Pumpkin Cheesecake Pie
Pumpkin Cheesecake Pie combines a flaky pie crust with layers of creamy homemade cheesecake and pumpkin filling for the best seasonal treat! Prep this easy-to-make pie in only 20 minutes!
Two Desserts In One
This Pumpkin Cheesecake Pie combines the two classic desserts of cheesecake and Pumpkin Pie into one phenomenal treat that’s overflowing with the best seasonal flavor! The cheesecake filling really makes this entire pie extra smooth and creamy, yet doesn’t overpower that delicious pumpkin flavor we all crave this time of year!
Enjoying a slice of pie doesn’t get easier than this Pumpkin Cheesecake Pie Recipe! Simply grab a store-bought crust, whip up the 4 ingredient cheesecake filling, and top it with the pumpkin filling that’s made of mostly pantry staple ingredients!
What you’re left with is an incredibly creamy dessert that you can top with Perfect Homemade Whipped Cream for a treat you’ll want to keep on hand all season long! Though it’s so good, I’m willing to bet I could easily crave a cold slice on a hot summer day as well!
Rebecca’s Recipe Review
Taste: Everything you love about cheesecake and pumpkin pie combined into one delicious pie.
Texture: Smooth and creamy filling with a flaky pie crust.
Ease: 4/10
Pros: Two desserts rolled into one mouthwatering cohesive treat!
Cons: Two-hour cooling time, but the pie is well worth the wait!
Would I Make This Again? Yes, this is always a crowd favorite throughout Fall!
Ingredients For Pumpkin Cheesecake Pie
This Pumpkin Cheesecake Recipe has 3 easy-to-make layers that come together to make one incredible dessert! Those tasty layers are the crust, cheesecake filling, and pumpkin filling.
For the crust, you can totally grab a pre-made refrigerated crust for an easier dessert. However, you can also add your own touch to this recipe by making your favorite homemade pie crust like this Cream Cheese Pie Crust. The choice is yours!
Next is the creamy 4 ingredient cheesecake layer! This is made with softened cream cheese, granulated sugar, an egg, and vanilla extract.
After the cheesecake layer has firmed up, you’ll finish off this pie by pouring the pumpkin filling on top! To make this you’ll need light brown sugar, pumpkin pie spice, ground cinnamon, fine sea salt, pure pumpkin puree, evaporated milk, and eggs.
How To Make Pumpkin Cheesecake Pie
- Place the pie crust into the pie dish and place the dish in the refrigerator while you make the cheesecake filling.
- Whip the cream cheese until smooth using an electric hand mixer. Then add in the sugar, egg, and vanilla, whipping again until smooth.
- Pour this cheesecake filling into the bottom of the crust, smooth it out, and place it back in the refrigerator to allow it to firm up.
- Whisk together the brown sugar, pumpkin spice, cinnamon, and salt in a large bowl.
- Add in the pumpkin, evaporated milk, and eggs and mix until smooth.
- Pour the pumpkin filling very carefully over the cheesecake filling and smooth it out.
- Bake the pie until the top of the pie looks set and the middle is a little jiggly but not loose.
- Cool the pie completely at room temperature and then transfer it to the fridge to finish setting.
- Slice, serve with Homemade Whipped Cream, and enjoy!
Looking fun another fun layered pie to try? Check out this Turtle Pie recipe!
How To Store Pumpkin Cheesecake Pie
Cover the Pumpkin Cheesecake Pie tightly with plastic wrap or aluminum foil and store it in the refrigerator. Enjoy leftover pie for up to 3 to 4 days!
How Can I Keep The Two Layers From Mixing Together When Pouring The Pumpkin Filling?
First, be sure you allow the cheesecake layer to set up in the refrigerator for at least 30 minutes. If you have time to spare you can certainly allow it to stay in there longer than 30 minutes before adding the pumpkin filling on top.
Next, when adding the pumpkin filling I find using a ladle to ladle it over the cheesecake filling works best. Then if needed I just carefully and gently smooth it out.
Can I Make A Thicker Cheesecake Layer?
