# Pumpkin Pie Cheesecake with Cold Brew Whipped Cream | Made In - Made In

Sarah Seghi, Pastry Chef at Eberly reimagines the classic pumpkin pie as a cheesecake, complete with graham cracker crust and cold brew whipped cream.

Pumpkin pie can be polarizing. If you’re one of those people who has never really seen the appeal, we urge you to try this reworking of the classic. Instead of a baked custard, Pastry Chef Sarah Seghi of [Eberly](https://eberlyaustin.com/) opts for a cheesecake, blending canned pumpkin with both cream cheese and crème fraîche for a velvety filling. The combination of warm fall spices and cold brew whipped cream create a dessert that’s rich, spicy, and complex.

This recipe was inspired by Chef Seghi’s favorite seasonal drink at Starbucks—the pumpkin cream cold brew. While many baked cheesecakes call for a springform pan, you can make this in our elegant French Porcelain [Pie Dish](https://madeincookware.com/products/pie-dish) and unmold it for serving. 

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URL: https://madeincookware.com/recipes/pumpkin-pie-cheesecake