Pumpkin Cheesecake Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">For the cheesecake layer:</li><li class="ingredients-single-item">450g cream cheese, room temperature</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">For the pumpkin layer:</li><li class="ingredients-single-item">300g pumpkin puree (not pumpkin pie filling)</li><li class="ingredients-single-item">150g light brown sugar, packed</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">1 1/2 tsp ground cinnamon</li><li class="ingredients-single-item">1/2 tsp ground ginger</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For serving (optional):</li><li class="ingredients-single-item">200ml heavy cream, whipped</li><li class="ingredients-single-item">Ground cinnamon for dusting</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Wrap the outside of a 23cm springform pan with a double layer of heavy-duty aluminum foil, ensuring it comes at least 5cm up the sides. This crucial step prevents water from seeping into your crust during the water bath baking process.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse graham crackers in a food processor until finely ground. Add melted butter, sugar, and cinnamon, pulsing until the mixture resembles wet sand. The butter acts as a binding agent, while the sugar helps create a sturdy foundation by caramelizing slightly during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the crumb mixture firmly into the bottom and about 2.5cm up the sides of your prepared springform pan. Use the bottom of a measuring cup to compress the crust evenly – this compression prevents a crumbly crust later. Bake for 10 minutes until lightly golden and fragrant, then cool on a wire rack while preparing the fillings.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reduce oven temperature to 150°C (300°F). For the cheesecake layer, beat cream cheese in a stand mixer on medium speed until completely smooth with no lumps, about 3 minutes. Room temperature cream cheese is essential here – cold cream cheese will remain lumpy no matter how long you beat it.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add sugar to the cream cheese and beat for another 2 minutes until light and fluffy. Scrape down the bowl thoroughly. Add eggs one at a time, beating well after each addition. Mix in vanilla and flour just until combined. The flour helps stabilize the cheesecake and prevent cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour the cheesecake mixture over the cooled crust, spreading it into an even layer. Gently tap the pan on the counter a few times to release any air bubbles that could cause cracks during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For the pumpkin layer, whisk pumpkin puree, brown sugar, eggs, heavy cream, all spices, and salt in a large bowl until smooth and well combined. The heavy cream adds richness while the precise spice blend creates that signature autumnal flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully pour the pumpkin mixture over the cheesecake layer. To create a clean layered effect, pour slowly in a circular motion starting from the edges and moving inward. The layers will remain distinct as long as you pour gently.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the foil-wrapped springform pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This water bath provides gentle, even heat and humidity that prevents the cheesecake from cracking and helps achieve that silky-smooth texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake for 1 hour to 1 hour 15 minutes, until the edges are set but the center still has a slight wobble – similar to set jelly. The residual heat will continue cooking the center as it cools. Overbaking leads to cracks and a dry texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Turn off the oven, crack the door open slightly, and allow the pie to cool in the oven for 1 hour. This slow cooling prevents the dramatic temperature change that causes cracks and sinking.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove from the water bath, peel off the foil, and cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Patience is key – this resting time allows flavors to meld and the texture to set perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>When ready to serve, run a thin knife around the edge of the pan before releasing the springform. Serve slices with freshly whipped cream and a light dusting of cinnamon. For clean slices, dip your knife in hot water and wipe dry between cuts.</li></ol>