Creamy Pumpkin Cheesecake Pie Recipe: The Ultimate Fall Dessert

Indulge in the perfect blend of creamy cheesecake and spiced pumpkin with this easy Pumpkin Cheesecake Pie recipe. Ideal for fall gatherings, holiday dinners, or any time you crave a decadent dessert, this pie combines the richness of cream cheese with the warmth of pumpkin and spices. Follow our step-by-step guide to create a dessert that’s sure to impress!

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 large eggs
• 1 (9 inch) prepared graham cracker crust
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Preparation

Preheat your oven to 325°F (165°C).

In a large mixing bowl, combine the softened cream cheese, white sugar, and vanilla extract. Beat until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition. Remove 1 cup of the batter and spread it evenly into the bottom of the prepared graham cracker crust; set aside.

To the remaining batter, add the pumpkin puree, ground cinnamon, ground cloves, and ground nutmeg. Gently fold the ingredients together until well combined. Carefully spread this pumpkin-spiced layer over the plain batter in the crust.

Bake the pie in the preheated oven for 35 to 40 minutes, or until the center is almost set. Allow the pie to cool to room temperature, then refrigerate for at least 3 hours or overnight for the best texture. Before serving, top with the thawed whipped topping.

Enjoy this creamy Pumpkin Cheesecake Pie as the perfect finale to any meal!