Best 6 Pumpkin Pie Stuffed Cheesecake Recipes

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Indulge in a culinary masterpiece that harmoniously blends the classic flavors of pumpkin pie and velvety cheesecake. This delectable dessert combines two beloved treats into one irresistible confection. A creamy pumpkin pie filling is nestled within a rich and decadent cheesecake, creating a symphony of textures and flavors. The pie crust provides a sturdy base for this delightful creation, while the combination of spices, pumpkin, and cream cheese creates a symphony of autumnal flavors. As you savor each bite, you'll experience a delightful interplay of sweetness, spice, and tanginess that will leave you craving for more. Whether you're celebrating a special occasion or simply seeking a comforting dessert, this pumpkin pie stuffed cheesecake will surely delight your taste buds and create lasting memories.

This recipe includes detailed instructions for preparing both the pumpkin pie filling and the cheesecake batter, ensuring that you achieve the perfect balance of flavors and textures. With step-by-step guidance, you'll be able to create this stunning dessert with confidence, impressing your friends and family with your culinary skills.

Let's cook with our recipes!

EASY PUMPKIN PIE CHEESECAKE RECIPE



Easy Pumpkin Pie Cheesecake Recipe image

This phenomenal Pumpkin Pie Cheesecake has a thick layer of cheesecake, topped with a layer of spiced pumpkin cheesecake, all wrapped in a graham cracker crust!

Provided by Jessica

Categories     Pumpkin

Time 4h45m

Number Of Ingredients 8

2 (8 oz) packages cream cheese, room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup pumpkin puree
2 teaspoons pumpkin spice
1 (9-inch) graham cracker crust (store bought or homemade)
whip cream, optional

Steps:

  • Preheat oven to 325°F.
  • In a large bowl, combine cream cheese, granulated sugar and vanilla extract. Beat until well combined. Blend in eggs one at a time, until smooth.
  • Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust; set aside.
  • Add the pumpkin puree and pumpkin spice to the remaining cheesecake batter and whisk gently until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.
  • Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.
  • Serve with whipped cream, if desired!

Nutrition Facts : Calories 202 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 138 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

CHEESECAKE PUMPKIN PIE



Cheesecake Pumpkin Pie image

Provided by Food Network

Categories     dessert

Time 8h50m

Yield 6 to 8 servings

Number Of Ingredients 12

3/4 cup boiling water
Two .25-ounce packages unflavored gelatin
Nonstick cooking spray, for spraying the springform pan
1 1/4 cups graham cracker crumbs
4 tablespoons (1/2 stick) unsalted butter, melted
1 tablespoon granulated sugar
Pinch of salt
Three 8-ounce packages cream cheese, at room temperature
3/4 cup confectioners' sugar
3/4 cup heavy cream
1 teaspoon vanilla extract
1 store-bought pumpkin pie

Steps:

  • For the gelatin: Put the boiling water in a heatproof bowl, add the gelatin and whisk to dissolve. Allow to cool to room temperature, about 30 minutes.
  • For the crust: Meanwhile, lightly spray a springform pan with the cooking spray.
  • In a bowl, combine the graham cracker crumbs, melted butter, granulated sugar and salt. Press the mixture into the prepared pan so that it creates an even bottom layer.
  • For the filling: Combine the cream cheese and confectioners' sugar in the bowl of a stand mixer with a paddle attachment. Add the heavy cream and vanilla and mix until combined. Add the room-temperature gelatin to the cream cheese mixture and mix to combine.
  • Add enough of the filling to cover the layer of graham cracker crust, then place the pumpkin pie on top. Cover with the rest of the filling and refrigerate until the cheesecake sets, from 4 hours to overnight. Serve cold.

NO-BAKE PUMPKIN CHEESECAKE PIE



No-Bake Pumpkin Cheesecake Pie image

This was my first attempt at a recipe on my own and it was incredible.

