The Best Pumpkin Pie Cheesecake Recipe

Tis the season to be pumpkin. Fall has arrived. I see pumpkin coffee, pumpkin donuts, pumpkin creamer, and today it’s pumpkin cheesecake. It’s the perfect balance between tangy cream cheese and a pumpkin swirl though out this cheesecake. Not too much or too little.  This is the best pumpkin pie cheesecake recipe ever.

I made this cheesecake using the store-bought Keebler pie. WHY? 1. I was curious to see if it worked because there are no instructions about baking it in the oven. 2. My goal was to make this store-bought graham cracker crust taste better. Either way. I think it came out fantastic.

The best Pumpkin Pie Cheesecake recipe

  

This recipe is a little tricky so you gotta stay with me.

This recipe has 3 parts, well because my attempt was to make the store-bought graham cracker taste better, that was the goal.  

Let’s do this together 

Prepping the crust:

Melt 1 tablespoon of butter and brush onto the pie crust 

Take 1 teaspoon of cinnamon and sprinkle it on top of the pie crust 

Set aside

Cheesecake Mixture

Next, it’s time to make the cheesecake base. Mix the softened cream cheese, sugar, eggs, vanilla, and sour cream and set aside. 

Now, let’s mix the pumpkin mixture.  

Pumpkin Pie Mixture

In a small bowl, mix the pumpkin puree, whipping cream, egg, vanilla, ginger, ground cloves, and cinnamon.  

Take your Keebler Pie crust and pour in the cream cheese mixture and then put dollops of pumpkin pie mixture into the cream cheese and swirl around until complete. 

This is your creative moment. There is no right or wrong way to merge these batters, just do your best.

Carefully put the cheesecake crust on a baking sheet and bake the pie on 350 for 35-40 minutes.  

Cool, refrigerate, and eat. 

Your family and friends are going to love this recipe. I promise you, you will make this over and over again, even if it’s not pumpkin season. This pumpkin Pie is a year-round dessert.