Delicious and Nutritious: Easy Pumpkin Cheesecake Recipe
Picture this: a crisp autumn day and the familiar smell of cinnamon and pumpkin spice wafting through your kitchen. What better way to indulge in the flavors of fall than with a fluffy pumpkin cheesecake pie?
This dessert, with its delectable blend of sweet and tangy, is the ultimate treat for pumpkin pie lovers. Not only is it creamy and delicious, but it also has a light and airy texture that sets it apart from traditional pumpkin pies.
As a baker, I can attest that this recipe is a crowd-pleaser that will have everyone clamoring for seconds. It’s perfect for holiday gatherings, potlucks, or simply as an indulgent treat to enjoy on a chilly evening.
But what makes this particular recipe so special? The secret ingredient is cream cheese – it adds an extra layer of richness and creaminess to the filling that takes this dessert to the next level.
So get ready to blow away your taste buds with this fluffy pumpkin cheesecake pie recipe that’s sure to be a hit at any occasion.
Why You’ll Love This Recipe
My dear reader, let me tell you why you will absolutely fall in love with this Fluffy Pumpkin Cheesecake Pie Recipe. Firstly, who doesn’t adore a good pumpkin pie? It’s the quintessential dessert of autumn, and it never gets old. But what if I told you that this recipe takes pumpkin pie to a whole new level?
This pumpkin cheesecake pie is something special. It boasts a graham cracker crust that will have your taste buds dancing, a rich and creamy pumpkin puree filling that is so velvety smooth, it’s like silk on your tongue. But wait, there’s more! The cheesecake layer is what makes this recipe extraordinary – it’s light and airy like a cloud, yet still decadent and indulgent.
There’s just something magical about the way the cream cheese and pumpkin meld together in this recipe – it’s quite honestly the perfect combination of sweet and tangy. Be prepared to have your mind blown by the fluffy, airy texture of this dessert. It’s unlike any other pumpkin pie or cheesecake you’ve ever tasted before.
And let’s not forget about how easy this recipe is to make – all you need are a few simple ingredients and some basic kitchen tools. You don’t have to be an expert baker to whip up this masterpiece. And the best part? It’s versatile enough to be served at any occasion – from a casual family meal to a fancy dinner party.
Trust me when I say that this fluffy pumpkin cheesecake pie will become a household favorite. Your friends and family will be begging you for the recipe after just one bite. So go ahead and give it a try – your taste buds (and your loved ones) will thank you for it!
Ingredient List
Here is everything you need to make this Fluffy Pumpkin Cheesecake Pie recipe:
For the crust:
- 1 Keebler ready crust extra servings graham cracker pie crust
For the filling:
- 8 oz cream cheese, softened
- 1 15 oz can pumpkin
- 3/4 cup sugar
- 1/2 tsp pumpkin pie spice
- 2 eggs
Optional toppings:
- Whipped cream
- Pecans
Most of these ingredients are pantry staples of any baker. I encourage you to double-check if you have all of them before starting the recipe.
The Recipe How-To
Mixing the Graham Cracker Crust
First, preheat the oven to 350°F. Then, mix together 1 1/2 cups of finely crushed graham cracker crumbs and a 1/2 cup of melted butter in a large bowl. Stir in 1/4 cup of sugar until everything is evenly combined.
Prepping the Pie Plate
Take a nine-inch pie plate and press the graham cracker mixture onto the bottom and up the sides until it forms an even crust. Be sure to press firmly against the bottom to avoid an undercooked center crust.
Beating Cream Cheese and Sugar
Using a medium-speed electric mixer, beat two packages (8 ounces) of softened cream cheese until it becomes smooth and fluffy. Slowly beat in one and a half cups of sugar until well combined.
Adding the Eggs and Pumpkin Puree
Next, beat in two eggs followed by one can (15 ounces) of canned pumpkin puree, 2 teaspoons of pumpkin pie spice, and 1/2 teaspoon of salt. Mix everything together until it forms a smooth cheesecake filling.
