Be the star of the show at Thanksgiving with this epic fall dessert!
In this dessert recipe, I’ll show you how to make
- flakey butter pie crust from scratch
- the best pumpkin pie recipe
- cute little mini pumpkin pies
- creamy and luscious cheesecake
- light and fluffy Chantilly cream
And of course the whole pumpkin pie stuffed cheesecake. Whichever fall dessert you need for Thanksgiving, I got you!
Be sure to read through this whole recipe and watch my video tutorial before baking.
Let’s start with the perfect pie crust
Pie Crust Recipe (makes 2)
Ingredients:
- 300g all purpose flour
- 2 sticks (1 cup) unsalted butter, cold
- 1 tsp salt
- 1/2 cup ice cold water (give or take)
Directions:
- In a food processor, pulse the flour, salt and butter together a few times then slowly start adding the water. It will depend every time you make it how much you will use, based on the humidity in the air, you can always add more so start small and blitz a few times until the dough just comes together
- Form into 2 dough discs, wrap in plastic and chill in the fridge for at least 2 hours
I recommend par baking your pie crust for something like a pumpkin pie using pie weights. I roll out the chilled dough, form into the pie pan, poke with a fork on the bottom and sides and then chill. Then I use parchment paper and pie weights in a 425°F oven for 15 mins, then remove the weights and parchment and bake another 5 until it’s opaque and not translucent.
Now for the BEST pie filling. I’ve made a low sugar pumpkin pie and a vegan pumpkin pie that is also the same flavor that I’ve known my whole life from my grandma. It’s the only pumpkin pie I will eat!
Pumpkin Pie Recipe
Ingredients:
- 3 eggs
- 15oz can pumpkin purée
- 3/4 cup granulated sugar
- 1 tsp each pumpkin pie spice and cinnamon
- 1/4 tsp salt
- 12oz can evaporated milk
- 1/4 cup whole milk
- Prepared pie crust
Directions:
- In a large bowl, whisk the eggs, then add the pumpkin, sugar, pumpkin pie spice, cinnamon and salt and whisk until incorporated
- While whisking, add the evaporated milk and whole milk until incorporated
- Pour into pie crust and bake in a preheated 450°F oven for 15 mins, then turn the temperature down to 375°F and bake for another 45-55 mins. The middle will still be a little wobbly and will set as it cools
I like to pour my pumpkin pie filling in a measuring cup to pour into my pie crust so it’s easier. I also do this in the oven because it’s so easy to spill the filling when trying to transport the filled pie to the oven.
When making mini pumpkin pies, I spray the cupcake tin with Pamela before adding my dough circles that I cut out after rolling out my pie dough. Then I chill the dough cups before I add the filling and the oven preheats. I bake these on 375°F for about 15-20 minutes.
If you’re making these epic pumpkin pies stuffed cheesecake the way I did, I had enough pumpkin pie filling and pie crust for the pumpkin pie and the mini pumpkin pies. I put the mini pumpkin pies in the oven when there was about 15-20 mins left on my pie so they were done around the same time. Both need to cool on the counter and then be covered and chilled in the fridge until set. I usually make these the night before, which makes life easier for the holidays anyways.
Cheesecake
Ingredients:
- 200g crushed graham crackers
- 3 tbsp brown sugar
- 8 tbsp unsalted butter, melted
- 32oz cream cheese, room temp
- 200g (1 cup) granulated sugar
- 160g (2/3 cup) sour cream
- 2 tsp vanilla extract (I add the inside of a vanilla bean pod too but that’s optional)
- 1/8 tsp salt
- 4 eggs, room temp
Directions:
- In a bowl, mix together the graham cracker crumbs and brown sugar, then add the melted butter and transfer to a springform pan and press into the bottom and up the sides.
- In a stand mixer, using the paddle attachment, mix the cream cheese until creamy, then add the sugar and mix again until incorporated.
- Add the sour cream, vanilla and salt and mix. While the mixer is on low speed, add the eggs, one at a time, mixing between each one. Don’t over whip, you don’t want to incorporate too much air.
- Cover the springform pan in a bunch of aluminum foil or a silicone water bath protector (recommended)
- Pour half of the cheesecake filling into the graham cracker crust, add the pumpkin pie and then the rest of the cheesecake filling (or if just making a cheesecake only, pour all of the filling into the graham crust)
- Bake in a preheated 325°F for 50-60 mins for just the cheesecake, it will go an extra 20 mins or so for the pumpkin pie stuffed cheesecake. You want the cheesecake to still be a little jiggly in the middle still but set to the gentle touch. Then turn the oven off and crack it for 15-20 mins. Then take the cheesecake out and let cool until room temp and chill in the fridge overnight.
I use the bottom of a clean measuring cup to press the graham cracker crust into the pan, it makes it easier to get it even.
I cannot recommend this silicone water bath protector more! It’s perfect! You will never have water leaking in your cheesecake again!
And the water bath is 100% necessary for a creamy and luscious cheesecake that’s perfectly flat on top and doesn’t crack!
The pumpkin pie should slide right out of the pan after being set.
Once everything is done and it’s time to start decorating your pumpkin pie stuffed cheesecake, the best way is with a stabilized whipped cream, also known as a Chantilly cream or as my family calls it, whipped cream vibes.
A Chantilly cream or stabilized whipped cream usually uses gelatin but I’m going to use my secret ingredient which is…
Instant pudding mix! I usually use this zero sugar cheesecake one or the zero sugar white chocolate one for a stabilized whipped cream.
Chantilly Cream
Ingredients:
- 14g zero sugar cheesecake pudding mix
- 30g powdered sugar
- 1 pint (2 cups) cold heavy whipping cream
- 1 tsp vanilla extract
Directions:
- Sift the pudding mix and powdered sugar and then add the heavy cream and vanilla and whip until it becomes whipped cream, or when you can pull the beaters straight up and the whipped cream holds it shape like a peak. Don’t over whip.
- Put in a piping bag with a tip to decorate pumpkin pie stuffed cheesecake
I use the Chantilly cream to adhere the mini pumpkin pies on top of the cheesecake.
Then I piped a dollop of chantilly on each mini pumpkin pie.
Then a nice swirl of cream in between each mini pumpkin pie.
I cut one of the mini pumpkin pies into 6 to make little pumpkin pie slices and topped each cream swirl with one.
Then I used a smaller piping tip to pipe a small dollop of cream on each little slice of pumpkin pie.
And there you have it! A pumpkin pie stuffed cheesecake!
She’s beauty and she’s grace!
I also like to put my cake knife in a tall cup full of hot water for a few minutes before slicing. Make sure to wipe it dry before cutting, you want the cake knife to be warm not wet. It helps to get a cleaner slice of cheesecake. And then wipe it off before each slice.
I can’t get enough angles of how cool this pumpkin pie stuffed cheesecake looks! Especially that cross section!
Now for a bite!
So luscious!
Literally the perfect holiday dessert!
That dreamy texture! And then the extra crunchy bits of the graham cracker crust AND the pie crust really make this a joyful mouth experience!
Amazon Products used to make this recipe:
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