I find this recipe ratio tastes best, but if you really love cheesecake and want that flavor to stand out more, you certainly can! To do so, just double the cheesecake filling ingredients, but keep in mind you may need a deeper pie plate.
Devour another seasonal dessert that you’ll enjoy as much as this one!
- The Perfect Pumpkin Pie – Made with a smooth, creamy spiced pumpkin custard filling!
- Pumpkin No Bake Cookies – Simple cookies ready in just 15 minutes!
- Chocolate Pumpkin Cake – Chocolate buttercream wrapped around five layers of pumpkin cake!
- Pumpkin Cheesecake with Cinnamon Caramel Sauce – Deliciously light and fluffy cheesecake!
- Easy Pumpkin Spice Snickerdoodles – Big, soft cookies made using pantry staple ingredients!
Did You Make This Recipe?
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Pumpkin Cheesecake Pie
Ingredients
- 1 9-inch pie crust
For the cheesecake filling:
- 8 ounces cream cheese softened
- ⅓ cup granulated sugar
- 1 large egg room temp
- 2 teaspoon vanilla extract
For the pumpkin filling:
- ¾ cup light brown sugar packed
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- pinch fine sea salt
- 15 ounces pure pumpkin puree
- 1 cup evaporated milk
- 3 large eggs room temp
Instructions
- Preheat the oven to 425°F. Place the pie crust into a 9-inch pie dish that is at least 1 & ½ inches deep. Place the dish into the fridge while you make the filling.
- In a large bowl with an electric hand mixer, whip the cream cheese until smooth. Add the sugar, egg, and vanilla, mix until smooth. Pour the cheesecake filling into the bottom of the pie crust and smooth it out. Place in the fridge for at least 30 minutes so it firms up a bit.
- In a large bowl whisk together the brown sugar, pumpkin spice, cinnamon, and salt until combined. Add in the pumpkin, evaporated milk, and eggs until smooth and combined. Very gently pour the pumpkin mixture over the cheesecake mixture. I like to use a large ladle to ladle it over the filling. This is very important as you don’t want the top mixture to disturb the cheesecake filling so you get a nice separation of the fillings for presentation.
- Bake for 15 minutes. Turn the oven down to 350°F. Add a pie crust shield or gently lay foil over the crust to prevent too much browning. Make sure any foil does not touch the top of the pie. Bake an additional 40-45 minutes until the top of the pie looks set and the middle of the pie is a little jiggly but not loose.
- Let the pie cool completely then place it in the fridge for at least 2 hours or best overnight to set. Slice and serve with whipped cream or topping of your choice.
Notes
- The cheesecake layer is not overly prominent since the pumpkin layer is so flavorful, but they complement each other nicely.
- This pie is WAY better than a traditional pumpkin pie in my opinion because of the cheesecake, it makes it extra smooth and creamy while adding just a touch of the cheesecake flavor. The tang from the cream cheese just works so well with the other flavors.
- How To Serve: This pie is best served cold but it can also be enjoyed at room temperature. Serve with whipped cream.
- How To Store: Cover the Pumpkin Cheesecake Pie tightly with plastic wrap or aluminum foil and store it in the refrigerator. Enjoy leftover pie for up to 3 to 4 days! It does need to be stored covered in the fridge since it is a custard-based pie and has a cream cheese layer.
- How Can I Keep The Two Layers From Mixing Together When Pouring The Pumpkin Filling? First, be sure you allow the cheesecake layer to set up in the refrigerator for at least 30 minutes. If you have time to spare you can certainly allow it to stay in there longer than 30 minutes before adding the pumpkin filling on top. Next, when adding the pumpkin filling I find using a ladle to ladle it over the cheesecake filling works best. Then if needed I just carefully and gently smooth it out.
- Can I Make A Thicker Cheesecake Layer? I find this recipe ratio tastes best but if you really love cheesecake and want that flavor to stand out more you certainly can! To do so, just double the cheesecake filling ingredients, but keep in mind you may need a deeper pie plate.
Nutrition
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Recipe Adapted from King Arthur Baking.
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