Pumpkin pie… some people hate it and overs love it. I’m more in the camp of being indifferent towards it. 🙂 I generally don’t love the flavor of it and yes, I’ve made it both from the can and also fresh from a beautiful pumpkin. It’s just not that exciting to me.
That said, if you mix it into cheesecake, that brings it to a whole new level! Pumpkin cheesecake is in my all time top 5 favorite pies. It’s decadent, it’s rich but it’s also light and delicious. It’s so perfect for thanksgiving and puts a great spin on a very traditional pie.
Some people top theirs with whipped cream and/or caramel sauce but if it’s a good pie, it needs absolutely no toppings what-so-ever! I know you’ll just love this pie if you give it a chance.
Pumpkin Cheesecake Crust
- 1 1/2 cups graham cracker crumbs (from about 12 whole graham crackers)
- 6 tablespoons (3/4 stick) melted, unsalted butter
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon
Pumpkin Cheesecake Filling
- 3 (8-ounces each) packages cream cheese, room temperature
- 1 1/2 cups (about 9 oz by weight) packed light brown sugar
- 15 oz canned pumpkin pie mix (*see my note below if you only have canned pumpkin)
- 4 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees.
- To make the pie crust – pulse graham crackers in a food processor until fine crumbs form. In a medium bowl, stir together graham cracker crumbs, sugar, cinnamon and melted butter. Transfer into a 9-inch springform pan with 3″ tall walls and use a large spoon to press crumbs into the bottom of your springform pan, and going about 1/2″ up the sides of the pan. Bake at 350˚F for 8 minutes. Remove from oven and cool to room temp.
- To make the filling – in the bowl of your mixer with the paddle attachment, beat the 3 packages of softened cream cheese and 1 1/2 cups brown sugar on med speed until light and fluffy and without lumps (5 min), scraping down the bowl once to make sure you don’t have chunks of cream cheese.
- In a separate bowl, using a whisk, stir together pumpkin pie mix, eggs, sour cream, flour, pumpkin pie spice, salt and vanilla. Mix until well combined. Add this mixture to the cheesecake filling and continue mixing on low speed just until well combined, scraping down the bowl as needed.
- Transfer filling into pre-baked crust and bake on the middle rack at 350 degrees for 1 hour.** Turn off heat, prop the oven door open slightly with a wooden spoon and let cheesecake sit in the oven another 45 min. Then remove from the oven and let cool to room temp before covering with plastic wrap and refrigerating. Serve when fully chilled (at least 4 hours in the refrigerator, or overnight). Enjoy!
- If you only have canned pumpkin instead of canned pumpkin pie mix, you can easily make pumpkin pie mix! Just combine a 15oz can of canned pumpkin with 2/3 cup sugar, 2 teaspoons pumpkin pie spice and 1/2 teaspoon salt. Mix and use it in the above recipe!
- The original recipe does not use a water or steam bath. I used a steam bath (a baking pan filled with water along side the cheesecake rather than a water bath, submerging the cheesecake tin half way up in water) and it still cracked. Others used a water bath and it didn’t crack, so this might be helpful in avoiding the crack on top.