Layered Cheesecake Pumpkin Pie
Layered Cheesecake Pumpkin Pie combines two of your favorite desserts in one perfect pie! Creamy cheesecake is topped with perfectly spiced pumpkin pie for a dessert perfect for Thanksgiving or enjoying year-round!
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I’m a massive pumpkin fan: pumpkin muffins, pumpkin cheesecake bars, the classic PSL, even pumpkin doughnut holes!
There is not much in life that can beat a good pumpkin pie, unless that pie is combine with my other favorite dessert-cheesecake!!
I shared a traditional Pumpkin Cheesecake recipe a couple of years ago but this year I put a different twist on it by layering the flavors rather than combining them. The result is this amazing Layered Cheesecake Pumpkin Pie that will knock your socks off!!
Why I love this recipe
- it is perfect for making ahead of time so you can reduce stress Thanksgiving day
- it combines two of my very favorite desserts: pumpkin pie and cheesecake!
- it has the perfect amount of spice to combine with the rich, creamy cheescake
Ingredients
- cream cheese – full fat for the best flavor
- sugar
- eggs
- prepared deep dish pie crust
- pumpkin puree – NOT pumpkin pie filling
- half and half
- brown sugar
- ground cinnamon
- ground ginger
- ground nutmeg
- salt
Step by step
- Preheat oven to 350 degrees.
- In a medium bowl combine cream cheese and sugar on low speed with an electric mixer until well blended.
- Add 1 egg and continue to mix 2 minutes. Set aside.
- In another large bowl combine pumpkin, half and half, brown sugar, spices, and 1 egg for 1 minute on low speed until blended.
- Pour cheesecake batter onto frozen pie crust.
- Gently spoon the pumpkin mixture over top of cream cheese.
- Bake for 70 minutes or until set (when a knife inserted in the center comes out clean.)
- Cool for 30 minutes on a wire rack, then refrigerate at least 4 hours prior to serving.
- Serve with whipped cream if desired. Store in refrigerator.
Tips for best results
- gently spoon the pumpkin mixture over the cheesecake batter to avoid mixing the two layers together
- keep an eye on the pie and cook until just set, don’t overbake
- you can substitute 1 teaspoon of pumpkin pie spice for the combined ground cinnamon, nutmeg, and ginger if desired
Variations
- you can substitute a graham cracker crust if desired or make your own with graham cracker crumbs and melted butter in a springform pan (affiliate link) like traditional cheesecake
- make a gluten free version by using a gluten free pie crust
Storage
Store leftover pie in an airtight container or tightly covered in the refrigerator up to 3 days.
If you try this recipe please comment and rate it below, I love hearing from you!
Pumpkin Cream Cheese Pie
- Total Time: 1 hour 25 mins
- Yield: 8 1x
Description
Layered Cheesecake Pumpkin Pie combines two of your favorite desserts in one perfect pie! Creamy cheesecake is topped with perfectly spiced pumpkin pie for a dessert perfect for Thanksgiving or enjoying year-round!
Ingredients
- 8 ounces cream cheese
- 1/4 cup sugar
- 1 egg
- 1 prepared deep dish pie crust
- 1 cup pumpkin puree
- 2/3 cup half and half
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- 1 egg
Instructions
- Preheat oven to 350 degrees.
- In a small bowl combine cream cheese and sugar on low speed until well blended.
- Add 1 egg and continue to mix 2 minutes. Set aside.
- In another bowl combine pumpkin, half and half, brown sugar, spices, and 1 egg for 1 minute on low speed until blended.
- Spread cream cheese mixture onto frozen pie crust.
- Spoon pumpkin mixture over top of cream cheese.
- Bake for 70 minutes or until set (when a knife inserted in the center comes out clean.)
- Cool 30 minutes then refrigerate at least 4 hours prior to serving.
- Serve with whipped cream if desired. Store in refrigerator.
- Prep Time: 15 mins
- Cook Time: 70 mins
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 281
- Sugar: 18.7 g
- Sodium: 259.8 mg
- Fat: 13 g
- Carbohydrates: 36.3 g
- Protein: 5.5 g
- Cholesterol: 62.8 mg
This was a huge hit with our restaurant customers. I’ve made it twice there in November. Now I have 2 pies in the oven, one my husband requested for his birthday instead of cake and another for my grown daughter. I gave her half a pie at Thanksgiving (celebrating separately due to covid). She loves it so much she hid it when her cousin came over cause she didn’t want to share it! LOL!
After making the pumpkin version of this pie, I’ve changed it up for spring. All I’ve done is switch out the pumpkin for a fruit pie topping. The first one I did was a mix of cherry and blueberry. Big hit and was sold out within 2 hours! I have to make more because two people ordered whole pies to take home. Thanks so much for such a fast great recipe.
That’s awesome, I am going to try this soon, thanks for the idea!
delicious
Can I use a pecan shortbread crust, and would I have to bake the crust before filling it? Thanks in advance for your answer from this unschooled baker.?
I’m not familiar with that crust Chris but I would think like any other crust you could just bake it with the pie after filling. Hope that helps! ~Melissa
Do you have to use a frozen pie crust? Would fresh work? I make my own. Or should I freeze the pie crust before filling? Thanks.
fresh will work fine too Suzanne ~Melissa
Yum! Question- could I do this without the crust? In a 8×8 square dish?