Whenever I look at cheesecake recipes I often wonder the obvious. Why do they all recommend using block cream cheese instead of whipped? It takes a lot less work to get the cream cheese smooth and creamy because that’s the way it comes out of the container. This is recipe is a modification of several pumpkin cheesecake recipes I like but I’ve combined several steps and used different spices. Whenever there are choices to be made, I’ll mention each option in the instructions..
The type of crust you use is entirely dependent on your personal preferences. I’m a big fan of Pillsbury refrigerated pie crust but that’s just my choice. In order for this to be considered a quick and easy recipe, we’ll have to use a few time-saving shortcuts. I’m recommending a refrigerated crust as well as canned pumpkin pie filling. We’ll be cooking the filling before adding it to the shell then baking that masterpiece to sheet perfection.
4 Simple Steps
Choose Your Crust
- Graham cracker crust (store bought)
- Graham cracker crust (make your own graham cracker crust from scratch)
- Flaky crust (refrigerated)
- Flaky crust (make your own flaky pie crust from scratch)
- Any other type of crust that can be baked
Using canned pumpkin pie filling and a refrigerated crust, this recipe is quick and easy can be prepped in under 15 minutes. Making your own graham cracker crust adds another 20 minutes. Making your own flaky crust will bring the total prep time to roughly four hours. The choice is yours. This recipe is the quick and easy version.
Prepare The Cream Cheese
Whip it together and spoon the cream cheese into the crust. Chill in the refrigerator for 30 minutes while preparing the pumpkin filling.
Prepare The Pumpkin
Stir the ingredients together, in stages, and pour over the cream cheese layer once it has sufficiently cooled.
Bake It Up
Bake at 425℉ for 15 minutes. This is to bake the bottom crust. Reduce the heat and bake for another 40-45 minutes depending on how hot your oven runs.
What You’ll Need
Ingredients
- Cream cheese (block or whipped)
- Pie crust
- Granulated sugar
- Light brown sugar
- Pumpkin pie spice (learn how to make your own pumpkin pie spice)
- Canned pumpkin pie filling
- Evaporated milk
- Large eggs
- Vanilla extract
Utensils & Equipment
- 9″ pie plate
- Wire cooling rack
- Wire whisk
- Medium bowl
- Small bowl
- Spoon or spatula
- Measuring cup
- Set of measuring spoons
Choosing the Right Canned Pumpkin Pie Filling
There are two types of canned pie filling. One is usually called premium. It has the spices already incorporated into the filling. Both are identical other than the spices. If you buy the premium version with the spices already included, just use 1/2 teaspoon of pumpkin pie spice. If you’re using the one without spices, add the full 2 teaspoons of pumpkin pie spice as shown in the recipe.
Creamy Pumpkin Cheesecake Pie Recipe
Utensils & Equipment
- `1 9-inch pie plate
- 1 wire cooling rack
- 1 wire whisk
- 1 medium bowl
- 1 small bowl
- 1 spoon or spatula
- 1 measuring up
- 1 set of measuring spoons
Ingredients List
Cheesecake Filling
- 12 oz whipped cream cheese
- 1 large egg
- 1/4 cup granulated sugar
- 3 Tbsp light brown sugar
- 1 tsp vanilla extract
Pumpkin Filling
- 12 oz can of pure pumpkin pie filling ( 1 1/4 cups)
- 1/2 cup granulated sugar
- 2 Tbsp light brown sugar
- 2 tsp pumpkin pie spice
- 5.3 oz evaporated milk (or 2/3 cup light cream)
- 2 large eggs
Instructions
Prepare The Crust
- If using a refrigerated pie crust, place it in the pie plate, ensuring that the edge hangs evenly over the edge of the plate.
Prepare The Cream Cheese
- If you're using block cream cheese you'll need only an 8-ounce block. If using whipped cream cheese, you'll need 12 ounces total.
- Whipped Cream Cheese Option: Scoop the cream cheese into a medium bowl. In small bowl stir together the egg, vanilla extract and sugar then blend gently into the cream cheese.
- Block Cream Cheese Option: Place the cream cheese in a medium bowl. In small bowl stir together the egg, vanilla extract, and the sugars. Pour over cream cheese and mix until completely blended. The tools that work best are a pastry cutter, electric hand mixer, two forks, or even a food processor.
- Pour the cream cheese filling into the pie plate.
- REFRIGERATE for at least 30 minutes before adding the fillings.
Preheat Oven
- Preheat the oven to 425℉.
Prepare The Pumpkin
- For the pumpkin filling you can use either evaporated milk or light cream. The evaporated milk will be heavier than the light cream and will sink more into the bottom layer if you used whipped cream cheese.
- In medium bowl whisk together 1 1/4 cups of canned pumpkin mix, evaporated milk (or light cream), pumpkin pie spice, vanilla extract, sugars, and 2 eggs. Keep whisking until the sugars are completely dissolved.
- Remove the pie plate from the refrigerator and gently spoon the pumpkin over the cream cheese filling.
Bake
- Bake at 425℉ for 15 minutes then reduce temperature to 350℉ and bake for an additional 40-45 minutes.
- Inspect the pie during the last 10 minutes to check the firmness. When done the center of the pie should mostly firm but slightly jiggly.
Cool Down
- Allow to sit on a wire cooling rack at room temperature until the pie plate is cool to the touch then refrigerate the cooled pie for at least 2 hours.