Pumpkin pumpkin everything! This Pumpkin Pie Cheesecake combines two loves beautifully. You’ll love every bite of the buttery crust and creamy cheesecake pie.
Pumpkin Pie Cheesecake
Yes, it’s true. I didn’t love pumpkin as a kid. My mom loved pumpkin and baked all kinds of pumpkin recipes throughout every fall. I just didn’t get it. But I’m certainly making up for it now. Give me alllllll of the pumpkin recipes. Especially if the recipe includes cheesecake too. You won’t be able to stop eating this creamy deliciousness. Trust me.
If you like this recipe, you’ll like these too:
- Frosted Pumpkin Bars
- Pumpkin Chocolate Chip Cookies
- Pumpkin Snickerdoodles
- Chocolate Chip Pumpkin Bread
A traditional cheesecake has a graham cracker based crust. This one uses shortbread cookies as the base and it is divine. Shortbread cookies are extra buttery and so so so good. They make the perfect crust on a recipe like this one.
The only hard choice you’ll have is choosing between this recipe, my pumpkin pie with homemade whipped cream and another pumpkin cheesecake. Decisions, decisions!
Pumpkin Cheesecake Pie
Learn how to make a cross between pumpkin pie and cheesecake in one delicious recipe!
Pumpkin Pie Cheesecake
Ingredients
- 2 c Lorna Doone cookies (Nabisco Shortbread), crushed into crumbs
- ¼ c butter melted
- 16 oz cream cheese softened
- ¾ c sugar
- 1 tsp vanilla
- 3 eggs
- 1 c canned pumpkin
- ¾ tsp cinnamon
- ¼ tsp nutmeg
Instructions
- Combine crumbs and butter.
- Press into bottom and sides of 9 inch springform pan.
- Combine cream cheese, ½ c sugar and vanilla.
- Add eggs, one at a time.
- Reserve 1 c cream cheese mixture and add pumpkin, sugar and spices to it. Mix well.
- Layer ½ pumpkin mix and ½ cream cheese mix over crust.
- Repeat.
- Swirl with a knife.
- Bake at 350 degrees for 55 minutes.
- Chill overnight.
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