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Best Easy Maple Pumpkin Cheesecake Pie Recipe

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A creamy, spiced maple pumpkin cheesecake pie with a crunchy gingersnap crust that’s perfect for Thanksgiving or any fall gathering. This make-ahead dessert features two distinct layers and a rich, balanced flavor that will impress your guests.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of fine sea salt
  • 12 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup pure maple syrup
  • 1/2 cup heavy cream
  • 2 large eggs, room temperature
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven.
  2. Make the gingersnap crust: Crush gingersnaps into fine crumbs (about 2 cups). In a medium bowl, combine crumbs, melted butter, sugar, and salt. Stir until every crumb is moistened.
  3. Press the crust into a 9-inch pie dish. Using the bottom of a measuring cup, press crumbs firmly across the bottom and up the sides. Bake for 10 minutes, then set aside to cool.
  4. Lower the oven temperature to 325°F (160°C).
  5. Make the cheesecake layer: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add sugar and beat until fluffy, another 2 minutes. Add egg, vanilla, and flour; mix on low just until combined. Spread evenly into the cooled crust. Refrigerate while making the pumpkin layer.
  6. Make the maple pumpkin layer: In a separate bowl, whisk together pumpkin puree, maple syrup, and heavy cream until smooth. Add eggs one at a time, whisking gently. Stir in pumpkin pie spice, cinnamon, and salt until combined.
  7. Assemble the pie: Remove pie dish from fridge. Gently pour pumpkin mixture over the cheesecake layer. Use a spoon to nudge the pumpkin layer to the edges if needed.
  8. Bake the pie: Place pie dish on a baking sheet. Bake for 50 to 60 minutes. Edges should be set and slightly puffed, but center will still jiggle slightly. If crust browns too quickly, tent edges with foil after 30 minutes.
  9. Cool completely: Transfer pie to a wire rack and let cool to room temperature, about 2 hours.
  10. Chill before serving: Cover loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Notes

Room temperature ingredients are crucial for a smooth texture. Bake low and slow at 325°F to prevent cracking. For extra insurance against cracks, use a water bath. Let the pie cool gradually in the oven with the door cracked open for 30 minutes before moving to the counter. Slice with a warm knife for clean slices.

Nutrition

Keywords: maple pumpkin cheesecake pie, gingersnap crust, Thanksgiving dessert, fall dessert, pumpkin pie, cheesecake pie

Find it online: https://coracooks.com/best-easy-maple-pumpkin-cheesecake-pie-recipe/