With deliciously sweet pumpkin puree as the pumpkin pie filling alongside a cream cheese mixture that’s infused with spices — this pumpkin cheesecake pie is the perfect creamy pumpkin dessert that has a smooth texture to mark the end of any holiday dinner.
Spooky yet sweet, this signature pumpkin face once again graces my page with the Halloween spirit. An interesting twist from your traditional pumpkin pie, this easy pumpkin pie cheesecake recipe falls in the category of pumpkin desserts that’s perfect for thanksgiving dinner or another holiday season like Halloween. From all the Halloween posts I have done, I think you have seen a pattern here… I ride a hobbyhorse of pumpkin every October! This pumpkin pie cheesecake is not the last one for this year, I have more to come, at least another one with a pumpkin theme. I hope you won’t get tired of seeing pumpkins around here because I for sure am not yet!
This little pumpkin face cheesecake was baked from the “6-cavity pumpkin face silicone mold” from Wilton. When I first saw this silicone mold on the internet, I immediately knew it was exactly what I needed to elevate the traditional cheesecake with a graham cracker crumbs / digestives / Oreo crust to the perfect dessert that would end a holiday dinner nicely. I made a few phone calls to the local baking supplies shops to inquire about it, alas I had no luck as they no longer had it in stock. Moreover, very unfortunately, Wilton wouldn’t ship directly to me.
Hence the only alternative I had was to buy them through Amazon which is always my preferred online shopping platform when I can’t find the product locally and directly from the manufacturer. I had to have it shipped within 3 days as time was running out for Halloween themed recipes and tutorials, so I didn’t mind paying extra bucks for expedited shipping. My friends said I was crazy… well, that’s me!
After the pumpkin silicone mold arrived, I decided to first use it for this pumpkin pie cheesecake before using it for non-edible crafts. So, I tried out a pumpkin pie cheesecake recipe from Life Made Simple and modified it to suit my taste buds and available ingredients I can get from the locals.
Do you believe that it is my second attempt to bake this cheesecake? The face didn’t stick well on the crust during the first attempt, and the color was not contrasting enough, so I tried again with Oreo cookies as suggested by my baking pal, Mandy. I was so excited to see them come out nicely with crispy clear facial features of the classic spooky look.
This gorgeous pumpkin pie cheesecake has 3 distinct layers. On the very top we have Oreo fine crumbs to form a pumpkin face to fit the Halloween fall theme. Next there is a classic graham cracker crust (digestives were used in this recipe), the interesting thing about this pie is that the cooled crust is faced upwards with the pumpkin mixture and cheesecake mixture forming the bottom of the mini pies.
The best thing about this dessert?
You can make it ahead and still serve it to taste equally as good as when you first baked it. Moreover, one of my favorite things about this recipe is that unalike other pumpkin pie cheesecake recipes, you don’t need a water bath! All pumpkin pie fans rejoice!
How to make pumpkin pie cheesecake?
PUMPKIN PIE CHEESECAKE RECIPE
scroll ⬇️ to get the detailed printable recipe
Tips to elevate your pumpkin pie cheesecake
- Garnish your pumpkin pie cheesecake with some whipped cream or a scoop of vanilla ice cream and sprinkle with additional pumpkin pie spice or chopped crystallized ginger
- Some prefer to add caramel sauce to the creamy cheesecake and pumpkin pie
- For a more spicy crumb mixture you can opt for a gingersnap crust instead of graham crackers or digestives
- Use pumpkin puree not pumpkin pie filling in the pumpkin pie cheesecake
- This is because pumpkin pie filling is already sweetened unlike the puree hence your mini pumpkin cheesecake might be too sweet
- To avoid cracks in your pumpkin cheesecake pie
- make sure all your ingredients are in room temperature (unless stated otherwise) especially the cream cheese!
- do not over bake in the oven
- ensure your pumpkin pie cheesecake cools completely on a cooling rack before cooling it
How to store this thanksgiving dessert?
Similarly to any classic pumpkin pie, this mini pumpkin pie cheesecake can be stored in an airtight container in the refrigerator for up to four days. Take note though that any cheesecake should never sit in room temperature for more than two hours to preserve it. To preserve your leftover cheesecake for a longer period of time you can individually wrap them and then keep them in the freezer. You can freeze it up to a month and when you want to eat it you can let it thaw first in the refrigerator.
Do try out the pumpkin pie cheesecake recipe and the method of molding, your guests will be amazed by these cute little pumpkin cheesecakes with upside-down crusts and faces showing.
