This pumpkin cheesecake pie features silky layers of pumpkin pie filling and rich cheesecake on a spiced gingersnap crust. – a keeper pie for any holiday table!
Let’s discuss your new favorite holiday pie! We’re combining pumpkin pie, cheesecake, and even throwing gingersnaps in this gem of a dessert.
Can you say perfect slice? I mean…this pie should really just be the spokesperson for fall at this point.
Layers upon layers of everything you want in your life.
And I’m here to tell you that you can pull off this pie SO easily for your holiday gatherings this year so keep reading for all the make-ahead options.
This Pumpkin Cheesecake Pie features…
- A buttery spiced gingersnap crust
- Rich layers of cheesecake and pumpkin pie filling
- Easy to make ahead of time for holiday gatherings
Making the Pumpkin Cheesecake
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Gingersnap cookie crumbs
- Brown sugar
- Unsalted butter
- Cream cheese
- Granulated sugar
- Vanilla extract
- Pumpkin puree
- Heavy cream
- 2% or skim milk
- Pumpkin pie spice
- Kosher salt
How To Make Gingersnap Crumbs
To make gingersnap crumbs, place cookies in a food processor and pulse several times until cookies are in fine crumbs.
If you don’t own a food processor, you can place cookies in a ziplock bag and crush with a rolling pin, but this method does take a lot longer to get fine crumbs.
Tips for Perfect Pumpkin Cheesecake
- Par-bake crust – bake the gingersnap crust just until its fragrant and a little firm to the touch.
- Layer cheesecake and pumpkin pie filling – pour the cheesecake filling in the crust and then carefully top with the pumpkin pie filling, being careful not to mix the two fillings.
- Use a pie shield – if the crust starts to brown too fast, carefully cover the edges with a pie shield or strips of tin foil.
- Do not overbake pie – the pie should still be a little jiggly in the middle when its done – overbaking the pie will lead to your pie cracking down the center.
- Cool and chill pie before serving – allow the pie to cool completely to room temperature, then chill several hours in refrigerator before slicing and serving.
Try these ideas for a different twist on this pie.
- Try a graham crust – use graham cracker crumbs in place of the gingersnaps for a different flavor profile in the crust.
- Top pie with caramel – for an added indulgence, drizzle pie with caramel just before serving.
- Make it chocolate – fold 1/2 cup melted semisweet chocolate chips into cheesecake filling for a chocolate pumpkin cheesecake.
Storing and Freezing Pie
This pie stores well in refrigerator up to 6 days. We like to slice up the pie in advance and store in a sealed container for easy serving later.
To freeze pie, allow to cool completely at room temperature then wrap well and freeze up to 2 months. Thaw pie completely in refrigerator then slice and serve.
Every bite of this pie is absolutely luxurious! The pumpkin pie filling is silky, the cheesecake filling is rich and creamy, and the gingersnap crust adds the perfect level of warming spice.
Get ready for your new favorite!
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Watch this pie made step-by-step on Google web stories.
Try these other keeper fall pies!
Gingersnap Pumpkin Cheesecake Pie
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- 1-1/2 cups plus 1 tablespoon gingersnap cookie crumbs
- 1 tablespoon light brown sugar
- 1/4 teaspoon ground cinnamon
- 5 tablespoons melted unsalted butter
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 1-1/2 teaspoons vanilla extract
- Preheat oven to 350F. In a small bowl, combine gingersnap crumbs, brown sugar, cinnamon, and butter until crumbs are moistened.
- Pat crumbs into the bottom and up the sides of a 9-inch pie pan. Bake crust at 350F 8-10 minutes until crust is just fragrant and slightly firm to the touch. Allow crust to cool on a wire cooling rack.
- Place softened cream cheese and sugar in a medium bowl. Use a handheld electric mixer to beat until completely creamy, about 2 minutes. Beat in egg and vanilla until smooth. Set aside for a moment.
Pumpkin Pie Filling
- In a separate medium bowl, beat pumpkin, eggs, sugars, heavy cream, milk, pumpkin pie spice, vanilla, and salt until smooth.
- Pour cheesecake filling into gingersnap crust and evenly smooth out. Pour pumpkin pie filling on top, carefully smoothing out.
- Bake pie at 350F 55-60 minutes until center of pie is almost set (cover the crust edges with a pie shield or tin foil if they are browning too fast) The very center of the pie will still be a little wobbly when the pie is done – this is okay. Remove pie from oven and transfer to a cooling rack to cool completely.
- Once pie is cooled, refrigerate at least 2 hours before serving. Slice pie into wedges and serve. Enjoy!
This post was updated with new recipe adjustments and photos on 11/2/23.