Baking the Fluffy Pumpkin Cheesecake Pie
Pour the filling on top of the graham cracker crust spread it out evenly. Place the pie plate in the preheated oven for roughly 50-60 minutes or until a toothpick can come out clean from its center. Keep watch during cooking that surfaces don’t get too browned, but do puff up and set lightly.
Cooling and Serving
Allow your pumpkin cheesecake pie to cool at room temperature for at least an hour before covering it with plastic wrap as needed (keep refrigerated if storing for later). Serve with whipped cream or as desired once cooled.
Enjoy this absolutely delicious fluffy pumpkin cheesecake pie recipe!
Substitutions and Variations
Are you looking to put your own spin on this fluffy pumpkin cheesecake pie recipe? There are a few substitutions and variations you can try out to make this recipe suit your taste buds.
For the crust, while I recommend using a graham cracker crust, you can always switch it up by using a different type of crust such as a chocolate cookie crust or even a shortbread crust. A good rule of thumb is to stick to a crust that complements the flavors of pumpkin and cream cheese.
If you’re trying to cut back on sugar intake, consider using a low-sugar alternative like stevia or monk fruit. You can also use almond flour instead of graham cracker crumbs for the crust to make it more keto-friendly.
While this recipe uses canned pumpkin puree, you can always roast and puree fresh pumpkins for a more rustic flavor. And if you’re looking for an extra kick of spice, try adding in some nutmeg or cardamom as well.
For those who want to make a pumpkin pecan pie hybrid, add chopped pecans into the filling mixture before baking. You can also create a double layer pumpkin cheesecake by dividing the filling and pouring half into the crust, adding in an Oreo cookie layer, then pouring in the remaining filling mixture.
Finally, if cheesecake isn’t your thing or if you’re short on time, consider making no-bake pumpkin cheesecake cups by blending together cream cheese, pumpkin puree, and spices with cool whip and serving them in small cups.
Remember that these changes may alter the taste and texture of the final product so always experiment with caution.
Serving and Pairing
Once your fluffy pumpkin cheesecake pie is out of the oven and smelling divine, it’s time to get ready to serve! This dessert is perfect for a cozy autumn night in or a festive gathering with friends and family.
My recommendation for serving this perfect pumpkin cheesecake is to cut it into slices and serve chilled, topped with a dollop of freshly whipped cream, just like grandma used to make it. If you’re feeling fancy, you can sprinkle some cinnamon on top for extra warmth and flavor.
Wondering what drink would pair perfectly with this delicious treat? My favorite choices are hot apple cider or a spiced latte. You can also try pairing this dessert with a dessert wine or a warm whiskey cocktail.
If there are any leftovers (which usually isn’t the case), store them in an airtight container in the fridge for up to three days. When you are ready to serve again, be sure to let the pie sit at room temperature for 30 minutes before serving.
Overall, this fluffy pumpkin cheesecake pie recipe is the perfect dessert to satisfy your pumpkin pie cravings all year round. Serving it chilled with freshly whipped cream and paired with a warm drink will make any gathering feel cozier and more festive.
Make-Ahead, Storing and Reheating
Looking to prep your Fluffy Pumpkin Cheesecake Pie ahead of time? You’re in luck! This recipe is perfect for making in advance, so you can focus on the cooking up the rest of your holiday menu on the big day.
If you’re planning on making it a few days ahead of time, store it covered in the fridge, and it will stay fresh for up to 3 days. I recommend letting it come to room temperature before serving.
If you have any leftovers (although, let’s be real – who has leftover pumpkin cheesecake pie?), wrap it tightly with plastic wrap and store it in the fridge for up to 5 days. You want to avoid freezer burn, so don’t toss it into the freezer until you’ve completely covered it with plastic wrap.
When reheating your Fluffy Pumpkin Cheesecake Pie, preheat your oven to 325F (163C) degrees. Before placing it into the oven, remove any wrapping covering and allow it to come to room temperature.
