Pin Recipe A festive dessert combining the flavors of pumpkin pie, creamy cheesecake, and sweet cherries, all baked in a soft muffin-like crust. Perfect for holidays or special occasions.
I first made this Cherry Cheesecake Pumpkin Muffin Pie for a Thanksgiving dinner, and it was the star of the dessert table. Friends and family still request it for every holiday gathering.
Ingredients
- Crust: 1 ¼ cups (160 g) all-purpose flour, ¼ cup (50 g) granulated sugar, ½ tsp baking powder, ¼ tsp salt, ½ cup (115 g) unsalted butter (cold and cubed), 1 large egg
- Pumpkin Muffin Layer: 1 cup (240 g) canned pumpkin purée, ⅓ cup (70 g) brown sugar (packed), ¼ cup (60 ml) vegetable oil, 1 large egg, ½ cup (60 g) all-purpose flour, ½ tsp baking powder, ¼ tsp baking soda, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, ⅛ tsp salt
- Cheesecake Layer: 8 oz (225 g) cream cheese (softened), ⅓ cup (70 g) granulated sugar, 1 large egg, ½ tsp vanilla extract
- Cherry Topping: 1 cup (250 g) cherry pie filling (store-bought or homemade)
Instructions
- Preheat Oven:
- Preheat oven to 350°F (175°C). Grease a 9-inch (23 cm) pie dish or springform pan.
- Prepare Crust:
- In a bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add egg and mix until dough comes together. Press evenly into bottom of pan.
- Make Muffin Layer:
- In medium bowl, whisk pumpkin purée, brown sugar, oil, and egg until smooth. Stir in flour, baking powder, baking soda, cinnamon, nutmeg, ginger, salt. Spread evenly over crust.
- Prepare Cheesecake Layer:
- In separate bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla until just combined. Carefully spread over pumpkin layer.
- Add Cherry Topping:
- Spoon cherry pie filling evenly over top.
- Bake:
- Bake for 45–50 minutes, or until center is set and toothpick inserted near center comes out mostly clean.
- Cool & Chill:
- Cool completely on wire rack, then refrigerate at least 3 hours before slicing.
- Serve:
- Serve chilled, optionally garnished with whipped cream.
Pin Recipe Whenever we slice into this pie, it sparks memories of laughter and warm conversations around our family table. My kids love helping layer each component, and their excitement makes it taste even sweeter.
Required Tools
You'll need a 9-inch pie dish or springform pan, mixing bowls, electric mixer or hand whisk, spatula, and measuring cups and spoons.
Allergen Information
Contains wheat (gluten), dairy (butter, cream cheese), eggs. May contain traces of nuts if processed in facilities that handle nuts, so always check ingredient labels.
Nutritional Information
Per serving: 375 calories, 19 g total fat, 47 g carbohydrates, 6 g protein.
Pin Recipe Enjoy a slice of this festive pie with a cup of coffee. It's sure to be a memorable treat for any celebration.
Recipe FAQs
- → Can I use homemade cherry topping?
Yes, substitute store-bought cherry filling with fresh or frozen cherries tossed with sugar and cornstarch.
- → What size pan works best?
A 9-inch pie dish or springform pan is ideal for even baking and easy slicing.
- → How should I store leftovers?
Keep slices covered in the refrigerator for up to three days to maintain freshness.
- → Is reduced-fat cream cheese okay?
Absolutely! Using reduced-fat cream cheese gives a lighter texture while maintaining flavor.
- → Can this dessert be made ahead?
Yes, bake and chill ahead of time. It sets beautifully overnight for convenient serving.
- → Is this suitable for vegetarians?
It is vegetarian-friendly, but contains dairy, wheat, and eggs. Always check labels if needed.