This cinnamon pie has been a quiet star in my baking rotation for years. I first made it on a chilly autumn afternoon when I wanted a dessert that felt like a hug—comforting, familiar, and fragrant with warm spice. The filling is luxuriously smooth thanks to cream cheese and heavy cream, while generous cinnamon and a pinch of nutmeg give the whole pie a nostalgic, bakery-style flavor. Family and friends immediately asked for the recipe after the first bite, and it has become my go-to when I want something special that isn’t fussy to produce.

I discovered this combination experimenting with leftover pie crusts and a craving for something richer than a standard custard. The texture sits between a cheesecake and a custard: creamy and sliceable, but with a lighter lift from the eggs and cream. The brown sugar adds depth and caramel notes that pair beautifully with the cinnamon. I often make it for holiday tables, potlucks, or when I want to bring a little warmth to a winter gathering. Each slice is lightly dusted with powdered sugar and pairs perfectly with a dollop of freshly whipped cream.

Ingredients

• Cream cheese (8 ounces): Full-fat, softened to room temperature for the smoothest filling. I use Philadelphia for consistent texture; be sure it's not cold straight from the fridge or lumps will remain in the batter.
• Light brown sugar (1 cup, packed): Adds moisture and a deep, caramel-like sweetness. Light gives a subtle molasses tone—dark will intensify that note if you prefer it stronger.
• Eggs (2 large) + 1 egg yolk: Provide structure and richness. Use room-temperature eggs to help the filling emulsify smoothly with the cream cheese.
• Heavy cream (1 1/4 cups): Gives a velvety mouthfeel. Half-and-half can be used in a pinch but the texture will be slightly lighter.
• All-purpose flour (1/4 cup): Stabilizes the filling and helps it set while keeping a tender bite. Spoon-and-level for accuracy.
• Ground cinnamon (3 1/2 tablespoons): The star spice—use good quality Ceylon or true cinnamon if available for a more delicate flavor; Cassia is bolder and commonly found in supermarkets.
• Vanilla extract (2 teaspoons): Rounds the spices and brightens the filling. Use pure vanilla for the best aroma.
• Salt (1 teaspoon) & ground nutmeg (1/2 teaspoon): Salt balances sweetness; nutmeg adds warm background spice—freshly grated is ideal.
• Pie crust (1, 9-inch): Homemade or store-bought turned out blind a little or simply chilled before filling. A flaky butter crust is my preference for contrast.
• Powdered sugar: For a light dusting at service—use as needed for presentation.

Instructions

Prepare the crust: Preheat the oven to 350°F. Roll and fit a 9-inch pie crust into a standard pie dish, crimping the edges for a neat rim. Place the pie shell into the refrigerator while you prepare the filling—chilling helps maintain a crisp edge during baking. If your crust tends to bubble, dock it lightly with a fork or use pie weights for a brief blind bake (8-10 minutes) to prevent sogginess. Make the filling: In the bowl of an electric mixer, beat 8 ounces of softened cream cheese with 1 cup packed light brown sugar on high until light and fluffy, about 3-5 minutes. Scrape the bowl with a spatula to incorporate any pockets of sugar or cream cheese. Add 2 large eggs plus 1 large egg yolk and beat until combined and smooth. Reduce speed to low and stream in 1 1/4 cups heavy cream, then add 1/4 cup all-purpose flour, 3 1/2 tablespoons ground cinnamon, 2 teaspoons vanilla extract, 1 teaspoon salt, and 1/2 teaspoon ground nutmeg. Mix until the batter is very smooth and homogeneous—no streaks of cream cheese should remain. Assemble and bake: Pour the cinnamon filling into the chilled pie shell, smoothing the surface with a spatula. Bake in the preheated 350°F oven for about 35 minutes. The center should seem set when gently jiggled but still have a slight wobble—this ensures a creamy texture once chilled. If the center is still liquid-looking, bake for an additional 5 minutes. Avoid overbaking, which will lead to cracking and a drier texture. Cool and chill: Remove the pie and allow it to cool completely on a wire rack, then cover and refrigerate for at least 4 hours, preferably overnight. Chilling firms the filling and improves sliceability. Take the pie out of the refrigerator about 1 hour before serving to take the chill off for the best flavor and texture.

Storage Tips

Store the pie covered in the refrigerator for up to 4 days. Use an airtight pie container or tent plastic wrap over the surface (avoid pressing directly onto the powdered sugar or topping). For longer storage, wrap the cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and bring to room temperature for about an hour before dusting with powdered sugar to refresh presentation. Signs of spoilage include sour aroma or weeping filling—discard if noticed.

Ingredient Substitutions

If you don’t have heavy cream, you can use 1 cup heavy cream plus 1/4 cup whole milk to approximate the fat content, or use all half-and-half for a lighter result (texture will be slightly softer). For a lower-sugar option, replace half the brown sugar with a granulated sugar substitute, though the depth of flavor will be milder. A gluten-free pie shell works fine if you need a gluten-free option—ensure the filling is fully chilled before slicing. For a dairy-free alternative, try a firm tofu base and coconut cream, but expect a different texture and flavor profile.

Serving Suggestions

Serve slices dusted with powdered sugar and a generous spoonful of lightly sweetened whipped cream or crème fraîche. A drizzle of warm caramel or a scattering of toasted pecans elevates the rustic spices. Pair with strong coffee or a simple black tea to balance the richness. For holiday displays, garnish with a cinnamon stick and a few orange zest curls for brightness.

Cultural Background

Spiced custard-style pies have roots in traditional American and European baking where warming spices like cinnamon and nutmeg were prized for their comforting flavors. This version blends elements of a classic custard with cheesecake-like creaminess—a fusion that reflects home bakers’ tendencies to adapt recipes using what’s on hand. Cinnamon has long been associated with winter and holiday cooking, making this dessert a natural fit for seasonal celebrations.

Seasonal Adaptations

In autumn, add a tablespoon of pumpkin purée and a pinch of ground ginger for a pumpkin-cinnamon twist. For winter gatherings, fold in 1/4 cup chopped toasted pecans or walnuts for texture. Spring and summer servings benefit from lighter toppings—try a dollop of vanilla bean whipped cream and a few fresh berries to brighten the plate.

Meal Prep Tips

This is an excellent make-ahead option: bake and chill the pie a day in advance. Portion it into wedges and wrap individually for easy grab-and-go desserts. If you’re transporting the pie, place it on a non-slip mat in a shallow box and keep it chilled until serving. When reheating slices, a quick 10-15 second zap in the microwave softens the filling slightly, but avoid heating too long or it will become overly soft.

There’s a simple joy in seeing people slow down to savor a slice of this pie—the warm spice, the smooth filling, and the flaky crust come together into something comforting and memorable. Make it for your next gathering and watch it become a requested repeat.