By November 1, 2014 0 Comments Read More →

Easy Pumpkin Cheescake Pie

pumpkin cheesecake feature4_edited-1

With Thanksgiving right around the corner, I want to share this no-fuss pumpkin cheesecake pie recipe.  This pumpkin cheesecake is a regular at my Holiday table. When I’m busy doing all the hundreds of things that it takes to put together a big Thanksgiving meal, I appreciate the fact that this pie is quick and easy to make and that it can be prepared days ahead of time. Oh, and I must mention that it tastes fabulous too!

Pumpkin Cheesecake ingredientsThere’s absolutely nothing to making this pumpkin cheesecake pie, especially if you purchase a pre-made graham cracker crust.

Pumpkin Cheesecake mixer

The pie filling is simply a matter of mixing the ingredients in an electric mixer.

Pumpkin Cheesecake cookie sheet_edited-1

The pie gets baked on a cookie sheet. The pie crust will be full to the brim, so it’s best to place the pie crust on the baking sheet before pouring in the filling.

Pumpkin Cheescake

When the pie comes out of the oven the pumpkin filling will have puffed up. Wait about 5 to 7 minutes until the filling starts to subside before putting on the sour cream topping.  Return the pie to the switched off, but still warm, oven for 10 minutes to set the topping.

Pumpkin Cheesecake topping

Let the pie cool completely on a rack and then refrigerate. The hardest thing about this recipe is to remembering to plan ahead. The pie’s flavor and texture improves with time. I tactually like this pie best after it’s been in the refrigerator for two or three days.

desert sunset

I took this particular pie to a neighborhood gathering at my friend Margie’s house. Margie’s the one who taught me how to make Coiled Clothesline Baskets. We spent the evening eating scrumptious food and watching a marvelous desert sunset from her roof top patio.

thumbs up

My pumpkin cheesecake pie received a big, thumbs up approval.


Easy Pumpkin Cheesecake Pie

Servings 8-10
Prep time 10 minutes
Cook time 50 minutes
Total time 1 hour
Meal type Dessert
Misc Pre-preparable
Occasion Thanksgiving
A no fuss pumpkin cheesecake. Convenient for the Holidays since it is best when made several days ahead.


  • 12oz cream cheese, softened
  • 1/2 cup sugar
  • 1-1/2 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1 - 6 oz. graham cracker pie crust


  • 1 cup sour cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla


Step 1. Preheat oven to 350 degrees. In a mixing bowl, beat together the softened cream cheese, sugar, and pumpkin pie spice. Mix until smooth and well blended.
Step 2. Mix in pumpkin.
Step 3. Add eggs and vanilla; mix until well blended. Scrape down the sides of bowl as needed.
Step 4. Place pie crust onto a baking sheet. Pour filling into crust.
Step 5. Bake at 350 for 40 minutes until the center is almost set. Remove pie from oven; turn the oven off. Let pie cool for 5 minutes.
Step 6. While the pie is cooling, make the topping. Mix the sour cream, sugar and vanilla in a small bowl.
Step 7. Carefully, spread sour cream mixture over pie. Return pie to warm oven for 10 minutes to set the topping. Topping will continue set after the pie is removed from oven.
Step 8. Cool the pie completely on a wire rack. After cool, store covered in the refrigerator.

Special Notes:

The flavor of this cheesecake gets better with time. Best when made at least one day or two days ahead of serving time.

A recipe.


Covered pie

TIP: When using a store bought crust, reverse the plastic liner and it becomes a lid for storage and transporting the pie.

Posted in: Dessert, RECIPES

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