Cheesecake Pumpkin Pie Recipe

Name: Cheesecake Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Special equipment: a springform pan

Servings: persons

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
Special equipment: a springform pan

1
For the gelatin: Put the boiling water in a heatproof bowl, add the gelatin and whisk to dissolve.
2
Allow to cool to room temperature, about 30 minutes.
3
For the crust: Meanwhile, lightly spray a springform pan with the cooking spray.
4
In a bowl, combine the graham cracker crumbs, melted butter, granulated sugar and salt.
5
Press the mixture into the prepared pan so that it creates an even bottom layer.
6
For the filling: Combine the cream cheese and confectioners' sugar in the bowl of a stand mixer with a paddle attachment.
7
Add the heavy cream and vanilla and mix until combined.
8
Add the room-temperature gelatin to the cream cheese mixture and mix to combine.
9
Add enough of the filling to cover the layer of graham cracker crust, then place the pumpkin pie on top.
10
Cover with the rest of the filling and refrigerate until the cheesecake sets, from 4 hours to overnight.
11
Serve cold.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Cheesecake Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheesecake Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions