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Pumpkin Cheesecake Pie

The marbled effect of the deep orange of the pumpkin and the white of the cream cheese makes this a beautiful, unique, and—most important—delicious dessert to present to your guests.
Pumpkin cheesecake pie recipe by the CIA - F

Ingredients

Pie

Makes one 9-inch pie

  • Snickerdoodle Crumb Crust, baked and still warm
  • 2 eggs
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup cream cheese, softened at room temperature
  • 1 cup sugar
  • 1 3/4 cups pumpkin purée
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt

Cookie Crumb Crust

Makes one 9-inch pie or tart

  • 1 1/4 cups finely ground gingersnap crumbs
  • 2 tablespoons sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted and cooled

Directions

Crust

  1. Preheat the oven to 350°F.
  2. Place the crumbs in a bowl and add the sugar and the melted butter to the mixture. Mix thoroughly until all the crumbs are moistened. Squeeze some of the mixture in your hand. If it holds together in a clump, it is thoroughly mixed.
  3. Using your fingers, press the crumb mixture evenly over the bottom and up the sides of the prepared pie or tart pan. This crumb crust will remain dry and sandy prior to baking.
  4. Chill in the refrigerator or freezer for 30 minutes to 1 hour, or until firm. Bake for 8 to 10 minutes, or until lightly browned, or fill unbaked as directed in the pie or tart recipe.

Pie

  1. Prepare the snickerdoodle crumb crust. Prepare filling, as follows, while the crust bakes and leave the oven set to 350°F and set the rack in the lowest position.
  2. In a medium bowl, whisk together the eggs, heavy cream, and vanilla until smooth and creamy.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and sugar and beat on low speed until smooth. Add the egg mixture in two stages, mixing on low speed for 2 to 3 minutes, or until smooth, and scraping the bowl after each addition.
  4. Transfer 1/2 cup of the cream cheese mixture to a pastry bag (or a zip-top plastic bag; snip off one corner before using), and set aside.
  5. Combine the remaining cream cheese mixture with the pumpkin, cinnamon, ginger, nutmeg, and salt. Pour the pumpkin filling into the still-warm crust.
  6. Place the tip of the pastry bag holding the reserved cream cheese mixture just at the surface of the pumpkin filling. Pipe circles of cream cheese mixture, leaving equal spaces between the shapes. Then lightly drag a paring knife or a toothpick in a circular pattern from the center of the filling to the edge of the crust to create a swirled, marbled effect.
  7. Bake until the filling has set 3 inches from the edge but the center is just slightly wobbly, 45 to 50 minutes. Remove the pie from the oven and place it on a cooling rack. The center of the filling will continue to solidify as the pie cools.
  8. Chill the pie in the refrigerator for at least 4 hours before serving.

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