Pumpkin Cheesecake Pie Recipe

As the leaves turn golden and the air grows crisp, there’s nothing more inviting than the aroma of baking spices wafting from the kitchen. This Pumpkin Cheesecake Pie is a delightful fusion of creamy cheesecake and spiced pumpkin filling, making it a perfect dessert for family gatherings during the autumn season. With layers of luscious textures and flavors, this pie is sure to become a family favorite, celebrating the essence of togetherness and creativity that Zynahz stands for.

Recipe Summary

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup melted butter
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 cup canned pumpkin puree
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• Powdered sugar, for garnish
• Caramel sauce, for drizzle

Instructions

1. Preheat your oven to 325°F (165°C). Grease a 9-inch pie pan.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press the mixture into the bottom and up the sides of the pie pan to form the crust. Set aside.
3. In a large bowl, beat the cream cheese with 1/2 cup granulated sugar until smooth. Add vanilla extract and eggs one at a time, beating well after each addition.
4. Pour the cheesecake layer over the prepared crust and spread evenly.
5. In another bowl, mix the pumpkin puree, heavy cream, brown sugar, cinnamon, ginger, and cloves until well combined.
6. Carefully spoon the pumpkin mixture over the cheesecake layer.
7. Bake in the preheated oven for 50-60 minutes, or until the center is set and a toothpick inserted comes out clean.
8. Allow the pie to cool completely on a wire rack before refrigerating for at least 3 hours or overnight.
9. Before serving, dust with powdered sugar and drizzle with caramel sauce. Enjoy!

Helpful Tips

• To make the crust extra firm, pre-bake it for 8 minutes before adding the cheesecake layer.
• If you’re short on time, use a store-bought graham cracker crust.
• For a smoother cheesecake layer, ensure your cream cheese is at room temperature before mixing.
• Include a mix of chopped pecans for added crunch and a nutty flavor.

Storage Instructions

Store any leftover Pumpkin Cheesecake Pie in an airtight container in the refrigerator for up to 5 days. You can also freeze the pie for up to 2 months; just be sure to wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.

Pairings

This Pumpkin Cheesecake Pie pairs beautifully with a cup of hot spiced apple cider or a warm chai latte. For a delightful contrast, serve with a scoop of vanilla ice cream.

We hope this Pumpkin Cheesecake Pie recipe brings warmth and joy to your autumn gatherings. Share your delicious creations with us using #ZynahzRecipes or tag Zynahz on Instagram. We’d love to hear your feedback, so please visit our website and leave a comment. Don’t forget to subscribe to our newsletter for the latest updates and follow Zynahz on social media for more inspiring recipes and kitchen tips. Happy baking!