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Close up photo of a slice of pumpkin cheesecake pie on a white plate with another slice in the background.
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5 from 1 vote

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!
Prep Time20 mins
Cook Time1 hr
Cooling Time2 hrs
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 420kcal


  • 1 9-inch pie crust

For the cheesecake filling:

  • 8 ounces cream cheese softened
  • cup granulated sugar
  • 1 large egg room temp
  • 2 teaspoon vanilla extract

For the pumpkin filling:


  • 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.


  • 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.


Calories: 420kcal | Carbohydrates: 50g | Protein: 9g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 268mg | Potassium: 331mg | Fiber: 2g | Sugar: 34g | Vitamin A: 8869IU | Vitamin C: 3mg | Calcium: 164mg | Iron: 2mg