Provided by Ken Leo Heintzman

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h10m

Yield 8

Number Of Ingredients 5

10 ounces pumpkin pie filling
8 ¾ ounces cream cheese (at room temperature)
2 cups frozen whipped topping, thawed and divided
1 cup confectioners' sugar
1 (9 inch) prepared shortbread pie crust

Steps:

  • Stir pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners' sugar together in a large bowl until smooth; spread into the prepared pie crust. Top pie with remaining whipped topping.
  • Refrigerate pie until the filling is set, 4 to 6 hours.

Nutrition Facts : Calories 374.4 calories, Carbohydrate 43.6 g, Cholesterol 34.1 mg, Fat 20.7 g, Fiber 2.9 g, Protein 4 g, SaturatedFat 11.9 g, Sodium 271.5 mg, Sugar 25.1 g

DOUBLE LAYER PUMPKIN CHEESECAKE



Double Layer Pumpkin Cheesecake image

A great alternative to pumpkin pie, especially for those cheesecake fans out there. Serve topped with whipped cream.

Provided by Stephanie Phillips

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h10m

Yield 8

Number Of Ingredients 10

2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 eggs
1 (9 inch) prepared graham cracker crust
½ cup pumpkin puree
½ teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
½ cup frozen whipped topping, thawed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
  • Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  • Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Nutrition Facts : Calories 426.3 calories, Carbohydrate 35.5 g, Cholesterol 108.1 mg, Fat 29 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 15 g, Sodium 354.4 mg, Sugar 24.9 g

PUMPKIN CHEESECAKE



Pumpkin Cheesecake image

We took the pumpkin out of the pie and baked it into a rich and creamy cheesecake; it's an especially memorable ending to a holiday meal.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 8h

Number Of Ingredients 11

1 1/4 cups graham-cracker crumbs (from 10 whole crackers)
1/4 cup sugar
4 tablespoons unsalted butter, melted
4 packages (8 ounces each) bar cream cheese, very soft
1 1/4 cups sugar
3 tablespoons all-purpose flour
1 cup canned pumpkin puree
2 tablespoons pumpkin-pie spice
1 tablespoon vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature

Steps:

  • Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
  • Make the crust: In a medium bowl, mix cracker crumbs, sugar, and butter until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.
  • Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in flour (do not overmix). Add pumpkin puree, pie spice, vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.
  • Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes without opening the oven. Turn off oven; to prevent the top from cracking, let cheesecake stay in oven 2 hours more (without opening).
  • Remove from oven; cool completely. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

PUMPKIN CHEESECAKE PIE



Pumpkin Cheesecake Pie image

If you're looking for a classic autumn dessert, try this pumpkiny cheesecake pie. It's a winner at potlucks and on the Thanksgiving table. The gingersnap crust forms a spicy-sweet foundation. -Sharon Crockett, La Palma, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 servings.

Number Of Ingredients 17

1-1/2 cups crushed gingersnap cookies
1 tablespoon sugar
1/4 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
2 large eggs, lightly beaten
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
TOPPING:
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Ground cinnamon, optional

Steps:

  • In a small bowl, combine the gingersnap crumbs and sugar. Stir in butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 8-10 minutes or until lightly browned. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the pumpkin, cinnamon, ginger, nutmeg and salt. , Pour into crust. Bake for 30-35 minutes or until center is almost set. , In a small bowl, combine the sour cream, sugar and vanilla. Spread over pie. Bake 5-7 minutes longer or until set. Cool on a wire rack. Cover and refrigerate for at least 4 hours. Sprinkle with cinnamon if desired.

Nutrition Facts : Calories 374 calories, Fat 20g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 316mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

  • Use the freshest pumpkin puree possible. Freshly pureed pumpkin has a more intense flavor than canned pumpkin puree.
  • If you don't have time to make your own pumpkin puree, you can use canned pumpkin puree. Just make sure to choose a brand that is unsweetened and has no added spices.
  • Don't overmix the cheesecake batter. Overmixing can result in a dense, rubbery cheesecake.
  • Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.
  • Let the cheesecake cool completely before serving. This will help to prevent the cheesecake from falling apart.

Conclusion:

This pumpkin pie stuffed cheesecake is the perfect dessert for any occasion. It's easy to make, delicious, and sure to impress your guests. So next time you're looking for a special dessert, give this recipe a try!

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