Fluffy Pumpkin Cheesecake Pie

Total Time
Prep 10 mins
Cook 40 mins

Traditional pumpkin pie and tempting cheesecake are two favorite American desserts. This fast-to-fix pie combines the best of both- the spicy pumpkin flavor and a rich cheesecake texture! Presented at a Taste of Home cooking school

Ingredients Nutrition


  1. In a mixing bowl, beat cream cheese, sugar and pumpkin pie spice on medium speed until smooth.
  2. Stir in pumpkin.
  3. Add eggs, and mix until blended.
  4. Place crust on a baking sheet and pour filling into crust.
  5. Bake at 350 for 40 minutes or until center is almost set.
  6. Cool completely on wire rack.
  7. Refrigerate for 3 hours or overnight.
  8. Garnish with whipped topping (and spices, chocolate morsels, etc.) if desired.


Most Helpful

Pumpkin cheesecake is outstanding with gingersnap crust.
This particular filling could use a bit more favor.

mariannette November 13, 2011

This is so simple to make and really good. I added some extra pumpkin pie spice and a little vanilla, along with the vanilla pudding. It tasted wonderful! This is a quick and easy alternative to making pumpkin pie!

food snob mom December 20, 2007

Yummy! even my DH liked it who is not a big fan of cheese cakes. I had to modify it a little bit, since I did not have any canned pumpkin, I used the real stuff. Also I put a whole package of instant vanilla pudding into the cream. I definitely will do it again.. Thanks Malee for posting it.

Vanilla November 04, 2004

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