Save 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 cozy autumn dinner where the blend of warm spices and creamy layers really wowed my family. The cheerful cherry topping always brings extra smiles to our dessert table.
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
- Prepare the Pan:
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) pie dish or springform pan.
- Crust:
- In a bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add the egg and mix until dough comes together. Press evenly into the bottom of the prepared pan.
- Pumpkin Muffin Layer:
- In a medium bowl, whisk together pumpkin purée, brown sugar, oil, and egg until smooth. Stir in flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Spread this batter evenly over the crust.
- Cheesecake Layer:
- In a separate bowl, beat cream cheese and sugar until smooth. Beat in egg and vanilla until just combined. Carefully spread the cheesecake mixture over pumpkin layer.
- Cherry Topping:
- Spoon cherry pie filling evenly over the top.
- Bake:
- Bake for 45–50 minutes, or until center is set and a toothpick inserted near the center comes out mostly clean.
- Cool and Chill:
- Cool completely on a wire rack, then refrigerate for at least 3 hours before slicing.
- Serve:
- Serve chilled, optionally garnished with whipped cream.
Save We love sharing a piece of this pie after Thanksgiving dinner—it always disappears quickly and adds a touch of warmth and color to our family celebrations.
Required Tools
9-inch pie dish or springform pan, mixing bowls, electric mixer or hand whisk, spatula, measuring cups and spoons
Allergen Information
Contains wheat (gluten), dairy (butter, cream cheese), and eggs. May contain traces of nuts if ingredients are processed in facilities that handle nuts.
Nutritional Information
Per serving: 375 calories, 19 g total fat, 47 g carbohydrates, 6 g protein
Save This pie blends the best flavors of fall and creates a beautiful treat for your table. Just chill well before serving for perfect slices.
Recipe FAQ
- → How do I know when it's fully baked?
The edges will be golden and a toothpick inserted near the center comes out mostly clean. The center should feel set but slightly springy.
- → Can I use fresh cherries instead of pie filling?
Yes, mix fresh or frozen cherries with sugar and cornstarch for a homemade topping. Spread over the cheesecake layer before baking.
- → How should I store leftovers?
Store chilled in an airtight container in the refrigerator for up to 4 days. Slices can be served cold or at room temperature.
- → Can the crust be made ahead?
Yes, prepare the crust and refrigerate it for up to 24 hours. Assemble with the fillings and bake when ready.
- → Is there a gluten-free option?
Substitute all-purpose flour with a gluten-free blend compatible for pie crusts and muffin batters. Check baking powder labels too.
- → What pairs well with this dessert?
Serve with whipped cream or a sprinkle of cinnamon for extra flavor. Coffee or spiced tea complements the warm spices.