For a twist on the holidays, try this yummy Pumpkin Pie Cheesecake. This recipe is made in a pie pan rather than a springform pan, which is the reason why it’s called a pie. But in all other ways, it’s really a cheesecake.

The recipe is based on my dad’s cheesecake and my mom’s pumpkin pie.  The graham cracker crust is my dad’s not-too-sweet graham cracker crust, but feel free to use a store bought crust. It’s a family mash up. Hope you enjoy.

Unless your pie pan is extra large, you may have some extra filling. When that happens, I bake the extra filling in custard cups set in a larger pan. Crème brûlée baking dishes work great too (see below).

 

Pumpkin Pie Cheesecake
 
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Delicious mashup of pumpkin pie and cheesecake.
Author:
Recipe type: Dessert
Serves: 6-8 slices
Ingredients
  • 3 (8 oz.) packages cream cheese (room temperature)
  • 3 eggs
  • 1 cup granulated sugar
  • 1 (xx oz.) can pumpkin puree (not pumpkin pie filling)
  • 2½ tsp. pumpkin pie spice
  • 1 tsp. Vanilla
  • 1 large graham cracker crust (store bought or see link in notes)
  • Whipped cream (optional)
  • Chopped pecans (optional)
Instructions
  1. Preheat oven to 325 degrees F
  2. Add cream cheese, eggs, and sugar to bowl of a mixer. Mix until smooth.
  3. Add pumpkin puree, pumpkin spice and vanilla. Mix until fully combined.
  4. Pour mixture into graham cracker pie crust.
  5. Bake for 45-55 minutes until the edges are set and the middle is just a little giggly.
  6. Cool completely.
  7. Refrigerate until fully set.
  8. Garnish with whipped cream and pecans.
Notes
If you have extra filling, then pour it into custard cups. Set the custard cups into another baking dish. Add water to the baking dish (not the custard cups) until the water come ⅓ to ½ way up the outer sides of the custard cups. Bake until set (about 25-30 minutes) at 350 degrees F.

Link to Graham Cracker Crust Recipe.