If you have tried this pumpkin pie cheesecake and loved it, I have more recipes in my recipe section for you to master and if you would love to give more sweet desserts a go, I have a cake recipe section that will definitely catch your fancy.
Some other cheesecake recipes worth highlighting are my noteworthy cheesecake recipes. You can always try my Japanese Cheesecake, Blueberry Cheesecake, Burnt Cheesecake and Low Carb Cheesecake (both are also keto low carb recipes), and Matcha Cheesecake. Both the original Japanese Cheesecake and Matcha Cheesecake recipes have videos on my Youtube channel as well for detailed demonstration and guidance. If you are a cheese fan but you don’t really want to dabble in baking cheesecakes, then you can always try out my Hokkaido milk bread (with cheese toppings).
- 3 pcs. Oreo cookies (without cream)
- 100 gram digestive biscuits (about 7 1/2 pcs.)
- 25 gram ground almond
- 2 TBsp melted butter
- 1 1/2 tsp fine granulated sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger / 1 TBsp grated fresh ginger
Pumpkin Cream Cheese - A
- 250 gram cream cheese (Philadelphia), room temperature
- 120 gram pumpkin puree (about 1/2 cup)
- 80 gram fine granulated brown sugar
- 1/4 tsp vanilla powder
- 1/4 tsp ground cinnamon
- 1/4 tsp ground all-spice
- 1/8 tsp ground nutmeg
Pumpkin Cream Cheese - B
- 1 egg (room temperature)
- 2 tsp heavy cream
- Pinch of salt
Preheat oven to 350 degree F / 180 degree C, top and bottom heat. Lightly grease a Wilton Pumpkin Face Silicone Mold and a 4 1/2″ cheesecake pan with butter or baking spray. Set aside.
Prepare Biscuits Crust
- Put 3 oreo cookies into a small zipper bag, release extra air & close the zip. Crush the biscuits with the rolling pin till fine. (Picture 1)
- Add melted butter to the oreo crush until it is just wet, wet enough to hold the crumbs together. (Picture 1)
- Fill the pumpkin face cavities with oreo crumbs, press the crumbs firmly into the cavities. Clean up the excess crumbs outside the cavities. Poke a few holes. Set aside. (Picture 1)
- Place Digestive biscuits and ground almond into the bowl of the food processor, grind till fine. Pour out the mixture and add melted butter, sugar and spices, mix well. The crumbs are just wet to hold together. (Picture 2)
- Press crumbs into the base of the silicone mold (about 1/8″ to 3/16″ thick), press the rest of the crumbs into the base of the 4 1/2″ cheesecake pan. (Picture 2)
- Bake in the oven for 10 minutes.
Prepare Pumpkin Cream Cheese
- Cream ingredient A (cream cheese, pumpkin puree, brown sugar, vanilla, and spices) in a mixing bowl with an electric mixer. (Picture 3)
- Gradually add ingredient B (egg, heavy cream and salt), mix well and smooth. (Picture 3)
- Pour pumpkin cream cheese mixture into the pumpkin silicone mold and cheesecake pan. (Picture 3)
- Bake for 25 – 30 minutes. The cheesecake will rise when baking but it will sink during cooling. (Picture 4)
- Let the cheesecake cool in the mold and pan, then refrigerated overnight and until it is ready to serve. Un-mold when they are ready to be served. (Picture 4)
Instruction with Images
- Picture 1: Prepare the face of the pumpkin.
Clean up the excessive oreo crumbs by scooping out with a teaspoon, then wipe clean with cotton buds.
Don’t forget to poke a few holes so that the digestive biscuit crumbs can adhere better.
- Picture 2: Prepare biscuits crust and bake.
If you bake this before the cream cheese is ready, just place it inside the fridge after it has cooled down while you prepare for the pumpkin cream cheese.
- Picture 3: Prepare pumpkin cream cheese.
Start with low speed to combine the ingredients, increase the speed after the cream cheese soften down.
- Picture 4: Bake, cool and un-mold the cheesecake form silicone mold.
a. Push the bottom of the cheesecake pan to release the round cheesecake from its pan. You may leave the bottom plate as it is while serving, or remove it by using a butter knife and transfer it to a serving plate.
b. Pull the sides of the silicone mold to release the cheesecake from sticking on the mold. Flip the silicone mold upside down on a non-stick parchment paper or wax paper, lightly press the mold and feel the cheesecakes drop onto the paper. Remove silicone mold.
c. Transfer pumpkin cheesecake to a non-stick cake liner.
The is how the pumpkin cheesecake looks like with crust on top and cake at the bottom.
Upside down Pumpkin Cheesecake!!!
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