. Looks VERY tasty!
Melanie Bauer says
Looks awesome! These are seriously mouth watering, adding to my list of must makes recipes!
Catalina says
I love how creamy this pumpkin pie is ! Fabulous!
Cathy says
That creamy filling is calling my name!
Anna says
I love how light and fluffy this pie is! Perfect after a heavy Thanksgiving dinner.
Allyson Zea says
Wow this looks so creamy and delicious! Can’t wait to try it out!
Sandra | A Dash of Sanity says
OMG! This looks so good! I’m drooling!
Jan says
I’m curious….has anyone actually made this recipe and have comments about the finished product??
Devin says
Hi Jan,
I just made this for an office thanksgiving potluck. It turned out alright. It’s not cloyingly sweet. It reminds me of a very airy version of a pumpkin cheesecake. The consistency of the filling is very light and fluffy, like a slightly more dense whipped cream. I will say, I chose to fold in my whipped cream into the filling (instead of beating it in like the author suggested), and I think that was a mistake. It added too much air into the filling. All in all, for how easy it is, I would recommend this for an office party or to take to a family member’s house—somewhere you aren’t trying to impress anyone, you just want something fast and easy that tastes above average. However, this won’t be making an appearance on my thanksgiving table, only to because I love a show-stopping dessert. This pie won’t be winning an Oscar, but it might receive a nomination.
Hope this helps. Happy Baking.
Jill says
You sound kind of judge-mental, don’t you think?
I just made it and it’s gorgeous & tastes wonderful!!
I’m very proud to present this as a light & airy dessert that is full of flavor.
Especially after a heavy thanksgiving meal w/my daughter.
I like a show stopping dessert as well.
Perhaps you messed it up?
Cortney says
I made this and it was bland and not very sweet. I ended up saving the recipe by trying the filling before pouring it in the crust. I was able to put more powdered sugar and pumpkin pie spice in.
Tami says
I make all our desserts for holiday meals. I made this today to be among them. I 1 1/2 timesed the crust using gingersnaps and baked it in a 9 x 13 to cut and serve in squares. It is not overly sweet which will appeal to most of our family. It was easy to make, and I think it is going to be a welcome addition to the dessert table.
Celebrating Sweets says
I’m glad you enjoyed it! Thanks for taking the time to comment. Happy Thanksgiving!
Ashley says
We love this combination of pumpkin pie and cheesecake. Even those that don’t like pumpkin pie love this recipe!