You can reheat the entire pie if desired or cut a slice first and put that smaller piece onto an oven-safe plate. Cover your slice or pie with aluminum foil, and bake for 10-15 minutes depending on how cold the pie is when you start. You’ll know the pie has reheated when the filling starts to puff up slightly around the edges.
This dessert is so flavorful that you don’t need to add anything else, but a dollop of whipped cream or scoop of vanilla ice cream wouldn’t hurt either.
With these simple tips, you’ll be able to prepare this Fluffy Pumpkin Cheesecake Pie before Thanksgiving or any other special event with ease.
Tips for Perfect Results
For a perfect fluffy pumpkin cheesecake pie, sticking to the recipe is essential. However, some tips can make it even better. Here are my suggestions for ensuring that your dessert turns out as fantastic as you hoped.
1. Use room temperature ingredients
For best results, ensure your cream cheese and eggs are at room temperature before starting the recipe. When you beat cold cream cheese, it cannot blend well with other ingredients or achieve a smooth texture during baking. So to prevent lumps or an uneven cheesecake mixture, let the cream cheese soften at room temperature for 30 minutes.
2. Whip the filling on medium speed
After adding sugar to your cream cheese and eggs mixture, whip it together at a steady medium speed using an electric mixer until the mixture is thoroughly combined and reaches a creamy consistency. Beating it too quickly could cause cracking and an uneven texture.
3. Use pumpkin puree
Always use canned pumpkin puree, which is different from pumpkin pie filling. Pumpkin puree has no additional spices or sugar additives; this allows you to adjust the flavor to your liking by adjusting the amount of sugar and pumpkin pie spice without interfering with the cheesecake filling’s consistency.
4. Add whipped cream
Giving your cheesecake topping a boost of whipped cream can make it fluffier and airy, but don’t overdo it—too much takes away from flavorful goodness of the cheesecake itself.
5. Preheat your oven
Before you start baking, preheat the oven for at least ten minutes after preparing your crust to reach 350°F degrees to ensure that it bakes evenly without any sagging spots or undercooked areas.
Follow these tips for blissful baking success when making a delightful fluffy pumpkin cheesecake pie!
Bottom Line
In conclusion, this Fluffy Pumpkin Cheesecake Pie Recipe is the perfect dessert to satisfy your fall cravings. With its irresistible aroma and flavor, you will not be disappointed with the end result. The soft and fluffy texture of the pumpkin cheesecake on top of a crunchy graham cracker crust create a unique and delectable combination that will please your taste buds.
Plus, this recipe is also very versatile in terms of substitutions and variations so you can get creative and make it your own. You can even make it ahead of time and store it for later or freeze for later use. Also, if you are looking for a low-carb or keto option, there are suitable substitutes you can use.
Overall, this recipe requires some patience and technique but with my detailed instructions and tips, you can achieve the perfect fluffy pumpkin cheesecake pie that everyone will love. So don’t wait any longer, head to your kitchen and start baking this outstanding dessert that will captivate your family’s hearts!
Fluffy Pumpkin Cheesecake Pie Recipe
Ingredients
- 2 (8 ounce) packages cream cheese, softened*
- 2/3 cup sugar
- 2 teaspoons pumpkin pie, spice**
- 2 eggs
- 1 (15 ounce) can pumpkin
- 9 ounces graham cracker crust
Instructions
- In large mixing bowl beat cream cheese on medium speed until fluffy.
- Add sugar & spice - beat until combined.
- Add eggs, one @ a time, mixing until just combined after each addition.
- Stir in pumpkin.
- Pour into crust and bake @ 350 degree oven for 35 to 40 minutes or until center is almost set.
- Cool for 1 hour on wire rack.
- Refrigerate at least 3 hours before serving.
- * Soften cream cheese in microwave @ high for 15 to 20 seconds.
- ** May substitute 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger and 1/4 teaspoon ground cloves in place of pumpkin pie spice.
Your Own Notes
Nutrition
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.