How to Make Pumpkin Cheese Pie

Do you know how to make a pumpkin cheese pie or a pumpkin cheesecake? Do you know the difference? This has been a question and also many discussions. I have heard answers to this question like one has a crust and one does not. This type of recipe is creamier than the cheesecake. None of this is true.

How to Make Pumpkin Cheese PieHow to Make Pumpkin Cheese Pie

I make this type of recipe two ways without a crust and with a crust. I have cheesecake recipes without a crust and many with a variety of different crusts. I have tasted both cheese pies and cheesecakes that are very dry and many which are moist. I prefer the moistness in all pies, cheese pies and even my cakes so these are the recipes which I favor.

To me, the answer to this complicated question of cheese pie recipe or cheesecake is very simple. A cheese pie recipe is baked in a pie plate or pie tin; the cheesecake is baked in a spring form cake pan making it a larger version of the two. I prefer the cheesecake just for this reason; it is larger. The thicker the better! I love good cheesecake and the thicker versions make a very nice presentation. This is not to say I would turn down a good cheese pie recipe.

If you are learning how to make a pumpkin cheese pie, the recipe below is an easy one because it does not have a crust. It still has the great texture of pumpkin cheesecake and the wonderful flavor of pumpkin with blended spices. Any of the following recipes would make a great holiday cheesecake recipe.


How to Make Pumpkin Cheese Pie with a Sour Cream ToppingHow to Make Pumpkin Cheese Pie with a Sour Cream Topping
  • 8 Ounces soft cream cheese
  • ¾ Cup sugar
  • ½ Cup Bisquick baking mix
  • 1 Teaspoon ground cinnamon
  • ¼ Teaspoon nutmeg
  • ¼ Teaspoon ginger
  • ½ Teaspoon vanilla
  • 1 Teaspoon grated orange peel
  • 3 Eggs
  • 1 Can (16 ounces) Pumpkin

Pie Topping

  • 1 Cup sour cream
  • 2 Tablespoons sugar
  • 2 Teaspoon vanilla

Preheat oven to 350F degrees.

Grease a 9 inch pie plate.

Place the cream cheese, ¾ cup sugar, Bisquick, cinnamon, nutmeg, ginger, ½ teaspoon vanilla, orange peel, pumpkin and eggs in a large mixing bowl; Mix until well blended.

Pour into pie plate and bake about 45 minutes or until firm.

Mix topping together until well blended and spread over pie.

Refrigerate overnight or until very cold.

How to Make Pumpkin Cheese Pie with a Sour Cream ToppingHow to Make Pumpkin Cheese Pie with a Sour Cream Topping


Paradise Pie RecipeParadise Pie Recipe
Paradise Pie RecipeParadise Pie Recipe
  • 1 Unbaked pastry shell 9 inches

Cream Cheese Filling:

  • 8 Ounces softened cream cheese
  • ¼ Cup sugar
  • ½ Teaspoon vanilla
  • 1 Beaten egg

Pumpkin Filling:

  • 1 ¼ Cups canned pumpkin
  • ½ Cup sugar
  • ¼ Teaspoon nutmeg
  • 1 Teaspoon cinnamon
  • 1 Cup evaporated milk
  • 2 Beaten eggs

Preheat oven to 350F degrees.

To make cream cheese filling beat cream cheese, sugar, vanilla and egg together until blended.

Pour mixture into unbaked pie shell.

To make pumpkin filling mix together pumpkin, sugar, nutmeg, cinnamon, milk and eggs.

When mixture is blended carefully spoon pumpkin filling over top of cream cheese filling.

Bake for 65 to 70 minutes; remove from oven and cool completely.

NOTE: Pie does not appear to be set in the middle but after cooling and refrigerating it firms up.

PUMPKIN CHEESECAKE RECIPE with gingersnap crust

Learn how to make pumpkin cheese pie recipe one of my versions of cheese pie!

  • 2 Cups gingersnap crumbs
  • ½ Cup melted butter
  • 3 Packages (8 ounces each) softened cream cheese
  • 1 Cup granulated sugar
  • ½ Cup packed light brown sugar
  • 3 Large eggs
  • 1 Can (15 ounces) canned pumpkin
  • ¼ Cup whipping cream
  • 1 Tablespoon vanilla extract
  • 1 Teaspoon cinnamon
  • 1 Teaspoon ginger
  • ½ Teaspoon freshly grated nutmeg
  • 2 Cups sour cream

Preheat oven to 450F degrees; butter and lightly dust with flour 10 inch spring form pan.
Wrap foil around bottom and up sides of pan.
Combine gingersnap crumbs with melted butter in bowl and toss to moisten.
Press crumb mixture in bottom and 1 inch ups sides of prepared pan.
Bake about 12 minutes; cool crust.
Beat cream cheese until smooth in large mixing bowl; beat in ¾ cup of granulated sugar.
Beat in brown sugar; add eggs one at a time beating well after each addition.
Scrape bottom and sides of bowl making sure all in blended well.
In small bowl combine pumpkin and heavy cream with 1 teaspoon of vanilla, cinnamon and nutmeg.
Add pumpkin mixture to the cream cheese mixture; mix until blended.
Pour cheesecake batter into prepared pan; set pan in another larger pan.
Place both pans in middle of oven on rack; pour 1 inch hot water in larger pan.
Bake cheesecake about 70 minutes; edges will be firm and center will be slightly shaky.
Combine sour cream, with remaining ¼ cup granulated sugar and two teaspoons vanilla.
Remove cheesecake from hot water pan; lightly spread sour cream mixture over top and return to oven.
Bake 10 minutes longer; place cheesecake on cooling rack until room temperature.
Remove foil from pan; loosen sides of pan from cheesecake.

Place in refrigerator at least 5 hours before cutting.


This is even a better version of the pumpkin cheese pie recipe; easy no crust and lots of cheese.

  • 6 Packages (8 ounces each) softened cream cheese
  • 2 ¾ Cups sugar
  • 8 Eggs
  • 1 Can (19 ounces) pumpkin
  • 1 Teaspoon ginger
  • 1 Teaspoon cinnamon
  • ½ Teaspoon cloves
  • ¼ Teaspoon nutmeg
  • ½ Teaspoon salt

Preheat oven to 350F degrees.
Butter a 10 or 12 inch spring form pan (or 2 eight inch) on bottom and up sides.
Wrap outside of bottom and sides of pan with foil.
Arrange baking rack in oven 1/3 up from bottom.
Beat cream cheese in a large mixing bowl on medium speed until smooth.
Stop occasionally to scrape sides and bottom of bowl.
Beat in sugar until well blended; add eggs one at a time beating well after each addition.
Add pumpkin and spices and beat only until blended; pour batter into prepared pan.
Place spring form pan inside a larger pan; pour 1 ½ inches hot water in larger pan.
Place in oven and bake 90 minutes to 2 hours; sides should be set and center should barely jiggle.
Remove from water pan and cool to room temperature; remove sides from pan.
Refrigerate 5 to 8 hours before cutting.